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Women S Lightly Lined Strapless Bra Auden White 40C
The Lightly Lined Strapless Bra from Auden™ provides the versatility you need in your intimates — because every outfit has specific undergarment needs so you can go about your day in complete comfort. With lightly lined cups this bra offers the coverage and shaping you need for confident wear while its strapless design lends itself beautifully to strapless blouses tanks or any top with minimal coverage around the neck and shoulders. If you’re looking for a little more support you can always transition this piece to a more classic bra with the included detachable straps and you’ll love the sleek design of a solid color with a plain center gore and underband for simple style that doesn’t intrude on the look and comfort of your everyday outfits. Size: 40C. Color: White. Gender: female. Age Group: adult. Material: Nylon.
Christopher R. Bickens: I purchased this wok for stir frying and doing what they do on TV. Well it works ok...its a bit harder then I thought to season the wok and keep it from rusting. The handle on the wok was loose when coming out of the box...was a bit upset.
C. Pilieri: it is important to season it right but I've been using it non stop since I first got it
David Stephenson: I just got it and unwrapped it. I haven't cooked with it, seasoned it or washed it yet. My first impression is it's good looking, it appears to be well made. It's heavier than I expected; the metal is thick. It's the heaviest wok of four or five I've owned. I am happy with the wooden handles. The helper handle makes more sense now, considering the weight of the wok. I won't be flipping this one.Now I've owned it a while and used it several times. I'm unhappy. The wok is well made but it doesn't get hot enough on my American gas stove. I tried turning the ring upside down but that didn't work. I have to remove the burner grill to do it and then the ring slides around on the stove and the wok is in contact with the burner, not the ring, and it rocks around. No good. It's a high quality piece of cookware that just doesn't work on my stove. I guess eventually I'll try the flat bottomed 14 inch wok as is recommended by many for American stoves. I'm beginning the think the real problem is the stove just won't give enough heat and no wok will work very well. For now, my cast iron skillet works better than a wok but I don't like it's weight or shape so much, for stir frying.
John: The wood handle stays cool and makes cooking easier because I do not have to wear oven mittens. I have an electric stove and it transfers heat evenly. I could not believe how hard it is to find an authentic wok. Most of them are the non-stick kind or the electric ones. This one is fine carbon steel and should last forever. It must be seasoned first and the directions are included. I had to buy a ring and a lid separately .
John "H": I purchased this round bottom wok years ago and fell into disatisfaction after using it a few times, having problems with sticking food and minor rust problems I put it in storage. More recently after seeing a video on wok seasoning and care I brought my wok back into service. I learned that proper seasoning and maintenance is actually easy when you incorporate it into your cooking experience. While I wish I had a gas cooktop I still prefer the round bottom because the wok ring allows you to set the height and gimble the heat to where you want it. I've been making some of the tastiest meals I've ever cooked in this wok, and rust is a thing of the past. Do all your food prep before heating the wok because you will be cooking fast. The cleanup is simple. Just run some hot water into it and a quick scrub with a stiff bristle brush and dry.If you really want to see the round bottom wok cook the way it was invented for, you can lay it in the bed of a wood or charcoal fire. It makes backyard parties and camping trips really taste good.Proper seasoning is going to make lots of smoke the first time, so be ready for that. Also be aware that the hot oil vapors can flash fire, so be careful. My wok is now a primary cooking implement and I've purchased the ladle and spatula to make it easier and faster to cook with. I rarely buy chinese takeout anymore because I cook it my way now. The wok is also great for reheating stir fried leftovers. The wok now has a nice blackened color to it and is frequently a conversation starter.Wok cooking is an art form and needs to be practiced to make perfect, but "perfect" comes in many levels and stages. So begin with proper seasoning and be adventurous and experience foods in a beautifully delicious way.