I’ve owned several woks, but never got into the habit of using them. My first was aluminum and came as part of a cheap boxed set — with a pair of long chopsticks and a half-moon frying rack. It ...

A well-loved wok is a thing of beauty. Frequent cooking builds up a glossy, natural nonstick coating, and gentle cleaning removes excess grease, but doesn't disturb those precious layers of seasoning.

Do you have a wok? Better yet, do you know where it is? Most people who have been bitten by the Asian cooking bug have at some point owned a wok to make a proper stir-fry. But after a few futile ...

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.

When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local ...

A chef using a wok to cook a stir-fry tosses the contents in the air - Simonkr/Getty Images Getting a new wok is an exciting moment in a home cook's life, because it either means you're expanding your ...

Cook’s notes: Wash watercress thoroughly in cold water. Pat dry thoroughly with paper towels. (If watercress isn’t dry to the touch, excess water will turn the stir-fry into a braise.) 1.In small bowl ...

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 ...

Give your wok a “facial” with salt and oil to help clean and condition it. Scott Suchman / The Washington Post Food writer Grace Young tells Washington Post’s Kristen Hartke about the basics of caring ...