Do you own a wok? If you listen to Grace Young talk about stir-frying for long enough, you'll certainly start wanting one! The beauty of a carbon-steel wok is it heats quickly and evenly. When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance. While the high sides of the wok are perfect for stir-frying meat and vegetables without crowding the pan or dumping ingredients over the side, a wok is also more than a stir-fry pan. You can pan-fry, braise, deep-fry, steam, boil, poach, and smoke with it. Carbon steel woks also become naturally nonstick the longer you use them, meaning less oil needed for cooking.
Ready to take the plunge? Here's how to pick a wok and season it for the first time. Also, Grace shows us how to give an adolescent wok a "facial" to keep it looking good as its true patina develops.