An essential for Asian cooking. The traditional wok has a round base and is made of rolled steel, but woks now also come in stainless steel, cast iron and aluminium. Round-based woks work best on gas stoves, but may need a stand for stability. Flat-based woks are suitable for electric stoves.

Rolled steel woks are coated with a thin layer of lacquer to stop them rusting before they are sold. This needs to be removed before the wok is used.

Here's how:
1. Place the wok on the stove top, fill it with water and 2 tablespoons of bicarbonate of soda.
2. Bring the water to the boil; boil rapidly for 15 minutes.
3. Drain; scrub off any varnish inside the wok with a plastic scourer. Repeat if needed to remove all the varnish.
4. Rinse and dry wok.

All woks should be seasoned before they're first used.

Here's how:
1. Pour some peanut or vegetable oil into a small bowl and scrunch a piece of paper towel into a wad.
2. Place wok over low heat. When it's hot, wipe it with the wadded paper dipped into the oil.
3. Repeat process with clean paper until the paper comes away clean and without any trace of colour.

A seasoned wok shouldn't be scrubbed. Instead, wash it in hot water using a sponge. If food has stuck, soak the wok in warm water with detergent. Dry it well after washing by heating it over a low heat and wiping it all over with an oiled paper towel. Store in a dry, well-ventilated place.