Add Yahoo as a preferred source to see more of our stories on Google. You probably already know how to season a cast-iron skillet. (And if not, here’s the best way to do it.) But that’s not the only ...

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 ...

Hailed as a multifunctional (think frying, searing, braising, steaming, stewing and more) kitchen accessory, the best wok is an investment that – with the right care – will last a lifetime. While ...

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. 2 new rooftop bars for Seattle summertime — one far better than the ...

All you need to do to start reusing your wok is to heat and season it by wiping a thin layer of oil around it with a paper towel. You will know it’s hot enough and ready to be used when the layer of ...

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 ...

Cookbook author Grace Young uses a two-step scouring and seasoning process to season a carbon-steel wok, she explains in “Stir-Frying to the Sky’s Edge.’’ You can also watch a video at www.wokshop.com ...

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 ...

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 ...