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About The Jenn-Air WOK
The Jenn-Air wok combines the benefits of a centuries old cooking vessel with
modern day technology.
The word wok means "cooking vessel". Originally created bythe Chinese to save
on fuel (its unique shape heats fast and less energy is needed to maintain a high
temperature), the wok has long served as a multi-purpose cooking utensil. The
wok can be used instead of many other pans in your kitchen, such as a saucepan
or saute pan. The wok can also be used for preparing foods in ways other than
just stir-frying for which it is noted. It can be used for poaching, steaming,
braising, stewing, simmering, even parboiling.
The Jenn-Air wok was designed with ease of cleaning, fast heating and versatility
in mind. By removing the large heating element from the conventional coil
cooktop, the wok accessory is easily and quickly assembled for use.
The heating element was designed to cradle the wok providing fast, high heat.
The shape of the element also helps keep the wok from rolling or tipping when
in use. The heating element design eliminates problems, such as heat build-up
which may shorten the life of the heating element, as when traditional woks with
round bottoms and rings are used with conventional coil cooktops.
The wok is made from cold rolled carbon steel which is best for providing even,
steady, and intense heat. The constant even heat makes possible the very short
cooking times so important inOriental cooking. Inthe wok, both the flaring sides
and the rounded bottom heat up so the entire surface can be used for cooking.
The wok iscovered with a hard non-stick finish. The finish eliminates the amount
of care required of an unfinished carbon steel wok, such as seasoning. The non-
stick finish is easy to clean and will not rust. Foods will heat very quickly from
the first day you cook in the wok, and it is not necessary to age the wok as is
important in unfinished carbon steel woks. Unlike conventional woks, the wok
is cleaned with hot, soapy water.
The wooden handles of the wok eliminate the need for using potholders as when
grasping a hot metal wok handle.
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