Customer Reviews

Calphalon Contemporary Nonstick 12-Inch Flat-Bottom Wok

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1 star:		(1)

 

 

...except for the handle. The eye is a bit too small to easily hang it from a pot rack.

I used believe it was frivolous to pay professional cookware prices for Teflon-based non-stick since the coating wears off no matter the calibre. But this is a great pan at a very reasonable price and Calphalon's multi-layer non-stick should last two or three times longer than a comparable Revereware or Farberware stir-fry, justifying the investment. And trust me, the pressional-weight anodized aluminum base makes a huge difference performance-wise. It heats hotter and more evenly and maintains its temperature even filled with lots of ingredients.

Though its great for stir-frying delicate or stick-prone items like eggs, fish, and rice, I uee it for lots of other preparations. I use it as a general-purpose saute pan. It's great for browning high-fat items like sliced sausages and bacon. However, I use it most of the time for making pasta sauce. Once the sauce is done I toss it with the pasta right in the pan. The wok shape makes tossing and pouring the contents easy. I also found out recently that the round shape makes browning large pieces of meat for braising much easier than a flat bottomed fry pan since it won't tip.

Since the nonstick is Teflon-based, avoid using uncoated metal utensils. You can spend a small fortune on nylon or silicone coated tools that eventually melt or peel, or five or six bucks for wooden or bamboo utensils that will last a couple of decades.

Also, it's not a good idea to heat Telflon-based pans empty. Overheating both damages the surface and supposedly releases toxic gases. Unlike conventional pans which should be pre-heated dry to minimize sticking, pour in a little oil first. In addition to protecting the pan, you also know when the pan is hot enough to stir-fry or saute when the oil just starts smoking.

I've been desperately looking for a durable, non-stick wok and never found one satisfying my need until this. I tried various brands such as Circulon(sp?) and Analon. Circulon is good but not very durable because residues are easily trapped in the grooves and not get cleaned, therefore the Teflon layer would peel off over years. And Analon is not really non-stick. So far this Calphalon works well for me; I don't know how long it can last though. The only cons are the heavy weight and the bottom are too narrow.It'd be better if they can reshape it to have wider bottom and offer a 13"-er.

This is a pricey wok. The quality and ergonomics are good. The size is adequate enough for most cooking needs. JUST BE CAREFUL OF THE NON STICK INTERIOR. You may easily confuse the inside to be anodized aluminum and treat it as such. Reading the fine details, you'll find that the interior is just regular non-stick. So using any metal utensils will scratch the interior VERY easily. One wonders why use anodized aluminum if it's only on the outside. Totally defeats the purpose of anodized aluminum.

There are so many reasons to love this pan. It is easily my favorite piece of cooking equipment that I've ever owned and I use it virtually every time I cook. I also own the 10-piece Calphallon pan set, but it is the Wok that I always turn for most meals.

This is a very solidly constructed pan. The metal is thick, probably 6-8mm including the nonstick treatment. This means the pan holds its heat and maintains even temperatures whether flash searing vegetables or slow roasting garlic. The precision control offered over temperature is excellent. The handle is also heavy duty. This is a pan that if cared for, will last a lifetime.

Asian cooking purists will argue that a non-stick wok defeats the point of stir frying, the creation of "Wak Hay" or Breath of the Wok, created by the accumulated residue that builds up on the inside of a carbon steel wok and that adds its own distinctive flavor to the food cooked inside it. While that might be nice as a quasi-religious concept, it is less desirable from a food safety perspective. Carcinogens are a real problem with any burned food, as the layering referred to by purists who use steel woks is nothing more than charred bits of former meals. For me, a nonstick pan is the way to go for a wok as it requires using much less oil, and hence the food it produces is both carcinogen free & better for you.

This is simply a must have if you are used to non stick pans and use a wok at all. I upgraded from an Annie Chen non-stick wok I had owned for many, many years, and I am so glad that I did. Calpalon makes extremely high quality pans, and this 12-inch wok is among their best in my opinion.

This has been a useful kitchen pan for our style of cooking. Unfortunately there was no product description and how to treat it before first use included but I found the details at the product web site.

After one time use, the nonstick coating was peeling off, and all I used was a wooden utensil.

Don't waste money on it.