unless you cook with the extremely hot temperatures actually used for real wok cooking, all you're really getting is a concave Teflon pan that is hard to work wit and adds no wok-ish benefits.
There may be one wok-ish benefit, that things needing less time to cook can still be scooted up the walls of the wok while the bottom/middle subjects food there to higher heat.
Obviously the bottom can't be rounded if it's intended to work on electric stoves, unless they added a massive amount of metal on the bottom to make up the difference between a concave interior and flat exterior bottom, which would make it really heavy and expensive.
Comments & Reviews (3)
Obviously the bottom can't be rounded if it's intended to work on electric stoves, unless they added a massive amount of metal on the bottom to make up the difference between a concave interior and flat exterior bottom, which would make it really heavy and expensive.
Thank you!