Wok and Roll

But I have to tell you that if you’ve never traveled with your wok, you have not truly experienced TSA. They’re putting on gloves and they’re unzipping the bag. They basically just treat me like I’m a criminal and tell me not to talk. Then they pull it out and they go, “Oh, it’s a wok,” and then everybody’s like smiling and laughing. One time this guy said to me, “What’s the secret to fried rice?” So yeah, it is pretty hilarious.

Grace Young

I own and use two unseasoned woks.

I have never traveled with either wok.

9 Replies to “Wok and Roll”

      1. Seasoning a pot/pan/wok involves heating cooking oil at the beginning, wiping away excess oil, and allow the wok to cool. Once you start cooking food in the wok, you never use soap and water to clean it. You wipe out the food particles, add oil, wipe again, then store away for the next use.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: