A well-loved wok is a thing of beauty. Frequent cooking builds up a glossy, natural nonstick coating, and gentle cleaning removes excess grease, but doesn't disturb those precious layers of seasoning.

After reading my wok post yesterday, Eater Matt Aalfs sent this query: “I have an old steel wok, maybe 15 years old, made of thin steel with a round bottom and wooden handles. Possibly due to improper ...