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Customer Discussions > Cooking forum

large flat bottom stir fry pan?


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Initial post: Apr 22, 2012 12:13:22 AM PDT
s.ma says:
Hi everyone...I'm looking for a stir fry pan with a large flat bottom to best utilize my glass top stove. the diameter of the stove is 10"...but the largest wok I can find is having 7-1/2" of bottom diameter..which will cause quite some waste...any suggestions?

Posted on Apr 22, 2012 10:19:38 AM PDT
rice lover says:
I sympathize with your cooking on an electric stove. The amount of wasted heat and the heating up of the kitchen when the pan bottom doesn't match the cooktop surface made me reluctant to cook in the summer in my previous home with an electric hob. I looked at all of my cookware, and found the same size issues: My 14 inch carbon steel wok, my 14 inch stainless steel wok, and my Circulon stirfry pan all have flat bottom surfaces of only 7 1/2 inches (I have a gas stove now). When looking for a pan bottom that covered 10 inches, they were more like high sided saute pans, which are harder to stirfry in because the food sometimes spills over the sides and the corners are harder to stir.

I have a few suggestions: Breville makes an electric stirfry wok, both in nonstick and in stainless steel. I noticed customers rated both 5 stars on Amazon. Another suggestion is using a portable induction cooktop (recommend 1800 watt) which can be purchased inexpensively online, along with an inexpensive flat bottom carbon steel wok, or an induction ready flat-bottom stainless steel wok (usually more expensive). The induction only heats the flat bottom surface of the pan, and minimizes wasted heat.

Or, if these options cost more than you were wanting to invest, then turn up the air conditioner and use your electric stove with a flat bottom wok or stirfry pan. I enjoy Grace Young's cookbook "Stirfrying to the Sky's Edge."
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In reply to an earlier post on Apr 22, 2012 12:14:11 PM PDT
I have to second your suggestion of an electric wok, and the Breville is a good choice, as is the Presto Stainless Wok. I chose stainless because the coatings on woks are not necessarily pfoa-ptfe free yet and you stir fry at high temps. And that is another reason to use an electric wok; the glass top stove will probably not heat up a wok sufficiently. I find the wok is very versatile; I use it for tempura (nice for table top service, which is typical for tempura dinners) also I use it as an ice bin when chilling down a Bavarian Cream. (it's shallow and wide so holds a lot of crushed ice in which I put my bowl to beat the gelatin and whipped cream. Uh, don't heat it up, though!)
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Discussion in:  Cooking forum
Participants:  3
Total posts:  3
Initial post:  Apr 22, 2012
Latest post:  Apr 22, 2012

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