Circulon® "Total" Covered Wok, 14"

Product Details

• Shipping Weight: 6.4 pounds
• ASIN: B0007D6HTS
• Average Customer Review: 2.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #244,637 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Proper stir fry technique calls for fast rotating or stirring of ingredients while cooking, inspiring the rounded, sloped sides of the wok. The shape is similar to a salad bowl, designed for easy tossing of vegetables. This shape is also practical for deep frying foods such as tempura. As the pan is wide at the top and narrow at the bottom, frying can be done with less oil than with a straight-sided pan. A modern and convenient alternative to the traditional carbon steel wok, this wok does not require seasoning and will never rust. It also has a flat bottom so that it may be used alone on a gas or electric burner.

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

4.0 out of 5 stars very good buy, June 14, 2006

By 

Alicia (VA. US) - See all my reviews

This review is from: Circulon® "Total" Covered Wok, 14"

The non-stick ability of Circulon Total is just amazing... when you wash this wok you would barely have to scrub it. At first I was thrown off by the humongous un-aesthetically pleasing lid, but I bought it anyway at Linens 'n Things (for $60) cuz it was a much cheaper option than Calphalon or Emerilware woks. To my surprise, this wok works great and was definitely worth the money. The huge lid is great for steaming, and if you have the storage space for it, go ahead this item wouldn't disappoint you

1 of 4 people found the following review helpful:

1.0 out of 5 stars NO NONSTICK FOR WOK COOKING!, October 11, 2006

By 

Harrison R Hamada "harrisonh" (The beautiful Sonoran Desert) - See all my reviews

This review is from: Circulon® "Total" Covered Wok, 14"

You should NOT use nonstick coatings for wok cooking. Wok cooking is extremely high temperature. Nonstick coatings tend to burn away and to "off gas" at wok temperatures. Use hard anodized, plain or stainless steel for wok cooking. Use an oil with a high smoke point. For everyday cooking I use canola or olive oils. I personaly use a blend of oils for Chinese cooking. I use Corn oil (or canola) as the base with a small amount of peanut oil (very high smoke point but has a distinctive flavor which is good for chinese thai etc) and a touch of sesame oil.