For a number of years now, I have had an induction stovetop in my kitchen. It is nice in many respects, but a traditional, round-bottomed wok will just not work properly with it. After way too long with disappointing results I purchased a flat bottomed wok in cast iron… this was a nice piece of cookware, and may have had some practical uses in other ways, but as a wok it was just too damn heavy and didn’t allow for easy heat control. Accordingly, back this past May, I purchased the Joyce Chen 14 inch flat-bottomed wok you see above. Sadly, though I have purchased quite a few Joyce Chen products that were well worth the money, this $50 item that I purchased here at Amazon, was a bit of a disappointment …Read More →

 

The Makiyakinabe is also known as a Japanese Omelette Pan as this generally describes its primary function. The name, however, translates as ‘roll-cook-pan’ so, more particularly, it is used for the multi-layer, rolled style of omelette known as Tamagoyaki. These pans are rectangular (or sometimes square) in shape, in contrast to the rounded western omelette pan, and they come in a variety of sizes.  I bought the Kotobuki brand version you see above to replace one I lost in a house move some time ago and, today, I gave it a test-run… Read More →