What makes the wok so special?
I'm really interested in what makes the wok so special. I got all different types of woks I could find (those who need seasoning, not nonstick) and I am eager to know all aspects of a wok, this makes it so unique, how shape contributes to the cuisine, how different materials affect performance, the differences between Flat and round bottom, full of explanations about seasonings and patina and how it affects the flavor, its nonstick qualities, and different methods on how to season a dish. Also, what exactly gives "wok hei (breath of wok) its flavor? If there are other interesting facts, analysis and / or ideas, I would like to learn more about them, I am looking for full scientific analysis and explanation the wok … yes I am concerned that I should put this question under jokes and humor
A wok has numerous advantages during the frying pan – it distributes heat more evenly, requires less oil, and ensures that food thrown over land sauteed in a pan, and not the stove. The main advantage of wok beyond its constructed material is its concave curved. The product form of a small hot space at the bottom which allows some of the food to be seized by an intense heat while using relatively little fuel. The long sides are also inclined to make it easier for leaders to employ the technique of cooking food on laying solid and thick liquid with less leakage and a greater safety margin. Curved sides also allows a person to cook without having to "chase the food around the pan" been blocked or finely chopped stir-fry ingredients usually machine back to the center of the wok when agitated. The curve also provides a greater surface Baking from Western-style pots and pans, which typically have vertical edges. This allows large pieces of food burned at the bottom of the wok to be pushed on gently sloping sides to continue cooking at a slower pace. While this occurs another ingredient for the same Flat requiring high temperature cooking the base. The pointed base also allows even small quantities of oil to the pool. As such products Large food can be shallow fried, while the finely chopped garlic, peppers, green onions and ginger can be essentially fried in both cases with very small amount of cooking oil.
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Calphalon 12 Nonstick flat bottom wok
$39.95 |
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3 pc 12" WOK & LID & BURNER RING, COPPER BOTTOM, STAINLESS & BAKELITE
$22.22 |
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CALPHALON Hard Anodized Woks Flat Bottom 8.5” x 2.5” - Must See
$29.99 |
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Calphalon Contemporary Stainless 13-Inch Flat-Bottom Wok New
$114.95 |
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JAPANESE INDIVIDUAL WOK STYLE SILVERPLATE ? COPPER BOTTOM 2 HANDLE BOWLS DISHES
$10.99 |
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Viking Professional Cookware Flat Bottom Wok 13" New
$274.95 |
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Ozeri Green Earth Textured Ceramic Nonstick Frying Pan, 100-Percent PTFE and PFOA Free
Utilizing GREBLON -- a natural ceramic coating from Germany, the Green Earth Pan by Ozeri is one of the world's first frying pans to achieve non-stick perfection while remaining absolutely free of PTFE, PFOA and other harmful chemicals. Conventional non-stick cookware is achieved through a coating of PTFE (PolyTetraFluoroEthylene), a synthetic substance that has waxy properties. At very high tempe... |
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Lodge Pro Logic 14 Cast Iron Wok, Black
$45.99 Provides cooks with superior heat retention to prepare asian recipes. Sturdy base and consistent source of heat helps keep the Wok stationary on the stove top. Assist handles provide ease in handling.... |
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