Calphalon Contemporary Stainless 13-Inch Flat-Bottom Wok
 | Average Customer Rating: Recommend Wok and roll your way to heavenly stir-fry dishes with this amazing flat bottom wok. Versatile and strong, it features a three ply 18/10 stainless steel interior and exterior surrounded by a highly-conductive full-aluminum core that provides great cooking results. Lifetime warranty. Product details and pricing info |
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13 Customer Reviews Posted
- calphalon wok
- This is a great product. Plenty large enough for my fried rice recipe and does an excellent job.
- 2008-04-15, 1 of 1 people found this review helpful, Rated:
- Good value and space.
- (First, let me say that I use this on a gas range, and I cannot imagine cooking any kind of stir-fry successfully on an electric range, though I know people adjust and find cookware that meets their needs.)
Pro:
The pan heats quickly and evenly, and it holds this heat well, all the way up the sides.
It's large enough that I can stir-fry and cook up the sides without crowding everything into the bottom and stewing/braising instead of stir-frying.
Cleanup is simple. When there is residue, hot water and the rough side of a sponge takes it right off. It's beautiful stainless and easy to keep clean and looking nice.
The handle is well-designed and ergonomic, but without being an eyesore like some rubberized or "funky" designs. Cook with many All-Clad handles and your palms will tell you why this is important, no matter how great the base may be. [And I have connective tissue disease affecting my hands, so this is especially important for me.]
Minus:
It's not truly nonstick (but then, I wasn't expecting that), so I have to use some oil. But follow the suggestions about heating the wok, then heating the oil, then adding foods in slowly, etc., and I think you'll find that it works quite well.
The large size that's so great for cooking is not so great for my sub-par "birdbath" sink in the place we're renting, but that's a sink issue, not a cookware issue.
No surprises, here. I definitely agree with the previous reviewer that this generation of Calphalon holds its own against the comparable All-Clad and other high-end pieces on the market. There's no reason to be frustrated by cooking in sub-par equipment with items like this on the market (and priced so much off retail).
Final note: I am vegan, and this is sometimes even more of a challenge because of how meat sears vs. how vegetables cook up, and I find this to work out quite well, even though I'm not adding foods that contain their own fat to the pan (and I limit the oil significantly). - 2008-03-27, 2 of 2 people found this review helpful, Rated:
- This pan is horrible
- This pan is not non-stick. In fact, anything except vegetables will stick to this pan no matter what you do to it. We have tried oil, butter, lard, spray on coatings, nothing works. I wish we had never bought it !!!
- 2008-02-08, 0 of 8 people found this review helpful, Rated:
- New wok
- Just recieved the wok last night and had to try it today. Followed the suggestion about heating the wok before adding oil. The recipe called for 3/4 pound of chicken but I doubled it along with other ingredients. Had a very full wok but everthing was great. No sticking and the cleanup was easy. I will be using it more often and have some interesting stir fry recipes to try.
- 2007-12-01, 2 of 2 people found this review helpful, Rated:
- Great wok
- I have been using this 13" inches wok about a year. It is a great product for the price. If anything sticks after cooking; just pour water in it and boil, let the water cool down then clean it. Some people might
think is too big(little bit too big for the standard sink) and too heavy. It is a quality product, I think it will last at least 20 years. Unlike nonstick cookware, stainless steel does not react with the food in high temp. It is good for your health. This wok is best use for cooking Asian vegetables. Remeber to use the bamboo turner. I am still looking for the lid. - 2007-11-09, 3 of 3 people found this review helpful, Rated:
