Stainless Steel
Stainless Steel
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Calphalon Nonstick Wok
Stretching 10 inches in diameter and shaped like a deep bowl, Calphalon's industrial nonstick stir fry pan functions equally to a wok, but rests evenly on the burner without aid. Perfect for preparing a medley of chopped greens and cut meats, this versatile pan transitions comfortably from atop the stove to the oven for warming or re-heating. The excellent heat conductivity of heavy-gauge aluminum leads to a rapidly heating pan while its nonstick interior floor requires less oil thus enabling low fat cooking. As with all nonstick surfaces, nylon, wood, or plastic utensils are favored over their metallic counterparts. Secured by three rivets, the solid, stainless-metal deal with stays cool with common range-high use and stretches 7 inches from the physique to offer a firm grip for even transport. Washing in heat, sudsy water with a nylon scrub brush brings best outcomes; dishwasher cleansing is not recommended. This item is oven-secure up to 450 degrees F and comes with Calphalon's lifetime warranty.
My most vital downside with the wok-shape of this factor is that it does not actually do stir-fry all that well. It is truly good for another issues, however I am going to get to that in a minute.
The whole level of the bowl form of a wok is that it's placed down over (almost into, really) the highest of the flaming maw of an extremely-scorching wok burner (at for instance 25-30 thousand BTUs), and the rounded shape then maximises the quantity of blazing-sizzling surface space over which you can sear your foods that you are stir-frying. Therefore the notorious "wok hay" that you simply get with true wok cooking. However and not using a true wok burner (or something analagous) into which you'd place the rounded pan, what you end up getting is a scorching bottom and somewhat hot sides, however nothing spectacular. The pan additionally gets crowded so quickly that you simply really find yourself steaming/boiling a number of stuff--elements tend to bunch in toward the middle quite than discovering their very own spot on that every one-necessary pan floor area. If, as somebody who has cooked professionally, I can give you one bit of recommendation: If you want to stir-fry as authentically as potential while nonetheless using a normal American flat-prime range (whether or not fuel or electric), get a big previous frying pan (12" or 14") and use it with the heat up as excessive as you can get it. The added surface area and flatter structure allow you to make room for every part to get it's own bit o' full-tilt-boogie searing warmth, with out being covered over by even more substances that essentially cause it to steam.
Now, having stated all that, I do suppose this pan is GREAT for reductions. The bowl form of this thing makes it like an uber-saucier. Again to surface area, but a special kind: Essentially the most imporant facet in quickness of discount is the highest floor area (i.e., when you might have a pot filled with a liquid, the surface of the liquid is where all of your evaporation takes place). So the wok-form of this factor actually helps speed up that process. Gastrique, bordelaise, demi-glace, veloute, etc. You possibly can actually get these things all the way down to an excellent lowered consistency in better time on this than by putting them in a standard sauce pan.
I additionally use it (full of water) in my oven when baking breads or different yeast-raised merchandise, to get extra of that "steam baking" that makes commercially-produced baked goods have such good texture. Once more the bowl shape simply accelerates the evaporation. On this application, the all-metal construction actually helps.
At wokpan.org find information on calphalon one nonstick wok, calphalon contemporary nonstick wok,and calphalon hard anodized wok.
How It's Made- Stainless Steel
