Wok, Don't Run to Try This Stir-Fry Pan
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Wok, Don't Run to Try This Stir-Fry Pan
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.
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| William Pirraglia |
