TopCalphalon AcCuCore 12" Flat Bottom WokDeal
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Calphalon AcCuCore 12" Flat Bottom Wok Review
Recently Calphalon AcCuCore 12" Flat Bottom Wok is one of the most wished products in US. Many Reviews has told that this item has good quality and worth with the price, so most of the consumers are satisfied. You can check it from the customers opinions who have given positive impression. Then,if you are interested in this best buy on sale online, it's better for you, to order now to avoid out of stock, because this product tends to sold out very quickly.
Calphalon AcCuCore 12" Flat Bottom Wok Features :
- Five Metal Layers with Copper Core
- Elegant Design
- Long Cool-V Handles
- Dishwasher Safe
- Includes Lifetime Manufacturer Warranty
Calphalon AcCuCore 12" Flat Bottom Wok Description :
The Calphalon AccuCore Stainless Steel line of cookware is the absolute culmination of every innovation in stainless steel cooking. Each pan consists of 5 metal layers that are fashioned from 3 different heavy-gauge metals. The accelerated heating and cooling capabilities of the pure copper core allows for superior temperature control. There are 2 layers of aluminum encasing the copper core ensure equal distribution of heat. The final 2 layers of stainless steel provide a professionally versatile cooking surface. The AccuCore Stainless Steel 12" Flat Bottom Wok is the best investment you can make in skillful cookware.
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Calphalon AcCuCore 12" Flat Bottom Wok Random customer review :
A very nice pan with high steep sides - not a Wok though
(see update at end)
First, let me say that the manufacture quality of this pan is 5 star. It conducts heat extremely well, it very well constructed and technically acts as the company describes it as far as heat conduction etc goes.
However, they are wrong to call it a wok in the name. It is not a wok and does not cook like a wok.
Do not be fooled by the picture, in fact the shape is not the same shape as a traditional wok or even a flat bottom wok. The sides are taller and steeper than a proper wok. When compared to a 12 inch diameter wok, the walls are significantly higher by many centimeters (and hence steeper given the same diameter at the top) and do not allow food you are cooking to be positioned properly for wok cooking. It is more like a small flat bottom pan with steep open walls.
This pan will not give you the so called 'wok hay' that a traditional wok gives. I normally use a hand hammered carbon steel wok which because of the...
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