A lightweight wok — the kind most of our top chefs use — costs less than $20 at an Asian supermarket, and for that you get a piece of kit that is long-lasting, simple to use and incredibly versatile.

Give your wok a “facial” with salt and oil to help clean and condition it. Scott Suchman / The Washington Post Food writer Grace Young tells Washington Post’s Kristen Hartke about the basics of caring ...