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 ...

From its 2,000-year-old origins to the elusive smoky wok hei, the wok is more than a pan — it’s a culinary art form. With the right seasoning, heat control, and technique, home cooks can recreate ...