As a professional chef I run across all sorts of cookware and kitchen gadgets that are supposed to be the latest and greatest for the kitchen. However, this wok just so happens to be the next best thing, and I picked it up at my local Le Gourmet Chef in Hagerstown, MD.This wok does the job of providing even heat throughout your cooking process.The surface is super slick but gives you a nice foundation for stir fry's, stock reduction, or working up Pho Noodle bowl recipes.Cleanup is a breeze, with paper towel no less. The nicest feature is the stay cool recycled stainless steel handle.Some of the key features are:
* Exclusive Ceramica nonstick technology is PTFE/PFOA and petroleum free ceramic-based nonstick interior helps to reduce oil consumption and preserve the environment
* Hard anodized pan construction provides superior heat conductivity, requiring less energy to achieve desired cooking temperature
* Riveted stainless stick handle stays cool on the stovetop and is made from 70% recycled stainless steel
* Packaging is made from 100% recycled materials and is printed with soy ink
* Oven and broiler safe for
The deep rich browning created by this pan is uniform and flavorful.Don't let the competition sway you, cooking till black is not the new brown!So, if you are going green, get this cookware, it's certainly your next step! Simply put, the ultra smooth non-stick surface is smoother than glass; thus cooking requires little if no oil and clean up is a breeze with a simple rinse and wipe. I've been using this pan for several months now and can honesty say that it has stood the test of time even with my younger kids helping out at the stove.The finish is still in great condition without any pits, nicks or scrapes.
As long as you stay away from aerosol sprays you will have an enjoyable experience with this cookware or any cookware for that matter. If you must spray in your oil then I suggest you buy an oil mister because spraying from a can simply adds residue that ruins pans and takes away from the flavor of your food after buildup occurs.
For reference we had some pretty badly burned out old Teflon Calfalon pans so there was a lot of room for improvement when we bought these. We also have a hot point electric stove we cook on so the heat is controlled by turning the heating lights on and off at different intervals to modulate the lower heat temperatures (Not a steady heat source).The first part of the instructions for these pans was that you can cook effectively at lower heat levels.Absolutely true!We have stir fried and braised beef for stew with the heat on medium.It takes a little longer to heat up but once hot the temp seem to be more stable than the old PansSo far cleaning these pans is super easy. We almost don't need to because nothing sticks to them.A little hot water, a squirt of soap and some swirls with the soft brush and you rinse and done.My family feels better that we are not cooking with Teflon and we are not suffering our cause.
I would give them 3 Thumbs up if I had an extra
The only down side is the size of these pans.This is more a personal preference for our 3 person family. The saute pan and stir fry pan are more family sized than we are used and the 10" flat griddle is a little small for 4 pancakes. A 12" Flat round griddle would be a better for pancakes and French toast.
Buy Cuisinart GG26-30H GreenGourmet Hard-Anodized Nonstick 12-Inch Stir-Fry Wok with Glass Cover Now
This wok is terrific. You don't have to use any oil when cooking, it heats evenly and clean-up is a breeze.This is the first thing I grab when I need to cook something.The nonstick surface is really great.It's way safer than the teflon nonstick coating and way more durable than the ceramic nonstick coating from the kitchenaid cookware that I have.I'm gonna be switching all my cookware to Cuisinart GreenGourmet pretty soon.Update:After 6 months of use, this wok sticks like a stainless steel pan.EVERYTHING sticks to it.You can forget about cooking eggs in this one.
I tried many good brand non-stick pans and was fully aware of that they all end-up becoming "stick" pans no matter how well I take care it I do cook a lot though. But this one is worned-out very fast and I'm very disappointed. After half month of use, I don't think it can be called "non-stick" any more since I can't use it to fry eggs anymore. At that time, it was still ok to do stir-fry. After 6 months, everything will end up got stuck at the bottom of the pan. My husband and I really hate it cause it's so hard to clean especially we only hand wash it with warm soap water and soft sponge since we had it.
Now I've totally given it up. I go back to my faithful stainless steel pans they last forever and MUCH less sticky than this useless one.
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