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- 14-inch stir-fry pan made of 18/10 stainless steel with encapsulated aluminum core
- Stay-cool riveted handle and opposite helper handle for a secure hold
- See-through glass cover with loop handle and stainless-steel rim
- Dishwasher-safe for quick cleanup; oven-safe up to 550 degrees F
- Measures approximately 14-2/7 by 21-1/2 by 5-1/2 inches; limited lifetime warranty
2010-07-16
By Michal greenboim
I choose this wok because it made of stainless But because the wok is so light the food stick and it is very hard to clean. i gave up and got the Gourmet standard stainless 14"wok and i love it. Very easy to clean and easy to cook. this is the only stainless wok that i found in a reasonable price. Gourmet Standard 13 Inch Tri-Ply Wok with Rack and Domed Lid
2010-07-12
By Ioannis Belonitis
It's a realy big, good quality wok. The only bad thing I can think of is the weight. I would prefer it to be a bit heavier. But for this price I think it's excellent...
2010-07-12
By Kawakami
This wok is pretty good... the quality is very good, the lid does what a lid is supposed to do, and it heats very quickly. The down side is that the handle is a little too small for such a big wok, it loses heat very quickly (even for a stainless item), an the bottom is too flat. Traditional woks have a round bottom which make them much more useful for manipulating sauces (pool the sauce in the middle to separate from the meat and veggies) and for deep frying. I realize that round bottoms don't fare well on American cook tops, but even a little more roundness would have gone a long way. However, I got this for thirty three dollars which more than makes up for the shortcomings.
2010-06-24
By WindyWendy (Iowa USA)
This replaced an older stainless steel wok that had the separate ring. This works much better for us, especially since we have an electric range. It heats evenly and cooks beautifully.
2010-05-10
By Linda C. Palmer (Birmingham, AL USA)
I've only tried the wok once, but I learned quickly that you don't want to have the heat too HOT. The shrimp I sauteed didn't stick, but the coating did. It took quite a while to finally chip off the burnt specks from the wok. I think I'll enjoy it, now that I know what temperature to use. It's a large wok, and the lid makes it quite a deal. Others on-line were more than twice the price.
