Confessions of a First-Time Wok Buyer

If you buy a carbon steel or cast-iron wok that needs to be seasoned (a label will tell you whether it is already), first scrub it with a stainless steel scrubber and dish soap, inside and out, Young said. There may still be a coating on the wok from manufacturing.

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Then, according to The Woks of Life, you should protect your wok handles by wrapping them in aluminum foil. Next, tilt your wok over your burner on full blast, making sure every area of the wok is heated until it turns black and blue. Let it cool, give it a scrub, wipe it with a paper towel, and dry it on your stove on medium heat. Spread a tablespoon of oil that has a high smoke point, such as avocado, canola, or peanut, all over the inner surface of your wok, then wipe it with a paper towel.

As part of the seasoning process, you can also stir-fry Chinese chives, scallions, or onions, which will practically embed their fragrance into your wok.

It&#;s much harder to adequately season a wok if you have an electric cooktop, Young said when I explained to her my own wok anxiety. First, you&#;ll need a flat-bottomed wok for it to even stay steady on your burner. Even then, it could be that only the flat surface will get that beautiful black patina you&#;ll find on woks that have been used daily for decades, she said.

Because I have a smoothtop range at home, Young suggested that if I have a friend who has a semiprofessional one like a Wolf or a Viking, I should just stir-fry there a few times to help season my wok higher up from the bottom than I can achieve at home.

Even then, &#;don&#;t get caught up in the look of the wok,&#; Young said. &#;For the first year, the pan will look like you made a mistake.&#; A carbon steel can turn orange, blue, or black. It could look like you ruined the pan. It could look splotchy, even rusty. The patina will develop over time, with lots of use. Deep-frying and popping popcorn in your wok can speed up this process, she said.

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A cast-iron wok can be seasoned the same way.

Picking flatware is a surprisingly weighty decision, especially since the average American buys only three sets in a lifetime. We learned this from Matthew A. Roberts, president of Sherrill Manufacturing &#;the last flatware factory based in the United States&#;just one of the many experts we consulted for this guide to helping you pick the right settings for your table.

With thousands of patterns to choose from, purchasing a set of flatware is a daunting task if you don&#;t know what to look for. That&#;s why we spent over a hundred hours researching what makes great flatware, including taking a tour of Sherrill Manufacturing, interviewing a professor of material science and engineering, and handling hundreds of different utensil designs, to help you make a more informed decision in your quest for the perfect cutlery. It includes a basic overview of construction techniques, design, and materials, so you&#;ll have a better understanding of what&#;s worth paying for.

We suggest starting your search by looking at flatware in person, if you can. Many stores have sample sets available to handle, which will tell you a lot about the weight of individual utensils and how comfortable they are to hold. If you need some recommendations to get the ball rolling, see our guide to the best flatware.

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