April 17, 2009, Newsletter Issue #162: Wok, Don't Run to Try This Stir-Fry Pan

Tip of the Week

If you’re a fan of stir-frying, but have a bit of a lazy streak when it comes to cookware maintenance, you’ll love the Scanpan wok. Unlike traditionally preferred carbon steel woks, which require repeated seasoning and careful, gentle cleaning, this wok doesn’t need to be seasoned and is easy-to-clean. In another one-upmanship of regular woks, the Scanpan wok may be used on both gas and electric cooktops, and boasts a unique design with a flat base with the high rounded-sides favored by Asian chefs. Its base is extra-thick for even heat conduction, allowing you to save energy by using a low or medium temperature to stir-fry. You’ll save calories too, since little or no oil is needed, yet food doesn’t stick.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Exclusive Sponsor

Summer Sale Now at Chefs! Find savings up to 70% Off on tableware, cookware, kitchen tools and more.

http://www.chefscatalog.com/catalog/sale-items.aspx

Not finding the advice and tips you need on this Cookware Tip Site? Request a Tip Now!


Guru Spotlight
William Pirraglia