A real wok

I've spent years looking for a perfect wok, and have worn out plenty of expensive department store pans. A stir-fry needs high heat and our Viking gas range is great. But this is a bad idea with Teflon, because the coating soon burns off and releases unhealthy fumes at the same time.

A brand new Chinese carbon steel wok is actually a light and cheap thing. The metal is thin and heats up lightening fast. But it also rusts and sticks when new. Ideally it is never scoured-- no wonder cooks keep their woks for a lifetime and just replace the wooden handle as it wears out. The wok eventually has kitchen value because of the countless meals required to season it and the dark patina that adds unique flavor to food. The Chinese use the expression "fire of the wok."

A few weeks ago I bought a wok at Ross for only $12. It came from China (of course) with instructions that started with boiling off the factory coating (ugh.) Then you must coat it with oil and season it over high heat. Again and again. The pan eventually goes from silver to dark black. This is a good sign.

So, how did that first stir fry go?

Not bad. I tried a pork and snap pea dish. I fried the meat separately at high heat, and then briefly cooked the vegetables.
So far, so good. It should be a better pan in 5 years, and you can't say that about many kitchen tools.