K23200

Ming Tsai 12" Oval Nonstick Fusion Pan with Glass Lid

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Description
Enjoy fabulous food--fast! This unique oval pan from celebrity chef Ming Tsai is specially designed to efficiently infuse maximum flavor into home-cooked meals.

It's egg-cellent. The unusual egg shape of this East-meets-West cuisine cooker, conceptualized by Ming Tsai, isn't just for show. It incorporates a built-in steaming chamber for quicker cooking. A special side compartment holds your favorite dressings or spices, flavoring the whole meal. Made of aluminum, the pan, paired with the included domed glass lid, cooks food evenly to help avoid hot spots that might burn your food. And the nonstick Whitford interior ensures easy food release and almost effortless cleanup.

Care to try your hand at delicious Asian dishes? The included recipe book offers plenty of inspiration and guidance. The pan works perfectly for everyday, all-American skillet-cooked fare, too. Choose from fabulous colors to coordinate with your kitchen.

From Ming Tsai.

  • Includes aluminum pan, domed glass lid, and recipe guide
  • Dishwasher safe; oven safe to 350F
  • Silicone stay-cool handle
  • Whitford nonstick interior for easy food release
  • Lifetime Limited Manufacturer's Warranty
  • Measures 12-3/4"L x 9-1/2"W x 2"H
  • Made in Thailand

About Ming Tsai

The Ming Tsai Story

Ming Tsai Ming was raised in Dayton, OH, where he spent hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. His love of cooking (and eating!) great food was forged in these early years, while he also gained valuable experience in the front and back of the house. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his sophomore summer at Le Cordon Bleu cooking school in Paris. After graduating from Yale, Ming worked in kitchens around the globe. He trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing. Ming continued to learn varied styles of cuisine, holding positions in both the front and back of the house at establishments in Chicago, Atlanta, San Francisco, and Santa Fe.

In 1998, Ming opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant's innovative East-West cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named "Best New Restaurant" by Boston Magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and Esquire Magazine honored Ming as "Chef of the Year 1998." The James Beard Foundation crowned Ming "2002 Best Chef Northeast" and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger the "2nd Most Popular Boston Restaurant." In 2007, Blue Ginger received the prestigious Ivy Award from Restaurants & Institutions, for its consistent achievement in meeting the highest standards for food, hospitality, and service.

Ming is a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. Ming is proud to have developed the Food Allergy Reference Book, first used at Blue Ginger, a pioneering system that creates safeguards to help food-allergic people dine safely. He has worked with Massachusetts Legislature to help write Bill S136, which will require local restaurants to comply with specific food allergy awareness guidelines.

Ming is currently the host and executive producer of the public television cooking show, SIMPLY MING, currently in its sixth season. His SIMPLY MING video podcasts, the first of their kind, feature tutorials on everything from filleting fish to food allergy basics (available on ming.com and iTunes). Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-winning host of East Meets West with Ming Tsai. Ming's Quest, his popular cooking adventure series, also aired on the Food Network. In the summer of 2008, Ming traveled to the Beijing Olympics with NBC’s Today show to provide viewers with insight into food customs and traditions that define his Chinese heritage. In addition to television, Ming is the author of three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and Ming's Master Recipes.

Information supplied by Ming Tsai.

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Reviews & Community QA

K23200 - Ming Tsai 12" Oval Nonstick Fusion Pan with Glass Lid 3.3 5 109 109
Love shape-concept- But! Love the shape and concept behind the infusion, the non stick inside is OK , but the pan is too thin for even heat distribution and the bottom enamel is cheap -scraps off - not good for gas burners. 02-12-12
cooks great, but... I have had this since it was tsv and it has performed as I had hoped. I have recently noticed though that the teflon is flaking off. Would be great if the finish were of better quality. 02-03-12
Proof's in Pan (utility use) Not to be baffled by all of the negative reviews, this item hung out in my wish list several months, when finally I had to toss my existing small skillet. This one is perfect (altho' I agree composition thin - hence, 4 *s) for me. I cook for one, so size is ideal, especially with small area for keeping veggies warm. Also, it fits on my Mickey Mouse apartment stove. (Whatever, I've had better, but I have what I have as retiree.) It's egg-shape allows heat in focal area, which is practical. Wish I'd've had the blue, but my bad for not ordering sooner. I'll live with the grey! :-/ 09-08-11
Waste of money Too bad it was free to receive, but expensive to return....which it is going...I didn't notice any flavor infused into my cooking etc....good idea, but doesn't seem to work... 09-05-11
Pan too thin! It doesn't carry heat throughout the pan, only where it sits on the burner. Don't waste your money on this pan! 05-29-11
Forget this one Nice looking pan...very poor performance...very poor quality. Used once and the paint on bottom is all scratched. The non-stick is of poor quality. Can see it won't stand up to even the gentlest of care. Bought 1 for my daughter and 1 for me...100% waste of money. Not worth $10.00, never mind clearance price. 04-28-11
not for my stove tops I ordered this in blue looked really nice, great size. I cooked chicken on it & it really did cook beautifully i put some of my marinade on the fusion part. No problem until i washed this pan, unfortunately the bottom of pan was all scratched up on my first use this pan would not of lasted with my stove. I would think this item might be better on an induction or glass stove top. So the next day I returned it .... 04-16-11
not a good buy I got this based on the chef's reputation. Sorry, but I wasted my money. Food sticks . Teflon is poor quality and falls off. Not worth purchase even on clearance. 04-04-11
A good concept, but.... I purchased this pan as a TSV and it's in my donate box right now. Food stuck...the concept was good, but the quality of the pan is not. Not a good value, even at clearance prices. 03-13-11
Don't listen to the poor reviews- great pan I love this pan, It cooks over easy eggs perfectly, I also make my sons pot-stickers in the pan. Steaming is the key to success in this pan. I only use plastic utensils, so pan hasn't chipped or scratched. I also hand-wash because nothing sticks. try it QVC accepts returns. 03-06-11
Poor quality I really thought that I would love this pan when I first started using it, but like many others have already stated, the coating has started to come off. Sorry I got stuck paying full price but I wouldn't even buy it on clearance. QVC should take this off and not taint their reputation for good quality. 02-16-11
poor choice Was very dissapointed . I found pan to be only good for frying eggs which would be anexpensive egg pan. The quality from such a well known chef was quite dissapointing.Sorry but I cant reccomend pan for gift,so be aware. 02-02-11

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