Abstract: A wok having a bowl-shaped configuration including a relatively shallow curving bottom portion and curving sides which increase in slope upwardly is described. The wok differs from customary woks in that the exterior surface of the bottom portion is flat so that the thickness of the bottom portion increases from the center generally radially outwardly and this thickened material forms a heat sink. The flat exterior bottom permits the wok to be seated on electrical heating surfaces for maximum heat transfer. The wok is also provided with a handle construction which includes a pair of oppositely directed handles integrally formed with the bowl-like utensil portion and extending outwardly and terminating in grip members formed of insulating material.

Abstract: This invention relates to the method of making a pizza in a cooking utensil which includes the steps of adding the ingredients to a pizza skillet; cooking the pizza first on the stove top to cook and brown the crust and, thereafter, placing the pizza in the broiler of the stove to cook the top of the pizza to obtain a finished pizza. A finished pizza is obtained in a relatively short period of time.