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The wok is a bowl-shaped utensil that has several advantages. It spreads heat evenly, uses less oil for deep-frying than a traditional deep-fat fryer and ensures that food tossed during stir-frying lands back in the pan. It also can double as a frying pan. Traditional woks are made from carbon steel, which require regular seasoning with oil to stop them from rusting. Modern woks sometimes come with a non-stick coating, plus you can choose between a round- or flat-bottomed wok, depending on your preference and hob type. When choosing a wok, think about how much time you’ll want to spend taking care of it. You can go for an authentic piece that you may need to care for and season, or a non-stick throw-in-the-dishwasher pan for all uses.
