29 revolutions around the sun and I now have come to understand that not all woks are created equal. Indeed, the carbon steel wok is the grand-daddy of them all, and more seasoned they are the tastier the food. This may look like copper, but it ain't so:
'Seasoning' prepares the wok for cooking. This sometimes lengthy process is well documented using both stove-top and oven: Seasoning Method. One not-so pleasant side-effect was the waft of metallic-oil fumes, though nothing a fan or two couldn't handle. The lovely wife sent words of encouragement from the far side of the apartment. How sweet.
I may be yet a young grasshopper in the field of stir-fry-topia, but timid I am not.
