myle

Hi Jerome, I owned an Ellane Hoob EH-6380 SS which is not in working condition now. The problems are as below: - Both light bulbs are not functioning - Light switch does not latched - The Hoob starts to vibrate when I turn it on May I have an estimated charge for repair service? Thanks & hope ot hear from you soon. Eugene

Hi, May I know what do you not happy with for the sofa bought from Defu Furniture? I'm thinking of buying the sofa from them aso. Mind to share? Thanks!

My wife got very mad yesterday as she found out that all the drawers on dressing table except the newly replaced one become moldy. We inspected the bedside table and it was moldy as well. As for the bedframe, the cleaner had told us that inside the bedframe aso get moldy but she helped us to wipe away the mold and put some thristy hippo but I'm sure it will not cure forever. We decided to throw away all the Red Apple's furniture when we get a new set, even the Red Apple's furniture we bought is still under "2 years warranty" as we don't want to deal with them anymore. When we shopped for new furniture yesterday, 2 of the sale person told us that some manufacturers don't dry up the raw material before making the furniture to save time and money. Hence the furniture will be easily get moldy.

If the teflon coating peels off and u consumes it, it will increase ur chances to get cancer. You still can buy it but must throw n buy new one if u find the coating start to peel off. Use as buy n throw kind.

Hi Chunky Monkey, I don't know u r looking for a wok actually. STAUB and Le Cre do carry enamelled cast iron wok but but...it is damx heavy and expensive. u can try to carry it and see the price tag in isetan, tangs or takashimaya n c whether it suites u or not. Wok I'll prefer carbon steel those get from kitchenware retail shop. the result is still fantastic although don looks good By the way, STAUB is more expensive than Le Creu, but STAUB is used by famous chef around the world and supported by many hotel restaurants. I can see chef use STAUB to cook in USA (see in open concept counter for buffet) and also STAUB cookware display in The Line@shangrila. I read somewhere that Le Creu is mainly for consumer maraket but STAUB is mainly for hotel environment

I don't have any but intend to buy a Le Creuset 9" Skillet from the Isetan private sales this Thursday for $53 after 10% discount on sales item (sale price is $59, original price is $100++). But it is not be the best, STAUB is on par if not better. However, I recommend IKEA enameled cast iron product (SENIOR series) made in France. I bought a saute pan which cost only $49, but the cooking result is amazing, which wmf and calphalon cookware to be put to shame. Initially my wife also skeptical but after using it she kept on praising how good is the pan, and now she cooks more often, and willing to share with me the cost for the next purchase of frying pan.

Hi little_sunshine, What brand and series of s/s wok r u using? Quite curious here. No doubt professional chef quality s/s cookware is aso very good as it is thick with many layer of ply but aso not cheap lor. But still, some dishes need high need to get the best flavour, esp chinese style fast stir-fry. Braising does require low heat. hm...I think original taste is very subjective. But for sure raw food has the most original taste

u mean the original price form the meyer non-stick is 89.90 and now is selling for 9.90? 90% discount man! for iron wok is a must to preheat the wok b4 putting oil into the wok to prevent sticking. so non-stick is the other way round. ya non-stick cannot take too high heat or else it may release toxin.

wow, for others may feel **** happy as no need to buy wok for the rest of life. But for u such a mixed feeling. y u dad got 2 brand new one? Probably can give away as a gift, save the money to buy new wok. ebay it lor

ya i understand what u mean as i use ss wok before and i will never return back to ss wok I think s/s will never spoil kuah, never heard it got spoilt. But u always can stock up another different wok like what i do. Can cook simultaneously with 2 wok

It really surprised me that chinese treditional medicine/herb will lose the effect when cooking in in SS cookware when I read the article some where. Which means alot ppl (our mum and auntie) did the wrong things (cook chinese herbal soup in stanless steel pot). So there is reason why ancient ppl use claypot to cook chinese medicine. Unfortunately alot knowledges are not transfered to the next generation. probably spill some drops of water to the hot wok can help abit

I read it from magazines, newspapers and also internet. Cannot retrieve the info so I do a google search and some efforts are needed to search for the right contents, phew! http://blog.johnedwards.com/story/2007/11/17/05948/770 I read from somewhere that iron is actually quite safe to human body as it is part of the mineral we need daily. Not 100% sure but I think to certain extend lor as long as don't exceed a safety level lor. Teflon is always no no as it is the worst which will cause cancer. I tot 18/10 SS is the best, or I remember wrongly? stainless steel is good, as long as the base and wall is thick enough, or else the the food is easily get burned with medium or high heat. stainless steel is not so good for chinese stir-fry method as it usually need to be cooked in shortest time (high heat is very very important for chinese stir-fry).

I moved in last october, so is more than a year ago. I don't cook everyday, at most cook every alternate day. And mind you my whole kitchen is filled with smoke when I do stir-frying as I turn the fire to the max. So far my kitchen wall seems as good as new. No worry if u decide not doing tiling on kitchen wall just go ahead. At most just repaint the kitchen wall every year or two.

hi applefreak, Refer to (2), I would recommend enameled cast iron cookware instead of stainless steel cookware due to many advantages of enameled cast iron (you can do a google search). Do you really need so many size of casserole? I know it seems a good buy to pay $129 for so many pieces but I believe many of them will be under-utilized and take up your storage space). I rather pay more on one/two piece to get better quality/higher range product (wmf has higher range ss cookware which made in europe instead of asia and the base is thicker). If you consider enameled cast iron cookware, I recommend you to get SENIOR series from ikea as those pieces are made in France (some ppl believe those are made by STAUB which cost 5x more, u can check from takashimaya department store). IKEA SENIOR Casserole with lid 3L $69.00 IKEA SENIOR Saute pan 24cm $49.00 I own the saute pan and it is excellent, and I plan to get the Casserole and probably the frying pan one of these day.

Currently I own 2 woks, which are: - 13-inch/33cm WMF stainless-Steel skillet wok bought from metro - 14-inch/36cm CCK (hong kong brand) iron wok with one handle bought from siahuat@Temple Street for $40+ Mainly I use iron wok for all chinese cooking except steaming as: - food tastier as got "wok hei" http://en.wikipedia.org/wiki/Wok_hei - iron wok heat up faster and hotter so ease for faster stir-fry to preserve the natural taste of the food - Food doesn't stick easily to the wok as compared to stainless steel wok - heard that stainless steel will have chemical reaction to certain things such as chinese herbal, salt, etc... - easier to wash as no need to user detergent and scrap hardly I'm planning to get myself another smaller iron wok (12-inch or smaller), hope my wife will not make too much noise