Wok Reviews

We are an Asian-White couple, who cook both Asian and western food. This is the best pan we have ever owned. We use it for everything, vegetables, stir fries, heating soup. You name it, this pan can do it. Better than non-stick, because it getsd really hot. And, if you heat it up first, and add the tiniest bit of oil (one teaspoon), nothing will stick. This pan is so worth the money!

This is a basic piece in the kitchen if you like to cook.You can stir fry with ease and the clean up,well if you own Calaphon you know.I just started buying it and am so please.I like the 12 inch Wok,I looked around and decieded on this one,great deal good addition to our kitchen.

I bought the 10" version 10 years ago, with a wooden handle for about $45. It's still my favorite pan. Sure it has nicks on it, but it cleans up easy, I can use metal utensils, and I can polish it up using the special cleanser available at dept stores.

I have never cared for other brand nonstick pans, since they get old and ugly (read sticky) after a couple of years. I just got a nonstick calphalon skillet this past christmas, so I hope it holds up as well as my hard-annodized one has. Also, the difference between the professional hard annodized and the regular hard annodized pans is the handles. The pro's handles don't heat up and don't require usage of handle covers. When you add the cost of the handle covers to the regular line, you've almost paid for the professional version. I paid extra for my nonstick pro skillet just to avoid dealing with the handle covers.

Another tip, if you get the special polish and use it regularly, the hard annodized calphalons are just as non-stick as the coated ones. The polish runs about $15 in dept stores.

I love stir-frying Chinese and Thai food, but ran into issues when trying to produce shrimp fried rice or any stir-fried noodle dish such as pad thai. My lighter weight, non-stick wok, while easy to clean up and basically a decent product, presented problems for rice and noodle dishes because you really need both hands (a spoon or spatula in each) to stir-fry the rice and noodles properly. Otherwise, you end up with partially mixed (and partially flavored) ingredients. Forget the so-called rings that are supposed to stabilize the wok. They help only slightly and you still end up using one hand to steady the wok and one hand to stir the food.

This is where this excellent wok comes into play. The weight of the wok allows you to use two hands to move the food around without having to worry about tipping it over -- and from experience using my old wok I can tell you there is no joy in cleaning up bits of burned rice and noodles from in and around gas burners!

Another plus is the amazing heat retention and even heating of this enameled cast iron wok. There are no 'cold' spots on the surface which helps you to produce evenly-cooked food. One side note: If you are used to stir-frying on high heat with your old wok, it will take some self-control to keep the knob turned to medium/medium-high when using the Le Creuset. You run the risk of damaging your enamel coating by using very high heat (true of all enameled cast iron cookware). But don't worry because if you follow Le Creuset's advice you will soon learn that the slightly lower heat will still produce excellent results with this high quality wok.

Clean up is very straightforward and easy:

1) Allow the wok to completely cool
2) Fill with warm water and small amount of mild dish washing soap
3) Soak for a few minutes (or longer for some foods like rice that build up slightly on the bottom)
4) Scrub with a non-abrasive sponge or similar (nylon only)
5) Rinse and dry

Le Creuset provides clear, detailed instructions on the care and use of the wok, but I wanted to emphasize that even though you can put this wok in a dishwasher, the manual clean up is really simple and takes very little time. I cannot say the same for some of my expensive non-stick cookware that cannot be put in a dishwasher!

We've had a wonderful Le Creuset French oven for years that has endured beautifully and I fully expect this wok to do the same. In fact I am gradually replacing all of my cookware as it wears out (or annoys!) with Le Creuset products. The price should not keep you from buying this great wok as it is a good investment that will give you years of service.

We have 5 different woks, this is the only one we use. The performance of the Le Creuset on the average household range is superior to anything else we've tried. The wok's one drawback is also its virtue, its heavy weight while a bit unweildy, also gives it its ability to store heat. This means oil does not cool when food is introduced, and thus adhere to foods making them soggy. Instead, you get crisp results from a great looking wok.

If you get the chance buy it!!! It works just great, as soon as it goes down in price I will immediately buy another one, because the one that I had my mother in law was so crazy about it that I had to give it to her .

I have spent thousands of dollar's, On Meyers cookware everthing from KitchenAid, Anolon, Prestige, Faberware, & Circulan, just to name a few. Though Meyers does manufacture very high quality pots & pans and I would recommend them to anyone it's just sad that if you have any problem with them, under warranty, you have to go throught the chain of command, that never gets you anywhere, even if you want to speak with upper management about the rudeness of the customer service department. Their customer service department employees are always very rude and snotty and they act like they are doing you a favor to even talk to you about their products. Don't get me wrong they do make good cookware, probably the best, but you as the consumer are at the mercy of their customer service and their descision or your fait on wheather your life time warranty is honored or not.

This is a heavy duty 14 inch wok, heavy gage stainless steel and it has a small flat 5 inch base to concentrate the heat from a 6 inch burner. The outside is polished to a mirror finish and the inside of the wok has a brushed finish. The inside of this wok is a rounded bottom wok with a small flat surface at the bottom. Around the edge of the wok, the edge is turned under to form a rounded lip; no sharp edges as is found on the cheaper carbon steel/hammered woks. Unlike stir fry pans where the sides of the pan are sloped or rounded which allows the food you just stir fried to slip back into the oil at the bottom, this wok has a shallower slope which allows the meat you just stir fried to be moved away from the oil at the bottom and the meat stays up on the sides and hot while you stir fry the vegetables and noodles at the bottom on the wok. When you are ready, you can recombine all the meat and the vegetables together in the wok; no more putting the meat in a bowl on the side to keep it from overcooking when using a stir fry pan. And no more rusty carbon steel woks which get sticky from the oil you use to season and store the wok. Been really easy to clean with soap and water. Extremely pleased with this wok and it's price.

This is our first wok we've owned. Boy was I glad we picked this one. The food that comes out of this thing is yummy! It's very easy to use and clean-up is a snap. this wok also feels like it's made from quality parts (i.e. it's heavy gague steel, lack of cheap parts, etc.).

This Wok has some serious heat. As a professional chef with Asian style recipes on the menu I've used many a stove top wok. Until now I'd never found an electric wok that could generate enough heat to sear in the flavors of meats and vegetables. Not only does the Breville Electric Wok deliver as much heat as a top of the range stove top wok, its surface is non-stick so I can use less oil for healthier results. Every thing about the wok is clever, from the detachable base, to the dishwasher safe parts, to the cook and look glass lid. Whoever designed this is in to wok cooking in a big way. Very clever, very stylish, very hot.

We enjoy wok cooking several times a week and have gone through several "off the shelf" electric woks. Manufacturers had not yet produced a heavy-duty electric wok until now. The Circulon 14" wok is far superior to any similiar product we have found on the market - price included. The pan is heavy and retains heat exceptionally well. The controls are easy to use and offer the variety of heating temperatures needed for oriental cooking. Although non-stick surfaces have been available for years this pan is truly that. The ability to totally submerge the pan for cleaning is a definite plus and allows the user to hang the pan on a suspended cooking rack system. This wok with be the last one you will ever buy.

I have spent thousands of dollar's, On Meyers cookware everthing from KitchenAid, Anolon, Prestige, Faberware, & Circulan, just to name a few. Though Meyers does manufacture very high quality pots & pans and I would recommend them to anyone it's just sad that if you have any problem with them, under warranty, you have to go throught the chain of command, that never gets you anywhere, even if you want to speak with upper management about the rudeness of the customer service department. Their customer service department employees are always very rude and snotty and they act like they are doing you a favor to even talk to you about their products. Don't get me wrong they do make good cookware, probably the best, but you as the consumer are at the mercy of their customer service and their descision or your fait on wheather your life time warranty is honored or not.

When I purchased my first piece of Emerilware I had no idea what fabulous cookware it was. It cooks evenly and washes easily (it's a dream!) The handles are thick and sturdy, which is important so that you can get a good grip on the pot when lifting a full, hot pot. I found this exclusive to Emerilware. This All In One pan is one of the BEST pieces that I have bought so far. The design of the pan is set up so that you can cook one box of something like Rice-A-Roni as easily as you can cook two boxes. (Slanted sides on the pan) My old pan wouldn't quite hold a double batch of anything and it was always a mess. I use pan this for potatoes, chinese food, rice mix, pasta dishes, stroganoff, meatballs in sauce and I have even sauteed chicken in this pan. I think the size is perfect for family meals or for people who like to cook a double batch of food. I have also used it for very small dishes and it worked great there too!

I bought this pan over a year ago because I was making a dish that required the pan cook on the stovetop and then be placed in the oven. I happily doled out the [money] for this pan trusting that the ALL CLAD name (you get what you pay for) would deliver a substantial pan for the bang. The All-In-One is worth its weight (it's actually a little heavy) in gold. All Clad Metalcrafters are one of America's premier cookware makers and again, they produced a high quality product.

It truly is an all-in-on pan. I am quite pleased with my pan using it often for the easiest of cooking (breakfast type meals) to the tedious of recipes. It's perfect for paella type dishes because it distributes heat evenly thanks to the aluminum core.

I always hand wash my pan (you can put it in the dishwasher but it's not recommended as you'll destroy/dull the exterior of the pan) and I have found that use after use, it's still cleans easy. No scratches have formed and even the careless of dishwashers have washed this pan up without problem.

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I have used this wok for over two years. I love it! I use it for everything, from frying eggs to frying pork chops! I used my first one so much that I wore it out. The non stick coating started to wear. I am on my second pan and I love at much at the first. It is so easy to use and to clean. You will really enjoy this one, it is worth every penny!

I have had this pan for several months and find myself reaching for it for just about everything. It is not only a wok, but the most versatile skillet I own. The food heats throughout and it is a breeze to clean.

I use the elec wok for all kinds of cooking. Its not just for stir fry. I have done roasts/turkey and other meats plus potatoes and veagies. The one I have is 17 years old and well used. I am looking to buy another one as soon as I can find one close to home. I would recomend this product to any one who loves to cook and eat great food.

I have had this wok for a few years. It continues to perform in the best quality!

I prefer an electric wok because I prefer to cook on a surface larger than my stove. I use this wok to cook at the table - the wok stir-fries vegetables hot and fresh and crisp-tender. Anyone who has been to a restaurant like Benihana appreciates an at-table cooking experience! The wok has a temperature range from 150 to 400 degrees and it adjusts temperature quickly, heating and cooling very fast. It cooks beef, fish, and chicken to tender perfection. The handles of the wok are cool-touch/no potholders needed!

The non-stick surface is a definite bonus. You can stir-fry vegetables with no fat, or a light coating of a butter flavor spray, or a misting of olive oil. It also enables you to add a minimum amount of more expensive oils like sesame. You get that tremendous flavor without excessive oiliness!

Think you will only use this wok for Asian cuisine? Think again! I have used this wok to make scrambled eggs for a crowd (it heats them quickly and they are so moist and tender), beef stroganoff, and a multitude of vegetarian dishes. The only thing I don't recommend it for is deep-fat frying. The wok is made of a thin layer of metal that is great for stir fry cooking but I find a chicken fryer with a heavier layer of steel is more suitable for deep-fat frying.

The steamer rack is great for making chinese dumplings. I've also used it to moisten day-old rolls!

I've taken this wok to church suppers and work potluck lunches. You can plug it in like a crock pot on the lowest setting (Warm/Simmer) and it will keep your food at an even temperature. I've made Barbecue Butterflied Mini Smoked Sausages in it and everyone raves about how good they taste and that they're nice and warm. The lid makes an attractive presentation, and has a cool-touch handle. The best feature about this wok is that it is fully immersible. Just remove the heating plug (the whole unit unplugs with one pull) and immerse and wash. The lid and the wok can both go into the dishwasher, but since it's nonstick it cleans up easily with a sponge and soapy water. It's a bit big to fully immerse in a small kitchen sink, but you can wipe it down quickly.

I love this wok. Do yourself a favor and buy it-it's well worth the price!

If your looking for a high quality wok, this is it. There is one draw back. No long handle for tossing food, and the two metal handles get extremely hot. But if you're a true stir fry enthusiast, you won't settle for a flat bottom wok, or a non stick wok. The great thing about this anodized wok is how it holds the heat. It seasoned fairly easily which was a concern for me since I was used to the old sytle steel woks. This 14" wok can take care of just about any dish. One problem with the steel woks is that when you steam a dish, there's a good chance the wok will rust, no problem with this one. Well worth the price.

Among the many Calphalon pieces in the kitchen, this is one of my favorite. Its versatility (size!) and efficiency in heating makes it indespensable in Asian cooking, which requires space and maintaining high heat; from steaming to stir frying. And the size! Its large enough to cater to cooking for a large dinner party, yet elegant enough for displaying your culinary prowess at dinner for two. The cooking qualities of the hard anodized surface are numerous, most importantly, even heating, non scratching, durability, and easy clean up. To top it off, the lid and ring are a bonus to set that is sure to be an important cooking utensil in my kitchen for years to come.

I've had many woks, the regular steel type that is high maint., and usually rusts on you, to stainless steel that everything sticks to. I've even had the calphalon 12" wok. The problem with that one was the knob to the lid was attached by a piece of rubber that once it strips always falls off. The handle also wasn't like it should be for the price you pay for it. This one, however is worth the money. The lid has a sturdy riveted handle, and the the size of it keeps it from moving while your cooking. The food doesn't stick like you might expect, but seasons well.