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Restaurant Critic & Food Blogger
Don't leave home without one. Just kidding but the first step to learning the art of Asian cooking is the wok. True woks are made of high carbon steel. If you see one in a Asian restaurant supply store, it may be all black in color. You should pay about $ 20.00 for a medium size one with 1 handle.
Under my Pinterest account, you will see ow to season a new wok. The sesoning process preps the wok for cooking, gets the impurities out of the high carbon steel and indirectly preserves the wok for another time.
The beauty of the wok is no chemicals are used to provide a non stick surface. With woks, after each use there is a thin film that acts as anon stick surface. After awhile you'll have a non stick wok without any chemicals.
The problem is where do you store it after each use? Make room in the pots and pan draw as the wok can be used for almost everything. Because of the high carbon steel, it heats up in a short period of time, saves electricity. All heat intensity is concentrated in the center.
More nutrients are retained in a very short period of time. The kids will love the veggies now. Not overcooked and ugly green color. Now you'll have crispy veggies and emerald green color with dash of soy sauce and fresh garlic.