When you think of a wok, chances are you picture the curve of the wok, with its rounded bottom and sloping sides. What distinguishes it in design also distinguishes it in function. Both the concave shape and material of the wok allow heat to distribute evenly and prevent the formation of "hot spots," which cause food to stick and burn.
When nestled in the flames of a fire, the sloping sides distribute heat evenly among the food being cooked. The technique of pushing food away from the center and up the sloping edges regulates heat distribution and allows cooking to alternate between higher and lower temperatures, which ultimately gives the chef more control.Writer Fumei Lam and Jamie BressonJamie Bresson is a chemical engineer at Calera Corporation. Fumei Lam is a postdoctoral researcher in mathematics at the University of California.
Jamie Bresson is a chemical engineer at Calera Corporation. Fumei Lam is a postdoctoral researcher in mathematics at the University of California.
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