Review on KitchenAid 5 Ply Polished Stainless Cookware by Joshua Donnis

I have been cooking in a regular steel wok for many years. 30-40 years old. Because I lived in different places and didn't always have a choice, I had gas, electric, and these brand new glass furnaces. I now have a glass top hob and although my steel wok worked it was always a hassle to cook on it. It was impossible to leave the food for a minute after cooking. Cooking is now a pleasure with a stainless steel wok. The pan is quite thick so it retains heat and gets hotter than a steel wok. Food doesn't stick to the stainless steel pan, I now enjoy sautéing veggies and meat and the cooking is more even. The handles need a potholder next to them, but that's a minor issue. Now I can serve from a stainless steel wok, it's so beautiful and presentable. A good purchase that I should have made beforehand. Highly recommended.