Wolfgang Pucks Set of Stainless Steel Pans

This is not as demonstrated on TV. You must read the instructions completely. The included cookbook instructions are different in Marion’s cookbook. With included you must use the measuring cup that came with Rice Cooker, with Marion’s you use a standard measuring cup! You have to reset the cooker after 7 minutes (you must wait several minutes on warm before setting back to cook) you can’t cook for 20 minutes straight. Set a timer, read all directions first. For recipes shown on TV you must purchase Marion’s cookbook. Please tell us this during presentation

I own one of these woks, and when I received mine, it included some recipe cards as well as a small pamphlet of “care and use instructions”, which you can also see at hsn.com on the product description page, where there is a link you can click on to see these same instructions for care and use. This page also lists the specifications for the wok, which includes the fact that the Technolon coating on the wok, which Chef Ming clearly stated was on both the outer and inner surfaces of the wok, is safe and heat resistant up to 850 degrees. The “care and use instructions” also say this. Heat resistant up to 850 degrees.

When it comes to stir frying foods in the wok, every source of cooking information and cooking instruction that I have ever read or listened to has been very clear that stir frying should be done at the highest possible heat. In addition to this, I just watched Chef Ming on his cooking special on HSN yesterday, during which he was using the wok for stir frying and for steaks. When he did these foods, he had the induction cooktop set to “SEAR” mode, which is 575 degrees (I also own the NuWave PIC Cooktop Pro that the chef is using, and the owner’s manual clearly states that the “Max/Sear” setting is 575 degrees). This setting follows what I have read and learned from all the cooking sources I have researched: when stir frying, use the highest heat possible. On the induction cooktop model that he and I use, the highest heat possible is this “Max/Sear” setting. In addition to this example, the owner’s manual for the NuWave Precision Induction Cooktop Pro, on page 23, there is a recipe for stir fry that recommends using a heat setting of “Max/Sear” for cooking the recipe. All of this makes sense and matches up with everything I have read and heard about stir frying.

My confusion happens when I carefully read the “care and use instructions” that were made specifically for the Wok. In these instructions, it clealy states that stir-frying should be done at only “Medium-High” heat. According to the cooktop manual, “Medium-High” is 375 degrees. Uh, wait, what?

If the wok coating can safely handle 850 degrees, and the induction cooktop you are using is capable of cooking at the highest setting of 575 degrees, why in the world would you not use that highest heat setting to stir-fry every time? Also, why would the Chef use this highest setting during the televised demonstration of stir-frying, but at the same time have care and use instructions for the wok that bears his name that clearly state that you should sitr-fry at “Medium-HIgh”, which is only 375 degrees on the cooktop he was using. Why do the care an use instructions contradict what was done during the live demonstration?

They need to make a kitchen category…..

I purchased the new wok set with steamer basket and round stainless steel skimmer, but am surprised at the directions Ming stated on his care instructions.

Wash and dry the wok then season it with vegetable oil inside and out?

This item is not heavy cast iron which requires special care and seasoning with no washing with soap, but I cannot fathom why this would have to be done on this type of kitchen item from the Simply Ming Collection of items.

I am also waiting for his grill oval pan and it has the same coating. I hope those instructions are not the same as above..

Also under his care instructions for his Wok with the Platinum Coating it states not to use olive oil. Why not if you use a light setting to cook food in? If you do not blast the wok with high heat the olive oil should not burn. I bought the wok for the size and not just to use high heat at high temps. Any input would be appreciated here.

Also when using woks on high heat I was always told by Chefs to use peanut oil, since it will not burn using high temperatures, and most Asian foods are cooked in peanut oil.

Anyone else wonder what kind of coating his new Platinum coating is, and I also wonder if it is safe to use with pet birds, because I know Teflon is not.

Tried calling to get information in vain, so posting here and all suggestions from other members who have already bought and used these same Simply Ming kitchen items with the Platinum coating, would be appreciated