根据Grace Young的说法，为您的厨房买最好的锅
Grace Younghas literally written the book on wok cooking. (Make that two; her second,Stir-Frying to the Sky's Edge，赢得了一个詹姆斯胡子奖。据年轻，翻译中迷失了炒菜的本质。在原来的粤语中，炒炒面的话语，Chau，指的是运动更像是翻滚的动作。
“目标是在高热中少量油中少量油渗出咬咬合成分，以便每次摩羯座都不断地暴露在摩擦中，”年轻人说。“结果是一种光剑的成分，允许它们快速且均匀地烹饪，而不会燃烧或折扣。”
It's less about stirring and more about exciting movement and interaction with the hot wok's surface. A炒锅刮刀，铲形状，对此很好，但任何金属刮刀都会做。它绝对是家庭厨师的优秀和可访问的技术。选择正确的炒锅使所有的差异，所以恩典分享她最好的选择，以及三个基础，美味的食谱让你开始。
Pro Tip:Working with a new, unseasoned wok? Young's favorite way to season a wok quickly is to make popcorn. The high-heat frying and even spray of oil from the bursting kernels help fortify the patina of a wok, resulting in both a snack and a well-seasoned pan.
无论你的炉子，格蕾丝都需要覆盖你的锅需求。根据您的烹饪方式查看下面最好的Wok的建议：
Best Wok for Semiprofessional Stoves
提供一个强大的和一致的热源,semiprofessional gas stoves can evenly heat a round-bottomed wok set on a wok ring to emulate actual professional stoves in restaurants. You need enough space in the pan to move the ingredients around while cooking, so Grace recommends14-至16英寸宽锅几乎每个厨师。
For these high-powered stoves: Choose a14至16英寸圆底碳钢POOKwith a long metal handle; pair with a炒锅戒指for stability.
瓦斯或电动最好的炒锅
许多家庭厨房，标准燃气和电气炉的热门选择，使用平衡，平底摩斗，不需要摇滚戒指（在平底锅的底部和热源之间增加了一点距离）。一个木柄，即使它加热，你也可以握住和操纵炒锅，较小的辅助手柄进行平衡。
For a standard gas or electric: Choose a flat-bottomed carbon-steel wok with a long wood handle and a short helper handle. Carbon steel heats quickly, conducts heat efficiently, and --once seasoned-- has a naturally nonstick surface. The flat bottom sits and heats evenly on the burner.
Best Wok for Induction or Glass Top
诱导和玻璃顶部炉灶需要甚至需要与平底锅紧密接触加热并适当地煮，因此选择不随时间经过扭曲的材料并使用至关重要。由于一个14英寸的平底碳钢炒锅可以轻轻摇晃，选择粤式平底锅，带有铸铁内饰和黑色搪瓷外观，带有耐热手柄。
食谱尝试：
