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I was about to spend well over $100 on a wok but bought this after YouTube channel "Wok With Tak" highly recommended it - and it seriously changed my life. I've always hated cooking with my parents' woks because it was just so cumbersome to use and clean but this is so lightweight I don't hesitate to pull it out! I did a quick seasoning like he recommends in his videos and even though I don't do it all the time, nothing sticks. The lip also somehow makes for a mess-free pour even though it looks like it wouldn't. What a dream!
My favourite thing to make is actually spaghetti because you can just put the long pasta in, cover with cold water, and let it boil for however long it needs to without having to watch over it and stir it constantly to prevent sticking like in a normal pot! I then drain most of the water and pour the sauce right in the pan with the spaghetti to heat and finish cooking the pasta. The wide surface area helps to heat up the sauce faster, the little bit of pasta liquid makes it silky, and because you're cooking everything together, the pasta is evenly coated! I've even left cleaning out the sauce until the next day, expecting it to require soaking, scrubbing, and swearing, but it washed wonderfully right away.
Some of the reviews rated it lower because it only heats up the bottom of the pan but that's actually a feature of woks! It's so that you can keep food carmelized but not burnt by moving the food around the cooler sides.
Overall this is a life-changing pan and a must if you: 1) hate cooking and want to make everything in one pot (like me), or 2) if you love cooking and want to have a pan with a ton of versatility (like my partner), and 3) if you also hate doing dishes (like the both of us)!
lightee than my carbon steel wok and can be used in the oven !!!
yes, it can't be "seasoned " like carbon steel, but it's far less maintenance. how to make minimize sticking ? same thing the chinese do with carbon steel ..."longyau"...which means crank up the heat to high ..wait till you see some smoke coming up (or browning on the wok) ..turn off the heat ...add a few tablespoons of oil ...swirl it around...then start cooking
problem with carbon steel is anything acidic will destroy the seasoning
what I love about this wok as someone's mentioned is it's all in one ...cook long spaghetti or rice noodles without having to break in half ....drain ...wipe wok dry ..then finish off by stir frying or putting in the oven ..
in terms of clean up ...to make it easier if food got burnt...boil water and use a spatula to scrap off the burnt food ...finish off with steel pad or scotch Brite and bar keepers friend ...easy peasy
I can wok food like a pro now. The suggested cooking is medium low to low. I thought ya right, until I cooked as per suggestion and honestly everything was cooked to perfection. The wok holds the heat nicely, is light in weight and the glass lid seals nicely. I now take pride in my stir fried foods.
With the lid on this wok is pretty heavy...also it will not fit on my rear stove burner as it is so big so next time I will buy a smaller one next time. Love howceasy it is to clean and it is stainless steel.
love the pan! should have bought it prior!!! I cook for a few...I love the space in that pan. it washes nicely and I don't have to scrub it to death!! the heat seems to be balanced in the pan. well worth the money!!!
I had been looking for quite some time for a stainless wok that didn't cost an arm and a leg. I purchased this hoping it would be a good size and it's perfect! Used regularly at our house over the last few months.