Okay People the gloves are off! JC's back on his stir fry horse! There are people who like my stir frys so much they'd rather eat that, than go out ! Insert David Ross here! Ingrid Winkler here! Well its been a few moons and now with new digs its taken awhile to set things up right ! But I have set things up! I had a great gas range set up in Boston, 17,000 BTU's I had first a steel wok with ring then Lodge came out with an ALL cast iron pan that was round in the bottom but could set on a burner too. Fantastic for 20 years. But now that I have a new Induction range ,everything had changed. Just when I was moving back into Stir Frying! The Lodge though great had a too small contact area so I had to use the smaller induction burner to get it to work. The large burner would shut down with an undersized pan. Was not happy about that. I got a great little NUWAVE induction Wok - great results but at 120 volts it is slow compared to real stir frying on a range. Enter this new pan technology I found ! Thin Cast Iron with a 7 inch flat bottom. I am a purest, I wanted to have a round bottom but you can't with Induction. So I sprung for it. Well that pan has surpassed all my expectations! Beautifully made, with a deep polish. Weighs 5 pounds compared to my 12 pound Lodge. And with the 7 inch flat bottom has amazing contact on the largest burner! It heated in 3 minutes! It seared like a real wok in a restaurant. Look at the sear on those onions in the last picture! I can't say enough let the pictures begin. Too bad all the pictures are sidewise or upside down. C'est la vie here.






