I was lucky enough to get hold of a 36cm 5 ply copper core work with steaming rack, 20cm center diameter. It has even heat distribution and I treat it like a rondeau to cook my bolognese sauce, though it is made in China. It would be interesting to see you cooking fried rice with this demeyere.
It looks like you're using this as a huge saucier. To me a wok is a different thing. Would suggest a medium-heavy carbon steel wok like the one from CraftWok (possible with flat bottom). It take a whole different cooking technique but the outcome of the wokking at very high flames is also very different. Nonetheless the review is very helpful for using the pan in the way that you use most of your pans.
I also was quite impressed using this wok on an electric stove. It was also one of my best thrift store finds at only $15 Canadian dollars.
What a deal!
@@mq46312 I think they didn't know what it was nor the brand. I even have a nice domed lid for it from a Silga pan I have.
That's an amazing find! Very cool, congratulations!
@@neiloppa2620 Thanks
This is what Italian in Italy use for Manatecura la Pasta!! it's a Pasta Pan and it's awesome but not for high heat wok cooking
Thanks for the video.
I was lucky enough to get hold of a 36cm 5 ply copper core work with steaming rack, 20cm center diameter. It has even heat distribution and I treat it like a rondeau to cook my bolognese sauce, though it is made in China.
It would be interesting to see you cooking fried rice with this demeyere.
It looks like you're using this as a huge saucier. To me a wok is a different thing. Would suggest a medium-heavy carbon steel wok like the one from CraftWok (possible with flat bottom). It take a whole different cooking technique but the outcome of the wokking at very high flames is also very different.
Nonetheless the review is very helpful for using the pan in the way that you use most of your pans.
that is what i write on the last review. a wok is not just the pan, it's also the technique and the fire, strong and concentrated on the midle
“ too light weight and thin”.. he doesent know what he is talking about lol.. I’d hate for him to use a traditional real wok lol
where do you find this second hand to purchase? is it online somewhere?
Yes online. Every coutry should have a website where people buy and sell stuff.
I also got the solo 32 cm, it looks the same as yours except the bottom is larger (16 cm). Top opening is 32 cm. Not sure why they are different...
This wok weighs 5 lbs! Too heavy. I like Industry wok better, only 3 lbs and a bigger bottom cooking surface
My damn potato sticks and burns every damn time.. i dont know what i am doing wrong
@@siiNke rinse them to get the excess starch off first.
@@mq46312 thank you for that tip. Going to try it. What about oil? I let the pan get hot and then drop some sunflower. But it's smoking 😜
@@siiNke I usually add oil before first and then heat the pan slowly
Disagree.. Carbonsteel fan XD. Yep everyone have his favorites
“Too light weight and thin”… do you even know what you are talking about? Lmao..