Here is my input: about pots & pans

1.I am wondering where do you buy your Le Creuset, I don't see any in my local store.

A: I bought them from, Williams-Sonoma, Sur Le Table, HomeChef, Amazon.com

They are best for searing and slow cooking. They really cut down the cooking time when you use them to braise or simmer meat dishes. But they are heavy.


2.What's the differnece between Frend oven and Dutch Oven?

A: I think they are same.

3.Since we all try to avoid Tyflon products, what do you use for non-stick cooking such as cooking Chinese pot stickers (fried dumplings)?

A: For pot sticker I use the one that was introduced by MaoMaoMa, called Gastrolux, 32 cm deep sauté pan one handle with glass lid.

I also use Swiss Diamond Fry pan to cook fish and eggs, and Swiss Diamond wok for fry rice cake, fry noodles that require non-stick cooking surface.

I was told that both Gastrolux and Swiss Diamond non-stick cookware can take high heat and are safe.


4. I bought a stainless steel pot made by Martha Stwart, is it a good brand or only Le Creuset is the best brand?

A: All my stainless steel pots and pans are from All-Clad, they are best for quick cooking and browning, boil water really fast, easy to clean, can use metal utensils.

I also like Calphalon One Infused anodized, not non-stick, but easy release food. Browns meat nicely too, not like non-stick.

I use Chinese thin light-weight cast iron wok for most of my stir fry dishes, it’s so far the best I’ve used. It heats up very fast, it gives food the “wok hee” smell, kind like restaurant cooking, but without the bad grease. You will need a very high BTU burner for this wok.