What is Reddit's opinion of Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories?

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Stir-Frying to the Sky's Edge by Grace Young

All my favorite recipes are right out of Grace Young's Stir Fry to the Sky's Edge so here's the Amazon link. Salt and pepper shrimp, stir fried beef noodles, chicken fried rice, stir fried bok choy (any vegetables really). Instructions are straightforward, there are plenty of pictures to whet your appetite and I really enjoyed the introduction chapter on seasoning the wok and wok techniques. She gives just the right amount of information without overwhelming a newbie.

May I give you some unsolicited wok buying advice? Since you're gonna have an awesome range, there are also some awesome woks to go with it. I concur with going with a round bottom on the Bluestar.

I got a Cen Brothers' wok from Shanghai years ago at their business, Xinyi Iron Wok Shop. Grace Young and Christopher St. Cavish both cover them. A truly incredibly wok, heated and then hammered while hot, rustic and beautiful, seasons well, and perfectly shaped. Magnificent craftsmanship.

Unfortunately, they have now closed up shop, but woks made in the same method can also be ordered from Zhensanhuan on Amazon. They were featured on the Chinese food documentary series, A Bite of China. I also see this guy has posted a review. I don't have this wok since I use the Cen Brothers one, but this would be the one I'd get. You can also order it on Etsy if you want it laser engraved with your name.

I've also read good things about the Yamada woks. They're not hand hammered, there's a Japanese video out there somewhere of them being made posted in a forum, and they're made by taking a disk of metal and a worker holds it while a machine beats it into shape, vs the industrial method where a disk of metal is stamped into shape. The Cen Brothers and Zhensanhuan woks are made by hand and the metal is hammered while hot. I don't understand any metallurgy, but from the small bit I've read, I think hammering while the metal is hot changes the crystalline structure of the metal in some way, but don't quote me on this. The Cen Brothers also remarked that their rival wok maker in town, Tao Qingjian, hammered his woks out of cold disks of metal rather than hot.

There are also great wok use guides from Chinese Cooking Demystified and Grace Young has two great books out there, "Stir-Frying to the Sky's Edge" and "The Breath of a Wok" that focus on wok cooking.

Hope this helps!