无论是深底锅，平底锅还是焙盘都应该有很厚的底，这样才不容易翻倒，而且导热要好，这样食物才不会粘锅或是煮焦。

Pots, pans, and casseroles should be heavy-bottomed so they will not tip over, and good heat conductors so that foods will not stick and scorch.

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通常地深底煮锅有两只把手而平底锅只有一个长长的把手。

Usually cooking pots have two small handles but pans have one long handle.

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取一深底平底锅，倒油热锅，先放洋葱6到7分钟，然后加辣椒、大蒜，再热2分钟，然后倒入米饭搅拌一分钟，翻炒表面。

Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.

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