I love Chinese and Thai food. The simpler and more authentic the better. I feel that way about Mexican too. I want to eat what Chinese people eat on a daily basis (sans the pig heads and fish eyes). I don’t like restaurant food that leaves you feeling dirty inside and sends you prematurely to the bathroom.
I cook, correction TRY to cook, two cups of fried rice in this:

Yes it’s as tiny as it look. Yes, it’s as messy as it sounds. I don’t dare try to toss it like a real chef would. I’ve been wanting a REAL wok for a long time. Well, the DI Gods must have heard my petition because they granted me the find of the month via the Provo DI.

When I spotted it I thought, could it be possible that there’s actually a wok in that box?

Aaaaaaaahhhh! That’s the sound of glorious beams from Heaven.
My first thought was that it looked pretty hammered and some steel wool would clean it right up, but a little voice told me to Google it before I tried anything. It was the DI Gods looking out for me, because this is what I learned:
“Avoid soap and scouring as these will remove the hard-earned seasoning. A well-seasoned wok is worth its weight in gold. Not only will food not stick to its blackened surface, flavors are greatly enhanced.” chinesefood-recipes.com
“Stir-frying is perhaps the single most important function for which the wok is best suited. The wide wok spatula has a rounded edge that fits the rounded contours of the wok, making it a breeze to toss and move about all the particles of food being cooked in it. When the stir-fry is complete, the spatula easily dishes out all the pieces of food from the wok surface, including tiny pieces of chopped garlic. Without any food particles remaining in the wok, it becomes unnecessary to wash the wok before proceeding with the next stir-fry, thereby saving precious time in cleaning, drying and reheating the wok. With a flat bottom wok, the introduction of a slight angle where its bottom flattens out makes tossing with the wok spatula a bit more challenging and less fun, and often, food is less evenly cooked.” thaifoodandtravel.com
Imagine the sneaky smile on my face after reading this and realizing what I had bought for only 5 dollars.

(courtesy of)

A well seasoned, round bottom wok with stand, spatula, ladle and other things that I’m sure I should also be stoked about! I am a happy sponge.
Now…I need recipes! If you have some good, AUTHENTIC Chinese or Thai recipes, please send them to me! And I will record myself trying to toss like a real Asian cook. It should be awkwardly entertaining.