Stir-fry is only the beginning.

Get ready to kindle some flames with this fierce little wok. It’s constructed in Japan 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 or fish. With a flat bottom and wide, angled sides, it's also just the ticket for deep frying and other high-heat jobs, keeping any splatters contained while allowing for even browning minus the not-so-fun sticking. 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.

To see it work its magic, why not try one of these fan-favorite stir fry recipes? We’re looking at you weeknights, and we’ve got you covered.

While your pan has been tempered for extra durability and nonstick prowess, it'll still need a little TLC before you take it for a spin. To prep it for its big debut, a little quick pre-seasoning is in order: Heat a little vegetable oil in the pan gradually, coating all surfaces. Once it's cooled, hand wash with soapy water and towel dry. Carbon steel pans heat lightning-fast (it's why we love 'em) and evenly but contain little to no chromium so will stain and/or rust if not cared for. If you see a little rust, don't fret. Any surface rust can typically be removed by heating the pan with oil, and wiping clean with a rag or paper towel.