<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In the article linked below (good read, too) they mention a new adapter for western gas ranges which allows a wok to rest closer to the flames. i assume it is a substitute pot grate which is shaped to support a round bottomed wok. does anyone know anything about this product, and if it can be purchased online?
The link requires a user login. Unless it is referring to something newm it could be referring to a wok ring (flared circular ring with vent-holes). They used to be much more common than they seem to be lately. Not only do they make the round bottom stable, they also reduce heat dissipation. I believe there was something about flipping them to reverse the flare if you use an electric burner.
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In the article linked below (good read, too) they mention a new adapter for western gas ranges which allows a wok to rest closer to the flames. i assume it is a substitute pot grate which is shaped to support a round bottomed wok. does anyone know anything about this product, and if it can be purchased online?
The link requires a user login. Unless it is referring to something newm it could be referring to a wok ring (flared circular ring with vent-holes). They used to be much more common than they seem to be lately. Not only do they make the round bottom stable, they also reduce heat dissipation. I believe there was something about flipping them to reverse the flare if you use an electric burner.
As noted by Bubbabob, it's not a ring, but some other adapter mentioned in the article. (I'd recommend registering with the Times, by the way -- it's free.)
My new-ish gas range came with instructions not to use a standard round-bottomed wok on it, but an Americanized flat-bottomed one. The Times article appears to agree: "The flat-bottom wok is totally unknown in China" she said. "But it's absolutely the right choice here."
modom
Only superficial people don't judge by appearances. -- Oscar Wilde
For electric range users I found a jenn air wok burner on ebay. It fits most if not all electric ranges and it is great. High concentrated heat. uses standard wok.
My new-ish gas range came with instructions not to use a standard round-bottomed wok on it, but an Americanized flat-bottomed one. The Times article appears to agree: "The flat-bottom wok is totally unknown in China" she said. "But it's absolutely the right choice here."
modom
As I understand it, the point of the round bottom is to facilitate moving the food around, as well as to create temperature zones -- the higher up the sides of the wok, the lower the temp. The only drawback to a round bottom is that it might tip if not supported well, as on a ring. Presumably, that's why the "expert" says the flat bottom is okay here.
I disagree. In decades of cooking with round bottomed woks on all manner of gas and electric stoves, I have never used a ring except when making soup. The rest of the time, the wok has been placed as directly on the heat source as possible without any interference, in order to maximize heat. The secret to not spilling food out of a tipping wok? Hold onto it with one hand. BFD.
My new-ish gas range came with instructions not to use a standard round-bottomed wok on it, but an Americanized flat-bottomed one. The Times article appears to agree: "The flat-bottom wok is totally unknown in China" she said. "But it's absolutely the right choice here."
I bought one in SF's Chinatown, circa 1998, and it was called a Peking Pan. The store was run by Chinese, for Chinese, albeit for Chinese living in SF's Chinatown. blacksalt
