Most Helpful Customer Reviews
33 of 35 people found the following review helpful:
5.0 out of 5 stars
Excellent product; Better than Circulon classic, September 24, 2003
This review is from: Circulon 2 14-Inch Covered Wok (Kitchen)
Better than Circulon classic. Love the non-stick and the bigger size. My old one is a Circulon classic and the non-stick worn out after 5-6 years.
Note: After almost 3 years, this wok still ROCKS! I have owned other Circulon but the non-stick wore out after 3-5 years. I think the reason is 1) I seldom use oil when cooking, 2) I boil water using the saucepan, 3) I use canola oil. I have read somewhere - Do not use canola oil on Circulon's non-stick. You can search the term "canola oil" and "Circulon" on the web. I am not sure if the canola oil is truly a culprit.
For the wok, I always use oil for stir fry so it's still great.
Also, I just discovered (too late!) "Bar Keeper's Friend." This little white powdery thing can clean up the "rainbow" stain on the stainless steel wok cover like magic! For $1.99, it solves a problem beautifully.
NOTE: DO NOT USE BAR KEEPER'S FRIEND ON THE NON-STICK SURFACE!! It's only for the stainless steel wok cover.
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9 of 9 people found the following review helpful:
5.0 out of 5 stars
Very big, but works great., January 3, 2007
This review is from: Circulon 2 14-Inch Covered Wok (Kitchen)
OK, if you want to cook for a family of 4, this is for you. I didn't realize how BIG it was when I bought it, it barely fits on our standard size stove. But, I like the lid, and it works great, keeps all the liquid in the wok, so don't add too much, and cooks very evenly. It really is too big for just two, and we store ours in the basement, it is so big, but if cooking for 3 or 4 it is perfect. One note: there are two handles, but not one long handle as most woks have, so can't really "flip" the food, must use spatula or the like, FYI.
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15 of 18 people found the following review helpful:
3.0 out of 5 stars
Doesn't work like a wok, April 8, 2007
This review is from: Circulon 2 14-Inch Covered Wok (Kitchen)
Heat is evenly distributed and it heats up quickly. However, meat and vegetables don't sear the same way as in a regular wok without a non-stick coating. The vegetables don't get cooked up with some crispy texture left in them. There is definitely a lack of sizzle factor--the moisture of the meat and vegetables is seared in a non-stick wok as the food hits the wok. In this non-stick wok, the moisture just becomes juice in the wok. I find it doesn't give the same results although clean-up is a snap and there is no scrubbing and soaking the wok when you're done. I am back to using a regular non-stick wok.
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