WOK on the Wild Side

[so lucky]

We've had ours for maybe a couple of years. Definitely would get gas instead if I had it to do over. It came with instructions that said no cast iron, but I use it anyway. Also, there is a thread on here somewhere that discusses what types of canners are ok with what types of electric cook tops. And there is info on the web about it. I think the deal is that the bottom of the canner needs to be flat, not dented in.
Some of my favorite pots are warping on the bottom, even a fairly new and expensive skillet won't sit flat anymore, so the cook top doesn't heat the pan evenly. My DH took a rubber mallot to a copper-bottomed pot the other day, and banged it back smooth. Who'd of thought?

 

[cheepo]

oh please can you share your nasi goring recipie...
love the spice packets but would love to know how to make it

 

[~gd]

I have a glass top, and they never told me I couldn't use cast iron or can on it.

I have read the manual and the only thing I saw was the recomendation that you should lift and place carefully, Don't drag a heavy pan across the top as it might stratch the glass. There was much much more about the things to avoid when cleaning it.
I am bad about letting things boil over and that was a hassle to clean with gas or electric coils. My complaints are that it cycles so you can't get a steady simmer except with a heavy pan. The glass spreads heat so parts that you think should be cool are burn hazzards. and to me the heat knobs work backwards so that I am turning it up when I think I am turning it down and the knobs are too low on the backsplash which is a real pain in the wrist if your back pans have any height.

 

[ORChick]

oh please can you share your nasi goring recipie...
love the spice packets but would love to know how to make it

I'll need to hunt up the book that I got it from. I'll get back to you on this tomorrow.

 

[cheepo]

or chick thank you.. . would be wonderfull...