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Posts Tagged ‘calphalon commercial wok’

Stretching 10 inches in diameter and shaped like a deep bowl, Calphalon’s business nonstick stir fry pan features similarly to a wok, but rests evenly on the burner with out aid. Good for preparing a medley of chopped vegetables and reduce meats, this versatile pan transitions comfortably from atop the range to the oven for warming or re-heating. The excellent heat conductivity of heavy-gauge aluminum leads to a quickly heating pan while its nonstick interior floor requires much 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 regular range-prime use and stretches 7 inches from the physique to offer a agency grip for even transport. Washing in heat, sudsy water with a nylon scrub brush brings finest outcomes; dishwasher cleansing shouldn’t be recommended. This merchandise is oven-protected as much as 450 levels F and comes with Calphalon’s lifetime warranty.

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

The entire level of the bowl form of a wok is that it is positioned down over (almost into, really) the top of the flaming maw of an ultra-scorching wok burner (at for example 25-30 thousand BTUs), and the rounded form then maximises the amount of blazing-hot surface space over which you’ll sear your meals that you are stir-frying. Therefore the infamous “wok hay” that you just get with true wok cooking. But and not using a true wok burner (or one thing analagous) into which you’d place the rounded pan, what you find yourself getting is a hot backside and somewhat scorching sides, however nothing spectacular. The pan additionally will get crowded so rapidly that you just actually end up steaming/boiling a number of stuff–elements tend to bunch in toward the middle quite than finding their own spot on that all-important pan floor area. If, as someone who has cooked professionally, I can give you one bit of advice: If you wish to stir-fry as authentically as possible whereas nonetheless using a traditional American flat-high range (whether fuel or electric), get an enormous outdated frying pan (12″ or 14″) and use it with the heat up as high as you will get it. The added floor area and flatter structure allow you to make room for every thing to get it is own bit o’ full-tilt-boogie searing warmth, without being coated over by much more components that basically cause it to steam.

Now, having said all that, I do assume this pan is GREAT for reductions. The bowl form of this thing makes it like an uber-saucier. Back to surface area, however a special kind: Essentially the most imporant aspect in quickness of reduction is the top surface space (i.e., when you could have a pot full of a liquid, the surface of the liquid is where all your evaporation takes place). So the wok-shape of this factor actually helps speed up that process. Gastrique, bordelaise, demi-glace, veloute, etc. You can actually get those issues right down to a very good reduced consistency in better time in this than by putting them in a standard sauce pan.

I additionally use it (filled with water) in my oven when baking breads or other yeast-raised products, to get extra of that “steam baking” that makes commercially-produced baked goods have such good texture. Once more the bowl form simply accelerates the evaporation. On this software, the all-metallic development actually helps.

At wokpan.org you will find info [about calphalon contemporary nonstick 12 inch asian wok with glass lid, calphalon contemporary stainless flat bottom wok,and calphalon wok with lid.