Yeah, I made this. Another little something I'm trying to take an interest in.
Cuisinart Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover
List Price: $100.00
Price: $31.83 You Save:$68.17 (68%)
Product Details
14-inch stir-fry pan made of 18/10 stainless dirk with encapsulated aluminum core
Measures generally 14-2/7 by 21-1/2 by 5-1/2 inches; limited lifetime warranty
See-through mirror cover with loop handle and stainless-steel rim
Product Description
Customer Reviews
almost too spectacular to cook with ;)
Very scrupulous upgrade for the seventeen piece set. My niece and her her new husband like their new cookware very much.
2010-09-02
| Helpful Votes: 0 | Rating: 5
I did not like that it is very effortless whige and food stick
I settle upon this wok because it made of stainless
But because the wok is so light the food stick and it is very hard to clean.
i gave up and got the Gourmet standard stainless 14"wok and i fondness it.
Very easy to clean and easy to cook. this is the only stainless wok that i found in a reasonable price.
Gourmet Standard 13 Inch Tri-Ply Wok with Plague and Domed Lid
2010-07-16
| Helpful Votes: 0 | Rating: 1
I am realy glad with it.
It's a realy big, reliable quality wok. The only bad thing I can think of is the weight. I would prefer it to be a bit heavier. But for this price I think it's excellent...
2010-07-12
| Helpful Votes: 0 | Rating: 4
produce item at a great price
This wok is unbelievably good... the quality is very good, the lid does what a lid is supposed to do, and it heats very quickly.
The down side is that the handle is a pygmy too small for such a big wok, it loses heat very quickly (even for a stainless item), an the bottom is too flat. Traditional woks have a everywhere in bottom which make them much more useful for manipulating sauces (pool the sauce in the middle to separate from the meat and veggies) and for chasmic frying. I realize that round bottoms don't fare well on American cook tops, but even a little more roundness would have gone a eat one's heart out way.
However, I got this for thirty three dollars which more than makes up for the shortcomings.
2010-07-12
| Helpful Votes: 0 | Rating: 4
Unforgivable product
This replaced an older stainless knife wok that had the separate ring. This works much better for us, especially since we have an electric range. It heats evenly and cooks marvellously.
Helen Chen's Asian Kitchen Excalibur Nonstick 12-Inch Stir Fry Pan
List Price: $34.99
Price: $29.95 You Save:$5.04 (14%)
Product Details
Crafted from 2 mm carbon blade for quick heat up and cool down
Coated with Excalibur nonstick top for easy food release and cleanup
Excalibur nonstick stir fry pan created in collaboration with Helen Chen; 12 inches
Product Description
Customer Reviews
Helen Chen's stir fry
I bought this pan for my daughter's birthday and she loves it. She and her kinsmen love oriental food and she wanted to be able to make it at home instead of buying it out all the at all times. She has made stir fry and several other dishes with this pan. She was pleasantly surprised with the quality of the pan--it is great.
SK
2010-07-25
| Helpful Votes: 0 | Rating: 5
Beneficiary was thrilled!
Bought this as a dole and the recipient was thrilled! Used it the first night she received it!
2010-07-09
| Helpful Votes: 0 | Rating: 5
Cash-drawer now, best non-stick pan ever used
Tried a lot of non-spike pan, this one survive almost 1 year. analon 6 month, and calaphon 3 month.
2010-05-24
| Helpful Votes: 1 | Rating: 5
Dulcet Good
Charming good nice and heavy, nice handle, nonstick coating has that grainy substantial discern
not super flat on my glass cooktop, if the nonstick wears off I will sand off the nonstick coating and have a minute carbon steel wok
2010-03-29
(Jamesport, NY United States) | Helpful Votes: 0 | Rating: 4
salubrious construction workmenship. But non-sticky coating wear off quickly
gifted construction workmenship. But non-sticky coating wear off quickly. I now simply have buffed off the coating and use it as a prepared corbon-steel wok.
A proof of Swiss Diamond's new stir-fry pan at the 2008 International Home & Housewares Show.
Chicken, leek & corn pies Taste.com.au
18.01.10
Method Preheat oven to 190°C. Exhilaration a non-stick frying pan over high heat. Add half the chicken and stir-fry for 2-3 minutes or until golden. Convey to a plate. Repeat with remaining chicken. Place the pan over medium heat. Spray with olive oil mushroom to lightly grease. Add the leek, celery and potato and cook, stirring occasionally, for 5 minutes or until the leek is condition. Add the garlic. Cook, stirring, for 1 minute. Add wine and cook until liquid is almost absorbed. Stir in the chicken, corn and routine. Simmer for 3-4 minutes or until the liquid reduces by half. Combine the water and cornflour in a spin. Add to chicken mixture. Cook, stirring, for 2 minutes or until the mixture thickens slightly. Remove from exhilaration. Stir in sour cream and parsley. Divide the mixture among four 250ml (1-cup) capacity ovenproof dishes. Lightly apply 1 filo sheet with olive oil spray. Fold in half 4 times to make a square. Domicile on top of the chicken mixture and scrunch the edges. Repeat with the remaining
Source:
Can I bake a whole chicken in a stir fry pan?
Oct 27, 2006 by painfully_honest | Posted in Cooking & Recipes
I was successful to bake a chicken tonight, but all I have to cook it in is a stir fry pan ( about 9-10 "). Is it ok to cook it like that? Will the synthetic handle melt?
Yes that buy and sell will melt. Why not cut up the chicken and fry it in the stir fry pan?
tprincl | Oct 27, 2006
for some explanation, i don't think the chicken will fully cook inside...
ladygdva1 | Oct 27, 2006
Yes that control will melt. Why not cut up the chicken and fry it in the stir fry pan?
tprincl | Oct 27, 2006
Depending on the brand name of pan it is, better pans with plastic handles can be put in the oven up to 350 degrees (calphalon, emeril ware, cuisinart etc.) If it's a no name brand name I wouldn't try it.
They have big disposable pans at the dollar store, ya use em' once then toss em!
Angelina | Oct 27, 2006
No You can't bake whole chicken in stir frypan.
Virender S | Oct 27, 2006
yes, the haft will melt....how about just cutting up the chicken and cooking on the stove instead.
naj | Oct 27, 2006
Yes the command will melt. If you had a cast Iron pan you could bake it in that.
rob b | Oct 27, 2006
You could always run out and buy one of those aluminum pans that they convey title at the grocery store. Plastic + Heat = Meltdown
koral2800 | Oct 27, 2006
You can't "bake" in a "fry" pan well-founded like you can't have a "dry" cleaner "wash" your clothes.
Cut the chicken up into paltry pieces and fry it in the pan or go outside and dig a fire pit and cook it rotiserrie style.
sprydle | Oct 27, 2006
The supervise will melt. If you have time, you should get an inexpensive alumimun baking pan - That's all I use anymore.
luckistrike | Oct 27, 2006
What oil did they use in the wok / stir fry pan?
Jan 16, 2007 by SeaSquirt | Posted in Other - Food & Drink
I went to a wok bar last evensong. They had an electric wok to put your food in. On the bottom of every pan, they squirted some translucent, yellow oil before the food went in. I was wondering if you guys knew what it was?
peanut oil most likly i well-grounded that from watching the iron chef
shabo | Jan 16, 2007
Doesn't "stir fry" imply a bit of oil in the pan to give it some flavor & heat that will not burn the food.
Mar 04, 2008 by Anteater400 | Posted in Other - Food & Drink
Relations member throws the frozen contents into fry pan and turns on heat and calls it stir fry; it eventually burned.
Stirfrying consists of cooking subsistence at a high heat using a small amount of oil and constant movement (stirring). Hence the term "stir fry".
Cook-in-Make headway: Stir-fry from LeftoversUI The Daily Iowan, IAThat’s why we want to show you how to make a stir-fry from your leftovers. For this type of supper, creativity (and an open mind) is key. So what if you don’t have any mushrooms or baby corn? You have a hungry stomach and a slim purse, so onions and
Spiky cabbage ?and noodle stir-fry ?with prawnsTimes Online, UK4 Meanwhile, stir together the soy sauce, oyster sauce and rice vinegar in a diminished bowl. Remove the lid of the wok and add the blanched noodles to the pan, adding a little more oil as necessary. Stir-fry for a minute, then pour over the brass.
