For how incredible a wok is, it’s not very high on people’s list when stocking their pots and pans. Especially in the west, the pure bliss of cooking – not set-it-and-forget-it cooking, but active, ...

Dear Larry: Woks give cooks an immense return for the money. You can stir-fry in it, deep-fry, braise, stew, make soup and steam. No type of wok measures up to a proper carbon-steel or cast-iron wok.

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Woks have been around since ancient times—and for good reason. These workhorse pans have signature sloped sides and a narrow base, with plenty of room to move lots of food around. They cook evenly, ...

Hitting your daily protein quota will be a speedy breeze with a wok - and we’re not just talking stir-fries. From steaming veggies for a low-calorie curry to braising beef for a fuel-up stew, this ...

Cooking food with an Asian-style wok is a healthy alternative to using a traditional frying pan. The wok is a beautifully constructed and versatile piece of cookware that should have a place in every ...

The wok has become an international all-purpose cooking utensil, and no one is using it better than the chefs at Cook on Wok. Every meal is prepared fresh with the traditional flavors one expects from ...

Jet Tila gives us the six commandments of wok cooking. Jet recommends using a flat-bottomed carbon-steel wok. To season the wok heat it well, add kosher salt, rub the interior with the salt until the ...