When I first got the Demeyere Woks the light weight bothered me (same with their grill pan). In use with a high power induction unit, the design worked very well. The heat was concentrated at the bottom and less up the sides (as is proper). With my thicker/heavier woks, too much heat leaves the center and is waisted heating the sides. I have grown to love the Demeyere woks (have 3) but they do take a bit of time to learn their different qualities. Thanks for the video, well done !
I like this wok better than Apollo exactly because it's thin and light weighing only 3 lbs with a larger bottom cooking surface. I also like it without a helper handle so it's easier to hand wash in the kitchen sink
This is a GREAT Pasta Manacetura Pan - For finishing off pasta's. I like the lighter weight and that it does not have a helper handle - sometimes the helper handle gets in the way (with Restaurant cooking)
I'm just gonna say I feel in both cases you overcrowded the wok, roughly twice as much as should go in there. You could hear it running of out heat when the pepper went in. I think the Fissler woks will do better for these things, with it's 6mm disc base. But will get tricky to do short term low heat stuff like aromatics
Yes indeed the wok was a bit over-crowded, but I also did it somewhat on purpose because I wanted to see how effective the sides of the wok were for cooking. I can cook the same quantities easily in my 28cm Proline skillet.
Thanks for the great video. I received this wok as a gift and meanwhile where I live, even back then it was over $250 lol. I hope to visit Belgium one day and buy Demeyere cookware without spending too much money. By the way, I agree with what you dislike about this product. If there’s someone who’s interested in this product, I gotta say this one performs better on a gas stove though. But honestly, I’d look for something else if you wanna buy a wok as there are a lot of options.
Do you have a estimate how much the postage would be if you'd ship it to Finland? I would be interested in this wok though I already have a SS Zwilling wok but I find its two handles not comfortable while cleaning the wok in the air over the sink.
Having nothing to do with woks, but shape is similar...Demeyere Industry now has a 3.5qt. saucier. Is a 2qt too shallow? Better for home of one to get smaller size and reduce splatters, due to large opening, or go big (for leftovers) or stick with a 3qt pot (it's for oatmeal, risotto, polenta, grits)? If I asked this already, mea culpa. I do wish they had added a handle helper to the Industry 3.5...P.S. The Industry 3.5 is quite heavy but I find the Atlantis pieces really heavy...
hi! why to choose a wok at first place. is a sauteuse bombée would be beter at doing a wok work on our home stove? after a journey in asia, i was looking for a wok to cook fried rice and all that yumy asian dishes that i love. bu after so me reserch, i find that the wok is not just that pan it self. the wok is a technique, a pan and a fire, very strong and concentrated in our stoves, the heat is not as strong and concentrated. so i found that a simple debuyer mineral b skilet do a better job to mimik a real wok, do to her larger flat plane in contact with the stove what do you think about that
A wok should work well on a home gas hob. It even works ok some home electric hobs as shown in the video. Some people like woks because it's one of those things that can do pretty much anything. A good tool to have if you want to minimise the number of pieces in your kitchen.
@@mq46312 i don't agree, as i said on the first message, the wok is a very strong and narrow fire on a carbon steel wok pan i really don't see any advantage on that stainless steel pan, i can do everything on a sauteuse better then on that pan
Hello brother, are cast iron and carbon steel cookware really healthy as they have to season them with oil which's really bad ingredient and they you have to reach the smoke point of this oil which's dangerous and this season oil most of the time released some of them in the food during cooking
When I first got the Demeyere Woks the light weight bothered me (same with their grill pan).
In use with a high power induction unit, the design worked very well. The heat was concentrated at the bottom and less up the sides (as is proper). With my thicker/heavier woks, too much heat leaves the center and is waisted heating the sides. I have grown to love the Demeyere woks (have 3) but they do take a bit of time to learn their different qualities. Thanks for the video, well done !
I like this wok better than Apollo exactly because it's thin and light weighing only 3 lbs with a larger bottom cooking surface. I also like it without a helper handle so it's easier to hand wash in the kitchen sink
This is a GREAT Pasta Manacetura Pan - For finishing off pasta's. I like the lighter weight and that it does not have a helper handle - sometimes the helper handle gets in the way (with Restaurant cooking)
Hi, if industry 30cm is around 1.4kg and apollo 30cm is also 1.4kg, why you feel industry is lighter ?
Thanks for the review
I concur the weather in Finland has also been poor, atleast after Christmas. Good weather only if you think about electricity production.
I'm just gonna say I feel in both cases you overcrowded the wok, roughly twice as much as should go in there. You could hear it running of out heat when the pepper went in.
I think the Fissler woks will do better for these things, with it's 6mm disc base. But will get tricky to do short term low heat stuff like aromatics
Yes indeed the wok was a bit over-crowded, but I also did it somewhat on purpose because I wanted to see how effective the sides of the wok were for cooking. I can cook the same quantities easily in my 28cm Proline skillet.
Thanks for the great video. I received this wok as a gift and meanwhile where I live, even back then it was over $250 lol. I hope to visit Belgium one day and buy Demeyere cookware without spending too much money. By the way, I agree with what you dislike about this product. If there’s someone who’s interested in this product, I gotta say this one performs better on a gas stove though. But honestly, I’d look for something else if you wanna buy a wok as there are a lot of options.
Do you have a estimate how much the postage would be if you'd ship it to Finland? I would be interested in this wok though I already have a SS Zwilling wok but I find its two handles not comfortable while cleaning the wok in the air over the sink.
Estimated 25 euros conservatively. I would check on Amazon first maybe to see if that 90 euro deal is still there.
I would be interested to see the Athena DeMeyere cook pots be compared to Atlantis, Apollo and Industry.
Having nothing to do with woks, but shape is similar...Demeyere Industry now has a 3.5qt. saucier. Is a 2qt too shallow? Better for home of one to get smaller size and reduce splatters, due to large opening, or go big (for leftovers) or stick with a 3qt pot (it's for oatmeal, risotto, polenta, grits)? If I asked this already, mea culpa. I do wish they had added a handle helper to the Industry 3.5...P.S. The Industry 3.5 is quite heavy but I find the Atlantis pieces really heavy...
hi!
why to choose a wok at first place. is a sauteuse bombée would be beter at doing a wok work on our home stove?
after a journey in asia, i was looking for a wok to cook fried rice and all that yumy asian dishes that i love. bu after so me reserch, i find that the wok is not just that pan it self. the wok is a technique, a pan and a fire, very strong and concentrated
in our stoves, the heat is not as strong and concentrated. so i found that a simple debuyer mineral b skilet do a better job to mimik a real wok, do to her larger flat plane in contact with the stove
what do you think about that
A wok should work well on a home gas hob. It even works ok some home electric hobs as shown in the video. Some people like woks because it's one of those things that can do pretty much anything. A good tool to have if you want to minimise the number of pieces in your kitchen.
@@mq46312
i don't agree, as i said on the first message, the wok is a very strong and narrow fire on a carbon steel wok pan
i really don't see any advantage on that stainless steel pan, i can do everything on a sauteuse better then on that pan
Hello brother, are cast iron and carbon steel cookware really healthy as they have to season them with oil which's really bad ingredient and they you have to reach the smoke point of this oil which's dangerous and this season oil most of the time released some of them in the food during cooking
I wouldn't worry about that, although personally I prefer SS over CI or CS.
@@mq46312 I didn't got it what's the meaning of SS CI CS ??
@@bkgnnlg367 stainless steel
cast iron
carbon steel