Chef Ming Wok use for stir-fry, conflicting instructions in live demonstration vs. product manual
I own one of these woks, and when I received mine, it included some recipe cards as well as a small pamphlet of “care and use instructions”, which you can also see at hsn.com on the product description page, where there is a link you can click on to see these same instructions for care and use. This page also lists the specifications for the wok, which includes the fact that the Technolon coating on the wok, which Chef Ming clearly stated was on both the outer and inner surfaces of the wok, is safe and heat resistant up to 850 degrees. The “care and use instructions” also say this. Heat resistant up to 850 degrees.
When it comes to stir frying foods in the wok, every source of cooking information and cooking instruction that I have ever read or listened to has been very clear that stir frying should be done at the highest possible heat. In addition to this, I just watched Chef Ming on his cooking special on HSN yesterday, during which he was using the wok for stir frying and for steaks. When he did these foods, he had the induction cooktop set to “SEAR” mode, which is 575 degrees (I also own the NuWave PIC Cooktop Pro that the chef is using, and the owner’s manual clearly states that the “Max/Sear” setting is 575 degrees). This setting follows what I have read and learned from all the cooking sources I have researched: when stir frying, use the highest heat possible. On the induction cooktop model that he and I use, the highest heat possible is this “Max/Sear” setting. In addition to this example, the owner’s manual for the NuWave Precision Induction Cooktop Pro, on page 23, there is a recipe for stir fry that recommends using a heat setting of “Max/Sear” for cooking the recipe. All of this makes sense and matches up with everything I have read and heard about stir frying.
My confusion happens when I carefully read the “care and use instructions” that were made specifically for the Wok. In these instructions, it clealy states that stir-frying should be done at only “Medium-High” heat. According to the cooktop manual, “Medium-High” is 375 degrees. Uh, wait, what?
If the wok coating can safely handle 850 degrees, and the induction cooktop you are using is capable of cooking at the highest setting of 575 degrees, why in the world would you not use that highest heat setting to stir-fry every time? Also, why would the Chef use this highest setting during the televised demonstration of stir-frying, but at the same time have care and use instructions for the wok that bears his name that clearly state that you should sitr-fry at “Medium-HIgh”, which is only 375 degrees on the cooktop he was using. Why do the care an use instructions contradict what was done during the live demonstration?
I too was disappointed.
When you read the instructions manual, it states not to let the metal skimmer touch the pan as it will damage it!
Then why did they show Chef using this while cooking and better yet why did they include something in the purchase package that would harm the item?
I called HSN customer service and explained this to them. They were kind enough to forgive shipping on the return which is as it should be.
I formerly owned a gourmet catering service and if a vendor had presented me with a set including something that would damage the pan as this did I would have promptly declined.
You would never need a skimmer for the steamer part which is metal and you couldn’t use it in the pan per the manual…someone wasn’t thinking this through…
Hi alaskaguy & Lady K61,
Youtube had all of these video’s and I saved this one in my youtube add on list of channels and favorites I always refer to, so try a youtube search and just type in HSN Chef Ming Tsai or HSN Simply Ming, or Ming Tsai Wok, and you should see it come up.
Sorry could not remember how I found it on youtube, but it was using one of the youtube searches I typed in above, and good luck! I would have posted the youtube web link, but I know that is not allowed here on HSN.
P.S. I bought Chef Ming’s 12 inch wok with steamer basket and skimmer with holes and had to return it for a complete refund the defective glass cover with vent hole kept making alarming sounds of cracking, popping and pinging when in use with the wok, and also even while even in my hand away from the wok and gas flame, alerting me that this Ming Tsai Wok Glass cover with the vent hole was too dangerous to continue to use, and evidently definitely defective.
(The last thing I needed was to have shattered glass injure myself or others), but I really loved everything else about that wok ensemble, especially since it was also induction safe.
Now I hope Chef Ming designs another wok ensemble with all the same ensemble pieces included in his current HSN item # 515 181.
That ensemble includes his 12 inch wok, hopefully a non defective glass cover with vent hole, ss steamer basket, & stainless steel skimmer with holes stir fry & scoop tool, but with one re-design which is as follows:
I would really appreciate if Chef Tsai redesigns a new design of his 12 inch wok to still have his new Diamond Platinum non stick inner coating, also be induction ready, work on all stove types, have the glass cover with vent hole (non defective please), and instead of the one very long wok handle and smaller helper handle on the wok as it is designed now, on the redesigned wok please implement a riveted in helper handle on each side of the wok, totally omitting the very long wok handle, family members found to be cumbersome, unsafe, and not easily used in conjunction with other foods which also must be prepared at the same time, either on the stove top or in the oven.
The long handle is really not easy to use, or store so helper handles on the redesigned wok would make the wok more consumer friendly and easier to utilize and store in general.
I would love to see Chef Tsai redesign the wok to mirror his wonderful 9 1/2 ” buffet pan with a glass cover with vent hole cover which will have the new helper handle on each side of the redesigned 12″ wok .
Chef Tsai also offers his 9 1/2″ buffet pan on HSN for purchase by itself (HSN item # 511-523) but unfortunately sold out of the buffet pan glass cover, which I managed to order).
His 1800 watt induction burner also comes with the 9 1/2″ buffet pan ,and that HSN item # is 510-318.
I love his induction burner with the bonus 9 1/2″ buffet pan and separate purchase glass cover, and highly recommend them.
BTW kudos and many thanks to Chef Ming Tsai, & HSN for offering these items.
I hope this typed information helps others, and good luck to everyone.
After reading your post I went back to view the video presentation with Chef doing the demos but, alas,it was removed! Things that make you go hmmm…. Also ordered the 8 quart stock pot (which is now $40.00 more) and it is still on extended delivery status and SOLD OUT on the site. Oddly, no reviews at all-guess that means no one has received it yet! Hope we get what was promised by Chef despite questionable/annoying expectation setting by HSN. Shop On!
I too bought the Simply Ming wok with the steamer basket and the stainless steel skimmer, and I bought it due to Chef Tsai’s HSN televised cooking wok presentation and I agree with all you stated alaskaguy ……but I also believed Chef Ming Tsai when he also stated no butters, oils, or fats needed due to his latest greatest Diamond Platinum coating, which can withstand very very high heat and oven temps.
Now all I can say is I feel duped, because I purchased the Simply Ming today’s special wok, steamer and skimmer believing Chef Ming Tsai when he stated no butters, oils or fats needed.
Evidently I was not told the truth, and this is very upsetting, as is all the prep work which must be done to the Simply Ming Wok even before I get to use it…..that alsowas never mentioned at all.
I bought the grill pan too which has the same Diamond Platinum Coating, and I hope it has not also been intentionally misrepresented by HSN CHef Ming Tsai, just to increase his Simply Ming HSN sales.
Posted in Home
02.02.17 6:34 PM