Top positive review
12 people found this helpful
The new prize of my kitchen
on November 24, 2011
Everything started with my quest for healthier cookware, something that would not leak aluminium or other chemicals in my food. It happened fast and smoothly: I ordered this wok Sun and by Tue afternoon I had it in my kitchen already. Before purchasing it I didn't know anything about Eastern cookware, except that I loved the food. So I followed closely the instructions that come with the wok. The wok's preparation (seasoning) took a good couple of hours, but quality has its price, right? This is not the kind of cookware that one might keep in a immaculate and like-new condition after using it, or the kind that one would abandon in the dishwasher after using it. This is old-fashioned and traditional cookware for gourmands who enjoy cooking.
Cooking is way fast(er) and the wok is adaptable. Yesterday I cooked General Tao Chicken Wings in it. Great taste and very fast! Today I will probably try one of the recipes that come with the wok. If you prepare the wok thoroughly before the first use, you'll get a nice, natural nonstick coating.
Now I would like to leave behind all the modern, western cookware I have in my kitchen and replace it with carbon steel. I was afraid cooking in it was going to be challenging and sticky. Well, it's nothing of that sort. Thank you Helen. I am contemplating buying one of your cookbooks too.