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Same for "wok on a grill"? I’ve always been obsessed with live-fire cooking—it’s one of the oldest, purest forms of preparing food.

A specialist wok hob had also been delivered to the hotel’s kitchen.

Aromatic plumes billow out from aluminum-covered vent hoods as chefs with decades of experience produce steaming plates of crackled shrimp, juicy mussels, and crisped-up rice by tossing the ingredients in a giant, flame-cradled wok.

Most of your cleaning power should come from hot water and gentle scrubbing or brushing, the way cast-iron pots like Chinese woks and Indian kadai are traditionally cleaned.

Simply sauté your veggies in a wok or large skillet with a tablespoon of oil over medium high heat.