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.
👤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.
This frying pan comes with a lifetime warranty, a 100% satisfaction refund or replacement within 30 days of purchase. If you have a problem with your frying pan, please contact them through Amazon. They will replace faulty items within 30 days with 100% satisfaction. You can get a 12.6inch carbon steel pan and wooden lid, as well as 8 accessories, including a ladle, spatula, skimmer, solid spoon, egg whisk and pasta server. The soup mouth design is easy to pour and the wooden lid is easy to use in the oven. The Koon pan is made of quality black carbon steel and uses no chemical coating, so it has superior performance and durability for lifetime use. The wok is lightweight and responds to heat in a way that makes it convenient for women to lift it. The surface has a honeycomb design which reduces food sticking to the pan, reduces scratches and maintains the beauty of the wok. It is safe and durable. The wok pan has passed several safety tests, and the flat base makes sure that it sits securely on any stove top. nitriding craftsmanship is more durable than the coated pan. There are ways to cook inverse daemon. The wok pan has superior performance on heating and heat transfer. The carbon steel wok can be used in many different cooking methods. Before using an iron wok, please read the user manual and keep it dry.
👤The Wok is beautiful and the shipping was fast. The guide in the package made it easy to season. I have used it for every meal I cook. I have never used anything else. The Wok keeps a nice even heat. The hammered finish adds more surface area to the Wok, which helps it to emit more heat like a radiant heater, and also adds structure andDurability to the Wok. My vintage cast iron in my kitchen has been replaced with a Wok that should hold up for a long time. It is definitely a bargain.
👤I decided to get into Chinese cooking. I wanted a carbon steel wok that I could season. I used hot, hot water and soap to clean the wok. After drying, I put peanut oil in the bottom of the wok and spread it over the rest of the wok. The heat was allowed to cool. I did this again before I used for fried rice and vegetables. The wok cooks quickly and evenly. Vegetables can be steamed with the included wood cover. I was a little disappointed because at first there was some food sticking but with repeated use there was less and less. The wok is a breeze to clean after a week or so of use, and I have not yet used it for steaming or soups. There is a I use this easy to manuver pot just about every day and I think it's the best one because it's very versatile. It is all more loveable because of the continued improvement.
👤I purchase during a special day. $36! I received my prime member within 2 days. The box was packed well. Water can get into the handles of the 11 myriad light utensils. I put upright a counter jar for draining and storing, but it's only the bonus of this package. There are instructions for using the wok. There is an instruction page. The wooden handle and long screw make assembling easy. Like the wooden cover. I like the design of the wok. After seasoning, I fried an egg with butter and it came out perfect. Didn't stick! To get the factory oils out of the metal wok, it was necessary to put it in the oven on 500 degrees. Let cool. I washed with soapy water. Put on the stove top and wipe it with a paper towel and light oil. It was placed on high heat to burn off the oil. It gets smoky when you open the window. Put in high heat after rinsing off again, wipe in oil again and then dry. I did it 3 times. There were changes of color inside and outside of the wok. There was no problem with the discolored skin. I feel that the wok was seasoned properly. I was impressed by the way my egg was Fryed with light Pat of butter and not sticking. Love the look! I am a fan.
👤I love this Wok! It is hot and evenly distributed. The utensils that came with the Wok were very nice. There is a This Wok would make a great shower gift or birthday gift.
Even cooking can be done with high heat transfer. It's suitable for Electric, Gas, Glass Ceramic stove tops. The 14-inch wok pan is larger than the traditional small-sized wok pan and can help you deal with cooking troubles for multi-person. It is also suitable for a small party or a family dinner. A visible glass lid will be configured when you purchase this wok pan, which can make your cooking process more manageable. A solid lid can prevent the oil or water from splashing on your hands and face, which can give you a more comfortable cooking environment. The Super Nonstick is easy to clean. The wok pan is easy to clean. The only thing you need is a piece of rag or a soft sponge, and then a piece of cake to clean the wok pan. You can save time and reduce labor. The wok pan is made up of scratch resistance layer, joint reinforcement layer, aluminum-alloy body layer, heat release layer and whitford nonstick coating layer. You can cook a single egg, omelet, sausages, seafood, poultry, burgers, or vegetables with it. The non-stick wok pan is compatible with many stove types. The multiple-choice cooking methods will make you enjoy cooking more.
👤I like that this pan is non- stick. It is very easy to clean stuff that slides on out. Food cooks evenly if you use hot water and a sponge. This is where we reach the part of my dislikes that I don't like. I don't like the fact that food cooks evenly if you take the handle off or hold onto the handle. Unless you lie the pan on the burner, it doesn't lie flat. I decided to remove the handle and use an oven mitt to slide stuff onto my plates, but I don't think it's worth it. I didn't want a larger size for the price. The pan would be flat because of the weight. I wanted a smaller pan. I have a smaller pan that is non stick. I had to remove the handle to get it to lie flat on the burner. I think the pros outweigh the cons.
👤My partner received this gift. I think I'm using it more than him. It is in the dishwasher every night. The heat distribution appears well managed and even though I wash it by hand, there is no effort involved. It is also cute with a nice lid. If you want a well designed small skillet, don't hesitate.
👤The product was advertised as working on induction cooktops, but it didn't work on my one. Other pans are advertised as induction-suitable work, but not sure what the issue is. Disappointing.
👤I bought the 10" skillet several months ago and liked it so much that I got the 8" one. Eggs can go in and out without being sprayed. The bottom of the skillet is designed to distribute heat evenly. The vent on the lid is adequate to prevent steam from making a mess. Great skillet!
👤The pan is easy to clean and not heavy. It works well with the cover. Food cooks well and the heat distributes evenly. This pan is very nice. I ordered the second one as well.
👤The pan is large enough for 1 or 2 people. Light weight makes it easy to maneuver. Food slides out of the sides easily. The glass lid makes it easier to see the food when it's covered, and the vent hole prevents steam from building up. I always use olive oil even in pans that say you don't need oil. Food can stick if you keep moving it around. Let it sit. Some food may stick to the pan. After the pan cools down, I fill it with hot soapy water and let it sit for a while. It cleans up pretty quickly. There is a The box is the biggest negative. It was not put in a shipping box. If you bought it in a store, it was in a box.
👤I was looking for a large size wok and reading reviews on other sites. This one seemed to be a good value and size. After washing it with a soapy sponge and using it for the first time, I noticed that the outside edges were scratched off. I would send the packaging back for a refund if I had recycled it. It's not worth $50. If this happened with only one use, I can only imagine that the finish will continue to degrade.
For the chef who swears by carbon steel wok, for the home cook who's discovered the appeal of carbon steel wok, for the mom who appreciates a quality wok, give them all the gift of a carbon. 5mm gauge carbon steel. Xylan's interior is not nonstick. Use on gas, electric, or induction stovetops. Oil or cooking liquid can be used to pan. If you over heat an empty pan, it can damage the coating.
👤Everyone calling this wok a piece of junk has missed the point. This is a great piece of cookware. seasoning it correctly is the key to making this not rust after one use. There are many videos on how to do it. This pan is not a non stick coated pan from the factory. You have to do some work on it yourself. Will it become non stick and not rust? I don't think the one star reviews bothered to do a lot of research before buying it. Just do some research, people. Your friend is the internet. The wok is awesome. I would recommend anyone to research before buying.
👤I bought a quality wok, instead of buying a cheap one. There is a The wok was prepared for ginger and spring onion after being seasoning with flax seed oil. Please read the directions or watch the video on how to season a carbon steel wok. People who didn't follow directions are the ones who have a one star review. Fried rice, noodle dishes and stir fry are what we love to cook.
👤I finally bought a wok for myself after having it on my wish list. I wanted to cook Chinese dishes that were authentic. There is a It's great once you get used to it. The material is dark with use and age. You're not really cooking if you keep it sparkling silver.
👤I missed the fact that this is a carbon steel wok with a flat bottom and thought it had a round bottom. I think it works better to get heat to the food on a gas stove than it does on a flat bottom. I seasoned it according to the directions on the Woks of Life website. The initial fumes are really strong even with scrubbing first. Make sure you have good air flow when you do this. I have not noticed any other odors after the seasoning was done. After several weeks of use, it was really great. I use a scrubby side sponge to clean it. If necessary, use soap. I coat it with a small amount of oil after toweling it dry and heating it up to make sure it's completely dry. In Stir-Frying to the Sky's Edge, Grace Young says that this is not necessary. The nature has been helped by it. I might not need to do that anymore. One night I forgot to clean it after making a sauce, but I have not noticed any rust. It was fine the next morning. It's important to clean and dry immediately, as a general rule, and you shouldn't have any problems. There is a The handles are bolted on. The weight of the carbon steel is just right, it responds quickly to temperature changes, and is not heavy to move around a lot with one hand. A friend of mine recommended this wok and they are very happy with it.
👤This is a good wok. Even if it comes with a little rust, even if it just hit it with steel wool and then season properly, even if it does not come with a lot of rust. Even if you rust yours, use some fine sand paper and start again. Guys quit throwing a fit. Keep it oiled and it won't rust.
If you over heat an empty pan, it can damage the coating. Long Life Nonstick has PFOA Free Teflon Select and Teflon Print designs. Extra- heavy gauge forged aluminum construction has no PFOA, Cadmium, or Lead. The pattern on the frying pan helps to cook better and healthier food with just the right amount of oil. The oven is safe at up to 350F. It is made in Korea and delivers outstanding performance and exceptional quality.
👤The non stick qualities have diminished over the last two years. It was wonderful, but not even an egg without oil would stick to it. When you add a lot of cold food at the same time, the pan has a high thermal mass which is great. I have never scratched it, using only plastic, wooden, and cloth utensils, and cleaning it with plastic brushes, cloth, or foam. The base of the wok is no longer resistant to sticking. It is almost certain that the clean up won't be seamless when using high heat. I add some water to the wok to loosen up anything stuck to the bottom, but it still takes a bit of scrubbing. I would prefer to try out other brands before buying a replacement. There is a It's a good wok. I liked it. I had hoped it would last. There is a The stars were changed from 3 to 4 stars. I'm still using it five years after purchasing it and although the non-stick properties have diminished substantially, it's still not bad to clean after a quick soak. It's hard to argue with the heft that it has. Non-stick is great, but no non-stick coating will last forever. A nice carbon-steel wok would probably do the job, but for someone with an electric stove top, this wok is hard to compete with due to its thermal mass and non-stickness. It would be a good alternative to cast iron.
👤I spent a lot of time looking at similar pans. Like most of you, I can be pretty "picky" and I am known to purchase something and head back to the drawing board for a reason. I purchased this pan in conjunction with the "glass" cover and never looked back, even though I might consider purchasing another. The lid has a built in steam vent which is great for making popcorn. I have never burned a kernels and if there is ever a remaining one, it has been one or two. It's all over. There is a I have used this pan to fry eggs and stir-fry vegetables, however, since its arrival, I have used it to make large volumes of great soup, stew, pop incredible popcorn, make perfect rice, scramble eggs, and so on. I use this thing every day and twice on Sunday, as they say. I wash my cooking utensils with soapy warm water and a brush each time I use them. I will wash off the great non-stick coating if I have a concern. There is a In any event. It's a great tool.
👤I have owned the TeChef wok for almost 2 years and it's held up well. It has been used 4-5 times a week as I cook everything in it. The finish shows some wear and tear, but it has held up well. The chips have not been enlarged or flaked. It's worth picking up if you like to cook stir-fry or anything.
👤If the coating of the pan can last you more than a year, you should think twice about buying it. There is a If you think Techef will honor what they claim on the description, you will be in for a real treat. Don't waste your money with this company, get pan from other sellers.
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.
👤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.
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.
👤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.
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.
👤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.
Aneder wok pan has 45 days money back and lifetime technical support. Purchase with no worries! Please contact them if you have a problem with the product. The wok pan has been tested to make sure it works perfectly on all heat sources, like electric stove, gas stove, ceramic stove and other direct heat sources. The base is flat so it can sit securely on any stove top. HEALTHY DIET, SAFE WOK. No worry about toxic substances falling off with the honeycomb design. The honeycomb construction is designed to reduce scratches and maintain the beauty of the wok. Pan-frying, braising, boiling, steaming, deep-frying and so on can be done with a Wok with lid. durable WOKPAN Compared with cast iron pans and STAINLESS steel pans, carbon steel wok are extremely fast in heating speed and distributing heat evenly, which means it can reduce the loss of nutrition when cooking, also light in weight to lift, enabling you to toss food around easily like a true master chef while cooking. The wooden handle is easy to store and convenient for use in the oven. The hanging ring on handle is easy to use and saves kitchen space. The handle is made of solid wood and won't get hot when cooking on high heat. You can get six accessories, including a pasta server, a spoon, a spatula, and a wok. The wooden lid allows you to cook quickly. A set of kitchen tools is all you need.
👤The product I had was less than a month old. It is already rusted after being used twice. SMH? So disappointed! I didn't put it in the dishwasher. It is hard to clean. A total disaster. I feel cheated. Do yourself a favor and keep scrolling.
👤I was never able to make my mom's Asian cuisines by myself. I was pushed to get in the kitchen and start cooking. I don't use cooking pans that are heavy and shallow for food tossing. The wok seems to be designed for that. It is light weight and has a half sphere shape bowl for me to toss and catch while frying, which made me look professional, and I feel my cooking can taste like my mom's. I like the utensils in the kit. They are of good quality.
👤It is a cheap wok. Returned it without using it. It won't last long. The hammer marks are fake if you don't see them in the pics.
👤The pan doesn't like the small lid. The lid is very fragile and will break easily.
👤The wok has become rust prone after about 1.5 weeks of use, as the black coating on the center of the wok fell off completely. It's complete waste of money. Don't buy, trust me.
👤A good quality wok, light and convenient.
👤The video shows how to season the wok. I did what the video said to do. I used it for the first time to make pepper steak and onions. I threw the meat into the pan and it was Wham! Thank you, all my meat was stuck to the pan. It affected the flavor of my food and I was so upset. I moved it around to the sides and it slid off the pan. I rubbed that oil all over that pan, dried it with a paper towel, heated it up again, and wiped the excess oil off it, but I don't know why it stuck to the bottom. I allowed it to sit for 24 hours. I heated up and added my oil and everything stuck to it.
👤I would have liked to read the reviews before buying. Rusts are very easy. There is a I am. Water that is boiled will rust. Vegetables will rust because of the water. There is a If you don't add oil after cleaning and drying, it will rust.
The steel wok is easy to carry and store. The best utensil to cook authentic Asian food with is a cast iron wok with handle. You can get the superior taste from a pre-seasoned wok, but you can also get the correct feel while making the food. A cast iron wok is better than a steel wok because it can distribute food evenly. It is more affordable than cast iron and will last forever. The cast iron camping wok is pre-seasoned with vegetable oil to prevent it from rusting and to give it a non-stick surface. You don't have to season the wok yourself and can use it as you please. While cast iron deep woks come with a rounded base, this one comes with a flat base so that you can easily set it on top of your stove and have a sturdy base for cooking. The chances of the wok falling and spilling its contents are lessened by this. This stir-fry cast iron wok comes with a wooden lid to allow you to cook many dishes as well as soups and stews. The wooden lid is made to fit perfectly on the wok and prevents spatter on the kitchen counter.
👤I am not sure if this is genuine cast iron. After one use of the "pre-seasoned" wok, it is rusted, not to mention anything cast iron should not be described as "rust resistant". Anyone who has had cast iron knows that rust is inevitable without proper care. After one wash, the black surface coloring began to fade away, revealing a bright silver underneath. There is a Poor quality and possibly fraudulent product description. Save your time and money, I'm returning yours.
👤The paint was rubbing off. I hope we don't get sick from the mental color coating, it's sprayed on. Don't buy it, it's dangerous. The product could be dangerous. Amazon should return the product to the manufacturer and then be sued for it.
👤When my husband opened the gift, he found a spot of rust on it. He was excited to use it and the wooden top split into two pieces. You can see that it is not one piece of wood, but two pieces of wood that have come apart. It looks like it is going to be garbage in 6 months. I can't comment on how well it cooks or doesn't, but the quality control was poor.
👤I have a wok for the first time since 2004. This time, it was cast iron. I'm very happy with the product. It's worth the money.
👤The quality of metal is good. I didn't think I had to "season" this wok. I thought it would not stick. I was happy to follow the directions, which led to my house being a mess. This is the first pan I have had. It came with a fir wood lid, which has splinters here and there, that caught me by surprise. The two spatulas that came with are very sharp on the edges, and not sanded down to remove the razor-like egde. Someone could cut themselves. I don't allow my children to wash their hands. I'm not happy. I would have liked to go with something else. I couldn't return it after the first season in the oven. I thought it would be non-stick after the first season. I must do it three or four more times. I'm patient and hopeful. Maybe you will be as well.
👤You get what you pay for. The cast iron has good and bad parts. You can hold them for a bit before they get too hot, because the handles take longer to heat up than you might think. The lid fits perfectly to lock in heat and humidity. It's a good product, but I would prefer a long handle on one side.
👤Homeries carbon steel wok with 2 spatulas and wooden lid was the item I bought. The spatulas are easy to use. The wooden lid has a small defect that is visible in the picture. You can already see that the wood's inner part is easy to mold in. It is hard to clean the dent since it is below the surface area. I threw it away because I was tired of having it cleaned. I would have given it a 5 stars, but because of the lid, I can only give it a 3.
The world's finest cookware is made with New Teflon Platinum coatin. The heavy gauge aluminum construction has a base. The STAINLESS STEEL HANDLES are double-riveted for strength and durability. The handles on the stove are brushed.
👤The non-stick finish began to wear off along the top edge of the pan after about six months of regular use. I've only used wood, bamboo, and Silicone coated utensils in this pan. There are scratches on the pan's non-stick coating. My pan came with a "Lifetime" warranty, so I contacted TechEF. I was surprised to learn that the warranty is mostly dependent. The conditions were sent before the warranty would be honored. I was told to ship the pan back on my own dime, and that the issues with the pan might be the result of a defect. If the issues I described are the result of a manufacturing defect, they would be replaced. They would send back the damaged unit with a note if TECHEF didn't consider it a legitimate defect. I've never experienced that with any other maker of kitchen gear. I own many high-end pots and pans. The last email I received was copied and pasted here. The cost of returning the product is up to the customer. If the item you returned is discontinued and no longer available, TECHEF will replace it with the most comparable item currently manufactured. There is a Replacement requests will be made if the item is found to be deficient in material or workmanship. We don't accept special requests or have the ability to upgrade in exchange for money. There is a Products that are found not to be defects in material or workmanship will be returned to you with a letter stating the reason. If the product is a gift, we recommend that you ask the gift giver to either provide you with a copy of the receipt or to help you process the warranty on your behalf. There is a I offered to send a video or photos. That was not acceptable. It would cost me more than the purchase price if I returned it because there was no guarantee it would be replaced. If you ask me, it's a bad deal. I won't recommend TECHEF to anyone after I've had a chance to experience them.
👤This is not a good Wok. There is a The heat conduction is great. I was able to get this to a high temp, similar to my Wok. The stir fry was amazing. I need to lower the amount of fat I use in cooking so I bought this non-stick. It was enough even with the minimal amount used. It was very easy to clean up. There is a The Wok has a good weight and the construction is solid. I am very pleased with this Wok, especially considering the low price. This is one of the cheapest cookware I own and it is one of the best performing. I can't recommend this enough.
👤My addiction to these pans is getting worse. I want to be a chef. I used an old Martha stewart set on the stove. I burned food onto them even though it's teflon. They seemed to lose their teflon qualities. I need to get the pans for my new stove. I decided to try it out, but I wasn't expecting much. I was wrong. There is a These are teflon as well. I think that not all teflon pans are made the same way. I don't know what kind of teflon it is. I'm sold. * When you first use these, you're probably going to use too much oil. I was very grossed out to see that I had been oiled. I always used the same amount. I have to remind myself to lightly oil. I use cooking oil in a pray can to keep my dishes lighter. There is a I took my time with testing these pans because I have been deceived before. After using a pan a few times, it will seem to be non-stick. That hasn't happened with these. I've fried, scrambled, and even made pancakes in this pan. And it's not hard to do. There is a It is easy to clean. If you tip the pan, things will slide off. If you wanted to, you could just wipe the pan with a paper towel. If I'm in a rush, I've done that, but I don't want to leave food in the pan until I get home. I use a lot of vinegar in my kitchen. I keep spritz bottles around. If I'm in a rush, I'll wipe the crumbs off the pan, then use a paper towel to dry it. I keep my kitchen free of ants. * Cooks evenly. I can trust this pan with delicate dishes that need consistent heat. Some of the others I've bought on Amazon have hot spots where my food always burns. I bought two pans that burn parts of my food. The Utopia Kitchen cookware is dishwasher safe and has an 8 inch non-stick frying pan. PFOA is free. The pans that I linked to will burn a lot of what I'm cooking. If I end up with half of my pancake, it will be well done, or if I end up with a burnt corner, it will be not well done. * You will notice the quality of the materials when you open the box. The handle is made of a material that is polished and thick. The rest of the pan is very nice. The pan's walls are covered with a non stick coating and are thick and smooth. They don't feel cheap. The handles are shaped in a way that makes them fit in your hand. I like that they're riveted to the pan because I don't like having to deal with loose screws and wobbly handles. They don't rattle when you handle them. The lid is a perfect fit and there is no steam escape. This can be a CON for people with limited strength or arthritis. I have occasional wrist pain and am aware of their weight. I don't notice the weight if my joints are okay. I have to be careful when they act up. When you add a lot of food, the pans become too heavy for one hand. I have to get a 2 handed grip on the pan to use it. I grab the non handle side of the pot holder with the handle. * I love these pans. They look like more expensive pans. You would not be embarrassed to have your company see them.
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