SS,
You may well be correct with regards to the scraping. I've got both a wok, and a BIR pan, and you do have to scrape the sides of the BIR pan quite a lot to prevent burning but, I can honestly say that I don't get any real discernible difference in flavour with either my pan or wok.
All I know is, if I leave my pan to cook away for as long as I've witnessed in BIR's/TA's, undisturbed, things start to go wrong. I mean, you watch these guy's, they are really quite relaxed about the cooking process. I'm sure that they are very skilled, but still, there is a very casual approach applied on their behalf.
Ray
