After initial difficulties simply ingenious

As annoyingly after just 2 years dissolved the coating at our Fissler wok, I opted for a new purchase. I cook a lot and like to wok, so it should be a robust and good product. We already knew from friends that products of Le Creuset, but never saw due to our Fisslertöpfe to buy this product the need.

I have long been looking for a suitable product and then decided (also out of curiosity) for the wok of Le Creuset.

Now for my experience after one year:

1. Weight
The wok is very difficult. For me, absolutely fine, because I rather not Asian "Wok-juggler" bin. I prefer, the wok has a firm stance and does not slide around on the stove. I use when cooking always two spatula, so that I can contact the cooking much better and more evenly.

2. cooking temperature
You can bring the wok very quickly to high temperatures and it stays hotter for longer. Knowing this, that's a big advantage. Especially when parboiling, I need high temperatures, as I often curry pastes and spices First, put into it. The need great heat, so that they develop their good roasted aromas. A few minutes before I'm finished cooking, I turn starting at the gas disk. The residual heat then enough yet to bring the cooked to the point. Since the wok for a while the temperature is maintained, we put it on the table. The lid on it and you can be eating right time, because the cooking is good and warm a long time. Moreover, in my opinion, the design very appealing, an eye-catcher even if you visit.

3. Condition and coating
The first two cooking experiments, I had a little teething problems. My previous Wok had "steeper" interior walls. The cook was thus always quite in the middle and one had contact with a lot of momentum and the ever-so everything was fried evenly. This is different with Le Creuset! The interior walls have a not so steep slope (sounds stupid, but is so). At first I thus geschnickt one or the other piece of carrot or broccoli florets out! Since I now concerned with more and turn feeling no longer happens. Another big advantage is that you can more easily create a vacancy in the middle to fry other ingredients such as, although the wok is already well filled. "Resting" The pushed to the side and then the ingredients do not burn on. Also manages a uniform frying all ingredients. The somewhat rough coating contributes to "breaking down" the ingredients in the margin. For me, just awesome.

4. Patina?
Previous speakers have written that it is hardly possible to achieve a patina. That's true, but is not tragic in my opinion. Due to the nature of the coating I have a patina has not missed. In my steel pans a patina is important so that nothing burns or attaches. In this wok this is not necessary. So far with me has nothing scheduled, although I use some delicate foods such as fish and eggs. That has probably something to do with the selected heat and the slightly rough surface. I find the right coating.

5. Cleaning
Cleaning goes without a hitch. Of course, the wok has no place in the dishwasher and detergent should not be used. I clean the wok with a brush and hot water. If times are slight residues on it, I'll take a little bit of salt. Because the cover is made of enameled sheet, you can easily use detergent in its purification.

After a year of regular and intensive use of the wok does not have any signs of wear. It looks like the first day.

Why not invest the higher price? For this you get a high quality premium product with a lifetime guarantee, which is a most likely survive. I've never regretted a single day and just barely bought a pan of Le Creuset.