Why I love my Ken Hom carbon steel wok
I honestly didn't think I needed a new pan until I picked up a ken hom carbon steel wok and realized what I'd been missing in my kitchen for years. For the longest time, I was trying to make stir-fry in a standard non-stick skillet, wondering why my vegetables were always soggy and why I could never get that smoky, charred flavor you find at a good hole-in-the-wall Chinese spot. It turns out, the tool matters just as much as the technique. ...