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Calphalon 12 Wok

Stretching 10 inches in diameter and formed like a deep bowl, Calphalon’s industrial nonstick stir fry pan functions similarly to a wok, but rests evenly on the burner without aid. Good for getting ready a medley of chopped vegetables and cut meats, this versatile pan transitions comfortably from atop the stove to the oven for warming or re-heating. The excellent warmth conductivity of heavy-gauge aluminum results in a quickly heating pan whereas its nonstick inside surface requires less oil thus enabling low fat cooking. As with all nonstick surfaces, nylon, wooden, or plastic utensils are favored over their steel counterparts. Secured by three rivets, the cast, stainless-steel handle stays cool with common stove-prime use and stretches 7 inches from the body to supply a firm grip for even transport. Washing in heat, sudsy water with a nylon scrub brush brings greatest outcomes; dishwasher cleaning isn’t recommended. This item is oven-safe up to 450 levels F and comes with Calphalon’s lifetime warranty.

My most significant problem with the wok-form of this factor is that it doesn’t really do stir-fry all that well. It is really good for some other things, however I’ll get to that in a minute.

The entire level of the bowl shape of a wok is that it’s placed down over (virtually into, actually) the highest of the flaming maw of an ultra-hot wok burner (at let’s say 25-30 thousand BTUs), and the rounded shape then maximises the quantity of blazing-sizzling surface space over which you can sear your meals that you’re stir-frying. Hence the notorious “wok hay” that you get with true wok cooking. However with out a true wok burner (or one thing analagous) into which you’d place the rounded pan, what you end up getting is a hot backside and somewhat hot sides, but nothing spectacular. The pan additionally will get crowded so quickly that you just actually find yourself steaming/boiling plenty of stuff–substances are inclined to bunch in toward the center moderately than finding their own spot on that each one-vital pan floor area. If, as somebody who has cooked professionally, I may give you one bit of recommendation: If you want to stir-fry as authentically as potential whereas still using a standard American flat-top stove (whether or not fuel or electrical), get a big previous frying pan (12″ or 14″) and use it with the warmth up as high as you can get it. The added floor area and flatter structure let you make room for all the things to get it is personal bit o’ full-tilt-boogie searing warmth, without being covered over by even more elements that primarily cause it to steam.

Now, having said all that, I do assume this pan is GREAT for reductions. The bowl shape of this factor makes it like an uber-saucier. Back to floor area, however a different type: Essentially the most imporant aspect in quickness of reduction is the top floor area (i.e., when you could have a pot full of a liquid, the surface of the liquid is the place all your evaporation takes place). So the wok-shape of this thing really helps pace up that process. Gastrique, bordelaise, demi-glace, veloute, etc. You can actually get these issues down to an excellent lowered consistency in higher time on this than by putting them in a normal sauce pan.

I also use it (filled with water) in my oven when baking breads or different yeast-raised products, to get extra of that “steam baking” that makes commercially-produced baked goods have such good texture. Again the bowl shape simply accelerates the evaporation. On this utility, the all-metal building really helps.

At wokpan.org you’ll find products, information, and resources on calphalon one wok, calphalon contemporary wok,and calphalon 12 inch wok.

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