There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
It's main service at my place is to make curry's, some veggies and the odd stir fry. The stir fly's are becoming more common place, and I want to get into Pad Thai as well, but let's stick with the curry's or saucy meat dishes for now. I had been cooking on a gas range, but have recently switched to a glass top stove. I love the space the wok affords me, to create dishes that serve up to 10 portions and the clean up is FANTASTIC. Clean up is huge for me right now, but if you can convince me otherwise, I will listen. A good portion of my cooking in this vessel is NOT using high heat, such as would be used in the case of stir frying.
My first instinct was to just watch for sales and pick up it's current incarnate replacement - https://www.amazon.ca/Calphalon-Unison-Nonstick-13-Inch-Flatbottom/dp/B0028UAALE or http://www.calphalon.com/en-US/calphalon-cookware/cookware-by-category/woks-stir-fry/calphalon-unison-nonstick-13-wok-with-cover-ca-1756067
So my question, after layman that all out - do I just got with the tried and proven, or is there something different, new, better out there, that I need to consider? If it doesn't come with a lid, that might be ok, as I have some large glass lids which I can share to the wok.