Yes, and also the fact that the amount of oil need to form a depth is less for a triangle than a square. Of course, a wok is not a triangle, but you understand what I mean.
You can look at it two ways:
- It usually requires less oil to form a depth in a wok than in a pot.
- Once a depth is formed, a pot often can deep fry more food than a wok.
Thus if you only want to deep fry small amount of food, then a wok is very good at conserving oil.
