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Your cart is empty.Product Description
Professional 3 Ply Stainless Steel
Made with a responsive aluminum core bonded together with 2 layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution
Tempered Glass Lid With Steam Vent
Seals in Moisture & Allow Food Monitoring
Dishwasher Safe
Dishwasher Safe with Glass Lid and Effortless to clean
Oven Safe
Oven Safe up to 500°F without Lid
COOKING TIPS AND DAILY CARE
- First Wash the cookware with slightly heated white vinegar, then rinse with warm water and dry the cookware inside and out for initial use.
- Preheat the cookware over low heat first.
- Add the right amount of oil while cooking, no spray oil. (the right amount of oil can provide a good release for your food.)
- Cook over medium heat at most. The tri-ply layer steel is heats up faster and low to medium temps are sufficient for everyday cooking. (High heat often causes food to burn and thus stick directly to the bottom of the pan.)
- Don't move the food too often (build a sear for better release).
- Start with ingredients at room temperature for more even cooking.
- Do not heat an empty pan for a long time (to avoid deforming the pan).
DAILY CARE
- For little messes, wipe clean in warm water or use a small amount of vinegar or lemon to wipe.
- For bigger messes, boil in water and white vinegar for 3-5 minutes, then clean the pan with a rag while it is still hot.W
- arm water and stain removing powder can easily remove the yellowed areas.
- Be sure to dry the pan and the bottom of the pan after each use.
- Avoid detergent residue as it may corrode the surface of the pan.
- Avoid direct rinsing of hot pans with cold water and rapid temperature changes.
- Avoid placing strong acids and alkalis food in the pan for a long time.
neeraj
July 2, 2025
I like the thickness and weight. Great quality at reasonable price
Priti
June 30, 2025
Was skeptical about the quality as it was much cheaper than other steel woks. Used it three times so far with diff recipes and works great. Food didn't stick which was my biggest concern. First time dishwashing did some discoloration inside but Shan I had washed second time it disappeared. I would highly recommend this wok.
victoria s.yunker
June 27, 2025
I cook all kinds of Stew or Taco meals with it it has a lot of room and it stir’s easy . I even made Beef Stroganoff in it. I love it because if it gets too hot you can push food up the sides what you don’t want to burn.. all done in one Pan .. just so perfect.It seems to hold up well I rarely put it in Dishwasher I mostly hand wash . It’s easy to clean Discoloration comes out easy if you rinse with vinegar.If you having food sticking or Burned on Food, a little water in it dash of vinegar and dishwashing soap let it cook up it will come right off.I would buy it again.
Daniel Bond
April 21, 2025
I'm using this with my single-burner induction hot plate. It performs well. Will use it for a variety of tasks.I haven't tried making stir fry yet. It'll do a satisfactory job. Being so heavy, and with so much surface area, it might not do the best. A large gas flame would be better for stir fry.
Mishal
March 17, 2025
The wok size is perfect for cooking for 2-4 person, but this is not pure stainless steel. The quality is not up to mark.
Arpan Saha
February 8, 2025
Love it cook everything in it.
Susi VZ
December 15, 2024
Pros:1. It is small, enough for two people.2. You can use it to boil a tiny amount of pasta.3. It cooks up veggies VERY nicely.4. It CLEANS up very easily, except for the lid and except for "if you exceed medium temperature oil marks" on the top inch of the inside of the pot.Cons:1. The lid I received has a one inch rough patch with reddish marks scratched into it. Won't come off as it's a defect in the glass.2. The lid is MISERABLE to wash. Water and soap get into the channel where glass meets metal rim and WON'T rinse out. A LOT of water.3. The water in the channel of the lid spans a 2 inch wide puddle. Initially, it's a soapy puddle, so you have to run more water over it until the soap has been driven out. BUT, the water remains.4. Shaking the lid furiously does not remove the water. Nor does normal drying it with a towel work.5. You can see, magnified by the trapped water which moves around as you turn the lid in your hand, in that channel around the lid, that it doesn't look like it's "shiny clean" in there, to begin with. So, you HAVE to get that water out of the channel or it's going to rust or get gross or stay there and drip into your food when the lid is on the pot and condensation is present.6. So, it has taken me about 15 minutes, with dry paper toweling, to press and "dig" into the edge of the metal against the glass, to absorb the water. As soon as your towel gets wet, you have to apply another section of dry toweling. I have not tried to "blow dry" the water out with a blow dryer or the back end of an electric vacuum sealer, which blows unhealed air out.7. If you abide by manufacturer instructions of not heating above medium heat, it really isn't working like a Wok.8. Olive oil probably isn't the best choice, as it will leave residue on the upper inch of the interior of the pot if you are even at medium heat.9. Again, with olive oil and medium heat, you aren't going to sear anything or pan fry your chow mein noodles.Would I recommend this little Wok/pot? Yes and no and maybe. Maybe, if you use Avocado or a higher smoke oil, it might work better at medium heat. No, if you need to use that miserable lid. Yes if you want a little wok that is easily water soaked and washed with a sponge and normal dishsoap, without any scrubbing or effort.I am keeping it because, at low to medium heat, it WILL stirfry vegtables quite beautifully.
Sheena
December 4, 2024
good quality…
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