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Christopher Kimball for Kuhn Rikon 5-QT Wok Skillet with Lid $80.00

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We test everything we sell. Here’s how we’d use this.


Before first use, wash your wok inside and out in hot soapy water, then dry over low heat on your stovetop. To season the pan, heat over high heat until a drop of water evaporates on contact. Add 2 tablespoons neutral oil and swirl in pan over medium heat until interior surface is coated. Add in sliced or chopped onions, ginger or scallions and cook. As they start to soften, spread the mixture over the entire surface of the wok's interior. Continue doing this for about 20 minutes over medium heat, adding oil if the ingredients become too dry or start to burn. Discard the mixture, allow the wok to cool down completely, then rinse with hot water and a soft sponge to remove excess food particles. Heat the wok on low heat until completely dry. Coat lightly with vegetable oil and wipe clean with a paper towel before storing. The seasoning process will change the color of the wok's interior—this is called a patina and will darken with each use. Once seasoned, soap is not recommended for cleaning—it will negatively affect the patina and require re-seasoning.

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