在发送了上一集关于我心爱的碳钢炒菜锅的视频后，收到一些留言说这种薄型的碳钢锅不适用于平板电炉。
正如我在片子里提到的，有些电炉的火力不够强劲，热锅不好会导致无法实现高温爆炒。也有部分同学可能会碰到锅底在电炉上容易变形导致锅子无法放稳的问题。这和每一口锅和炉子的性格都有所不同有关。
在我看来，家里是平底电炉的同学也还是不妨可以考虑先买一款我视频里的锅子来体验一下实际的使用效果，说不定你就是那 50% 的幸运儿呢？即便有可能不合适，这锅很便宜，才 20 几刀，何乐而不为？另外，大家也可以考虑买一个便携式的瓦斯炉，炒菜完全没问题，还可以用来做火锅和野餐，方便又好用。下面这两款 Iwatani 的瓦斯炉都很好用：
我家的是这款，12,000 BTU/h，30 刀出头。
美国蓝带学校用的是这款，15,000 BTU/h，火力更强劲，也稍贵，80 刀左右。
而对于不想买瓦斯炉，也不想冒险的同学，就可能需要考虑选用加厚款的碳钢锅，或者是铸铁锅。
对于加厚款的碳钢锅，大家可以考虑法国 De-Buyer 的 Mineral B Country Fry Pan。品质绝对有保障，用过的同学都说好。但记住一定是要 Mineral 或者是 Mineral B 系列的，才是加厚型的，厚度大约是 2.5 mm。虽说不是我们传统的炒菜锅型，却相对厚重，可以解决有些电炉的问题。下面这款 12.4 英寸的在 Amazon 上目前的价格是 90 刀左右。
铸铁锅的一个选择是 Staub 的 Pefect Pan，打折的时候出现过 80-90 刀的甜心价。这是珐琅锅，优点是不怎么需要开锅和养锅，缺点是较为笨重，也不能用太高的温度。
至于轻薄型的铸铁锅，我还没有什么深入的研究可以分享给大家。如果购买的话，大家还是要多做些功课，选用有口碑的品牌和制造商。比如 Joyce Chen 的这款铸铁锅。在 Amazon 上大约 50 刀左右。
另外，我又特别就电炉使用碳钢炒菜锅的问题请教了 Grace Young。Grace 是让我爱上中式炒菜（锅）的启蒙老师。纽约时报称她为翻炒大师 (stir-fry guru)，华盛顿时报则称她为炒锅之后 (wok queen)。她撰写的著作 Stir-Frying to the Sky's Edge 获得了 2011 年度 James Beard Foundation Award for International Cooking。
以下是 Grace 的回复，在这里也一并分享给大家：
I'm so pleased you're having a great time with your Wok Shop wok.
In answer to your question, For a electric you should be able to use a flat-bottomed carbon-steel wok--the same wok that I use in the demo and that I recommend in my book Stir-Frying to the Sky's Edge.
Once in a while the contact of the flat-bottomed wok with the burner isn't perfect. The heat can warp the carbon-steel wok (which is what is happening with your friends) which means the metal won't be flat against the burner so the heat will shut off. This can happen to the flat-bottomed carbon-steel wok that the Wok Shop sells. Every wok reacts differently---some warp ever so slightly and some don't.
The Wok Shop also sells a flat-bottomed cast-iron wok with 2 metal ear shaped handles (not the long wood handle) from China that will not warp and works well with induction. They also sell a flat-bottomed cast-iron by Joyce Chen with a long wood handle that works on a electric. However, I should tell you that I don't like cast-iron because it is so heavy---and therefore very clumsy to use when stir-frying when you need to be able to pick up a wok quickly. Cast-iron also takes much longer to preheat and once your stir-fry is done the pan retains heat so if you don't get the food out promptly it will overcook. So each wok has its advantages and disadvantages.
Apparently, 50% of the people who use a flat-bottom carbon-steel wok on an electric stove and love it and 50% are frustrated that the flat-bottom contact with the stove isn't perfect. I'm sorry there's no pan that's 100% perfect for a glass top range. I'd start with the Wok Shop carbon-steel flat-bottom and if it doesn't work switch to the Cantonese flat-bottomed cast-iron wok. Also, ask Tane Chan the owner of the Wok Shop for her advice. Tell her I suggested you contact her. Let me know how it turns out.
节日期间想要购置新锅的小伙伴们，可以看看我半年前的帅锅分享贴：
最后，也欢迎大家加我的微信号 gourmet_young，以确保我可以及时看到你的留言并回复 : )
