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Allie Holloway & Timothy Mulcare
Shop $ 99, madeincookware.com
Welcome to the Esquire endorsement. Highly sought after. thoroughly checked. These choices are the best way to spend your hard earned money.
I’m not going to lie to you: the microwave is the most used tool in my kitchen. How? ‘Or’ What? I blame modern life. Sometimes I just don’t have the energy at the end of the day to do anything other than warm up a frozen Trader Joe’s meal for my family and open a bottle of wine, ideally a screw top, thanks.
But when I feel less lazy, I turn on the wok, which is the second most used piece of equipment in my kitchen. Other than the microwave, there’s really no way to cook vegetables faster. And the taste / speed ratio is much higher. From spinach to kale, from cauliflower to broccolini, the wok can cook it in minutes. This is the nature of the wok: it excels in healthy, high temperature and tasty cooking, done quickly. It inspires me to cook because I know I’ll be ready in no time and it will be super easy to clean. (The dishes are another story.)
There are a ton of woks to choose from, but the carbon steel made wok has become one of my favorites because of its durability, simplicity, and just the right size. I hardly ever put it away. Maybe I should, but hey, as stated, I don’t strive for perfection in the kitchen.
It heats up and cools down quickly.
The key to wok cooking is responsiveness to heat. You want something that can lightly brown chopped garlic over medium heat and then quickly reach a high temperature when you add egg noodles. The Made In Wok can do that, because it’s made of carbon steel, which withstands high temperatures like cast iron, but heats up and then cools down faster. And it’s lighter. Unlike some woks, you won’t need Popeye forearms to make fried rice.
Shop $ 99, madeincookware.com
It is virtually non-stick.
The other magical thing about carbon steel is that once you’ve done the initial seasoning – Made In makes it super easy with its seasoning wax – it acquires a shiny patina over time. The more you use it, the more seasoned it gets. It is one of the few pieces of equipment that legitimately improves over time. Sure, there are non-stick teflon coated woks and stuff, but they tend not to be able to withstand high heat, which is crucial for wok cooking, and they prevent you from using tools made from it. metal, which is quite crucial for wok cooking. And those with so-called natural non-stick coatings can wear out over time. Don’t bother with any of them. This one will last.
You will use it every day.
It’s time to stop thinking of the wok as that specialized piece of equipment that you only take out when doing some sort of stir-fry. It can be a real utility actor; use it a lot like you would a frying pan. Use it to sear meats. Use it to steam whole fish or vegetables. Use it to scramble the eggs. Use it to make fresh popcorn. Use it to make Thai-style fried eggs with a crispy bottom and a soft, creamy yolk. (Kai dow, as this style egg is called in Thai, is a real game changer if you’re sick of lukewarm, sunny dishes.) Use it to reheat leftovers that can be tossed a bit – somehow or other. another, leftovers magically taste better when they come out of a wok. It’s time to let that microwave sit.
Shop $ 99, madeincookware.com
Props photography and styling by Allie Holloway and Timothy Mulcare
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