The stainless steel has a tubular shape that creates an internal airflow up the shaft of the handle.
#UNISON CALPHALON FULL#
The long, ergonomic handle provides a safe grip even when full and heavy as it stays cool while cooking on the stovetop. It boasts a long, stainless steel handle that’s securely quadruple-riveted to keep it cool to the touch for a reasonable time. With the Calphalon 13” Flatbottom, you won’t burn your fingers as its handle stays comfortably cool on your stovetop. The material makes it suitable for simmering soups, stir-frying, steaming or making tempura using meats or vegetables.
The specially-textured sear nonstick lining seals in flavor without adding much oil, fat and butter. Hard-anodized aluminum woks can stand empty over intense heat to help prepare stir-fried recipes without degrading its finish. It will not pose seasoning demands as its anti-corrosive and non-reactive with acidic foods. Accordingly, you can cook with only traces or no oils, fats, and butter. The Calphalon 13” Flatbottom Wok heavy-gauge hard-anodized aluminum efficiently conducts the extreme heat needed for proper stir-frying.Ĭalphalon crafts woks with nonstick and gloss-gray protective finish to prevent oil from covering the interior lining. Made From Heavy-Gauge Hard-Anodized Aluminum As it’s evolved from a traditional round-bottom wok, the flat-bottom design renders a broad cooking surface that fits snugly into the stovetops of gas, electric, halogen, and glass.Ĭalphalon Unison Nonstick 13-Inch Flatbottom Wok Review – 5 Major Features 1.
Our Calphalon Unison Nonstick 13-Inch Flatbottom Wok Review exhaustively describes the crux of this cookware. You can deep fry using less oil than a flat-sided pot, throw in baskets of different sizes and braise or smoke large chunks of meat, chickens, and whole fish. Calphalon Unison Nonstick 13-Inch Flatbottom Wok Review The vessel’s design carves out generous space in a rounded shape that allows fast searing of large and small amounts of food by stir frying. The wok has reigned supreme in Chinese kitchens for centuries and now in the Western World.
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