We do a lot of saute and searing cooking + some wok cooking every so often (Asian cooking!). Can the high setting handle this type of cooking?
495006
We're the same - and we rarely go to high, even searing a steak in a cast iron skillet, it does a good job. I may have posted this before, but the only issue with this thing is when a bulb burns out, you have to buy an entire lamp housing kit. The bulbs they use have tiny pins compared to standard bulbs. I drilled out the pin holes enough to take the regular bulbs which you can buy by the case.
2193527
You can if you want to put that much oil in it. Personally, I would be hesitant. A wok doesn't have a very large base of support and can tip easily. I wouldn't want one full of hot oil on my stove. I would deep fry in a dutch oven and then transfer to the wok for finishing.
1668126
Yes, I use mine all the time. The instructions say not on high heat, so i use medium to medium high.
964754
It should heat up and hold heat like the wok. However the sides are not as high so it would be harder to keep everything in the pan when doing a stirfry.
1879980
I don't have one and the wok sits very well on my stove. I have a ceramic cook top however, but it should be great on any surface. I love my wok!!! Not sorry my hubby ordered it for me for Christmas.
964748
yes,i have both and you can do anything in this skillet ,but it wont hold as much as a wok because of the shorter sides.it can handle any heat and goes from the burner to the oven and not miss a beat.its thicker than a wok but to do both chinese and larger meals just go with the mineral b pots or high side.i deep fry chicken all the time in the 12 in and there the best quality ive ever bought,and they spank my expensive wolfgang puck set.
2076353
We mainly use high heat, as high as the big burners go, and have not had a problem with stir fry. There are a few small scratches from use, but no flaking, peeling etc.
2076351
Not quite sure how "high" heat is defined by all, but I stir fry on high all the time and have never had a problem. That said, I only use the high heat briefly, or until I get the "crunch" I'm looking for.
1092909
You can use it for high heat stir fry with vegetable or meat. But the handles will be very hot so be careful!
505871
I have used the saucepans on high heat with no problem. I rarely use a fry pan on high heat so I can't answer. We are very happy with the set. Heats evenly and cleans up nicely. I recommend them.
579782
Depends how you want to cook with this style of wok. I bought it for use on a 16,000 BTU gas burner. Very hot, short cooking times...think 1 minute more or less. Also I use the steaming tray, so the large flat bottom heats very fast and makes for lightly steamed foods to a whole steamed fish a snap... Your 100% correct about the sticking issue.. but this is great for what I use it for.
299865
It does not get particularly hot on our example, but we have induction cooking and I am not sure that is the same with other heating processes. If you let something simmer for a long time then for sure it will get hot, we cook hot and fast it is not a problem. We generally use the lid only to keep the food from cooling before serving. The wok is the best one that we have ever used, and we have tried many different brands.
209828
I dont know as I sent lt as as a gift. Wok cooking usually involves hig heat in the center and pushing cooked parts up the side so other ingredients can be cooked. I am not sure if total capacity would apply.
2234356
The higher the wattage the faster the unit will heat up but it will be at the cost of burning more energy. For stir fry you may want to start at 1800 then drop down to 1300 if possible. Also with stir fry I believe you will lose more of the nutrients at a higher wattage setting, however the higher wattage the less amount of cooking time will be required.
1383491
This is a wonderful wok, but, it gets super HOT, and you need to add lots of liquids, and or oil. Yes, we did season it.
1252686
Since you are not supposed to use these pans with very high heat, I'm not sure deep frying is the best for this due to the heat. But they are great for stir frying. I never use heat higher than medium high (following recommendations), and have had no problems and they remain in great shape after 15 months of almost daily cooking. I think they are excellent pans overall, but I think you may be better served with other pans that can tolerate highest heat settings.
232573
honeslty i dont cook... so i dont know about saute or stir fry. but they are deeper then an average pan. plus my wife loves the porcelain!