'woks' on Serious Eats

Wok Skills 101: How to Steam in a Wok

I've long-touted the wok as the most versatile pan in the kitchen. Now I aim to prove that claim. Each day this week, we'll pick a different basic cooking technique the wok excels at, along with a couple simple recipes to highlight them. We'll cover steaming, frying, stir-frying, smoking, braising. Up first: steaming More

Equipment: How to Buy a Wok

A good wok is one of the most versatile pans in the kitchen. Beyond being the best choice for a stir fry, it's also the ideal vessel for deep-frying, steaming, and indoor smoking. But as with most things, not all woks are created equal. They come in a dizzying array of sizes, shapes, metals, and handle arrangements. Fortunately for all of us, the best woks also happen to be on the inexpensive end of the scale. Here are some things to consider when you buy one. More

Gift Guide: For the Asian Food Lover

Our gift-guide marathon continues. Still looking for that special something? Try our full complement of lists. —Ed. Zojirushi 5-1/2-Cup Neuro Fuzzy Rice Cooker: Not only does this model have a larger 5-cup capacity, but it also comes with more features than the 3-cup model. White rice can be set to be "regular," "softer," or "harder." Sweet (glutinous) rice and semibrown rice are additional options. This model also happens to be the only Zojirushi rice cooker that's equipped with the "reheating cycle." Available online at cooking.com, $194.95 Bamboo Steamer: Those who have only steamed with stainless steel racks or inserts will appreciate the difference a bamboo steamer makes. Wicking off excess moisture, the wood naturally absorbs the droplets of water that... More

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