Why are many wok woks flat bottomed nowadays?

A frying pan can be used for an induction cooker, whereas a ball bottom wok cannot. Nowadays, many apartments are not ventilated and can only be cooked with electrical appliances. For stir-frying with an induction cooker, the pan is too small, so you need to use a frying pan.

A frying pan can also be used on a gas stove and you need to fry some ingredients, or you can fry it in a frying pan. In general, there will be more consumer groups than the ball bottom wok, and the sales volume will be better than the ball bottom wok. Therefore, there are more frying pans on the market than ball woks.

The pan is relatively stable, and wherever it is placed, it can stay firmly in a fixed place without staggering. If the bottom of the pot is a traditional round bottom, and the dish is served down and placed on the countertop after frying, it will shake around because of the hemispherical bottom, which is too unstable. Even if the merchant is on the way to purchase or **, the pan is more convenient to store and transport than other pot types.

Most of the current households use gas stoves, the pan is easier to place, and the heating area at the bottom of the pot is relatively large, and the vegetable sticky oil is more uniform when stir-frying. However, it can also be used for frying and other different cooking methods, with more functions, and modern people's consumption thinking is to pursue a convenience, so there are more multi-functional pans, which are more favored by consumers.

The pan with a flat bottom will be heated more evenly, and I have to say that the best thing about the pan is that the heat will be more even, and it will not be so easy to stick to the bottom when making a pan with a flat bottom. I would like to say that most traditional woks are round-bottomed, but I went to buy a pan to make a mille-feuille cake and came back to experience it. I found that after heating it for a while, as soon as the egg batter fell down, it could be set and cooked immediately, and this is something that a round-bottomed wok can't do.

The frying pan can achieve such an effect because it is evenly heated.

Because the current wok needs to meet the needs of different occasions, it can be burned by smoke and fire on the gas stove, and it needs to be placed on some modern new stoves represented by induction cooker, and the working panel of the induction cooker is flat, so the bottom of the pot needs to be designed as a flat bottom, so that the pot and the stove can be in better contact, increase the contact area, and heat more quickly and evenly.

Frying pan, in fact, first appeared nearly nine years ago, when the induction cooker prevailed, before that most people used the coal stove or gas stove to cook, in the case of natural gas, the bottom of the wok, the bottom of the wok, in fact, the impact is not very large, and after the induction cooker began to prevail, more and more families began to use the induction cooker instead of the gas stove, resulting in the round bottom wok, which is not suitable for most families.

A pan is stronger than a wok! In the past, a wok-bottomed wok could only be placed on a stove or gas stove, but it could not be placed on a kitchen cabinet at all, and a hook was required to hang it. And the flat-bottomed wok does not have to worry about this, it can be placed anytime and anywhere, no matter where in the kitchen, it can be stable when laid flat, so most people are still willing to stick to the frying pan.

Ball bottom cooker is generally used by big chefs, and cooking skills are required to cook with ball bottom cooker, and ball bottom pot is generally used in natural gas stoves, liquefied gas stoves, diesel stoves, etc. The pan is a little more for home use, now the household is an induction cooker, the pan is convenient, you don't have to keep the pot, I personally think that the pan is more convenient to use than the ball pan, but the dishes made are still delicious from the ball pan.

The pan is uneven because it is to be used on the induction cooker, the thermal deformation must be considered, and the deformation must be upward.

Because aluminum pans generally have a thin bottom, the unevenness will be more serious, so you should buy stainless steel when buying a pan.

What red dots, what kind of stone is Maifan stone, they are all aluminum pots. Whatever you say about thickening multiple layers, it's all a two-layer liar. I have suffered deeply.

Aluminum is an aluminum-based compound magnet skin at the bottom, because the hardness of aluminum is low when the pressure is primed, the bottom has been deformed, and the heating is more serious.

The stainless steel is a steel pot base, covered with a layer of aluminum sheet, and there is a layer of magnetic conductive bottom outside, with a three-layer structure, the bottom is at least 5mm thick, and the hardness of stainless steel is high, the entire bottom surface is much smoother, and the heating deformation is less. It's easy to use. Look at foreign pans, or IKEA, the most expensive ones are stainless steel.

Although the frying pan is called a frying pan, it is not necessarily really flat, and there are three reasons for the unevenness: one is because the shape of the concave bottom pan is more stable. The second reason is that the concave bottom pot is more oily when stir-frying, and it does not need too much oil to fry the dish without being greasy.

Third, the concave bottom pot is heated more evenly.

The frying pan and the round pan stir-fry can mainly be used to see the difference from the following aspects: 1. There is a difference in function: the pan is used for frying, stir-frying, frying, boiling, etc., while the round pan is mostly used to cook soup and porridge.

2. The heat transfer of the pan is different: the heat transfer of the pan is relatively uniform, while the heat transfer of the round pan is faster, and the heat distribution is not very uniform. 3. There is a difference in appearance

The shape of the pan is relatively flat, while the shape of the round pan is more rounded. 4. Different occasions of use: the frying pan is suitable for fried rice, stir-frying, etc., while the round bottom pan is suitable for cooking soup, porridge, etc.

The difference between frying pan and round pan stir-fry can be seen mainly from the following aspects: 1. There are functional differences: frying pans are used for frying, stir-frying, frying, boiling, etc., while round pans are mostly used to cook soup, porridge, etc.

2. The heat transfer is different: the heat transfer of the pan is relatively uniform, while the heat transfer of the round pan is faster, and the heat distribution is not very uniform. 3. There is a difference in appearance

The shape of the pan is relatively flat, while the shape of the round pan is more rounded. 4. Different occasions of use: the frying pan is suitable for fried rice, stir-frying, etc., while the round bottom pan is suitable for cooking soup, porridge, etc.

The difference between frying pan and round pan stir-fry can be seen mainly from the following aspects: 1. There are functional differences: frying pans are used for frying, stir-frying, frying, boiling, etc., while round pans are mostly used to cook soup, porridge, etc.

2. The heat transfer is different: the heat transfer of the pan is relatively uniform, while the heat transfer of the round pan is faster, and the heat distribution is not very uniform. 3. There is a difference in appearance

The shape of the pan is relatively flat, while the shape of the round pan is more rounded. 4. Different occasions of use: the frying pan is suitable for fried rice, stir-frying, etc., while the round bottom pan is suitable for cooking soup, porridge, etc.

The difference between frying pan and round pan stir-fry can be seen mainly from the following aspects: 1. There are functional differences: frying pans are used for frying, stir-frying, frying, boiling, etc., while round pans are mostly used to cook soup, porridge, etc.

2. The heat transfer is different: the heat transfer of the pan is relatively uniform, while the heat transfer of the round pan is faster, and the heat distribution is not very uniform. 3. There is a difference in appearance

The shape of the pan is relatively flat, and the shape of the pan is relatively round. 4. Different occasions of use: the frying pan is suitable for fried rice, stir-frying, etc., while the round bottom pan is suitable for cooking soup, porridge, etc.

Let's start with pans and round pans. Many people say that the pan is a foreign product, but in fact, as far as the childhood life of this chef is concerned, the predecessor of the pan has long existed.

It turned out that in the countryside there was a kind of cooking utensils for pancakes and a round iron plate. This stove is only used when making cakes, and the usage is also very simple, three bricks and an iron plate are placed on top, and then a fire is made below, and the cake is baked on top. The fire is not in a hurry, and the pancake is about turning over to a certain extent.

Its principle is a frying pan, the heat is slow and steady. At present, the pan of Yamazhi is mainly used to make some fried and baked dishes, such as fried eggs and pies.

The round-bottomed pot is the pot of the ancestors, from ancient times to the present, in film and television dramas, chefs use round-bottomed pots to play cooking, and I have never seen any chef show off his skills with a frying pan there.

Round-bottomed pans are suitable for stir-frying over high heat, and because the pan is uneven, the heat is uneven, which requires the chef to stir-fry the spoon or even let the stove fire into the pot.

If you really want to talk about the difference between frying pan and round pan stir-frying, there should be these points:

2. The "fire" is different: the frying pan is slow to heat, and even the use of an induction cooker can tease the old man; The round pan likes a big fire, and I want to add a blower, but it is not a blessing for the induction cooker.

3. The "skills" are different: the frying pan generally grasps the heat and has a low error rate; The round-bottomed pot pays more attention to the heat, the use of oil, the spoon, and the use of pot gas to form a sense of hierarchy of dishes.

In general, the pot gas (wok gas) is the soul of the round bottom pot.

Wok gas, when properly cooked, the essence of the taste and taste of food is cooked, which is called "wok gas". To cook "wok-like" food, it is necessary to use strong fire;And quickly toss the food in the wok. Specifically, when food is cooked at extremely high temperatures (over 200 degrees Celsius, i.e. about 400 degrees Fahrenheit), a caramelization reaction and a Maillard reaction (also known as non-enzymatic browning reaction) will occur.

Judging by the explanation of the wok, a pan can't do it.

So to sum up, it is best to have two stoves at home, one pan and one round pot. In this way, you don't have to worry about what to eat, as for how to fry the pot, you can only slowly explore.

A frying pan is more suitable for the cooking methods commonly used in Western cuisine, and a round pan is more suitable for the cooking methods commonly used in Chinese cuisine!

The pan is suitable for stoves or induction cookers with small gas volume, small flames, dense and evenly distributed gas eyes, easy to use, suitable for making small portions of food, more uniform heating, shorter cooking time, suitable for baking, baking, steaming, roasting, frying, frying or stir-frying seafood, etc

The round pot is suitable for a stove with a large flame and a flush (in the restaurant) It is suitable for making Chinese dishes It is more conducive to stir-frying and suitable for large amounts of food It can be fried, fried, fried, stewed, stewed, stir-fried and including Chinese sauce braised and so on Less oil is used than a pan Chinese food is also particular about a pot gas So the round pan is born for Chinese food, but compared to the pan, it is more bulky and difficult to master the cooking method, and the bridge stall between the pins is also longer when cooking.

Frying in a pan is more oil-efficient than a round pan and should not be stir-fried, but it does not require high heat It is heated more evenly when stir-frying, and it is suitable for stir-frying in small portions, and the difficulty of stir-frying is also small, and it is easy to clean after stir-frying, but the round pan is the opposite.

Hello, glad to answer for you.

From the perspective of structure, frying pans are generally frying pans, while wok pans are mostly round bottom pans or semi-round bottom pans.

As the name suggests, a frying pan is mainly used to fry food, while a wok is naturally used to stir-fry food. The design of the pan makes it suitable for frying food, or if you need less stir-frying during cooking. The wok, on the other hand, is coarser and more suitable for stir-frying, stewing, stewing and other cooking methods.

In contrast, the heat of a frying pan is more even, while the heat of a wok tends to be concentrated. Therefore, a frying pan is suitable for cooking on an induction cooktop or when using low heat, while a wok is more suitable for stir-frying over an open flame or high heat. In frying pans and woks, which are common in the market, the bottom of the frying pan is generally thicker, while the wok is thinner.

This difference in design results in a frying pan where food tends to be lighter and food cooked in a wok has a thicker flavor.

Frying pans and wok have their own strengths, and they need to be chosen according to the conditions of the family. For friends who have a lighter taste, a poor appetite, and prefer healthy and nutritious food, it is recommended to use a frying pan more when cooking. The wok is suitable for those who like to eat dishes with rich flavors and like to cook all kinds of bad ingredients.

Hello! The difference between pan and round pan stir-fry can be seen mainly from the following aspects:

1. There is a difference in function: the frying pan is used for frying, stir-frying, frying, boiling, etc., while the round pan is mostly used to cook soup, porridge, etc.

2. The heat transfer is different: the heat transfer of the pan is more even, while the heat transfer of the round pan is faster, and the heat distribution is not uniform.

3. There is a difference in appearance: the shape of the pan is relatively flat, while the shape of the round pan is more round.

4. Different occasions of use: the frying pan is suitable for fried rice, fried tomato dishes, etc., while the round pan is suitable for cooking soup, porridge, etc.

2. The "fire" for the other is not the same as the good reed: the pan is slow to heat, or even an induction cooker is OK; The round pan likes a big fire, and I want to add a blower, but it is not a blessing for the induction cooker.

3. The "skills" are different: the frying pan generally grasps the heat and has a low error rate; The round-bottomed pot pays more attention to the heat, the use of oil, the spoon, and the use of the pot to form a sense of hierarchy of dishes.

Hello, in fact, there is no difference between a frying pan and a round bottom pan for stir-frying, only one is flat-bottomed, and the other is a round beam in the middle wheel, it is more convenient to pan when making cakes, and the round-bottomed acornous pan will slide downward.