An Heirloom Wok in the Making
Hsiao-Ching Chou
Author's Note: For the month of November, I am participating in NaBloPoMo (National Blog Post Month) and pledge to post once a day.
This is my new wok. It's so gorgeous. My friend Kate, who had never been to Shanghai – or Asia for that matter – agreed to go on a mission to find the Cen Brothers wok shop. I had received one of these hand-hammered woks as a gift three years ago. The craftsmanship is impeccable. Since then, I have yearned to get another so that I can pass on a wok to each of my kids.
Kate said that when she asked the concierge at the hotel about how to get to the shop, she was told that she wouldn't be interested in going to that part of the city and that the shop didn't exist. But Kate is an experienced news journalist and had done enough research to know that the shop should exist. She turned this excursion into a mission and found the shop, which is tucked away in an alley on the non-touristy side of Shanghai. But she found the place and bought three woks. The return trip was an adventure: She had to walk what seemed like an eternity, with three heavy woks, until she could get to a busy enough area to hail a cab back to the hotel. She said she alternated carrying the woks on her back, over her head and whatever position would give her relief.
I have to season the wok and I have a lot of cooking to do to develop the patina. It'll be a delicious journey.