Stir-fry is only the beginning.

Get ready to kindle some flames with this fierce little wok. It’s constructed from tough carbon steel that’s been tempered and blasted (a schmancy way of saying heated and cooled repeatedly) so nothing, no nothing, will stick to it. Plus, because of this natural coating process, you won’t get any unwanted materials in your noodles. The Pekin number has a long wooden handle and a short metal grip for easy transport, while the Canton has handles on both sides. Options, options.