The Secret Science Behind Restaurant Tools

What this episode covers

It's no secret that restaurants use tools and equipment a lot differently than home cooks do. In this episode, we discuss the science behind why the wok is the one pan to rule them all, why deep frying is used in so many kitchens for speed and efficiency, best practices for using plastic wrap, and why there are so many different kinds of knives.

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Frequently Asked Questions

How long is this episode of Tastes Like Science?

This episode is 1 hour and 3 minutes long.

When was this Tastes Like Science episode published?

This episode was published on December 19, 2025.

What is this episode about?

It's no secret that restaurants use tools and equipment a lot differently than home cooks do. In this episode, we discuss the science behind why the wok is the one pan to rule them all, why deep frying is used in so many kitchens for speed and...

Can I download this Tastes Like Science episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.