Review: Calphalon Commercial Stir Fry Pan – Healthy Stir Fry Cooking

calphalon-commercial-stir-fry-panIf you’re on a path to healthy eating or would just like a little more variety in your menu planning, you may have thought about stir-fry. The
Circulon 14-in. Nonstick Circulon Elite Stir Fry Pan
will help you keep your health in check being able to stir up large pots of veggies without all the oil or butter that you typically need to use.

At 10 inches wide and 3 inches deep, there is space enough to cook a meal for a small family in the pan, getting everyone on a healthier eating track.

Not only is the nonstick surface on the inside of the pan promising, but if you have had a stir-fry pan in the past, you know one of the flaws is the cracking and peeling that happens on the outside of the pan because of the heated surface. Not in this case. The exterior of this pan is guaranteed never to fail. And it’s also oven safe, just in case you come up with a creative way to stir-fry in the oven.

Additionally, if you are going to stir fry traditionally, you may want to be able to toss those veggies in the air a time or two. Thankfully, the Calphalon Nonstick Stir Fry Pan has been made with what is called the Cool V handle. Essentially that means it has a great grip and is easy to hold on to for all those food aerial tricks.

What We Like

  • Made to Calphalon’s professional standards, offering unsurpassed cooking performance, superior construction and lasting durability
  • This pan has a great multi-layer nonstick surface called LRS3 (Lifetime Release System) -reinforced for excellent food release and easy cleaning
  • Made of heavy gauge aluminum giving you even heat distribution and no hot spots
  • It’s oven safe to 450° F
  • The Stay Cool V stainless handle which stays cool on the stove top and  is comfortable to hold.
  • It is easy to use and cooks evenly
  • It is big enough to create a nice little meal
  • It’s lightweight and easy to store

What We Don’t Like

  • If you are planning on feeding a lot of people, you will need more than one pan.
  • It would be nice if it came with the lid or even an option to buy a fitting lid so you can keep the steam inside.

Sounds Just Right For My Family – Where Can I Buy the Calphalon Commercial Stir Fry Pan?
Cooking.com

How to Choose a Wok that Rocks

red-wok-stir-fry-pan

Le Creuset 14.25-in. Wok with Glass Lid, Flame

Many people think of woks are only good for preparing Chinese dishes. However, woks are a practical way to make healthy and fresh-tasting stir-fry and vegetables. These tips on how to choose a wok will help you find a great piece of cookware that you’ll use over and over again.

Why Are Woks Better Than Frying Pans?
The traditional wok has a rounded bottom and flared sides that allow food to be pushed up and away from the heat. This allows fast-cooking items to be kept farther from the heat so that nothing is burned or undercooked. Pushing the food up the sides of the wok also allows the cooking oil to drain away. Because your food doesn’t bathe in oil, wok cooking is healthier.

What is the Perfect Wok Made Of?
Like most pieces of cookware, the metal that your wok is made from will have a dramatic effect on both its price and its effectiveness. Some like woks with non-stick aluminum woks because the surface prevents sticking and is easy to clean. However, non-stick pans make it more difficult to keep the food on the sides, and they lose some of the traditional seared flavor. Aluminum also does not hold up well under the high temperatures used for wok cooking.

The traditional wok was made from cast iron, which remains a good choice. Cast iron retains heat well, and will distribute that heat along the sides of the pan. However, cast iron is also very heavy, making it unpopular with some cooks.

Another great choice of wok material is carbon steel. Carbon steel is durable, distributes heat well, and is lighter than cast iron.

Are Round-Bottomed or Flat-Bottomed Woks Better?
The traditional round-bottomed wok allows a pool of oil to form where food can be quickly seared and then moved to the side. The disadvantage is that the round bottom is unstable on electric burners. Many western woks have flat bottoms to accommodate stoves. In order to get the advantages of a round-bottomed wok on an electric stove, you can also use a wok ring which lifts the pan above the burner and holds it steady as you cook.Calphalon 12-in.  One Infused Anodized Flat Bottom Wok with Lid


Handles for Woks

Traditional woks have two small, round handles on opposite sides of the pan. While this was convenient for lifting a wok from an old-fashioned Chinese wood oven, the small handles are not as convenient when tossing food during cooking. You will need to use a towel or other hand protection if your wok has small handles.

More practical for modern-day cooking is a long, sturdy wok handle with a small “helper” handle opposite.

Woks are great cookware to own whether you plan on making Chinese meals or just cooking delicious meats and vegetables. By following these tips, you can buy a great wok that will last for many years.

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