“Best used over high heat, the wok’s surface will change over time. Vegetables will be crisp and meat will sear quickly with little time to absorb the oil. The more you use your wok, the better your food will taste, and the easier it will become as the layers of flavor form a natural nonstick surface. The heat of the seasoned wok itself imparts a flavor to your food called ‘wok hay,’ which translates most closely to ‘breath of a wok.’ “
