Wok: a traditional Chinese cooking utensil made of carbon steel, used for frying, deep-frying, and even making soup. Shaped like a wide bowl with a lid.

2torial #0842: Learn2 Season Cookware(continued) Part 1: Season Metal Cookware Seasoning forms a protective coating by baking a few layers of vegetable oil onto the utensil. It actually works in two ways: it protects the food from the utensil, and the utensil from the food. Look at a cast iron skillet (for example) under a microscope, and you'll see tiny peaks of jagged cast iron. The peaks cause your food to stick in the pan, and can also transfer a metallic flavor to the food. But they're also vulnerable--they can absorb acid and moisture from the food, and then rust. Season Set your oven to 300 F (150 C) and let the utensil warm up in the oven for about five minutes. If you've just washed the utensil, the oven heat performs two functions: it thoroughly dries the utensil, and increases the metal's ability to absorb. Don't let it become so warm, however, that you can't comfortably touch it. Wear a cooking glove or use a kitchen cloth to remove it from the oven if it's too hot to the touch. Choose your grease and apply oil. Using either a kitchen cloth or your fingers, apply a thin, even coat of oil onto the entire surface of the utensil. Hold the utensil up to the light to look for any missed spots. For items like cast iron skillets, grease up the handle as well--it's as prone to rust as the rest of the skillet. Bake on the oil. The oven should already be preheated to 300 F (150 C). Place the utensil in the oven and let it sit for 30 minutes (20 minutes if you need to use it right away). Using an oven mitt or kitchen cloth, remove the utensil from the oven. The warmth of the oven may have created excess oil, which now forms a shallow pool in the skillet or pot. Go ahead and pour off the excess oil, and carefully wipe down the utensil with a kitchen cloth or paper towel. The seasoning is complete and the utensil can be stored away. Note that the surface should be slightly shiny, but the utensil should not be slippery when you pick it up.   Maintain the seasoning After you season a utensil and maintain its seasoning, the surface will darken in color: cast iron items, for example, will turn black. This is the sign of a well-seasoned utensil. And, similar to fine wine or people with good attitudes, seasoning only improves with age. After each use, don't wash metal utensils with soap. This'll strip off the seasoning, which will increase the possibility of making a big burned mess the next time you cook. Instead, here are a few options: Soak the utensil for several minutes and scrub off any food residue with plastic scouring pads or a brush. Alternatively, pour vinegar, salt, or both onto the utensil and scrub out the food particles with a brown paper bagästrange, yes, but many people swear by it. In either case, dry it! This is important, as it prepares the utensil for the next step. Dry it thoroughly by placing the utensil on the stovetop or in the oven, whichever is more convenient. Grease it up. Pour a teaspoon (5 ml) of vegetable oil--or up to 5 teaspoons (25 ml) for larger utensils--and rub well into the surface. Look at it under good light to find missed spots. Wipe down the utensil with a kitchen cloth or a paper towel to clean up excess oil. Again, the surface should be slightly shiny, but the utensil should not be slippery when you pick it up.   Part 2