Customer Reviews

Calphalon Professional Hard Anodized Collector's Edition 4-Piece 12-Inch Flat Bottom Wok Set

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

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.

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 used the predecessor of this wok for over 10 years. I always thought it was fine, though things did tend to stick and it has too much thermal mass to be very responsive to the changes in heat that are often needed in stir-frying.

Recently, I read Grace Young's "Breath of a Wok" and became fascinated by her descriptions of the various authentic oriental woks. I bought a Chinese-made hammered carbon steel wok on Ebay for [...], and am now giving away the Calphalon one! The carbon steel wok heats quickly and is truly non-stick after one round of seasoning and cooking one stir-fry dish in it.

If you love Calphalon and want a wok, go for it. If you're looking for an optimal wok cooking experience, I suggest you get yourself an inexpensive hammered carbon steel job (mine and its accompanying utensils are cute--they look like a kid made them in 7th grade metal shop). Add a copy of Grace Young's book (recipes are fabulous) and start pursuing some "wok hay" of your own!

Great piece of cookware. I have a set of All Clad stainless I've slowly built up, but I still will pull out this wok for several cooking tasks. It is also one of my wife's favorite pans because it is lighter and this is the only wok type pan we own.

The included accessories are actually helpful. I use the strainer all the time and the plastic tongs get use when we are using a non-stick.

My Calphalon non-stick sauce pot has been scratched, just like every other non-stick item I have ever owned, but the wok with the Hard Anodized finish still looks pretty new after many years of use.

The long handle and loop on the other end make carrying this wok as well as flip stirring far easier tasks.

It is just a well designed wok and well thought out set of cooking tools. It is disappointing it is no longer available.