A wok is actually a einstielige high edge pan with a small base diameter and low thermal conductivity. This is achieved at the pan bottom ultra high temperatures in a very small area. The Wokrand is significantly less warm. In the typical wok cooking the cut into very small pieces vegetables or meat is then swung incessantly in the pan. This gives rise to the surface of the food the typical roasted aromas, while the inner parts are only lightly cooked and so the flavors develop as steamed vegetables. In Wok Prepared vegetables neither cooked nor such as fried vegetables, but somehow tastes between. Also you need at Wokgaren much less oil, because only the small pan bottom is covered with oil. This quality Tefal pan looks like a wok, but is a coated high edge pan. On the bottom of the pan can not typical roasted aromas arise because the floor is Teflon-coated and absolutely nothing burns. The pan itself is far too difficult to run the typical panning and panning would also make no sense, because the pan material conducts heat extremely well and so the edge is as hot as in the middle. What, however, very well succeed with the pan and recalls the Wokgaren, is the fat-saving cooking. You just wets only the small ground with a little oil and then stir the chopped vegetables constantly with a wooden spoon, so that the oil can run back to the ground repeatedly. Then you can lift the vegetables with a slotted spoon from the pan and has fried vegetables with very little fat.
