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 ...

When J. Kenji López-Alt wrote his first cookbook, the James Beard Award winner “The Food Lab,” he spent two pages singing the praises of the wok. López-Alt considers it the kitchen’s most versatile ...

If you're like me, then the first time you heard about seasoning a wok, you thought it was an opportunity to make a trip to the cupboard and grab some of your favorite aromatic bagged spices and get ...

In use for several thousand years, few cooking vessels are more versatile than the wok. You likely first think of the pan as the best way to stir fry vegetables, proteins, or noodles; a task it ...

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 ...