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At that time she helped popularize Chinese cookware, and held the design patent (US$221397S) [27] [10] to a flat bottom wok with a handle, also known as a stir fry pan, which she called a "Peking Wok". [5] [6] [9] She also introduced polyethylene cutting boards, made in Japan by Sumitomo Bakelite.
Woks sold in Western countries are sometimes found with flat bottoms—this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove's heating element. A round-bottom wok enables the traditional round spatula or ladle to pick ...
Made of commercial-grade aluminum with a PFOA-free nonstick coating, you can use this pan on glass, electric and ceramic glass stovetops, plus it's safe to put in the oven (at 400°F with the ...
Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century. Most American households had at least one cast-iron stove and cooking pan, and such brands as Griswold and Wagner Ware were especially popular; though several other manufacturers also produced kitchen utensils and ...
A stainless steel frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.
Cookware must be compatible with induction heating; generally, only ferrous metal can be heated. Cookware should have a flat bottom since the magnetic field strength (heating power) drops rapidly with distance from the surface. (Wok-shaped cooktops are available for use with round-bottom woks.) Induction disks are metal plates that are heated ...
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