Used to be better...
I have this exact stir fry pan (same line same model) that I've used for over a decade. I bought it at a Williams-Sonoma scratch and dent sale ages ago as it had a tiny nick in the handle. It has however served me exceptionally well has a nice rounded surface and has been excellent for stir-frying.
A former roommate however put it in the dishwasher once and it looks terrible on the outside so I was tempted by the price here to purchase another one.
The new one is nothing like the one I had before. The one I had was made in Colorado has a nice rounded cooking surface inside and is heavy and strong construction. The new one is thinner has a flat-bottom cooking surface and is made in China. It feels flimsier from the handle to the bowl. It cooks 'okay.' Had I started with this one I likely wouldn't have bought another as it's just not the sort of product that is liable to hold up with the kind of wear through which I put my pots and pans.
That said it's not a terrible pan. It's a sight better than the cheapo pans one often starts out with. It's just not as good as I was expecting from my previous experience.
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Wow This Baby is The best ever!
This Wok is absolutely the best cooking utensil we have ever had. It cooks very evenly & the surface is just great-cleans up so easily. We use this Wok about 75% of the time and cook Stews soupspasta dishes stir fries omelets and is considered first for cooking most of our meals.We just love it and highly recommend it!
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Nice lidNice lid but I wish I had a wok to go with it. Just kidding this thing is great. I've never owned a better wok (or wok lid) in my life and everybody who sees it thinks I'm a stir fry god.
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Great Wok!This is a great wok. The carbon steel is easy to season making it virtually non-stick (without the chemicals) the flat bottom means it is stable while sitting on a burner and the heft keeps it from slipping around. The domed lid is great for steaming and there is ample space inside for a bamboo steamer.
I priced these in retail stores in the area as well as other outlets online and this sells for at least a competitive price.
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Good wok
I use this wok on an electric range. I find it works well provided I turn the heat all the way up to high on a big burner. The problem of course is electric stoves not the wok. As far as cooking goes it is great. As long as it is well heated before you start nothing sticks the bottom heats evenly and with a little bit of stainless steel polish it stays looking good as new. My one complaint is that a wok really needs a good lid for simmering sauces. This one does not include a lid and I have not yet found anything that I can use for one.
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Best wok for gas cookingThis is really the best wok if you are cooking on a gas stove. Flat bottom woks are really not going to give you the best flavor and many woks readily available in the US are too heavy to lift and shake the food while cooking - which is the way a wok should be used. This wok is round-bottomed and light and costs much less than almost all of the other woks on offer.
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Wok AssistantIf you own a carbon steel wok you may as well add this spatula to your cooking tools. It works much better than a long handled metal spoon and is certainly safer than using a standard stainless spatula. Instead of stirring the food around the pan the spatula helps to toss the food around and get it up on the sides of the wok. It also allows you to scoop out more food than a spoon or regular spatula. I considered purchasing another wok spatula but the handle had an angle that made it appear to be better suited for scooping and flipping burgers on the grill rather than stir frying. Speaking of handles the one on this spatula may work itself loose after a few uses. If this happens you will need to bang it against a hard surface to reposition it. I originally gave this 5 stars because I hadn't experienced the handle coming off. I still think it works pretty good but would rather give it 3 stars.
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A Wok Ring Review...This is your average wok ring. It works fine and is worth the inexpensive ammount of money. It makes stir fry so much better
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Big & SlickIt does exactly what it says. Warning - you have to get used to how easily it gets hot. You don't need to cook on high medium is high enough. Cleans easily cooks evenly will it stand the test of time? I hope so.
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Big & SlickIt does exactly what it says. Warning - you have to get used to how easily it gets hot. You don't need to cook on high medium is high enough. Cleans easily cooks evenly will it stand the test of time? I hope so.
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Seasoned ready to use 14" wok with loop handles features even fast heating and excellent heat retention. All important factors in successful stir frying simmering and braising. This unique flat bottomed cast iron wok allows you to use an electric or gas range without a ring to hold the work steady and transfers the heat rapidly from the burner to the wok.
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Cuisinart is pleased to offer an exciting new variety of specialty pieces of Chef's Classic Stainless Cookware that make everyday cooking tasks a pleasure.
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Swiss Diamond Cast-Aluminum Nonstick 12-1/2-Inch Wok
The large 5.3 quart wok is perfect for stir frying and Asian cooking. It has deep sides for easy cooking. It has the virtually indestructible diamond encrusted surface and will not peel, crack, or blister.
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All-Clad Stainless 14-Inch Open Stir Fry
I did not find a problem with the balance, as previously mentioned by another reviewer. The only thing a potential buyer needs to be aware of is, that if they are planning on tossing their food, they had better be strong because this unit is heavy! Other than that, it proves to be very useful for large portions. It heats quickly, heats evenly, holds the heat and leaves plenty of room to stir. Yes, it does heat evenly and allows the heat to drift up the sides. The purpose of a stirfry pan is to allow heat to move the sides of the pan to allow food touching the sides of the pan to cook as well. Now keep in mind, there isnt a perfect stirfry pan out on the market if you are cooking on a traditional gas top, flat top or coil range. True frying ala Asian style is done on an open flame!
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