Secrets of the Best Chefs

USE A fourteen-inch wok because of the surface area; use carbon
steel because you can get it very hot before adding the fat. You
can tell if a wok is carbon steel by studying the wok metal; if
you see concentric circles—the result of the wok-shaping
process—it’s the real deal.
THE BIGGEST rookie mistake in wok cooking is getting the pan
too hot. To reach the perfect temperature, use the water test.
Put the wok on high heat and, after 30 seconds or so, begin
flicking water into it. If the water evaporates right away, the
wok is ready to go.
BEFORE USING A NEW WOK, scrub it several times with a
stainless-steel scouring pad using hot soapy water to get the
factory coating off. Then rinse the wok with hot water and
follow the instructions to season it.