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2 Reviews
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Average Customer Review
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2 of 2 people found the following review helpful:
4.0 out of 5 stars
very good buy
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...
Published on June 14, 2006 by Alicia
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1 of 4 people found the following review helpful:
1.0 out of 5 stars
NO NONSTICK FOR WOK COOKING!
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...
Published on October 11, 2006 by Harrison R Hamada
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2 of 2 people found the following review helpful:
4.0 out of 5 stars
very good buy,
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!,
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.
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Out of stock
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