Jonathan Miles A combination of stir-fry and salad, Lok Lak is a popular staple in Cambodia. It’s usually made with beef, but in olden times, in the country’s mountainous areas, venison would’ve gone sizzling into the wok. – Jonathan Miles
John Torode The most used thing I have is my wok. I prefer it to a pan or pot. It is my wonder. They’re really easy to clean, I am a lazy cook like that, so it appeals. – John Torode
Jennifer Lee With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not. – Jennifer Lee
Guy Fieri The wok is one of my favorite things to work with when I’m camping. Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make. – Guy Fieri
Chris Morocco You never forget your first tofu scramble. I was in college, and it was my first meal at the student-run co-op where I would be eating for the year. It was steamy kale and mashed tofu dripping with Bragg’s Liquid Aminos, served directly from the bathtub-size wok it was cooked in. It was soggy, salty, and vaguely nutritive. – Chris Morocco
Cat Cora I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying. – Cat Cora
Andrew Zimmern Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen. – Andrew Zimmern
Andrew Zimmern A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. – that’s a good thing. – Andrew Zimmern
