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A round-bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying. [8]
Round-bottom flasks (also called round-bottomed flasks or RB flasks) are types of flasks having spherical bottoms used as laboratory glassware, mostly for chemical or biochemical work. [1] They are typically made of glass for chemical inertness ; and in modern days, they are usually made of heat-resistant borosilicate glass.
It consists of three parts: an aluminium pot shaped like a Bundt pan except smooth-sided rather than fluted, a hooded cover perforated with venting holes, and a thick, round, slightly domed metal disc with a center hole that is placed between the pot and the flame. World Kitchen
An ordinary wok. The typical racing woks are the ordinary round-bottomed Chinese pans, usually directly imported from China. The only modifications are that the bottom is reinforced with an epoxy filling and the edges of the wok are coated with polyurethane foam to avoid injuries. Four-person woksleds consist of two pairs of woks, each of them ...
The wok is a versatile round-bottomed cooking utensil used especially in East Asia and Southeast Asia. The word "wok" comes from the Cantonese Chinese word for the item: "wok6" (鑊) (Standard Mandarin uses a different word: chao3cai4guo1 (炒菜锅)). LDHan 13:51, 17 March 2006 (UTC) I have amended the intro with the above.
Generally within the classic batterie de cuisine a vessel designated "pot" is round, has "ear" handles in diametric opposition, with a relatively high height to cooking surface ratio, and is intended for liquid cooking such as stewing, stocking, brewing or boiling. Vessels with a long handle or ear handles, a relatively low height to cooking ...
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