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Honored Contributor
Posts: 14,821
Registered: ‎03-19-2010

@momtochloe wrote:

@Icegoddess wrote:

Has anybody used Chef Ming Tsai's Platinum Ceramic or new Diamond Platinum cookware?  Just wondering how it stacks up.  I'm intrigued, but It seems rather pricey.


@Icegoddess I don't know if this is helpful but I have Ming's original version of his wok and cannot say enough good things about it.  Cooks great and cleans like a breeze.  I was lucky to purchase it when they had a great sale so the price was very good too.  I like the new hammered finish on his new pieces, very pretty!


Thanks.  Not looking to get a wok; I just don't use them.  But, I did just get his induction burner and then discovered none of my cookware will work with it.  I'm also considering the Curtis Stone Durapan cookware, but the Ming stuff is so much prettier.  I know, it's cookware, and I should consider form over function.  But, if I can get both......

Honored Contributor
Posts: 21,448
Registered: ‎11-03-2013

@Icegoddess wrote:

@momtochloe wrote:

@Icegoddess wrote:

Has anybody used Chef Ming Tsai's Platinum Ceramic or new Diamond Platinum cookware?  Just wondering how it stacks up.  I'm intrigued, but It seems rather pricey.


@Icegoddess I don't know if this is helpful but I have Ming's original version of his wok and cannot say enough good things about it.  Cooks great and cleans like a breeze.  I was lucky to purchase it when they had a great sale so the price was very good too.  I like the new hammered finish on his new pieces, very pretty!


Thanks.  Not looking to get a wok; I just don't use them.  But, I did just get his induction burner and then discovered none of my cookware will work with it.  I'm also considering the Curtis Stone Durapan cookware, but the Ming stuff is so much prettier.  I know, it's cookware, and I should consider form over function.  But, if I can get both......


Ah now here I can help you @Icegoddess as I have the latest TS set of Curtis Stone pans and love them!  Again, cook like a dream and clean up is incredibly easy.  There are a couple of very complimentary threads if you have time to do a quick search, lots of good, hands on reviews.

Valued Contributor
Posts: 975
Registered: ‎03-12-2010

I love my Ming pans.The colors are vibrant and nothing sticks.The pan has to be warm before you put meat or fish.