Woks

Round bottom woks are better for gas cooking and traditional techniques, while flat bottom woks are ideal for electric and induction hobs.

Yes, especially for carbon steel woks. Seasoning creates a natural non-stick surface and improves flavour.

You only need to fully season it once, but regular cooking and light oiling will maintain the surface.

A flat bottom wok is best for most home kitchens as it works well on gas, electric, and induction hobs.

Clean the wok, heat it until hot, apply a thin layer of oil, and heat again until it darkens. Repeat a few times for best results.