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Not sure what you’re trying to say. A wok is a very specific type of cookware for specific uses cases. The round bottom is the entire point of a wok. A flat bot

by Aaargh20318 5y ago

Not sure what you’re trying to say. A wok is a very specific type of cookware for specific uses cases. The round bottom is the entire point of a wok. A flat bottom wok is like a square wheel.

elil17 5y ago
Cannot imagine why op wrote “flat bottomed wok” instead of “A pan similar in shape to a wok, but with a flat bottom, so that it can be used on induction cooktops but still allows for the tossing motion that cooks use to mix ingredients in a wok”
- Aaargh20318 5y ago
  Easy tossing for stir fry is just one feature of a wok. For example, the round bottom causes liquids to pool in the center. I’m not saying that large flat bottom frying pans with high edges aren’t useful, I have one and it’s probably my most used pan, it’s just not a complete replacement for a wok.
  - deleted 5y ago
    [deleted]
wtallis 5y ago
You're being argumentative instead of clarifying what you're trying to say. If you've read the other comments in this thread, then you can see there are things being sold as woks that have a flat bottom on the outside but still have a curved surface on the inside. Do these also offend your notion of what may be referred to as a wok?
- Aaargh20318 5y ago
  Yes, woks are made of thin sheet steel. This allows them to heat up and cool down instantly. If it has a flat outside and round inside then it must have a lot of mass and thus cannot cool down instantly when removed from heat. Again, an essential feature of a wok.
  - noveltyaccount 5y ago
    My flat bottom wok is still made from a thin sheet of carbon steel. It heats and cools instantly, performing the essential function of a wok. The bottom has a flat surface inside and out. You're tilting at windmills, mate. This is the wok: https://kenhomwoks.com/store/products/ken-hom-excellence-carbon-steel-uncoated-wok-14in-kh436003u.htm https://kenhomwoks.com/store/products/ken-hom-excellence-car...
    - Aaargh20318 5y ago
      > It heats and cools instantly, performing the essential function of a wok. The bottom has a flat surface inside and out. It performs one essential function, it needs both a round shape and has to be made of thin sheet steel. You can only have one if you need to place it on a flat induction stove: either it’s thin and flat on the inside, or it’s round on the inside but thick.
      - noveltyaccount 5y ago
        Instead of arguing, why don't you educate? You're clearly passionate about this issue. We've covered the importance of thin carbon steel. Why is the round bottom so essential that without it we can't call it a wok?
        nojonestownpls 5y ago
        From another part of the thread: > Easy tossing for stir fry is just one feature of a wok. For example, the round bottom causes liquids to pool in the center.
        shaklee3 5y ago
        kenji just released his new book (700 pages) on woks. while OP is correct about the heat deltas, it makes no difference in practice if you have the right technique. if you want to dispute that, you're going to be disputing someone who wrote a book about this over 4 years and made thousands of recipes.
gariti 5y ago
Woks can have flat bottoms with a round surface for cooking

Not sure what you’re trying to say. A wok is a very specific type of cookware for specific uses cases. The round bottom is the entire point of a wok. A flat bottom wok is like a square wheel.

elil17 5y ago

Cannot imagine why op wrote “flat bottomed wok” instead of “A pan similar in shape to a wok, but with a flat bottom, so that it can be used on induction cooktops but still allows for the tossing motion that cooks use to mix ingredients in a wok”

Aaargh20318 5y ago
Easy tossing for stir fry is just one feature of a wok. For example, the round bottom causes liquids to pool in the center. I’m not saying that large flat bottom frying pans with high edges aren’t useful, I have one and it’s probably my most used pan, it’s just not a complete replacement for a wok.
- deleted 5y ago
  [deleted]

wtallis 5y ago

You're being argumentative instead of clarifying what you're trying to say. If you've read the other comments in this thread, then you can see there are things being sold as woks that have a flat bottom on the outside but still have a curved surface on the inside. Do these also offend your notion of what may be referred to as a wok?

Aaargh20318 5y ago
Yes, woks are made of thin sheet steel. This allows them to heat up and cool down instantly. If it has a flat outside and round inside then it must have a lot of mass and thus cannot cool down instantly when removed from heat. Again, an essential feature of a wok.
- noveltyaccount 5y ago
  My flat bottom wok is still made from a thin sheet of carbon steel. It heats and cools instantly, performing the essential function of a wok. The bottom has a flat surface inside and out. You're tilting at windmills, mate. This is the wok: https://kenhomwoks.com/store/products/ken-hom-excellence-carbon-steel-uncoated-wok-14in-kh436003u.htm https://kenhomwoks.com/store/products/ken-hom-excellence-car...
  - Aaargh20318 5y ago
    > It heats and cools instantly, performing the essential function of a wok. The bottom has a flat surface inside and out. It performs one essential function, it needs both a round shape and has to be made of thin sheet steel. You can only have one if you need to place it on a flat induction stove: either it’s thin and flat on the inside, or it’s round on the inside but thick.
    - noveltyaccount 5y ago
      Instead of arguing, why don't you educate? You're clearly passionate about this issue. We've covered the importance of thin carbon steel. Why is the round bottom so essential that without it we can't call it a wok?
      - nojonestownpls 5y ago
        From another part of the thread: > Easy tossing for stir fry is just one feature of a wok. For example, the round bottom causes liquids to pool in the center.
        shaklee3 5y ago
        kenji just released his new book (700 pages) on woks. while OP is correct about the heat deltas, it makes no difference in practice if you have the right technique. if you want to dispute that, you're going to be disputing someone who wrote a book about this over 4 years and made thousands of recipes.

gariti 5y ago

Woks can have flat bottoms with a round surface for cooking