Hi Marion, I follow each and every tip that you give and your recipes are a success each and every time! You are such an excellent teacher and I have learned so much from you! You are a gift!❤️ Thank you.
Hahaha... I was thinking, "Wha? 😳 It'll get moldy?!" And then had a real laugh-out-loud moment. Been a rough Monday here for me. I appreciate the smiles and amazing recipe~ and wok rec! I need to buy a new one.
So much easier than I thought it would be, wow (I'm a college student, and I love your recipes because they're super in line w the stuff I can easily get a hold of!)
Marion, can you do a video on how to season and take care of a wok please? Love your videos as you always make it so easy to understand and follow. Thanks
Marion, a lot of us have seen Kenji's wok burner episode and gone out and covid bought one. It's true, western stoves are ridiculously shit. I agree with you on the carbon steel wok though. I bought a hand hammered one, and I LOVE that I can use metal utensils in it. Curries, Fried rice, anything I want, in massive quantities. The upkeep on a carbon steel wok is NOT how you said it was though. Wash it, dry it, verrrrry lightly oil it, wipe it all around, get it to smoking point, turn it off, let cool, store it. It won't rust. I expect you'll be putting out a video in the near future for maintaining CS woks. and you should. My wok has revolutionised my cooking.
i think she said if you let the wok sit without using it, it'll get rusty? this happened to my mom's woks. some haven't been used for a very long time (because we bought new ones) they get rusty.
@@Ruriko.Y A proper polymerisation of the seasoning creates a barrier from the atmosphere to the metal. A properly seasoned cast iron or steel will not rust in any cupboard.
Oh my goodness, so easy and so delicious. I have a non stick pan and made sure it was hot hot hot. Thanks for the tips, my stir frying skills just get better with your help❤.
Hi! Marion, I've been searching a lot of carbon steel wok and I get overwhelmed! too many in to choose from, what brand are you using? or any recommendation what to get? Thank you so much!
What a coincidence that I also made stir fry tonight and it came out great!! I'm not exaggerating when I say I had never made a stir fry before I started following your channel a little over a year ago. I love Thai/Asian style stir fries and even though I don't always have all the ingredients on hand, the tips you have provided over time in your videos are like little nuggets of gold. Looking back, I can't appreciate you enough for how much your teaching has improved my stir-fry game (as well as noodles and fried rice) and it's a skill/knowledge that's going to stay with me for the rest of my life. P.S. I also appreciate you for introducing all the different types of veggies/leaves you use in your cooking, I used Lemongrass for the first time today and what a delight!! Never could have bothered to use it if not for you showing how easy it is to use Lemongrass.
Hi Marion. Thank you so much for the great tips and recipe. I am trying to buy the sweet dark soy sauce. Can you please let us know the name (brand) of the one you use? Thank you.
Would love one where you just use the flat one on a glass/induction hob, just to see the implementation of the tips. Keep the videos coming, love it ❤️
I have not seen a gas range in the US that has a built-in grate for round-bottomed woks like you have, except the Blue star. Anyone know of other brands?
Yes, it's a shame more gas ranges (stoves) don't come with a wok trivet as standard, but I think Amazon has a selection of said wok trivets to browse from. One of the things that charmed me was how US ranges often come with a five-point "grate" or "pan support" over each burner, while Euro-style ones tend to be more minimalist with a plainer cross or four-point pattern. With the latter, even European brands like Smeg or Electrolux that are sold in Australia & Asia, all come with a wok trivet equipped as standard. Happy hunting!
Your recipes and process never fail to inspire. You boil it down to its essence and make it easy to follow for great results. As for Chili chicken, you might know that there is a distinct cuisine called Indo-Chinese in India. And chili chicken is probably the most popular among the very popular restaurant dishes as part of that cuisine. I am Indian and absolutely love Indo-Chinese creations. I have looked at recipes of chili chicken from great Chinese chefs, as well as Indian chefs too. All very impressive, but this I declare : your recipe demonstration is the best!!
When I saw a new upload from Ma'am Marion I was like "Hoping its not deep fried chicken before the stir fry" and oh yes! im one of the silent fan of ms.marion . thank you for this recipe
I have so many compliments to give you, I've been watching for a while now and gotta say you're incredible easy to follow and make something that would otherwise be complex quite easy. My cooking skills have improved ten-fold BUT ALSO my general kitchen and cooking knowledge has drastically changed, I'm better at learning how to pair things and techniques to make everything come together and I frequently apply this knowledge to even dishes that I didn't learn from you so I'm very grateful to this channel! (Also you "reintroduced" me to ketchup, I was never a fan of it but I've seen you add it to many things as an ingredient rather than a condiment and I love it and what it adds to a dish). Thanks for everything Marion!
Hi! I follow each and every recipe. U r super simple and prepare super delicious food. Thank u for all the Tip❤. The Chinese five spice powder which u taught is such a life saver and brings super delicious food in my kitchen. Thanks again
Hello Marion, love the real talk here. I used to think I’m doing it wrong with giving my stir fry some time to cook but that’s absolutely because the heat we have from our stove is not as hot as in the restaurant! Also Ketchup in Sweet and Sour sauce is definitely restaurant style. It’s not the same without it! 😆
I’ve been wanting to get a wok but never knew which one. My boyfriend has a flat based one that’s not really a wok but is and he says I wrecked it cooking food on high heat ...eh. Lol. So I’ve been hesitating on another one
Back thirty years ago, when my parents gave me the wok that came with a high end cookware set they had just purchased, a co-worker gave me the exact same advice you just gave in this video, plus the "order of cooking" for vegetables. Thanks to her, I have always had well cooked stir fry. Thanks to you, I now have a wealth of different stir fry recipes! And it's good to hear I've been doing things right all these years! Lol
Carbon steel works are amazing. I've had one 20 + years, at the time I worked next door to a Chinese restaurant who was a client of mine and he gave me one to use at home but he instructed me to season properly and use it regularly otherwise it will rust away, such knowledge was priceless at the time because seasoning pans wasn't much talked about those days.....
Ahh Indians are super crazy about chilli chicken. You get it in every nook and corner, and vegetarian versions too with cottage cheese, tofu, etc. The chicken or fish is usally dipped in batter and fried and the sauce sticks to the meat. And always finished with some hot green chillies and spring onions. I loved your version since its super healthy with minimal oil. 💕
Ok I just made this and I feel it would taste better if the chicken was marinated or maybe breast instead? Just feel that the flavours didn’t get into the chicken. I halved the tomato sauce but otherwise followed everything
I noticed that here as well even canned goods. Cold weather climate can store for years. Hope I don't get in trouble look a little Thai. Wow I can do this tonite. Mmmmm looks good.🤠
the problem with non stick woks - which is what I have - is that non-stick coatings don't like too high a heat, so the coating ends up coming off over time
i use a wok from an asian kitchen house in kansas city Kansas warehouse stainless steel inside the wok is a cast iron bowl and its light and love the zillions out of it in cooking
Hi, Marion! I'm wondering why your cooking stove and yourself didn't appear in one single frame? I mean you and your wok always come in separate shots. I'd like to see you cooking and stir-frying and not just your hand.
Hi watching u from South Africa Marion u are so refreshing with ur lovely smile & the way u enjoy what you make we just want to try it😊 I love 💕 all ur recipes & definitely going to try this one how do u make ur version of Manchurian chicken or fish?
I really hate that you have to defend putting ketchup in your food lol!! Its such a great addition to so many dishes, not just a condiment for your chicken tenders and fries ugh. I love adding a tbs or 2 or ketchup in my Japanese curry (and many other foods), the perfect addition of acidity and a bit of sweetness!
I have two woks. One for noodles (husband loves them and it's the gluten wok) and a large one that pretty much lives on the stove. Vegetables, eggs, soup...I love it.
Just to make you aware that you can get round bottomed woks for induction - but you will need an induction wok hob. Mine is a De Dietrich which I've had about 8 years now and the wok came with the hob. Love the channel and the recipes, which I've recreated loads of. The wife thinks it's all my own work - so don't let on! ;-)
Reassuring to learn that wok cooking can be done a bit slower than most recipes call for. Sometimes, when I follow recipes, they come out burn and raw because the instruction is rush, rush, rush.
When the recipe says 4cm piece ginger, does it mean 4 x 4cm or a 4cm piece that is maybe just a cm or so thick? It looks like you've put in the latter in the video, but I just would like to make sure
You are a Amazing Teacher! I have chicken thawing for tomorrow, this is what I am making. (No one will miss my chicken fingers, I make your sweet and sour sauce for dipping - its fine - dinner plans change) Thanks for sharing🥂
You are the best!!! I have tried cooking your way and the end result is very good and I also use ketchup in my cooking you have become my best cook you just make everything so simple I have seen your for a few years now and didn't pay that much attention to you well pay attention goes a long way i love your style of cooking and you are so clean you put all the rest in shame I hope you and your family are all well and safe in this time we are all in
I have used a carbon steel wok for over 30 years and was once told to wipe the wok in a very thin coating of oil and put in a plastic carrier bag before putting away after use. Never rusted so I guess it was a good tip.
Love this info on woks, love your videos.. Have cooked a few of your dishes..so yummy..question ..how do you time a few dishes without guests having to wait🥰
As an Asian myself all I can say is that carbon steel wok is extremely heavy😂 i know cause my grandma has one and usual i have to hold it with both of my hand to the sink
Thanks for the tips. Could you maybe show one stir fry that you make in the non-stick wok for those of us who are restricted to the induction stove tops? 😊
Hi Marion, I follow each and every tip that you give and your recipes are a success each and every time! You are such an excellent teacher and I have learned so much from you! You are a gift!❤️ Thank you.
Thank you so much! You're so welcome!
Absolutely loved all the wok talk. I would love more videos of you talking a bit more extensively than usual!! I learn so much with you.
Oh thank you for the feedback Clemente! Sometimes I think I waffle on with too much talking! LOL
@@Marionskitchen I agree, I would love to have you make an in depth video about kitchen pots/pans/woks and tools xo
Yes please. More videos on how to season and take care of wok as well. Plus, the kind of dishes (if any) that you can’t use carbon steel wok. Tq
@@Marionskitchen I was ready to listen for 20minutes Marion!
@@Marionskitchen You make good food! There's merit to you expressing yourself!
Loved the extra bit of info (and about the pans going mouldy 😂) team carbon steel 🥳 great episode as always Marion!
My two favorite channels and now I see u comment on Marion video, makes me happy
1:37,
Deadset had a colleague ask me if I watch Mama Noi’s daughter’s RUclips channel. Mama Noi IS the main character haha
Well, well, well...I believe that this will be my favorite chili chicken too😉👌🤣👏😋!!!
Once again for the 9th night in a row my son only sleeps watching your videos. He says you are so pretty. (He's 7 btw)
Kyoooot.
Love chili 🌶 chicken 🐓 so much ! Look so delicious
The introduction always makes me drool. 😍
Hahaha... I was thinking, "Wha? 😳 It'll get moldy?!" And then had a real laugh-out-loud moment. Been a rough Monday here for me. I appreciate the smiles and amazing recipe~ and wok rec! I need to buy a new one.
Glad I can help in my own small way to make you smile!
Yummy! 💕Love ur recipes! I love making the garlic butter pasta, it’s my go to dinner most nights 🙌🙋♀️💜
Much love from 🇵🇰
How many eyerolls can Marion fit in a 30 second rant about 'fast' stir fry cooking ?! lol
👍
So much easier than I thought it would be, wow (I'm a college student, and I love your recipes because they're super in line w the stuff I can easily get a hold of!)
I was gifted a cast iron wok for my Birthday this month, one of the best gifts ever!!❤❤
One of the best gifts 🎁
Marion, can you do a video on how to season and take care of a wok please? Love your videos as you always make it so easy to understand and follow. Thanks
Marion, a lot of us have seen Kenji's wok burner episode and gone out and covid bought one. It's true, western stoves are ridiculously shit. I agree with you on the carbon steel wok though. I bought a hand hammered one, and I LOVE that I can use metal utensils in it. Curries, Fried rice, anything I want, in massive quantities. The upkeep on a carbon steel wok is NOT how you said it was though. Wash it, dry it, verrrrry lightly oil it, wipe it all around, get it to smoking point, turn it off, let cool, store it. It won't rust.
I expect you'll be putting out a video in the near future for maintaining CS woks. and you should. My wok has revolutionised my cooking.
i think she said if you let the wok sit without using it, it'll get rusty? this happened to my mom's woks. some haven't been used for a very long time (because we bought new ones) they get rusty.
@@Ruriko.Y A proper polymerisation of the seasoning creates a barrier from the atmosphere to the metal. A properly seasoned cast iron or steel will not rust in any cupboard.
Looks absolutely amazing. I love your recipes!! Simple yet delicious.
Thank you!
(also, I love ketchup)
LOL! Great minds Thomas! Ketchup wins!
Thank you Marion, cooked it tonight and it was lovely
Oh my goodness, so easy and so delicious. I have a non stick pan and made sure it was hot hot hot. Thanks for the tips, my stir frying skills just get better with your help❤.
Hi! Marion, I've been searching a lot of carbon steel wok and I get overwhelmed! too many in to choose from, what brand are you using? or any recommendation what to get? Thank you so much!
Just go on Amazon and pick one with high ratings.
What a coincidence that I also made stir fry tonight and it came out great!! I'm not exaggerating when I say I had never made a stir fry before I started following your channel a little over a year ago. I love Thai/Asian style stir fries and even though I don't always have all the ingredients on hand, the tips you have provided over time in your videos are like little nuggets of gold. Looking back, I can't appreciate you enough for how much your teaching has improved my stir-fry game (as well as noodles and fried rice) and it's a skill/knowledge that's going to stay with me for the rest of my life.
P.S. I also appreciate you for introducing all the different types of veggies/leaves you use in your cooking, I used Lemongrass for the first time today and what a delight!! Never could have bothered to use it if not for you showing how easy it is to use Lemongrass.
Hi Marion love your channel but how do you clean your work
Hi Marion. Thank you so much for the great tips and recipe. I am trying to buy the sweet dark soy sauce. Can you please let us know the name (brand) of the one you use? Thank you.
Just look for Ketchup Manis
The Healthy Boy brand is great!
@@loobyloo6254 Thank you. I have it but it is thicker than the one used by Marion.
@@GJ-yl9wv Thank you. Does it say 'Sweet Dark' on the bottle?
Marion is as authentically herself as ever 🤍 but something is different. Perhaps a new producer?
Possibly an exchange of ideas and better connection with her audience through more relatable interactions?...I love it
That chili powder doesn't look like ours here, what kind of chili powder is it? YUM, looks so good.
I’m wondering the same.
Go to a korean food store then you will find any kind of chili power and chile paste.
I just made this dish for my family. It’s so delicious. Thanks for your recipe.
Would love one where you just use the flat one on a glass/induction hob, just to see the implementation of the tips. Keep the videos coming, love it ❤️
Delicious!!!!, I wanted to ask you an advise about the best wok, thank you!!!
You're welcome!
I have not seen a gas range in the US that has a built-in grate for round-bottomed woks like you have, except the Blue star. Anyone know of other brands?
Yes, it's a shame more gas ranges (stoves) don't come with a wok trivet as standard, but I think Amazon has a selection of said wok trivets to browse from.
One of the things that charmed me was how US ranges often come with a five-point "grate" or "pan support" over each burner, while Euro-style ones tend to be more minimalist with a plainer cross or four-point pattern. With the latter, even European brands like Smeg or Electrolux that are sold in Australia & Asia, all come with a wok trivet equipped as standard. Happy hunting!
Also just wanted to say, that I find you, pretty damn brilliant! ❤️
Your recipes and process never fail to inspire. You boil it down to its essence and make it easy to follow for great results. As for Chili chicken, you might know that there is a distinct cuisine called Indo-Chinese in India. And chili chicken is probably the most popular among the very popular restaurant dishes as part of that cuisine. I am Indian and absolutely love Indo-Chinese creations. I have looked at recipes of chili chicken from great Chinese chefs, as well as Indian chefs too. All very impressive, but this I declare : your recipe demonstration is the best!!
When I saw a new upload from Ma'am Marion I was like "Hoping its not deep fried chicken before the stir fry" and oh yes! im one of the silent fan of ms.marion . thank you for this recipe
Enjoy so much
I LOVE, LOVE, LOVE your channel & literally ALL of your recipes! Do you have any Indo-Chinese recipes??? Like Manchuria chicken balls?
This was just absolutely DELICIOUS like all your recipes are!
I have so many compliments to give you, I've been watching for a while now and gotta say you're incredible easy to follow and make something that would otherwise be complex quite easy. My cooking skills have improved ten-fold BUT ALSO my general kitchen and cooking knowledge has drastically changed, I'm better at learning how to pair things and techniques to make everything come together and I frequently apply this knowledge to even dishes that I didn't learn from you so I'm very grateful to this channel! (Also you "reintroduced" me to ketchup, I was never a fan of it but I've seen you add it to many things as an ingredient rather than a condiment and I love it and what it adds to a dish). Thanks for everything Marion!
Made this last night. Quick and delicious. Thanks Marion.
I love your recipes, I can actually follow your recipes & cook different dishes !!
Thank you Marion ❤️❤️❤️
Just made the chilli chicken. Bloody delicious!
Fresh tomato is also nice in stir fry - sounds weird but it adds tang and saucy-ness.
Hi! I follow each and every recipe. U r super simple and prepare super delicious food. Thank u for all the Tip❤. The Chinese five spice powder which u taught is such a life saver and brings super delicious food in my kitchen. Thanks again
Hello Marion, love the real talk here. I used to think I’m doing it wrong with giving my stir fry some time to cook but that’s absolutely because the heat we have from our stove is not as hot as in the restaurant!
Also Ketchup in Sweet and Sour sauce is definitely restaurant style. It’s not the same without it! 😆
Asian cooking techniques with my fresh MEXICAN ingredients (fresh 🌶 chilies, cilantro 🌿, tamarind etc) ohhh my! Yummy!
I’ve been wanting to get a wok but never knew which one. My boyfriend has a flat based one that’s not really a wok but is and he says I wrecked it cooking food on high heat ...eh. Lol. So I’ve been hesitating on another one
Back thirty years ago, when my parents gave me the wok that came with a high end cookware set they had just purchased, a co-worker gave me the exact same advice you just gave in this video, plus the "order of cooking" for vegetables. Thanks to her, I have always had well cooked stir fry. Thanks to you, I now have a wealth of different stir fry recipes! And it's good to hear I've been doing things right all these years! Lol
I like spicy chicken....im from philippines...i always watching your videos..
Good that she put in the garlic later. It's healthier. I will usually do away with sugar.
Made this tonight! So delicious!
Did you use Gochujaru for the chilli powder?
Carbon steel works are amazing. I've had one 20 + years, at the time I worked next door to a Chinese restaurant who was a client of mine and he gave me one to use at home but he instructed me to season properly and use it regularly otherwise it will rust away, such knowledge was priceless at the time because seasoning pans wasn't much talked about those days.....
Marion thank you so much for the info on woks. I really appreciate it. Great video!
If you’re stuck with an electric or induction burner, I’d definitely go cast iron
Sorry if I missed it.. but if induction requires a flat bottomed wok why can't we just use a regular high walled pan?!
Ahh Indians are super crazy about chilli chicken. You get it in every nook and corner, and vegetarian versions too with cottage cheese, tofu, etc. The chicken or fish is usally dipped in batter and fried and the sauce sticks to the meat. And always finished with some hot green chillies and spring onions. I loved your version since its super healthy with minimal oil. 💕
Ok I just made this and I feel it would taste better if the chicken was marinated or maybe breast instead? Just feel that the flavours didn’t get into the chicken. I halved the tomato sauce but otherwise followed everything
I noticed that here as well even canned goods. Cold weather climate can store for years. Hope I don't get in trouble look a little Thai. Wow I can do this tonite. Mmmmm looks good.🤠
Is the dark sweet soy sauce ketchup manis
Yes it’s kecap manis
When I see this type of video would have make me hungry.
Very nice all videos mam 🌹🌹🎊🎊❤️❤️❤️❤️😘😘😘😘
I was looking for a pineapple chicken recipe, this is not pineapple chicken but it will be. 😆🤣 I think it will be ok with lots of chili 😋
the problem with non stick woks - which is what I have - is that non-stick coatings don't like too high a heat, so the coating ends up coming off over time
WOW....Thank you. Very informative. Maybe, just maybe, I will one day be able to cook like you🤗 Great recipe 😋😋😋
Yeah very good
Did you use a Thai dark soy sauce? I have a Chinese dark soy sauce- It’s not a thick sauce and I don’t taste sweet-
🎶 Flat-bottom woks, you make the cookin' world go round! 🎶 😂
This is the first channel that shows real recipes that i can do at home, without a crazy ingredients.
Glad you think so!
is dark sweet soy sauce same as kecap manis?
i use a wok from an asian kitchen house in kansas city Kansas warehouse stainless steel inside the wok is a cast iron bowl and its light and love the zillions out of it in cooking
I wonder what kind of chili powder you use in this dish, Marion? Thai or Indian?
loved it your amazing loved it ketchup
My kind of chilli chicken… yummy! Thank you ❤
The ketchup is the KEY Secret ingredient : FABULOUS ⭐️⭐️⭐️ I could have eaten double portion I made. LOVE IT 😋😋😋
Tried this recipe ....... really awsome ... wonderful recipe thanks for sharing.... its delicious
I absolutly LOVE U, the way u explain the cooking,so simple,yr funny to...BIG THANK U! i will make this dish to,like other ones...
Could you make Kung Pao chicken?
Is kepis manis the same as sweet soya sauce?
I really like the super simple stirfries!
Wow . looks yummy .... nice presentation with great piece of cooking info... will try and share
Yay! Thanks! You have solved my stir fry conundrum! Plz.plz do more stir fry recipes!
Hi, Marion! I'm wondering why your cooking stove and yourself didn't appear in one single frame? I mean you and your wok always come in separate shots. I'd like to see you cooking and stir-frying and not just your hand.
Thats not a chef type of food. Its basic
Hi watching u from South Africa Marion u are so refreshing with ur lovely smile & the way u enjoy what you make we just want to try it😊
I love 💕 all ur recipes & definitely going to try this one how do u make ur version of Manchurian chicken or fish?
I really hate that you have to defend putting ketchup in your food lol!! Its such a great addition to so many dishes, not just a condiment for your chicken tenders and fries ugh. I love adding a tbs or 2 or ketchup in my Japanese curry (and many other foods), the perfect addition of acidity and a bit of sweetness!
I have two woks. One for noodles (husband loves them and it's the gluten wok) and a large one that pretty much lives on the stove.
Vegetables, eggs, soup...I love it.
I enjoy your cooking Chilli Chicken .It's beautiful color.
Just to make you aware that you can get round bottomed woks for induction - but you will need an induction wok hob. Mine is a De Dietrich which I've had about 8 years now and the wok came with the hob. Love the channel and the recipes, which I've recreated loads of. The wife thinks it's all my own work - so don't let on! ;-)
Reassuring to learn that wok cooking can be done a bit slower than most recipes call for. Sometimes, when I follow recipes, they come out burn and raw because the instruction is rush, rush, rush.
When the recipe says 4cm piece ginger, does it mean 4 x 4cm or a 4cm piece that is maybe just a cm or so thick? It looks like you've put in the latter in the video, but I just would like to make sure
Wow! That is one yummy recipe! I love this video!
You are a Amazing Teacher!
I have chicken thawing for tomorrow, this is what I am making. (No one will miss my chicken fingers, I make your sweet and sour sauce for dipping - its fine - dinner plans change)
Thanks for sharing🥂
You are the best!!! I have tried cooking your way and the end result is very good and I also use ketchup in my cooking you have become my best cook you just make everything so simple I have seen your for a few years now and didn't pay that much attention to you well pay attention goes a long way i love your style of cooking and you are so clean you put all the rest in shame I hope you and your family are all well and safe in this time we are all in
U really are fantastic Marion. As such I trust your cooking guides so much - I am a big fan. Thx U!!
You are making us crazy. I have become your fan recently. Thank you for all. from Sri Lanka
I have used a carbon steel wok for over 30 years and was once told to wipe the wok in a very thin coating of oil and put in a plastic carrier bag before putting away after use. Never rusted so I guess it was a good tip.
Always Amazing 🙏🏽😋
stir fried chicken with cashew nuts(Gai Phad Med) recipe plsss
Thanks for the wok primer. I love Asian style cooking. Your recipes are the best.
Love this info on woks, love your videos..
Have cooked a few of your dishes..so yummy..question ..how do you time a few dishes without guests having to wait🥰
i prefer stainless steel every
So easy and delicious thank you for sharing...😉☺️😋
Hello wow it yummy
As an Asian myself all I can say is that carbon steel wok is extremely heavy😂 i know cause my grandma has one and usual i have to hold it with both of my hand to the sink
Thanks for the tips. Could you maybe show one stir fry that you make in the non-stick wok for those of us who are restricted to the induction stove tops? 😊