Well made stainless steel wok
I used to cook with a nonstick Circulon stir-fry pan, but heard that to do proper stir-fry, a higher heat must be used and nonstick is not a good material for that. So I purchased the Fissler stainless steel wok. It's a sturdy, attractive, well-made cookware with a special base that allows it to be used on an induction cook top, electric, or gas. The rippled bottom surface is purported to allow you to cook with less oil, but I have not found it to make that much of a difference. In fact, when I tried to make fried rice in this wok, the rice would stick to the stainless steel, despite my using a wok spatula to scrape the rice off during stir frying. And metal wok spatulas do tend to scratch the surface, as it would for any stainless steel cookware. So for rice based dishes I have used the nonstick stir-fry pan with much better results.
I have found the Fissler stainless steel wok is perfect for using with a bamboo steamer for dumplings or steaming pork spareribs in a...
Not as good as video
The ripple bottom make food scorch easily if there is not enough juice. Not as good as I thought. I watched the intro. video, they said you don't need to do anything, just put your ingredients then heat and wait. Actually, it doesn't work this way. It is still a good pot, but not worth that price at all.
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