Customer Reviews

Circulon Steel 12-Inch Stir Fry

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Well, first off, circulon makes the BEST nonstick woks!
Yes, and I DO use it over very high heat all the time!

The key to keeping the wok in good condition is to use oil... you cannot stir fry without oil!!! With a nonstick wok, you simply use less oil than with a carbon steel wok.

I also NEVER wash it with dish soap, like palmolive. I follow the traditional Chinese method. After using your wok, fill it
with HOT water (never cold, as that will kill your wok and warp the metals), let sit for half hour or longer if you made food with a sticky sauce. Simply take a o-cel-o sponge (no scouring side scrubbers needed with the Circulon brand or you will break the nonstick surface), and leftover particles come out easily. Rinse with more hot water. Dry the wok with a towel.

Once a week, take a paper towel, and with a dab of cooking oil (I use safflower oil) or PAM spray, wipe the entire inside cooking surface with a very light thin coat of oil. Your wok will last a long time.

So far, using the above procedures, I've managed to keep my wok in excellent condition for 12 years. (yes, ALL woks require a tiny bit of effort to keep it in shape, but the Circulon nonstick makes it REALLY easy to do so).

I'm Chinese, and I cook Chinese food at least 4 times a week. And I use it for American food too.

Over the years, I have bought many Circulon woks to give to friends, and every one of them were very happy with the woks.

So follow the instructions and happy wokking !

Does it really exist a frying pan that is non-stick? Yes and No.
Frying Pan is meant for high heat. All non-stick cookwares are
meant for medium heat. The result?. A non-stick frying pan that
last no more than 1 year.

I have used the Circulon Steel 12-Inch Stir Fry pan for a few
months. Using maybe 5 times a week. It already start to stick.
That means a relatively thin coating. Do not believe any
salesman about these things last a lifetime or something. It
maybe true for a pot, but never for a frying pan. Period.

I ordered before Christmas and so far we are enjoying it. It is light. It uses less oil. One good feature is that it has an edge so that oil will not drip outside when you remove your food out of it. Very easy to clean.

I use some soap to wash it because our hot water takes a long time to come through! I had to warm cold water in microwave to wash it, so I got tired of it. I'll have to find out a better way to get hot water. :(

This is something we use everyday. So, if it last for a year or so, we are already satisfied!

People would tell you that a non-stick is for medium heat, and you can't really stir fry oriental food with medium heat, you need high heat to do the job right.

I have tried and found that to be true in the past until I remodelled my kitchen and installed a new induction hob where the heat is on par with a gas cooker. Now what I need is a steel flat bottom wok, which I bought one and worked perfectly. But the problem is that it sticks.

This one just fits the bill.
1) Stainless steel - works with induction
2) Flat and HEAVY bottom - works with induction
3) Non stick

I am very happy with this so far, however this is only 3 months and I am not sure how the non-stick would last with the constant high heat cooking style of mine.

Recommended.

I have a set of Circulon Steel pans and love them. The stir fry pan has been a great addition to a great set.