Don’t you love a good stir-fry? Years ago I had this big wok with wooden handles, well seasoned, in spite of a housemate’s attempt one day to scour off all of the pan’s beautiful black seasoning I had worked so hard to create. I don’t know what eventually became of that wok; these days I’m loving my friend Jaden’s non-stick enamel cast iron wok. It does a great job with high heat, it’s stick-free and I don’t have to worry about it rusting. The good thing about stir-fries is that you don’t need a lot of fancy ingredients to have a perfectly presentable dish. All you need is a pan and a cooking oil that can take high heat. Woks work well for this, as do large pans of cast iron or hard anodized aluminum.

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