T-Fal Specialty Nonstick Woks & Stir-Fry Pan 14 Inch Oven Broiler Safe 350F Cookware, Pots and Pans, Dishwasher Safe Black

I cook almost every single day for myself and my family. I am Chinese, and I've always wanted to buy a nice wok to cook like those Chinese chefs. After researching woks on Amazon as well as other sites, I decided to purchase the T-fal nonstick thermo-spot jumbo wok. I believe I've had this wok for more than a year now, and I've used it almost every single day since the day I got it delivered. I read the reviews and decided to use nothing but plastic/wooden cooking utensils. Actually I just use a wooden one most of the time to prevent scratching, and the same goes with washing the wok. I just use a regular double sided sponge to clean this. After more than a year of using this wok, I haven't found a single scratch or peeling on the wok. I like the fact that it's large so it holds a lot more food, and the thermo-spot really helps the wok heat up quickly and evenly. I consider myself a fast cooker, but with the help of T-fal wok, I find myself cook even faster! I also love the extremely affordable price since I bought it for much cheaper than current price (Amazon always has different price point throughout the years). I understand people might have to purchase a separate lid for this wok can be annoying and cost extra money. I didn't purchase a lid, and just opt for the old thrown away pan's lid which is about 10 inches. I still find it working well with the wok. It's really up to you if you want to have a same size lid that will look nice with the wok, but I think whatever large pot/pan lid you have will work just fine with this wok as long as you don't fill up the entire wok with food. I love this wok because I can pretty much cook everything in it. I find it really good for sauteing and stir-fry, but it's also nice for steaming food (that's when the same size lid comes in for the rescue), and it's great for braise food or even soup. Of course not soup that feeds more than two people. Overall, I think it's a multipurpose wok that's great for cooking everything. The extra handle helps with balancing the weight if you have trouble holding it with one side. The wok is pretty lightweight even with food in it. It's also a breeze to clean this wok, and that's a major plus in my opinion. I do use olive oil to cook my food so that might help with coating and protecting the wok. I think if you be careful and take care of this wok, it will last you a very long time. I highly recommend this to anyone who wants a wok for fast cooking, easy cleaning, with nonstick quality, and is user friendly.

I can't believe it- used it first time today- it's my fave wok so far. Only complaint is since it is made like a true chinese wok, well rounded all the way( unlike many 'western style' woks I had had ( eg prestige brand) where it's round on the sides and then taper to flat on the bottom, the roundness on the bottom of the wok made it very low / close to the fire ring. And I suspect because it is perfectly round,that's why it does not sit well on my burner ring. So, it keeps shifting when i fry. I'm going to look into getting a additional ring for it to sit on top of my gas burner. I'm overall very happy with the Teflon finish ( we'll see how long this will last - most of the Teflon on my woks wears out in a year or 2 max, being used on average 2-3 times a week), the design is nice and the best is the size! Perfect size for my growing family of 4. Shopped hard for the price too- great value! Update 2016: It has been more than 2 years since I owned this baby. Teflon still good. Still my go-to wok. Love the size - perfect for my growing family. Plus, I just got a gas cooker so the wok fits nicely on the burner rings! i am very happy that Amazon still carries it in case I need to replace it. Although at the rate it is holding up, not very soon. I also realize the chinese stir fry I make cooks better now (gets high heat quickly, allows better control of fire when adjusting from high to low and even temperature spreads around the wok) . My suspicion of the better cooking is not only because of the wok, but rather, i believe its the strong BTU from the superior stove I have. So, i learn one more thing, it is not just the wok but also other factors that add up to be variables to my cooking!

A "wok" is a Chinese frying pan and the generic term "frying pan" (in English) is generally used to denote a Sauté pan. This T-fal "wok" is a perfect fusion of the two and once you own one and learn how to use it, you probably won't need another pan (unless it's another wok). The great thing to notice about this pan (vs. others) is its weight. It's 2.6 pounds. Take a look around at other 14-inch pans. None of them even come close and are more than likely at least double the weight. If you're one to pick up the pan and flip/toss food around, its weight is something to consider. Its only handicap is as you've probably already guessed - its lack of a lid. Fortunately, the workaround is easy -- just use the lid from the pan you are/will be replacing (as you won't be using it anymore once you discover the versatility of this pan). Also, it's important to note that you don't need a full 14" lid. With the pan's sloping sides, a smaller lid will work just fine. ***UPDATE #1*** May 9th, 2012 Wok is still in good condition. Teflon has worn a bit, non-stick efficacy isn't as great as when new but nonetheless working. So far, no flaking or other signs of concern. I use cooking spray when I make eggs, but otherwise not terribly needed. I should mention that I've been using OXO Good Grips Silicone Flexible Pancake Turner since I bought it. I don't believe there's a better spatula for this pan. ***UPDATE #2*** November 6th, 2012 Wok's non-stick ability is nearly gone, I use cooking spray every time. The pan's condition otherwise is fine. Handles aren't loose and other than the poor non-stick efficacy, the pan works. It should be mentioned that this pan has had, and is still under HEAVY use. Also, I've thoughtlessly left my electric stove turned on with the pan on top more than a couple of times raising the temperature much higher than its directed/intended use. I'm sure that wasn't good for the teflon coating. ***UPDATE #3*** September 12th, 2013 3 months ago, Mr. T-Fal Wok was diagnosed with pan cancer, aka rust. His protective coating finally gave in, and it wasn't long before before his forced retirement. It came so suddenly, I wasn't sure how to replace him at the time. However, a month ago I bought Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover and I'm loving the replacement. ***UPDATE #4*** June 11th, 2015 I have since bought another T-fal. As I noted in the comments, I go back and forth. On one hand, I love the idea of clean cooking. That is to say, cooking without a chemical coating between the food and the pan. On the other hand, I love the ease of non-stick. Maybe I still have a lot to learn about cooking with stainless? Some final thoughts about this wok: 3 years isn't bad considering how much use it got. At a very bare minimum, I used the wok once a day. This means it survived over 1100 meals. More likely, this number is closer to 1700 to 2000 meals. Moreover, the pan isn't dead yet and will come out of retirement for camping trips. I wonder how long the coating would have survived if I had taken better care of it, i.e., not let the temperature get over 500 degrees F. Regardless, I have absolutely no regrets about the purchase. He has been a good friend. :-)

Roomy Wok That Gets the Job Done—But With Limits This T-fal 14-inch wok is generously sized, which makes tossing vegetables, noodles, or even a couple of pounds of fried rice much easier than trying to crowd a standard skillet. The nonstick surface is slick and food releases easily, which is great for weeknight cooking without fuss. Cleanup is equally painless since it’s dishwasher safe, and the pan is surprisingly lightweight for its size, so moving it on and off the stove doesn’t feel like a workout. That said, the nonstick coating feels thinner than on higher-end pans, and I’ve noticed it already showing small scratches after a few weeks of use. This isn’t a pan I’d expect to last for years of daily high-heat stir-frying. It’s also oven and broiler safe only to 350°F, which limits its versatility if you like to finish dishes under high heat. The rounded bottom works fine on my gas range, but it might not sit as steadily on a flat electric stove. Bottom line: A budget-friendly, lightweight wok that handles quick stir-fries well and cleans up with ease, but durability and heat tolerance could be better. Good for casual cooks, less ideal for serious wok enthusiasts.

I've had quite a few T-Fal frying pans over the years and was always pleased. I cook Chinese occasionally and when I saw this one I figured that I'd give it a shot, and I'm glad I did. It is large, well made as usual with T-Fal, fairly heavy-duty and heats evenly. I will be ordering a lid as this wok does not come with one - there are generic wok-lids to be had if you search for them, or if you have a large eough frying pan the lid may be interchangeable. The long and helper handles are put on well with rivets rather than screws, and the flat bottom sits well on the burner without wobbling or need of a ring. The wok is aluminum with a pretty decent non-stick, but please - make sure no metal utensils are used on this as the coating will scratch easily. http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=wok+lid Net-net - nice wok for the money, particularly if you're interested in cutting fats from the diet - the nonstick has many advantages - it allows for much less oil and although it isn't as traditional as the carbon-steel models I've had, it's better made than some, and won't rust as some of the carbon steel woks tend to do (even if they're seasoned properly). Some carbon steel models come with non-stick, but non-stick doesn't adhere well to them, while on aluminum it tends to last longer. The flat bottom will also work on an electric stove, while the round bottom woks can reflect heat back onto the burner element, causing damage.

I wanted something to cook vegetable stir fry in and the existing reviews for the product swayed me towards the non-stick coating over stainless steel, I'm very happy with the choice. I took a quick read through the manual (yes, a wok has a manual.. who would've thought!) and "seasoned" the pan before use. This just involved a quick wash with warm water and soap, then heating the wok on medium heat and wiping some oil on the non-stick inner portion of the pan with a paper towel. The pan has been remarkably easy to clean after use, it recommends allowing the pan to cool first instead of immediately cleaning it (most likely to avoid rapid temp. changes? I'm uncertain) and so far I haven't had any trouble getting cooled-down food off the pan at all. Pros It's *huge*. Seriously large pan that can hold a staggeringly large amount of vegetables in it. Non-stick coating makes cleaning super easy. Warm soap and water and a soft sponge. Can take the heat, in spite of warnings in other reviews I've had no trouble setting this pan on burners set to High. Cons None so far. It is non-stick so there are some special instructions for use/care that should be adhered to if you'd like the non-stick coating to continue working though, which could be a 'con' if someone doesn't pay attention. TL:DR Review! If you want a huge wok that's super easy to clean, look no further. This is your guy. I highly recommend using plastic spatulas and avoiding scouring pads/scratchy sponges for cleaning if you want the non-stick coating to keep working perfectly. PS: Not a paid review. Didn't receive compensation for this review. etc. etc. Giving props where they're due.

I’ve used this wok for 10 years send it’s still in great shape and works great.

This is a great value for the money. It's larger than I envisioned, but that's okay as sits flat and steady on my glass electric cook top. It heats rapidly and evenly and will give you an excellently cooked product. Just follow your recipe's cooking time and temperatures. I've made fried rice, Asian mixed vegetables, pork, beef, shrimp dinners and fried onion rings. Only use wood or plastic cooking utensils to protect the non-stick finish or you'll kill what it's been designed to do. Let the wok totally cool before you wash it with hot water and liquid soap inside and out. It cleans up in no time. Spread out a dry towel on a counter top, turn it upside down to dry. Although I haven't burned or undercooked anything yet, I did invest in a cooking thermometer so that I can check the oil temperature. I wish they would make a lid for it to keep things warm or to simmer. A bamboo steamer fits nicely inside. Never use metal cooking tools or knives in the wok or you'll destroy what it's meant to do perfectly for you. This is a well made, quality cooking pot. Follow the rules and your grandchildren will inherit it.