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Old 07-22-2012, 11:51 AM   #1
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Self Stirring Pot

Stumbled on this a few minutes ago. Not sure if it has been posted here before. Great idea, not sure if it really translates into any practical use though... Kuru-Kuru Nabe - YouTube

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Old 07-22-2012, 12:00 PM   #2
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Fascinating!
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Old 07-22-2012, 12:04 PM   #3
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Fascinating!
Yeah. That's what I was thinking. Sorry. Slow news day....
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Old 07-22-2012, 06:13 PM   #4
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Might be a p.i.a. to clean.
Might not 'stir' less liquid contents, particularly at sub boiling temps; e.g. doubt it would work for 3 or 4 quarts of spaghetti sauce or a tapioca pudding.
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Old 07-22-2012, 07:44 PM   #5
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Might be a p.i.a. to clean.
Might not 'stir' less liquid contents, particularly at sub boiling temps; e.g. doubt it would work for 3 or 4 quarts of spaghetti sauce or a tapioca pudding.
This might do it.

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Old 07-22-2012, 08:06 PM   #6
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Okay, how does it work???
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Old 07-22-2012, 08:29 PM   #7
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Okay, how does it work???
Here is an explanation. Pretty interesting!
Kuru Kuru Nabe...Gizmag.com
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Old 07-22-2012, 08:44 PM   #8
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Okay, how does it work???
From what I can see it is based upon the shape of the plan and upon the principle of convection.

In convection a substance such as water or air becomes less dense when it is heated. Heat energy causes the molecules to bounce against one another harder and forces the hot water (or air) to become less dense (weighs less per volume). In a gravity field (this does not happen in zero-G) the lighter (hotter) portion rises and the heavier (colder) portion descends to replace it.

In a cooking pan the heat is applied from the exterior so the hottest liquid is near the sides and particularly the bottom. Together these effects result in a circulation pattern where hot liquid pools on the bottom and rises on the sides, then sinks in the middle as the liquid cools--to be replaced by yet hotter liquid. If you looked at a diagram of a sauce pan with liquid under heat you would see a circulating pattern resembling a horizontal "8" with both sides rising and the middle descending.

To my eye this pan is designed to direct the rising side currents into a horizontal circular pattern, by means of the swirl in the outer shape of the pan. This causes the rising currents to rotate along with the vanes. and gives the convection a rotating component.

IMO that explains what can be seen in the video.

But... Everybody who knows anything about cooking and about stirring pans knows you need a more complex motion than simply rotating the contents of the pan. That is all that this "novel" design adds, that it circulates the pan contents. This has little importance when the pan is symmetrical and is symmetrically placed on the burner. I imagine some lazy chef stirring the pot round and round but too lazy to scoop up the bottom in a vertical or complex motion.

What is needed in a real kitchen is turbulence, stirring to mix the contents of the pan rather than merely circulating or rotating the contents. All experienced chefs know you need to stir from the bottom in a complex motion to keep the pot contents well mixed, particularly when using aggressive heat such as in reductions.
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Old 07-22-2012, 08:51 PM   #9
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Here is an explanation. Pretty interesting!
Kuru Kuru Nabe...Gizmag.com

Thanks, Hoot. Kinda what I thought, I understand the concept, even if I'm not able to verbalize it.

I wish it was in production.
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Old 07-22-2012, 09:04 PM   #10
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This was talked about a while back on a Hawaiian forum I am on, but they are GREAT for noodle dishes!

As far as being a PITA to clean, not really, as you typically are going to do noodles/hot pots/ and brothy one pot meals in them, not heavy sauces or stews/gravies.
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