D3® Stainless Steel 14" Wok Pan with Lid, Made in the USA

Wanted to Replace my old metal wok for something that cooked better and more looked nice when cooking for guests. Excellent quality and so beautiful. I hand wash it and use rubber utensils when sautéing to avoid scratching it.

It is ALL-CLAD all day long and that means quality. I am very happy with my purchase. I have used this numerous times. My only desire is for it to have a lid.

The best wok ever, far exceeds the non-stick wok in cleaning and wear !

Excellent quality. I love my All Clad and wouldn’t cook with any other cookware.

This is not a real wok. It is a frypan having cosplay time. Very shallow. Read the dimensions. The pictuimske it look much deeper than it actually is. Sent it back immediately. Didn't need to open the box. All Clad products have always been great and as advertised but this one is snake oil. Might be a great frying pan but has never, is not, and will never be a wok.

Absolutely love it!!

THE "NOT A TRADITIONAL WOK" REALITY If you are looking at this pan, ignore the emotional online debates and look purely at the physical specs. This is a premium 14-Inch Multi-Ply Stir-Fry / Chef's Pan built to heirloom standards. However, whether you love it or hate it depends entirely on your expectations. If you buy this expecting it to perform like a traditional Asian wok, you will be disappointed for the following hardware-based reasons: THERMAL MECHANICS: Traditional woks rely on zoned heat—a raging hot bottom and cooler sides. This allows you to flash-sear ingredients, push them up the walls to stop cooking, and drop the next ingredient in. The All-Clad's fully bonded aluminum core distributes heat perfectly evenly everywhere, meaning food pushed to the sides will continue to cook and potentially burn. THE "TOSS" FACTOR: At 14 inches wide but only ~3.5 inches deep internally, the angle of the slope is relatively shallow. If you try to aggressively flip and toss rice or noodles using a traditional underhand wok technique, food will easily spill over the rim. NO WOK HEI: You cannot safely heat a multi-ply stainless steel pan to the dry, glowing-hot temperatures required to create wok hei (the signature smoky, vaporized-oil flavor of street food) without risking permanent warping or discoloration. HOWEVER: EXTREME VERSATILITY & WESTERN STOVETOP SOLUTIONS Despite the naming controversy, this functions beautifully as a hybrid chef's pan/deep-saute pan that solves major engineering flaws inherent to using traditional cookware on modern home stoves: STOVETOP COMPATIBILITY: Traditional round-bottom woks require a commercial gas jet. If you put a flat-bottom carbon steel wok on an induction or electric glass stovetop, the heat concentrates entirely on a tiny 5-inch circle, leaving the walls freezing cold. The All-Clad fully bonded walls solve this by pulling heat up the sides mechanically, providing excellent high-heat coverage on flat home burners. EXTREME VERSATILITY: It is vastly superior to a standard skillet for making massive, family-sized meals. It is incredible for searing large batches of meat, building massive pasta sauces, shallow frying, or braising. DURABILITY: Unlike carbon steel, it won’t rust if you leave it in the sink, it doesn't require a complex "seasoning" process, and you can cook highly acidic foods (like tomato or vinegar-based sauces) without stripping a coating. THE OBJECTIVE VERDICT This pan is not "snake oil," nor is it a traditional Cantonese wok. It is a phenomenal, heavy-duty hybrid pan designed to bring high-walled, high-volume cooking to flat Western stovetops. If you want a traditional stir-fry experience, buy a $35 carbon steel pan. If you want an indestructible, highly versatile, massive family-sized pan that conducts heat flawlessly on electric or induction glass, this is worth every penny of its premium price tag.

Great heavy-duty wok! easy to clean. Works well with induction top

8 years of use and still hasn't been broken in. An excellent purchase!

Awesome!