WOK
A wok that is made of carbon steel is best. It should be deep and as large around as at least the size of your regular skillet. Woks are round on the bottom and you may have to modify your burners or grills to accommodate the rounded bottom of your wok. In China, and in southeast Asia, where traditionally the wok is used, they have stoves that have indention's or recessed tops that allow for the wok to fit into.
One way to modify your stove top to accommodate the use of your wok is by purchasing a wok ring. They are usually inexpensively priced and consist of being a circular metal ring that is beveled so that your wok can sit securely and level on a flat heating or cooking surface.
Season your wok
The first thing that you need to do is "season" your wok. Before using a new wok it needs to be seasoned by heating the wok first. Then, if you are authentic style chef, you can use some kind of pork fat or use small amounts of lard or even canola oil. In your heated wok, put in the the fat or put in some oil or lard, then work it some by holding the handle, swishing it around carefully in a circular motion .Then carefully begin wiping it out with a cloth or towel. The videos show a young lady season her wok with oil, by pouring in a small amount of oil into the heated wok, then wiping it out with a paper towel. After using it for cooking meals,simply use water to rinse it out thoroughly, and if necessary use a cloth to wipe out stuck particles. Some recommend that you let the wok cool and repeat this process, however if you plan to use your wok regularly, just the cooking of dishes will keep the proper season.
Exercise common sense, in that you don't burn yourself or set the kitchen on fire!
The videos are a really excellent, visual demonstration of how a wok in expert hands looks as he cooks dishes. He is cooking the food evenly and quickly without any sticking, by flipping the ingredients and mixing them in the pan,constantly working the wok. He flips the food around, then he pours out the dish for his preparation, then watch as he seasons the pan for another dish quickly. All without hardly even watching what he is doing!
