Sub Par Performance
I'm told the CEO actually reads every review to see how the company's doing, while that's hard to believe I'll give it a shot anyways. First of all, your customer service is great, no questions about it. This review is aimed at the quality of the product, which is a different story. I've bought two sets of your cookware, and the coating on every single piece (including some of the replacements I received) have chipped off to a certain degrees, with the only utensil ever touching the interior was a maple wood spatula. So I either have the worst luck in the world, or there's a serious engineering flaw. Additionally, the coating isn't as nonstick as one would hope, just about everything gets stuck on pretty firmly - fish, meat, poultry, even eggs. I'd love to share the pictures but there's no option here for upload. But to be fair, it is slightly easier to scrub off the stuck-on crumbs compared to stainless steel. So I began to season the wok as I would my cast iron, and now it has a thick, dark layer of polymer which gave it a much better nonstick surface, albeit very unsightly. So I'm wondering now whether your coating itself is designed to be nonstick, or is it more designed towards having a strong grip on the polymer layer which needs to be applied. But if that's the case, how's that different from regular cast iron?