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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
The Houmuwu Ding is the largest piece of bronze work found from the ancient world so far. It was made in the late Shang dynasty at Anyang. The most commonly believed bronze vessel casting process of ancient Chinese vessels is the piece mold process.
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.
In her book, The Breath of a Wok, Young further explores the ideas and concepts of wok hei. [23] An essay called "Wok Hay: The Breath of a Wok" explains how the definition of wok hei varies from cook to cook and how difficult it is to translate the term. Some define it as the "taste of the wok," a "harmony of taste," etc.:
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