, which is a wok-specific spatula. Writes Tang, “Due to the curved nature of the wok, a traditional flat spatula is an awkward fit. The harmonious curves of a wok chuan—or wok spatula—nestle in cutely to the curves.”Photo by Joseph De Leo, Food Styling by Lillian ChouEach wok I tested came with its own unique seasoning instructions . I followed the directions associated with each model for initial seasoning steps, a.k.a.
, dropping batter-coated mushrooms and carrots into each pan. I paid attention to how much oil it took to reach the appropriate height—because all woks are shaped slightly differently, more or less is required—and how long it took for the oil to reach 350°F.
*The only slight caveat in this section is that two of the woks I tested were not built to handle deep frying . I only stir-fried and steamed in these woks, and skipped the deep fry portion all together.
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