Made by a real Chinese brand featured in the food documentary A Bite of China, the artisans at ZhenSanHuan use 100 percent iron, 36,000 hammer strokes, and 12 critical steps to make their heirloom-quality, smooth-surfaced woks. Hand-hammered and forged, there’s no mistaking this wok for anything but authentic. Material: Hard-anodized aluminum | Max Heat Capacity: 450 degrees | Induction Ready: No Plus, a long, ergonomic riveted handle allows you to toss this 6.5-pound pan with ease if you’re feeling ambitious about showmanship. But if your goal is to steam, more good news: This version comes with a low-profile tempered glass lid, which allows you to peek without losing any heat. You’ll have plenty of side-area cooking surface to cook your ingredients on without any risk of veggies getting soaked from the bottom. This dramatic expansion means your food is less likely to sit at the bottom and burn, nor pile up and steam, collecting crisp-killing moisture. Plus, this wok boasts a specially textured surface designed to sear, which can imitate the coveted wok hei effect of char-kissed food.Īnother technical, tradition-minded aspect that makes this wok such a winner is the relatively small size of the flat bottom paired with the wide 13-inch overall diameter.
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Its triple-layer interior is a significant upgrade from its already excellent other lines it’s remarkable for being able to bear the use of metal spatulas, whisks, and spoons (but not knives or forks), which is typically a no-no for nonstick. With this model by Calphalon, you get all of the familiarity, ease, and quality of hard-anodized cookware-and then some. This exemplary modern wok is a fantastic bridge for those trying to master wok cooking techniques, bolstered by the peace of mind of working with a nonstick surface. What do buyers say? 89% of 100+ Amazon reviewers rated this product 5 stars. Who else recommends it? Good Housekeeping and Epicurious both picked the Calphalon Premier Flat-Bottom Wok with Helper Handle. Today, many global manufacturers have created their own contemporary adaptations of the classic wok’s ingenious design, like flat bottoms in various diameters that will sit solidly and balance well on gas, electric burner, glass top, or induction ranges, and even outdoor grills. Where the flames hug the bowl is where you sear up toward the edge is where you keep warm and dry.
Not only does a wok allow you to cook high-volume ingredients-like the vegetable-heavy dishes Asian cuisine is known for-by virtue of its tall sides, but its sloping sides also catch heat in a blooming pattern, creating different zones. Because as time has shown, the wok's design is that of a workhorse-a multi-cooking wonder with infinite capabilities.Ī wok can do it all, but only a wok can turn out stir-fry as it's meant to be: with vegetables that are vibrant, blissfully blistered, yet tender-crisp meat that captures a little browning without drying out and dishes with little oil but a lot of naturally extruded flavor. In the Cantonese spoken in its region of origin, wok literally means “cooking pot.” Not particularly specific, perhaps, but neither are its uses. Over 2,000 years ago, during China’s Han Dynasty, cast iron was smelt into a unique form, one where a curved bottom flared out into an expansive width ending in high walls designed to retain both heat and ingredients. If you're looking for a budget pick, check out the T-fal Specialty Nonstick Jumbo Wok. The Calphalon Premier Flat-Bottom Wok takes our top spot because of its triple-coated nonstick finish and textured surface for searing that make it perfect for anyone looking to master wok cooking techniques.
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