Yeah, I know, they cost money. But they’re actually pretty cheap, and, for someone who cooks stir-fries all the time, they’re indispensable. While a nonstick skillet can be made to do the job of stir-frying, a 14-inch flat-bottomed carbon-steel wok with a long wood handle can work wonders a skillet never dreamed of. Carbon steel conducts heat incredibly efficiently, and a flat-bottom wok makes more contact with the burner than a conventional one. Plus, while nonstick skillets (and woks) are unsafe at high heats, a carbon steel model can handle the intensity like a pro. Add to that the fact that a well-seasoned wok is naturally nonstick and you’ve got a recipe for using less oil. That means naturally healthier cooking! Not sold yet? Here’s one more perk: like cast iron, carbon steel actually transmits extra iron into your food. You get extra nutrients cooking this way!