I’ve been having a hard time, justifying a wok like pan for our kitchen that has limited storage but when the opportunity came up to give this one a shot, I couldn’t pass it up. My wife and I like to cook up a bunch of vegetables with rice on the side and sure, using a traditional frying pan works, but having a deeper “pool” just makes sense. It keeps the vegetables in the pan.

I think the other unintended consequence of upend like this for me is that I have found the vegetables have more flavor because they get to sit in more of the flavoring at the bottom of the pan itself. Is it totally necessary for a kitchen? Probably not but, This will become part of the rotation and introduce more cooking options for us. 

I’m sure you’re wondering if it’s easy to clean and in the few weeks that we’ve used it we’ve had absolutely no problems cleaning it and keeping it seasoned.