Thursday, January 22, 2015

Oson korean wok

Yet another pan.

My greatest weakness is shoes, bags and pans!

How long ago was it that I bought my Queen Sense pan? At any rate, I had an accident with it one day. I reckon perhaps to a certain extent I never did the 'conditioning' of the pan well. One day while I was salt baking a fish in the pan, I scrubbed or knocked a point in the pan and there was a chip. As you can imagine, marble or not, the chip is getting bad, it's now a patch.

So, anyways, there I was again looking through some pan brands - ceramic and sorts.

And then one fateful Saturday morning I went to the market and they were having a demonstration of this stainless steel pan. Wow....stainless steel I thought! In actual fact it is a hard-anodized pan. And they were having a promo - i.e. for 388, I get a 38cm wok and a 32cm pan. Now, my mum needs a pan and I need had a wok. So, it seemed a pretty good deal.

I told the lady to treat it for me this time round. And I am still letting the treatment sit. Plan to only 'open' it during CNY.

This is how it looks like. I love the wok cause the lid is curved upwards high, so you can do  decent steaming. And also popcorn and baking. I believe good material makes for good results. And a happy cook added to it means more experimental cooking, more variety. Let's see how this hold up for 2015!