Calphalon Triply Stainless Steel 12-Inch Wok Stir Fry Pan With Cover

The Calphalon Tri-Ply Stainless Steel 12-Inch Wok with Lid has become an indispensable tool in my kitchen. Its tri-ply construction ensures even heat distribution, making stir-frying and sautéing efficient and consistent. The wok heats up quickly and retains heat well, which is perfect for high-heat cooking. The stainless steel interior is non-reactive, preserving the flavors of my dishes. Additionally, the included lid fits snugly, allowing for versatile cooking methods like steaming. The wok's design is both functional and aesthetically pleasing, and it feels sturdy without being overly heavy. Cleaning is straightforward, and it has maintained its shine over time. For anyone seeking a reliable and high-quality wok, this Calphalon model is a fantastic choice.

This is a great wok. I own Calphalon nonstick cookware, knives and am very happy with the brand. I saw this wok on Amazon and bought it to replace a brand-nameless nonstick wok that I bought on a whim at a discount store. Despite what a prior reviewer said, I found this wok to be of good quality. The lid has a substantially thicker rim and is heavier than the glass/metal lids on my Calphalon nonstick set. The wok itself is not too heavy (which is why I bought it) and is big enough to make a meal for 4-6. I found it heated well and I was able to cook on a gas burner just-under-medium heat and my wok heated quickly and cooked the food quickly as well. I generally don't put too much heat under my woks (unless the recipe requires it)as I would under my other stainless steel pots as the wok always seems to cook very well with little heat. So I had no problem with hot handles as my burner was not that high. When I was done cooking, I left the remaining food in the wok as I ate dinner and the food did not stick to the sides as I have had happen with other woks. It was easy to clean with a non-scratch sponge hours after I had finished cooking.

Wonderful wok even though the one I bought is a used one (look like new) from amazon warehouse, no regrets! Before buying mine, I suggested a friend to buy one based on my searching on internet that stainless steel wok is easy to use and lasts long, I told her I had been thinking about to get a stainless steel. Do some homeworks, look over the googles and youtube about how to properly use a stainless steel wok/pan then you will find it amazing. I have a stainless frying pan first and I did not use it the right way so it was hard to clean that I had to use Bar Keepers Friend to remove those difficult residues/stains. Later I watched a few youtubes and realized what I did wrong. Now I either 1) empty wok -> heat mid high -> drop a few water droplets in wok -> see droplets rolls around like clear pearls -> LOWER heat to low (so it wont burn the food) -> add oil in wok and swirl around to cover the surface -> add ingredients to cook -> increase heat as desired OR 2) put oil in wok -> heat mid high -> see the oil pattern -> lower heat to low -> put ingredients -> increase the heat. Sometimes if the food has sugar, it may appear a burn look on bottom but it is easy to clean just soak in hot water for a few minutes and clean it. I have not had the needs to use Bar Keepers Friend and the food is cooked quickly and crispy. I've kept telling my husband 'see? taste better right? it is worthy to spend on this wok!' hahaha

I used to cook asian dishes and stir fry foods a lot, and had a cast iron wok.But it became such a pain to clean up after cooking, and the wok ring that supports the wok on the stove causeda black ring, which was hard to remove.I tried other woks, as well as chef's pans for stir fries, but they were less then satisfactory.Ordered one of these SS woks by Calphalon, because I own, and love, their other pots and pans, I esp. likethe idea of the clear glass cover, so I can see the food cooking without having to lift the lid and let the steam escape.So, I have used this several times. The first time, I made my famous spicy shrimp with cashew nuts.It was excellent, every bit as good as when I made it with my old cast iron wok.Veggies were nice and crisp, no overcooked mush. Texture was perfect.I have to admit, I was a bit of a skeptic, being told by my Chinese friends that only a cast iron wok can do thejob right. So, I am delighted with this wok.The metal is a bit thin, but it heats evenly and quickly, and no worries about getting it too hot.Proper stir fry means a VERY hot wok. I use medium high flame since it's SS, and wait for the oil to startsmoking before adding the food.I few stirs, then add the sauce to deglaze the pan, and serve :)This wok is also very easy to clean, and no worries about 'seasoning' the SS surface, or rust.I dont have to worry about cleaning it right away after use. I can be lazy and wait till the next day to clean it.It cleans with very little effort even if I allow it to dry out.If you are looking for a good wok, dont want the trouble and maintenance of cast iron, and hate those electricones, I recommend giving this one a try.

I love this pan. I don't understand the negative ratings. I can only think that the people don't know how to cook with stainless steel, nor read the directions that come with the pan. First, you might want to follow Calphalon's instructions and wash it, right out of the box, with soap and Barkeeper's Friend. It says it on the enclosed instructions! Get all the residue off. Then, if it's the first time you've ever used stainless on your stove, set it towards the middle of the heat settings, let it heat for 4-5 minutes, then do the "butter test" like it says - once again, in the enclosed instructions. Get to know how your stove heats with stainless steel. Once you know, cooking with stainless is a breeze. It really will be non-stick. Any of that "rainbowing" effect or other staining comes off with soap and Barkeeper's Friend very easily. Do NOT use high heat. I did, as others have said, have an issue with the lid. It made some odd sounds while heating and cooling, but I called Calphalon's number and they immediately sent a new one, with a letter of apology for any inconvenience. GREAT customer service. Overall I would recommend this pan for those who want to take the time to learn it, then have a great pan for years to come.

Honestly I was a littler scared when I made homemade lo mein in this new wok as opposed to my older anodized calphalon wok but after clearing the wok of the freshly cooked food, I saw that residue was not tacked on to the cookware at all. I gently scrubbed off any remains of noodle and burned garlic and cleaned the wok off with soap and water in under three minutes. I didn’t oil this wok before I started cooking in it and i did not oil it afterwards. Also the lid of the wok does tend to hold onto water but that’s something most glass lid pots and pans do, it doesn’t bother me. Overall, this is a great piece of cookware for the kitchen enthusiast who loves asian food and does not have an aversion to stainless steel cookware such as this.

If you are familiar with stainless steel cookware, this wok is perfect. It conducts heat well, includes a transparent lid and a helper handle, can be put in the oven, and is not too heavy. It doesn't have a coating so I can scrub the wok without worrying about destroying it. The heat conduction is pretty even so it doesn't have a lot of sticking at the bottom of the pot. I can put both the wok and lid in the dishwasher. It's everything I wanted and I am glad I was able to purchase the last one (maybe) from Amazon! I have a saucepan from the same collection that I have used for three years and also love a lot. I really hope they can continue making this collection of products!!

I love, love, love this pan. It's heavy so you can stir fry on high and you are not going to have sticking. It is not a huge wok, but perfect for three or four servings. Cleans up easily. I love it. I bought a bigger lighter one that was a great brand name, but it was not heavy enough for stir fry...a lot of sticking and I did not need for it to be as big as it was. This one is perfect. I honestly think I can use it for almost everything. I make soup in it and use it as a skillet. As I said, best pan I have ever owned. ( Someone said it would not work on an electric range...wrong. I have a glass cooktop, and it works perfectly. )

Can't believe only after first cook.

This Stir Fry Pan is in good quality. Super easy to clean if you follow the manufacturer's instructions. I am pretty happy to use it for daily cooking. The only downside is that the pan is a little bit heavy and not easy to hold it with one hand.

Love it... it's a great pan.. and beautiful... heats quickly.. cleans easily...

Great wok, works awsome on induction stovetop.

Retain heat just like an good iron cast wok, but no need for special maintenance like iron cast wok. Not too light nor heavy, glass cover lid just perfect and doesn't get too hot to touch. Looks very pretty as well.