Customer Reviews

Calphalon Contemporary Stainless 13-Inch Flat-Bottom Wok

5 star:		(13)
4 star:		(4)
3 star:		(2)
2 star:		(2)
1 star:		(2)

 

 

I use this wok on an electric range. I find it works well provided I turn the heat all the way up to high on a big burner. The problem, of course, is electric stoves, not the wok. As far as cooking goes it is great. As long as it is well heated before you start nothing sticks, the bottom heats evenly, and with a little bit of stainless steel polish it stays looking good as new. My one complaint is that a wok really needs a good lid for simmering sauces. This one does not include a lid, and I have not yet found anything that I can use for one.

I think this is like an American Chinese wok, because like one of the reviewer said, it has a small flat bottom. (That's what my parents prefers, because that way it would NOT move around on a stove. Seriously, we brought a bottom ring for out previous Chinese wok, but it still moves around!) So far, this is one of the best wok i seen!

Good: VERY easy to Clean, and easy to use
Good: The height of the wok is perfect for steaming overnight dish (trust me, my dad even go as far as to measure it out himself before purchasing it at our local Macy's store!)
Bad: it's kinda heavy (to me at least, because my parents didn't think so, i guess i just need to practice more on using it!)

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.

Very solid and well-built piece... Heatup was quick and even. It is not losing any groud compared other higher price cookware like All-clad...

I don't have much to add about the wok. It's great but takes a little time to get used to. You don't need the flame as high as on an inexpensive wok as it conducts heat really well. But I was too conservative at first, cooking too low.

One comment was the lack of a lid. E-mail or call Caphalon and get a lid to fit that matches the set. No part number on the lid I just got, but a label on the box says JR1613001. That's the glass lid with a stainless steel ring and handle. Fits perfectly and makes it perfect as far as I'm concerned.

I am really glad I bought this wok. It heats up rather quickly and evenly. Easy to clean (use detergent for stainless steel). It is heavy though if you have a problem with that. The only thing missing is a lid, but you can buy one at local stores.

(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).

I have been looking for a good wok for a long time. Good means these things to me:

* Stainless steel construction
* High sides - Chinese cooking could splatter quite a bit and most woks on the market have shallow walls
* Balanced weight - not feather light or deadly heavy
* Stay cool handle
* Things should not stick too much even though I don't want non-stick surface

This wok has excelled in every one of my requirements. The handle design is great, since the two parts that are attached to the wok are far apart, heat dissipates before they travel down the handle. The only thing is now - I might be moving into a place with induction cooktop and I am not sure if this is made of the kind of stainless steel that can be used with that. If anyone knows, please drop a line!

This is a great product. Plenty large enough for my fried rice recipe and does an excellent job.

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.