Wok this way

Fried rice certainly can be cooked in a traditional sauté pan, but the wok, with its round-bottomed shape, is better. Ingredients can easily be combined, and tossed around with less spillage due to the wok's curves. But without properly seasoning a new wok, that fried rice can easily turn into a burnt, sticky mess.

Traditional woks are made of cast iron, stainless steel and carbon steel. Stainless steel tends to cook food quickly, so if you choose this kind of wok, it's important to keep a close eye on temperature control.

Also consider the weight of a wok when shopping for a new one.

Look for a wok with a comfortable weight and a single handle; woks with (two) handles can get awkward to hold.

Here's the stove-top method for seasoning:

• Start by coating the inside of the wok evenly with oil.

• Crank up the heat and watch the wok smoke. Make sure the fan above your range is running.

• The wok's color will start to turn. You want it to be dark like a cast-iron pan.

• Repeat the steps as necessary to produce a uniformly dark color.

After the wok is seasoned, some cooks opt to stir-fry and char a mix of pungent vegetables — garlic, onions and ginger — to remove any lingering metallic taste in the wok.

With proper care, your wok can last for many years. Keep the wok dry to prevent rusting, and if you know it won't be used for an extended period of time, coating the wok with a little oil will help preserve it.