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 ...

J. Kenji López-Alt usually reaches for his wok. It isn’t some heavy tri-ply that set him back $250, either. It’s light, cheap and blackened by 20-plus years of heavy use. He loves it, and he’s just ...