I Love the Wok

Three thoughts on cooking:

1. All prep must be done before cooking starts, and all shopping before prep. Exposing food to air or heat starts fundamental changes that cannot be stopped once they begin. Especially once heat is introduced, you're on the clock!
2. It is obvious that too much heat can ruin a dish. Less obvious, but equally important: too little heat can ruin a dish. (Consider that too little heat means too much time in the cooking medium, which can be a problem whether it's air, water, or oil.)
3. Non-stick is a specialty pan, not a default.
   

The wok combines all three of these, and then some!