Best Cooking Wok Large

Wok 18 Aug 2022 10+ Comments Open

1. Ecolution Non Stick Carbon Riveted Handle

Ecolution Non Stick Carbon Riveted Handle

The steel wok is easy to carry and store. The non-stick coating is PFOA Free which is safer for you and less greenhouse gases. It's ideal for everything from stir fry to deep frying. The flat base allows the wok to sit directly on the burner and maximize the heat in the pan. Even cooking can be done with high heat transfer. It's suitable for Electric, Gas, Glass Ceramic stove tops.

Brand: Ecolution

👤I used this for a bit when I went to Baja and I want to use it for cooking pasta, but I don't hang these, so I need to find a lid so I can use it. The first trip had no issues. The coating on the trip has started to fall off. This is a rust bucket. The coating is useless now. There is a The nordic ware 8.5" is working great. There are no issues at all. Go USA made.

👤The nonstick started peeling. It was a year of infrequent use. Save your money.

👤When my wok arrived, I was happy. I put it under the cabinet after cleaning it. I didn't use it until about three weeks after buying it. I cleaned the pan the right way. I didn't want to damage the nonstick and send my new Wok in and out. I would have expected this to be so nice, but I was happy with it. It felt good. It felt good. The first time I used it, food was stuck to the surface. I did all the right things, but I couldn't remove the food stuck to the bottom of my pan. Don't waste your money. This is not a real quality wok. I can't return for a refund because my trial window had closed before I had an opportunity to request a refund.

👤I have had this wok for about 2 months now and I love it. The insides have started to chip and peel away, forcing me to throw it out and look for a better quality product. I bought a larger wok from the same seller and was hopeful that it would be as good as the smaller one, despite the other reviewers comments that it wouldn't be as good. I have used this wok everyday for the past 2 months and always on a low to medium flame, hand washed and dried right away. I want a replacement that is better quality.

👤I was very excited to use this product, it was one of those things that you order and wait by the door until it arrives. I moved in to a new apartment and wanted to cook quickly, so I needed this wok very badly. I washed it and put it to use. The bottom of the wok was damaged after I used it for the first time. I thought it was odd. I sent pictures and explanations to their team on August 13. 3 weeks later no reply. They don't care about customer service or their product. I guess you get what you pay for. Don't fall for the cheap scam like these companies try to befriend you with if you spend your money on quality products. Always aim for high quality.

👤I was surprised. 1. The handle is not fixable and has a poor design. The pan lost a lot of its coating during the first use. 3. If this were $10, I would give it more stars because I would expect subpar quality for a $10 wok.

2. Pre Seasoned Carbon Steel Wok Pan

Pre Seasoned Carbon Steel Wok Pan

Care instructions. It is recommended to wash this Wok. The overall length from handle to handle is 22. The taste is wonderful. You can find authentic Chinese and other Asian cuisines in your home. The Yosukata 13,5 inch wok has a flat bottom and is designed to lock the juice and flavor inside the ingredients. Pre-seasoned woks and stir fry pans are not pre-seasoned like their carbon steel wok. You still need full seasoning with oil. High-quality materials. The wok pan is made from black carbon steel. The wooden handle has a comfortable grip when you use it. It is possible to achieve dependability. You can cook healthy meals using traditional cooking techniques with the Yosukata carbon wok pan. The steel wok is easy to carry and store.

Brand: Yosukata

👤This is the second wok I have used. I am happy with the first one. The round bottom wok doesn't fit my stove. There is a This wok is easy to maintain. I was surprised by the reviews from people who said the wok rusted. Yes! If you don't understand the nature of iron and chemistry basics, carbon steel cooking ware will rust and peel off. There is a This wok is made of carbon steel and compatible with flat stove. It should be from high heat treatment. The other flat bottom woks need to be pre-seasoned or have a non-stick chemical coating, which is too small for fast heating, or not thick enough. I seasoned it once and it is almost non-stick. It looks more beautiful and unique after the color change. I usually fry the rice and noodles with vegetables, but the big size gives me endless opportunities to cook. If you are looking for cookware that is natural, healthy, and doesn't have the magic of easy handling, then this is the one for you.

👤They say it's not coated with anything, but after two uses, they don't coat it with anything, and it ends up in my food. Returned and hoped it wasn't toxic.

👤I followed the instructions. I washed the wok many times with dish soap and hot water, but the more I washed, the more black stain I got when drying the wok using a paper towel. After heating the wok and rubbing oil, it released a smell and the bottom changed to a strange look. I tried to wash the paper towel but it was black. What should I do?

👤Tldr is a sturdy wok with welded joints and a smooth cooking surface that should stand the test of time for everyday cooking. There is a I believe this Wok is used by a fairly famous chef. There is a After reading that a wok is one of the most essential pans for cooking, I decided to buy an additional wok. There is a I bought this wok from Yosukata because of the joint construction. Most of the pans I use rivets to connect the handle to the pan. I've seen situations where the rivets loosens or pops out, and the pop actually occurred on a name brand pot. This wok from Yosukata is very strong at the points where the handles meet the pan. This is obvious when cooking with it. The only downside to this is that it doesn't look clean due to the welds, but I'll take the sturdiness over this any day. It is easy to cook with the Yosukata wok. Use oil to stir fry. The heat distribution was pretty good, I had experience with the wok. Food did not stick and things cooked evenly when using an adequate amount of oil. The wok is easy to maneuver because of its even weight distribution. I have not used the wok for other cooking methods, but they are useful for deep frying and steaming. It would be helpful if the manufacturer included some sort of insulation for the smaller handle so that it would be easier to pick the wok up from both sides when hot. Carbon steel pans need a bit of care when cleaning. The oil is heated to a high enough temperature where it bonds to the metal. It comes off when cooking certain things. They shipped the pan with oil to prevent it from rusting, and the important thing is to never leave it in water for too long. I recommend rubbing a thin layer of oil on it before putting it away. Just cooking in it a lot and rebuilding seasoning can be done. I use a non abrasive scrubbing sponge to clean and then dry on an open flame. There is a This is a great pan that will be in my rotation. There were no real concerns or complaints here.

3. Ozeri Smooth Ceramic Non Stick Coating

Ozeri Smooth Ceramic Non Stick Coating

The surface is scratch resistant and easy to clean up so food doesn't stick to the wok. The Ozeri Green Earth Wok has an ultra-safe ceramic coating inspired by nature which is 100% free of the harmful chemicals APEO, PFCBS, PFOS, and PFOA. It does not release harmful fumes or toxins at high temperatures. The ceramic coating is easy to clean. Made out of die-cast aluminum with no heavy metals or harmful chemicals. A comfortable heat resistant bakelight handle and a safe base for rapid heat transfer are included. The components include Wok.

Brand: Ozeri

👤It's not the right choice for you if you want a true wok for chinese cooking. After using it for a month, I wish I had picked something else. The wok is not a bad piece of cookware, but it suffers a couple of major flaws. If you try to carry the wok with both hands, the short handle can be very hot, and you can easily burn yourself. There are two more The bottom is too wide. The heat needs to be at the bottom for Chinese cooking. This feels like a regular pan. You don't find a true wok everywhere.

👤After 2 uses, the bottom is no longer in the pan.

👤The pan was not damaged. The bottom of the pan is separated after 10. There is a kind of device. Not really.

👤Ozeri's product team contacted me immediately after I contacted them about the issue. I was hesitant to use the same wok, but so far I have not experienced any issues. Maybe I got a one off product. The Ozeri team has been very responsive and are looking into the incident carefully. They didn't ask me to take it down because they didn't mention anything about my previous negative reviews. They care about what happened. Thank you for the great service. The original review was original. This product should be recalled. There is a The Ozeri Green Earth Wok was purchased in February of 2021. The Wok exploded while we were cooking dinner after 4 months of use. The explosion was loud and almost caused fire. We use it to sautee beans and turkey. There is a There is a hole in the wok. Attached are photos and video. If the manufacturer is reading this, please do not purchase this.

👤I have been using this wok for a long time and have used it many times. The heat resistant bakelight handle works well, but the safe base for the stove is coming apart. This has never been cleaned in the dishwasher. I can't recommend this product for long term use. I don't use it anymore because I think it could damage my stove if I continue to use it. The inside of the wok is very easy to clean. It is a shame it has a design flaw. I bought it for $38.

👤I love it! It was bought in April and is still non stick. It's great, I cook almost everything in it. Only hand washing is allowed. I watched a documentary about how bad Teflon is. I have tried a few other non Teflon pans and they never last, so I wonder how it is that it is so non stick. I did a lot of research and this one won. Buy the way it is. I can cook a meal for a big family in one pan.

👤The woks do not last very long. When I cook large portions for stir fry, I use mine about once a month. I've been careful to clean it gently and not scratch it. The first one I received failed after a year and I thought I got a faulty one. The company replaced me with a new one. I'm stuck with my replacement wok as they only replace it once. I've only gotten a few uses out of each wok.

4. Hammered Carbon Wooden Spatula Handle

Hammered Carbon Wooden Spatula Handle

The big steel hand-hammered wok is easy to carry and store. Carbon steel is the most common material used for woks today, because it is lightweight and heats up fast. Works well for all wok recipes. Flat bottom creates a stable surface for safe cooking and works with all electric stove, gas stove, and induction stove. The benefit of carbon steel is that it doesn't have the drawbacks of cast iron. You will be able to get started and use properly their wok with the USER GUIDE INCLUDED. The 12.8 inch diameter and 6.3 inch wooden handle with 1.2 to 1.5mm thickness of carbon steel is the perfect size for most recipes. The style of one handle or a supporting second handle is available. Two bonus accessories are included, a wooden lid and a bamboo handle spatula. It is easy to use and has a long handle.

Brand: Cookeriess

👤The wok is great. It will take more than one attempt to get it seasoned properly. Use it often. After each use, the seasoning process needs to be repeated. I think it will take a few weeks to get the correct patina and ability to always be non stick. The finish is beautiful and much lighter than I expected.

👤If you prepare the components of the stir fry separately, the size is good for preparing two serving sizes. It's not big enough for a large stir fry or combined components. The key to using a wok is not to crowd ingredients. If the ingredients are too close together, the steaming will cook the items instead of frying them. There is a The handle on the wok makes it easy to clean it. Follow the instructions for the first time when cleaning. The ongoing maintenance should be paid attention to. There is a The wok "spatula" detracts from the set. When I received it, it wasn't attached to the handle. I'm guessing that there is a small hole in the spatula taper where the handle can attach. I used a nail to attach the handle. I probably should have used high temperature epoxy, but I didn't have any. The edge was a bit sharper. I was worried that it would ruin the seasoning. Sanding down the metal edge with some 100 sand paper smoothed it out.

👤I have tried many woks and this is the one I like the most. It holds the heat very well. It's perfect for Asian cuisine. I enjoy it a lot.

👤This product needs seasoning. It is a good product now that it is. The handle on the tool that comes with the wood lid is always lost, because of the smoke smell. There is a I don't like my purchase. The opposite is true. It is very useful. I am sure it will be in my kitchen as long as I am cooking.

👤I wouldn't recommend this wok for a stove top. Poor heat transfer can be caused by the bulge in the bottom of the wok as it is heated. I adjusted the bottom of the wok with a rubber mallet and finally got it to sit on my stove top when it was hot. I have read that cast iron and carbon steel woks are better suited for glass top stoves.

👤I don't know what to say. I bought a good wok a month ago and have used it 3 to 4 times. No issues with heating cooking and cleaning. There are two small grooves in the wok that I noticed about 2 days ago. I am surprised to see that it is made of carbon steel, and that there is a coating like material in the inner surface. Check the attached photos before purchasing this!

👤Fried rice with veggies, cooked scrambled eggs, and a Wok per direction. The food tasted great. I bought more Asian cuisine and was ready to go again. The product is great.

5. MICHELANGELO Nonstick Frying Basket Ceramic

MICHELANGELO Nonstick Frying Basket Ceramic

The flat bottom sits securely on any stove top. All-in-one multi-purpose cookware, the Michelangelo 5 quart non-stick woks and stir frying pans set, is everything you need to prepare delicious stir-fry, steaming, roasting, boiling, baking meals and more. The non stick ceramic wok with lid set can be used as a deep fry pan, saute pan, deep skillet, frying wok, stir fry pan, baking dish, roasting pan, rice cooker, steamer and deep stockpot. A non-stick scrubber is used. The ceramic and titanium interior is scratch resistant and non stick. Food slides off the truly non-stick surface for optimum cooking. It's ideal for use over low to medium heat with minimum oil or butter. Cleans up easily, dishwasher safe, and oven safe. The ceramic woks and stir frying pans are made of professional grade aluminum alloy that conducts heat quickly and evenly with precise temperature control and no hot spot. Food stir fries are quickly spread across the surface of the 11 inch wok and slip onto the plate once ready. It is designed with a long handle and a helpers handle that stays cool to touch when cooking, easy to grip, and provide extra support and balance when lifting and pouring. It's ideal for healthy cooking and has lead and cadmium free ingredients. Michelangelo Ceramic Non Stick Wok Set is a good choice for cookware. The deep frying pan is made with a flat bottom which allows it to be placed evenly over heat source and is suitable for use on all stove tops. The set includes a Wok with a lid, a Deep Frying Basket, and a roasting rack. The optimal size for a wok pan is 5 quarts. The high quality glass lid is heat and shatter resistant, which prevents splatters, seals in the flavor and nutrients for a healthier and better tasting food. Food can be placed or removed from hot water or oil with the help of the frying basket. The roasting rack can be used to cook delicious meals.

Brand: Michelangelo

👤I was looking for a wok. The pan was on the first page and caught my eye, but it only had a few reviews and I was still in a wok mindset. I returned to the Michelangelo pan and took a closer look after scrolling through a dozen pages. There is a The reviews were good, and it was a nice looking pan since I have a small kitchen. I took a chance. I have used the pan several times for stir fry and a brined pork loin that starts on the stove-top and finishes in the oven, and have to say the pan performs well. The pan is large enough to cook for 5 but still handles small portions. The handles are very secure and the lid is tight. The cooking surface is easy to clean. The steamer tray is worthless and there are better pans for deep frying, though the basket that comes with it seems fine for small items. The pan does everything I need it to do and more, so I have to give it a 5 star review.

👤I needed a deeper pan for my range top. It was as promised in the description, but it was also light. It's attractive and functional too. I used to spill food in my old fry pan. If you want, you can make pasta in this one. This product is very good.

👤The pan stick is bad after a few uses. Do not recommend. I would like to post a photo on Amazon, but they don't allow me to add any photos.

👤The pan couldn't be any better... It is a type of phenomenon. I use it every day and it never fails to deliver.

👤Having burned through a couple of non-stick pans (due to both "user error" and poor pan quality), and wanting a non-stick wok with a lid that could also pull double duty as a normal frying pan, I bought this pan on July 1 I've used it several times a week for the past five months and I'm ready to give a solid review of this very nice pan. Wok/Stir Fries 2. The pan can be used as a frying pan or sauteing pan. The pan now handles most of my cooking tasks. Only meals that require a crock pot or small batches of cooking use other kitchen pans. Let's start with the positives. 1. It's not possible to stick beyond belief. I have never owned a pan that was slippery. It's so slippery that emptying out the grease can be difficult since all the food tries to slide out when you tilt the pan. I use a baster to suck out grease. 2. Clean up is easy. The non-stick works. It's best to let it soak for a couple of minutes and then let it dry out. 3. The glass lid is very good. I'm glad I splashed out and got a wok/pan that had a lid 4. Excellent and warm. This pan is a must have for stir fries. It's great for long, slow, and general cooking of meat. I used to cook spaghetti in my crock pot, but it didn't work as well as I would have liked. 5. Very light. This pan is a joy to use, compared to my other kitchen pans. It's almost feather light when compared to other pans. 6. The helpers handle comes in handy all the time. There are a lot of accessories with it. I've never used them, but it's nice to have them for future use. There is a The only negative thing is The One Lone Negative. It's a big one. The long-term durability of the pan is suspect. I also bought some silicone utensils to use with this pan. I want to avoid any scratches on the inside or top edges of the pan. I read the instructions and never use the pan on high heat, it's as hot as I'll go on my gas stove when I use this pan. I don't use the dishwasher, so I hand wash the pan. I follow the pans instructions. The pan looks brand new. There is a The pan's interior has developed two small cracks despite this tender loving care. The first crack developed on my very first use and has slowly gotten longer, with a second crack recently showing itself beneath the first one. You can feel the crack when you rub your hand over it. This is not a scratch and the crack is deep. The crack goes down through the interior coasting. Older Teflon pans can beflaking away, but the interior of the pan isn't. It's almost like a pavement crack for lack of a better way to describe it. There is a This crack hasn't interfered with my cooking so far. Food has not stuck to it. I'm not sure if this will continue. There is a I love this pan. I don't think I'll get more than 2 years from this pan, which is sad because it is a superb pan. I had high hopes that I could use it for a long time. The non-stick nature of the pan will fail if the two cracks in my pan get larger. These cracks are bound to make cooking more difficult in the future.

6. HexClad Hybrid Stainless Stay Cool Handle

HexClad Hybrid Stainless Stay Cool Handle

What would you get in this set? The fry pan has a lid. The steamer basket is made of steel. The hexagon design is created through a laser etching process to provide both steel and non stick surface. The dual surface allows your wok to sear still while using less oil, grease, and butter. The patented laser-etched hexagon design and tri-ply construction of the HexClad makes it PFOA-free, oven safe up to 500 degrees, and range ready. It has stay-cool handles for a premium cooking experience. High-quality materials. A tri-ply construction is needed to create a durable wok. The first and third layers are made of steel and aluminum, and they conduct consistent, even heat distribution. It is easy to clean and maintain. The big wok and lid is dishwasher safe and can be cleaned using steel wool pads since it is scratch-resistant and won't wear down from the use of metal utensils. There is a lifetime warranty. All non stick cookware is backed by a lifetime warranty. Fried vegetables, burgers, hotdogs, egg, meat, or fish. It can be added to your cookware sets.

Brand: Hexclad

👤The first time I used the pan, I was very careful to make sure it was fully treated. I tried to cook a couple of eggs with enough oil and pan but the eggs were stuck on the pan. The initial testing of the pan was not satisfactory so I will keep an eye on the pan and update this review accordingly.

👤I am aware that there is cookware that is cheaper. You get what you pay for. The pan is pretty. The weight is balanced. The pan needs to be seasond. I have made a lot of things and nothing has gotten stuck. To include eggs. I love them. They have dust covers. I put them back in the covers. I had to decide what type of cookware I wanted. I love it when it's steel. I am very pleased with these pans.

👤Oh yes! I am a believer. All of the claims are true. There is a This wok has a see through lid. I would love to cook for the Army. There is a You will not regret this choice in cookware. My daughter, granddaughter, grandson and wife will get the pan set. I like to wash and dry them. They make my life simpler. They make me happy.

👤I want to be minimalist and only have a few utensils. I use this wok daily in place of a frying pan or a deep skillet because it is so large. The non-stick can be used with metal utensils. It cleans cleanly. I'm getting one for a friend's wedding gift because I like it so much. I'm thinking about getting the matching pieces. I'm ready to spend more money. This wok is my go-to pan. The heat distribution is perfect.

👤Great wok! It seems very durable but it has a small stain on it that we can't remove. I am not worried about stains because it is cookware. We just clean it with water and a wooden or silicone spatula. Eggs, bacon, fried rice, and bolied noodles have been cooked so far. It warms up quickly and evenly. I wish this wok would have been available a long time ago. People visiting have used metal utensils in each of our previous Teflon woks, so this is my 4th wok.

👤The pan is so odd. It's a cross between a round wok and a deep frying pan. It's not really either one. It's not round bottomed. I don't know how I feel about that. I don't know if I'm qualified to judge because I'm not a great asian chef. The heat is great. The heat travels through the pan when my power burner is turned up all the way. You can put a turkey in it. I measured the volume and found it to be 1.25 gallons of wet stuff with an inch and a quarter left at the top. There is a It was cooked well. I used very little oil to cook the fried veg and it turned out great. I believe you can use metal tools, but you have to work at it to get the metal through the raised dots. It was easy to stay in the spot where the pan was hot and it would recover from additions in a matter of minutes. The handles are useful, but if you use them to flip things in the pan, you will be unhappy. It's good not to have the long handle all the time. Even with the big burner, I still had two completely usable burners on the 30" range. There is a The lid is large. I'll have to figure out what size steamers to buy, but I could pile up 3-4 of them and then put on another two. I like the idea of a half steel and half glass lid. I will try to come back after I have used it a bit more.

7. Donxote Noodles Kitchen Cooking Chopsticks

Donxote Noodles Kitchen Cooking Chopsticks

It's dishwasher safe. You can use chopsticks for years if you avoid being kept in the microwave oven, disinfection cabinets, high temperature, or exposure under sunlight. PROTECTION The chopsticks are used in some cooking links. When they cook the food or steam it, chopsticks are so short that the hands might be scalded. You need a longer pair of chopsticks. Donxote extended chopsticks are for you. It can fry, deep-fry, pick-up and boil at ease. You will never be worried about burned hands with the Donxote extended. The length is 42 cm and the weight is 95g. Every detail of the natural timber was carefully polished. The chopsticks are burr-free and gentle to hold. They are easy to clean and are coated with natural plant paint. The health of the body is ensured by the use of chopsticks. Wooden chopsticks should not be in the sun. They should not be washed at high temperature or soaked in water for a long time. They should be dried with a cloth. Their full money back! Donxote has a 100% guarantee on their products.

Brand: Donxote

👤After I washed them, a red varnish-like color started coming off of them, staining my sponge and ending up in the sink. It didn't smell like something that should go on food. Don't know what these are made of. It's probably not safe to eat. The wood was rough and splintery after washing, so it was probably not sanded or made of high quality wood. Do not recommend for anyone.

👤I use normal chopsticks. The deluxe edition requires a little practice to be able to grab stuff. I was trying to make General Tso's chicken, and while I was frying, I wished I had something better to turn my nuggets into. I got my human-sized chopsticks because I remembered that they are also used in cooking. I went to Amazon to see if they had cooking chopsticks, because I thought they were perfect for frying. $7 for 2 sets? Good enough for me. I've used them a few times and they are perfect for cooking with boiling water in a pot, or stirring, flipping, or frying stuff. The length keeps you from getting attacked. They look like the product photo. I am happy that I have these because I am still improving my grip. There is a If I want to grab a piece of food from my wife's plate, it's great.

👤I loved them so much. They are easy to hold. I was worried they would be too thin to hold my fingers.

👤These are wooden chopsticks. They are long. This is a positive thing. When oil is popping at your hand as you try to turn over food in a pan, you will quickly realize that the length that counts.

👤When I cook spaghetti or vermicelli, my regular chopsticks are too short to use without burning myself, so I bought these chopsticks to help. They're durable, and help me not suffer at the stove when I'm cooking noodles. I found a use for these for cleaning tall bottles. I can't use my bottle brush for a thorough scrub in my bottles because it's too flimsy, but I can use a damp towel and a long spoon to scrub my bottles, since I can't pick up the tea smell. I don't have to worry about snapping it. Useful!

👤I was a little awkward at first because they are so long. I don't drop stuff anymore after a lot of practice. Not ever. My lack of skill is not the fault of the tool, as my parents were always quick to remind me. Thanks mom and dad. I was quite pleased with these once I got past that awkward stage. They allow me to grab things from the steamer. I can pick up the lid, get the stuff out, put more in, and put the lid back on all without using my hands. It saves a lot of burns.

👤My daughter loves them. They are a good length to stir on the stove top. They will not be worried about being short and burning themselves. The sticks are thick and not flimsy. You can easily pick up a lot of noodles if you don't mind breaking the sticks. The sticks are in your hands. I am very happy with the purchase and would recommend them to anyone.

8. Kenmore Hammond Bottom Carbon 14 Inch

Kenmore Hammond Bottom Carbon 14 Inch

Love Wok! Their passion for the carbon steel wok is what draws them together. Their goal is to bring you as much pleasure from stir-frying in a wok as the chefs do. The best manufacturers in China are what they have found. Their range of branded products are authentic carbon steel woks that have been on the market for 7 years. A versatile flat- bottom wok is perfect for stir fry, steam, deep-fry, or even just quickly heating up last night's dinner. The 14” Flat Bottom Wok is made from heavy gauge 1.8-millimeter carbon steel that retains and distributes heat evenly and double riveted acacia wood handles that resist heat and provide an ergonomics. A non-stick interior that is heat resistant up to 500F is called a non-toxIC cooking. The features allow for low-oil and low-fat cooking. The flat bottom allows this wok to sit perfectly on all stovetops. Kenmore is a brand that has been trusted for over 100 years. To get the job done right the first time, they deliver products that perform at a high level across the home. This consistent trusted performance of Kenmore items, along with beautiful designs, has helped bring ease and happiness to households of all generations. Care instructions. It is recommended to wash this Wok. The overall length from handle to handle is 22.

Brand: Kenmore

👤The Teflon coating on the wok does wear and chip off. Not what I was looking for, but not in the description. I am ordering a new wok. I can get it seasoned for use. I will throw this one away.

👤I received this in the mail today. I was seasoning it before I was going to use it. I put oil in it the same way I do with my cast iron pan. I was going to wash and use my gas stove after putting it on medium heat. After a few minutes on the open fire gas stove, the coating started to bubble right off. I am very disappointed. You pay $29 for what you get. I am not going to return it. I will have to eat the $30 I spent to get a high heat wok that won't chip the coating.

👤The wooden cooking utensils and gentle cleaning of the bottom coating did not cause the coating to flake off. It seems hit or miss whether you get a good one or not.

👤Everything stuck to the bottom of the stir fry pan. Even with a lot of sesame oil. Having to buy a new pan. The one going to the trash can is the one that is going to the trash can. Get a real wok if you spend the right amount.

👤It was good when it was good. The heat is fast and heating up. The non-stick coating is not the best for cleaning. The bottom coating started to oxidize. Only plastic and wooden utensils were used.

👤The same story as everyone else... There is a coding applied to the wok. 2. The coding was very poor and started coming off after the second use. 3. The coating is probably toxic Chinese stuff. It's probably best not to be eating. There is a The handles are nice, the size is nice, and the thickness is nice.

👤After just 2 months, a non stick, bottom coating, and metal were lost, and the window was closed.

👤The pan was in a huge box. I was excited to use it to make chow mein. The meat got stuck and burned in the pan, creating a black crust in the bottom. That is not a non-stick coating. I was quite confused by the fact that things burned in a non-stick pan. I kept using more and more oil, but the meat, veggies, and coating got stuck to the bottom, and it was weird. The charred gunk was going to mix with my food. That is gross. I have been cooking for over 50 years and have never seen something like that. There were marks on the bottom of the spoon. Terrible product.

👤I was expecting a pre seasoned wok, but it is only coated. I decided to keep it because I didn't want to have to return it. My food sticks on it. I regret my purchase.

👤He comprado. No es antiadherente, en la primera lavada se ray. QUIERO MI DINERO DE VUELTA.

9. Craft Wok Traditional Hammered 731W88

Craft Wok Traditional Hammered 731W88

The dimensions are 14.69 x 4.25 inches. The round bottom heavy 14 inch 15 gauge carbon steel wok is commercial grade. Quality has been proven over the years by the original design by Craft Wok. A traditional Chinese wok pan has a round bottom. It is not suitable for flat electric or flat induction stove. A carbon steel wok may rust. Before use, do not forget to season it. The instructions for seasoning are included. Their customer service is ready to help whenever you need it. Chinese professionals in Guangzhou hammer. Many professional Chinese chefs use this wok. The Wok weight was 4.5 pounds. It is heavy and sturdy. When you stir fry over high heat, the steel helpers handle will not burn. The handle is made of wood and has a not slippery surface. Love Wok! Their passion for the carbon steel wok is what draws them together. Their goal is to bring you as much pleasure from stir-frying in a wok as the chefs do. The best manufacturers in China are what they have found. Their range of branded products are authentic carbon steel woks that have been on the market for 7 years.

Brand: Craft Wok

👤Excellent wok made of carbon steel. I emphasize that it must be properly tempered before use. I have not seen any of the videos or comments that understand this process. So read on. There is a The process of preparing the wok is not a "seasoning", but a cooking process. The bare steel surface needs very high temperature tempering. This is not cooking. It is an ancient process used on steel. It is the same process that is used on old steel swords and gun barrels to give them a black-blue coating. You need to perform thebluing process on your new wok. Carbon steel reacts very quickly. It forms red iron oxide, Fe2O3 when exposed to oxygen, like in H20 water. naked steel that is not properly prepared will form rusting quickly. The naked iron is prone to react with food. Black iron oxide, formed on a steel surface that has been heated to high temperatures, is less reactive, more stable, and is very good with oils. The black iron oxide surface on the steel is protected by a non-reactive coating when the oil is well-oiled. There is a You need to heat the steel to a high temperature and let the surface steel oxidize to black iron, also called magnetite. This is not cooking. This is something called metallurgy. The surface steel will oxidize to black iron oxide if it is heated to above 550 degrees F. The black surface gives the steel a beautiful blue to aqua-blue color. The blued steel is black iron oxide. The oiled blued steel is a non-stick surface when cooking. It has been used by Chinese cooks for thousands of years. The instructions on the wok tell you what to do. Do it. But they are not long. The details are here. The first thing you must do is clean the steel. It is covered with oils to prevent it from rusting. To expose the bare steel surface, you must remove all the oil. You can use a scouring pad and use detergent. You should plan on working 30 minutes. You should scrub and rinse. You should scrub and rinse. Rub the surface with a white paper towel. If you still get black staining on the paper towel, then you should scrub it more. You want NAKED steel with no oil on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidized to black iron oxide. The second step is heating. The instructions say to put the wok on high heat. Few people understand what that means. It means that the steel should be really hot and that the wok should be really hot. A very hot gas flame is required. You can use a 12,000 to 15,000 BTU burner. The oven is not hot enough. This is a big fire. A lot of modern stoves have a big high output burner. I use a single huge gas jet on my stove when I cook woks and when I use a single huge gas jet on my stove when I cook bluing. Get going. You might want to wear gloves. This is not cooking. Children and animals should be kept away. It will brand you if you touch that hot steel. It took me about 30 to 45 minutes to completely blue the wok. The heat should be turned on high. Wait and put the wok on the fire. And wait. And wait. The steel needs to be heated to over 500 F before it will start oxidizing. First you see orange yellow steel, then it will start to look blue. The blue is the result of the black iron oxide surface forming and the black iron on top of the silvery steel giving it a bluish color. There will be very little smoke if you have cleaned the wok. Smoking indicates that you did not properly clean off the oils that are burning and smoking. Stop if you are getting a lot of smoke. Go back to step one and get the steel cleaned. The blue surface is going to expand. Carefully turn the wok over the hottest part of the flame, then move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. The entire surface of the wok should be blue steel. This is the black iron oxide coat. If there are orange or yellow-orange areas on the wok, you did not heat and transform them. They will turn blue if you heat them again. There is a The blacksmith work is done. I suppose the factory could do this, but it doesn't. Chinese cooks know how to cook on a hot fire and a wok lasts a lifetime, so one only needs to do it once in a life. There is a The third step. We are following the instructions. I'm just explaining. The wok should be kept cool. You will have a kitchen of smoke if you put oil on that steel. When it cools down, put it back on a medium flame. Follow instructions to oil it. Some smoke may be caused by this part. You are getting a lot of smoke, turn the heat down. You can use a high-temperature tolerant cooking oil, like safflower oil, refined Light Olive Oil, or peanut oil. I hate the smell of hot Canola oil. There is a The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It hugs and bonds with oil. It is a non-stick surface when coated with oil. Look at the color. It will shimmer with an agua-blue hue. There is a Cool the wok. Turn it over. You have created a beautiful blue-black surface of magnetite. It will be thicker on the outside surface. A thin coat of oil is all you need to coat the outside. The pretty color. It should be coat with more oil. There is a You have it. You are ready to use the wok. You have created a non-rusting and non-sticking surface. Cook onions and ginger in the wok. This is the surface. The only part of the process that is called "seasoning a wok" is this. There is a The photos are attached. The first one had a blue sink cloth added to help show the color. The metal is aqua-blue. This is a steel color. There is some brown oil gunk at the bottom of the pan, which I have cooked a few dishes in. The area at the top of the wok that is orangish to silver is where I did not blued. It was difficult to get that area hot. The job was not perfect. You shouldn't have areas like this on your wok. There is a The blue-black iron oxide surface is shown in the second photo. This is what you want to get in this process. There is a The stove burner is on high flame in the third photo. I use this for wok cooking because it gives a real jet flame. I used this flame for the process. Is that safe? I and the stove are doing well, thank you. I can't give any more guarantees. I took a photo of the wok on the jet gas flame. It's perfect for wok cooking. There is a Someone asked me about the handle wrap. I added another picture. It is easy to slide your hand on the lower metal section of the handle when cooking. It was very bad. When I was a kid, my cook in Taiwan did what I do today. I wrapped it with cotton fabric. Take an old t-shirt and cut it into a long piece. Wrap the metal tightly with the cotton strip. Put on a wrap of old-fashioned tape to hold it in place. The cotton should be tucked under the wrap. To remove the sticky surface of the tape, coat it with corn starch or flour. This is easy to redo if needed. Simple how to maintain. Don't use abrasives on the surface, they will remove the finish. Do not use a detergent on the pan, it will cause the oil finish on the bluing to be ruined. One can clean the surface with hot water and a dish brush. It is a non-stick surface when prepared and used correctly. After washing, dry well and wipe some cooking oil on the inside and outside. Don't store it in a wet place. There is a The handle of the wok may get loose after a few weeks of use, as the wood of the handle dries and shrinks. This is a problem with wood from high-humidity climates. To fix the problem, take out the two screws that hold the wood handle in the metal sleeve, and twist the wood as far as you can into the sleeve. Give it a couple taps with a hammer to put it in the sleeve. The screws need to be reinserted. It was fixed. My handle needed only one fix, so repeat if necessary. The wood of the handle will eventually dry.

10. Stainless Nonstick Detachable Scratch Resistant Dishwashernstick

Stainless Nonstick Detachable Scratch Resistant Dishwashernstick

Warm water and soap are easy to clean. To clean the frying pans. Use plastic, nylon, or wooden utensils to clean the pan. If you want to avoid abrasive cleaners or metallic ukuleles. The Tempered-Glass Lids can be washed or tossed. The ultimate in convenience is in the dishwasher. It's easy to separate the knobs for cleaning. The double-sided honeycomb surface of the non-stick wok is easy to clean. The wooden handle is comfortable and easy to use. The wooden handle of the frying pan is very comfortable to use. The wooden handle is not hot after being used for a long time. The round-bottom wok has a wide cooking surface that is ideal for stir-frying on gas or electric ranges. The spatula does not scratch the surface of the wok. The honeycomb pan Wok on All Stove can be used on gas, electric, halogen, glass, ceramic and all cookware stops. All of their frying pans have gone through strict checks. They are committed to higher satisfaction. If you have a question about their product, please contact their customer service team.

Brand: Bester Heard

👤I have this work for 2 weeks now and I am very happy that the wok is easy to clean and I have been cooking it with stir-fry and noodle.

👤My mom loves the new wok.

👤This is a nice looking wok. The material is very solid and not a stick. I use this for my fried rice recipe and other dishes. The edge of the wok is not sharp enough to cut your skin. The thickness of the glass lid is right and it sits on the lip of the wok. I follow the instructions on how to pre-season it with vegetable oil and clean it with a paper towel and it shows dirt from the factory so make sure to clean it thoroughly. This is a good product and will be recommended.

👤The shape and size are perfect. It works well as a frying pan. The surface is very easy to clean, but not the same as Teflon. The heat distribution is even. The handle is strong. It's a great value for money. Highly recommended.

👤I absolutely love this cookware and bought it. The frying wok is gorgeous. Excellent price and quality! The honeycomb looks high end and I love it. This is a high quality set of cookware. These are great for frying pan, wok pan,omelette pan. It is easy to clean and holds the heat well. The handle for the frying pan is comfortable. The meal was delicious cooked by this wok.

11. BrBrGo Carbon Chinese Cooking Utensils

BrBrGo Carbon Chinese Cooking Utensils

Carbon steel can be seasoned and maintained to help prevent rust. The 13 inch diaMETER W/ 7 inch FLAT BOTTOM is a perfect addition to your kitchen ware. The flat bottom would allow food to move around more thoroughly. It's oven safe. They prepare you with a Wok, Wooden lid, Spatula, Soup ladle, KitchenScissor, and Egg Beater. The cooking tongs and sponge pads are x1. There are five reasons why you need a carbon steel cooker. It's safe to useIOUS STOVES on electric, gas, and halogen stove. There are three strategies on design. You can use this feature with either hand if the phlegm is on both sides. The long wooden handle has a slight angle so no awkwardness when handling the pan. * A rich caramel brown lid is a handy carbonized wooden lid. If you have any issues or concerns, please do not hesitate to reach out to them.

Brand: Brbrgo

👤Good pan. But lid is useless. It is impossible to remove because it is stuck in the pan. My food was stuck in the pan twice and it was in the middle of cooking. Don't use this lid because force to remove it will throw food all over the kitchen. It gets stuck in the pan with the temperature because it doesn't stay on the top rim. You have to use a knife or screwdriver to remove it. I can't find a regular lid that fits on the pan that I have.

👤The wood handle has a hole in the center for a screw, so that you can take the handle off when you put the pan in the oven, which seems like a strange thing to do with a wok. It comes with a long metal screw with a circular hook on the end that goes through the handle and is secured to the side of the pot, which makes it easy to hang the pot from when not in use. I was concerned that the screw wasn't fastened through the handle to the pot because the wooden handle was too long and the screw was too short. I used a heavy amount of sandpaper to sand down the end of the handle to make it shorter, and after some work, I was able to get the screw tightened to the point where it felt more secure. I am happy with the weight, finish, size, and accessories that come with this pot, so I am happy with the purchase.

👤The bench is cheap. It's easy to setup and move around. It's sturdy once you're on it and can support my weight. There is a The way it connects the upper and lower sections is the only issue I have. It's held together with 2 pins. This does not cause sturdiness issues when you're sitting or laying down. There is a I recommend this weight bench for this price. There is an update. The bench is holding up well. The company never responds to my complaint. I filled out my warranty and was supposed to get a gift card, but I never got it. I reached out to the company to find out what I missed. Two weeks ago, there was no response. There is a If that is how they respond to customers, I would advise you to stay away from this company and product.

👤I was so excited to use the wok when it arrived, but it took me a while to use it because my rice was stuck to the bottom. I thought maybe I need to use more oil because my rice was so bad when I tried the wok a second time. It burned my rice. I was so happy. The price is good, but the quality is not. .

👤The first wok I ordered was missing the handle, but another was delivered within a couple of days. I was surprised by the size of the wok, it can hold a lot of food. Follow the instructions for seasoning the pan for an easy clean-up. I like the scissors and the tools are easy to clean with. The fit on the lid is not great. I don't think I'll ever use the lid much. I am very happy I bought it.

Summary

What is the best product for cooking wok large?

Cooking wok large products from Ecolution. In this article about cooking wok large you can see why people choose the product. Yosukata and Ozeri are also good brands to look for when you are finding cooking wok large.

What are the best brands for cooking wok large?

Ecolution, Yosukata and Ozeri are some of the best brands that chosen by people for cooking wok large. Find the detail in this article. Cookeriess, Michelangelo and Hexclad are also brands that their products are worth to check.

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