<p>Also, for all the recommendations for fairly expensive tools here, I’ve found the $12 carbon steel wok with aluminum lid I bought at Ross a few months ago to be spectacular after I spent a little bit of time to season it (it’s also nice because it cleans up easier than most of my stainless steel pans). I just dump all the food out of the wok into this large pyrex storage/serving bowl, put a little bit of water into the bottom of the wok, a very quick scrub with a non-soapy sponge, shake all the water out, put it back on the stove on medium, and by the time I’m done scooping out the rice it’s already dried off.</p>