{"title":"炒菜 · 炒锅 电陶炉 刀具","description":"\u003cp\u003e公寓没有明火，也想炒出锅气。电陶炉、铁锅、中式菜刀，家常菜一样炒得香。\u003c\/p\u003e\u003cp\u003e想一次配齐？看看 \u003ca href=\"\/en\/collections\/cb-kits-cook\"\u003e做饭套组\u003c\/a\u003e，搭好的组合比分开买更省。\u003c\/p\u003e","products":[{"product_id":"handmade-lu-chuan-cast-iron-frying-pan","title":"Luchuan Hand-Forged Cast Iron Wok, Pre-Seasoned | No Coating, Ready to Cook","description":"\u003cp\u003eMost woks sold in Britain are pressed from thin steel and given a non-stick coating, which is the one thing a wok must not have. A coating cannot survive the heat that makes wok hei, the faint smoky char that comes off greens and noodles when metal and oil get hot enough, and it will not survive a metal spatula either. You end up with a pan that stir-fries the way a frying pan does, which is to say it does not.\u003c\/p\u003e\u003cp\u003eThis one is forged by hand in Luchuan, in Guangxi, where woks have been beaten out over a hammer for generations. Bare iron, no coating at all. 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