The original non-stick pan  Time-tested, versatile, durable, fun
to use--and cheap too. Why the wok is the only pan you really
need.  July 12, 2006|By Carol Mighton Haddix, Food editor   Toss
them out, said Grace Young, who doesn't own non-stick pans. The
Chinese cooking expert and co-author (with Alan Richardson) of
"Breath of a Wok," cooks almost everything in her battery of
woks.  And she wishes that you would do the same.  Young is a
firm believer in the wok. It's not just due to her culinary
roots in China. The wok, she said, is the most versatile pan in
the kitchen.  She uses her woks for non-Chinese food--bacon and
eggs, for example. She even fries steaks in it. "I'm the Imelda
Marcos of woks," she said.  Young explained her obsession during
a class, "Wok Mastery at Home," that she taught last fall at Sur
La Table on Walton Street.  "Yes," she admitted with a smile, as
she stir-fried sliced ginger, releasing its fragrance into the
air, "this is an anti-non-stick-pan class."  If you walk into
Woks `n' T