Scanpan 12.25" Stir Fry Pan - 32301200
A traditionaly round-bottom iron pan called a wok is heated to a high temperature.
A small amount of cooking oil is then poured down the side of the wok (a traditional
expression in China regarding this is "hot wok, cold oil"), followed
by dry seasonings (including ginger and garlic), then at the first moment the
seasonings can be smelled, meats are added and agitated, then once the meat
is seared, vegetables along with liquid ingredients (for example often including
premixed combinations of some of soy sauce, vinegar, wine, salt, sugar, and
cornstarch) are added and the wok may be covered for a moment so the water in
the liquid ingredients can warm up the latest additions as it steams off. To
keep the meat juicy, usually a cook would take the seared meat out before vegetables
are added, and put the meat back right before vegetables are done. In some dishes,
or if the cooking conditions are inadequate, different components may be stir
fried separately before being combined in the final dish (if, for example, the
chef desires the taste of the stir fried vegetables and meats to remain distinct).
The food is stirred and tossed very quickly using wooden or metal cooking utensils.
Some chefs will lift the wok to the side to let the flame light the oil or add
a dash of wine spirit to give the food extra flavor. Using this method, many
dishes can be cooked extremely quickly (within a minute). Some dishes that require
more time are cooked by adding a few dashes of water after the stirring. Then
the wok is covered with a lid. As soon as steam starts to come out from under
the lid, the dish is ready. In this case, the food is stir fried on high heat
for flavor and then steamed to ensure that it is fully cooked.
- Bao Technique
The wok is heated and with the wok hot, the oil, seasonings and meats
are added in rapid succession with no pause in between. The food is continually
tossed, stopping for several seconds only to add other ingredients such as
various seasonings, broths or vegetables. When the food is deemed to be cooked
it is poured and ladled out of the wok. The wok must then be quickly rinsed
to prevent food residues from charring and burning to the wok bottom due to
residual heat. The main ingredients are usually cut to smaller pieces to aid
in cooking. As well, a larger amount of cooking oil with a high smoke point,
such as lard, is often used in bao.
- Product Care
- Before first use, remove all packing materials, labels and tags and
wash pan in hot, soapy water. Rinse well and dry. Assemble the glass cover
handle, if applicable, following the instructions on the poly bag that
holds all handle parts. Tighten by hand, only, do not use tools. Make
sure the small washer that goes on the underside of the glass cover is
flush with the glass surface. If not, turn the washer around and re-assemble
- Heat pan to working temperature. Medium heat is typically sufficient
for frying and sauting. Since each stove top has its own settings, find
the best heat setting for your stove by starting at a lower setting, then
gradually increase until water splashed on the pan surface evaporates
immediately with a sizzle. High heat can be used for other applications,
like boiling water, stir frying, oven roasting etc. SCANPAN Cookware is
oven safe to 500 F.
- SCANPAN CLASSIC can be used without oil, butter or other seasonings,
making it especially suitable for low fat diets.
- After use, remove food and clean SCANPAN Cookware with warm, soapy water.
SCANPAN CLASSIC wipes clean with a sponge. SCANPAN CLASSIC is dishwasher
safe. We recommend to use extra care if you decide to clean the pans in
the dishwasher to prevent damage to plates, glassware etc.
- When storing SCANPAN Cookware and "nesting" (placing smaller
pots inside larger pots) is required due to space limitations, we recommend
placing a paper or cloth towel between the pots and pans to prevent scuff
marks. Glass covers should ideally be stored upright using the SCANPAN
Glass Storage Rack # 999150. If that is not practical, we recommend using
towels or other suitable material to wrap the covers and to prevent them
from chipping or breaking.
- Height: 5"
- Width: 13"
- Depth: 21"
- Unit: 5.21 lbs
- Shipping: 6 lbs