Stretching 10 inches in diameter and shaped like a deep bowl, Calphalon’s commercial nonstick stir fry pan features equally to a wok, however rests evenly on the burner without aid. Good for preparing a medley of chopped greens and reduce meats, this versatile pan transitions comfortably from atop the range to the oven for warming or re-heating. The superb heat conductivity of heavy-gauge aluminum results in a rapidly heating pan whereas its nonstick interior floor requires much less oil thus enabling low fat cooking. As with all nonstick surfaces, nylon, wooden, or plastic utensils are favored over their steel counterparts. Secured by three rivets, the forged, stainless-steel handle 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 best results; dishwasher cleansing isn’t recommended. This item is oven-secure as much as 450 degrees F and comes with Calphalon’s lifetime warranty.

My most vital downside with the wok-form of this thing is that it would not actually do stir-fry all that well. It’s really good for some other issues, but I am going to get to that in a minute.

The whole level of the bowl shape of a wok is that it is placed down over (nearly into, actually) the highest of the flaming maw of an ultra-scorching wok burner (at as an instance 25-30 thousand BTUs), and the rounded shape then maximises the quantity of blazing-hot floor space over which you’ll be able to sear your foods that you’re stir-frying. Hence the infamous “wok hay” that you simply get with true wok cooking. But with no true wok burner (or something analagous) into which you would place the rounded pan, what you end up getting is a scorching backside and considerably hot sides, however nothing spectacular. The pan additionally will get crowded so rapidly that you simply really end up steaming/boiling a lot of stuff–ingredients are likely to bunch in towards the center fairly than finding their own spot on that all-essential 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 doable whereas nonetheless using a standard American flat-prime stove (whether gasoline or electric), get a big previous frying pan (12″ or 14″) and use it with the heat up as high as you will get it. The added surface space and flatter structure let you make room for every part to get it is personal bit o’ full-tilt-boogie searing heat, with out being coated over by even more ingredients that basically cause it to steam.

Now, having mentioned all that, I do assume this pan is GREAT for reductions. The bowl form of this factor makes it like an uber-saucier. Back to surface space, but a special sort: Probably the most imporant aspect in quickness of reduction is the top surface space (i.e., when you might have a pot stuffed with a liquid, the surface of the liquid is the place all your evaporation takes place). So the wok-form of this thing really helps speed up that process. Gastrique, bordelaise, demi-glace, veloute, etc. You possibly can actually get those issues down to a great lowered consistency in better time in this than by placing them in a standard sauce pan.

I additionally use it (filled with water) in my oven when baking breads or different yeast-raised products, to get extra of that “steam baking” that makes commercially-produced baked goods have such good texture. Again the bowl form just accelerates the evaporation. On this utility, the all-metal development really helps.

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