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I'm looking at buying a wok, and I see so many have domed lids, which I never would have thought of in connection with a wok, but now I'm wondering. Can anyone share why you'd need/want one? Thanks!
Grace Young, author and contributing editor at Saveur magazine, leads you through the wrongs and rights of stir-frying. Make Grace's Ginger Beef with Sugar Snaps and Carrots yourself!
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