Wok recommendation

I did use a wok for yesterday's recipe. My wife and I were cooking with a wok well before our trip to China; being fans of Chinese food, we learned early on to cook our own. That said, the wok is really more versatile than many people think.



This is the wok I use - carbon steel, it does need to be seasoned and hand washed. Once seasoned, it provides a non-stick surface that rivals any commercial non-stick surface. It requires a bit more care, but will last much longer than any non-stick pan I've ever owned. And it will allow you to cook at higher temperatures than most non-stick pans. We bought ours as a package that included a lid (essential for steaming).

Joyce Chen (whose name adorns the box of the above-linked wok) authored one of the first cookbooks we owned.