Exploring the Pros and Cons of Black Steel Pans and Woks for Home Cooking

This chapter dives into the practicality and challenges of using black steel or carbon steel pans at home, emphasizing the high maintenance required to keep them in optimal condition. The discussion covers the complexities and unique flavors of cooking with a wok, touching on the difficulties of reproducing 'wok hay' flavor at home and the importance of using the right cookware. Additionally, the chapter explores different pan shapes, the science behind cookware design, and the preferences for versatile hybrid shapes in modern cooking.