Conference turris::cooks

    WHOOPS!  I'm new to VAX Notes and filed too quickly...  What I'm
    interested in is opinions on the newer style peking pans (flat bottomed
    woks) vs the traditional wok with the rings, etc...  Any suggestions,
    opinions, experiences would be welcomed.  Currently I am using a
    shiny, cheap-o aluminum wok that was a gift and want to upgrade
    
    Thank you, Ellen

    Hi,
    
    I have used both styles.  If you have an electric range, the flat
    bottom is better.  The heat is distributed better.  However, I like
    the flat bottom pans, regardless of what type of heat I am using.
    They don't slip, and can be used for other types of food preparation.
    
    from one who is usually a purist.
                  

    I bought the Joyce Chen Peking Pan and it is the best thing I ever
    cooked in.  I use it as I would use a wok, only this is much better.  I
    also use it to saute scallops, shrimps, for scampi...excellent.  Much
    easier to use than that cumbersome wok.  I think it's great.
    
    -Dotti.

  I agree that there doesn't seem to be any big advantage to
  round-bottomed woks, at least for the high-temp frying I do. But, by
  the same token, I also find a good frying pan to be just as good. The
  only thing you might find difficult in a frying pan, and, to some
  extent in a flat-bottomed wok, would be piling the food up on the side
  to keep it away from the liquid, since the flat bottom tends to spread
  the liquid over a larger area, rather than concentrating it in a nice
  little pool in the bottom. If you do a lot of this sort of thing, then
  I imagine you'd appreciate the shape of a traditional wok.

    the wok is great if your stir frying for 4 or more people...otherwise
    I use the flat bottomed pan.....
    
    Rick

    I have been told that a flat bottomed wok is actually an authentic
    Northern China wok. I bought a flat bottomed wok from Williams
    Sonoma when I moved into my house with an electric stove. It works
    great, I really love it. I have been eyeing those pekin pans to use
    when I don't have as much food to stir fry.
    
    I use the method of moving food up the side of a flat bottomed wok
    when I make the gravy. It's not as easy as with a round bottom work
    but is still workable.
    
    Linda
    
    

    
    The flat bottom single handle style is indeed a wok - found in Northern
    China, Szechuan and areas inhabited by Tai people (no not a spelling
    mistake - the tribal/ethnic grouping that includes the Thai and
    other groups in Indo-China as well as the Tai (pronounced Die) of
    Szechuan.)
    
    It is better for stir frying on a hot plate, stove top or other
    surface. The two handled design is prefered for non-stir fry cooking.
    
    The round bottom wok is only *clearly* better when cooking on a
    charcoal stove, [British-style Aga/Rayburn] range or one of the very
    high heat gas rings sold for woks (usually for professional use
    ina restaurant). In these non-US-typical situations the round bottom
    does indeed produce a more even distribution of heat, but with flames
    rising over the top of a 24" wok there is a real risk of burning
    yourself... I would be very strongly tempted to suggest that wioth
    the itsy-bitsy 14" and smaller woks in use today the difference
    is miniscule, and any advantage of the round bottom design may even be 
    only a matter of fashion.
                                               
    /. Ian .\
             

    
    Footnote - 
    
    My wife - who as some of you may know is Thai, and a professional
    chef - uses one of these flat bottom pans in preference to a round
    bottom wok.
    
    We looked at the Joyce Chen pan and rejected it - I am not sure
    after all this length of time, but it may be because it is non-stick.
    Anyway we bought a heavy, non-Teflon-coated one in the end. (there
    is a store in the "new" mall on Daniel Webster, just north of Spit
    Brook road in Nashua that sells a lot of imported kitchen and table
    ware - the pan we bought is French, and possibly owes its design
    to the fact that France once ruled parts of Indo-China)
                          
    The point here is that you can't "season" a Teflon coated pan, and
    the result definately affects the taste of the food.
                                              
    /. Ian .\