Winco Wok-16N Stainless Steel Wok ?? Any Good?
888333
The bottom part is too thin, I always burned what ever Im cooking in it. Unless you turn the heat to low. Using it for simmering is fine, not for frying or sauteying.
888334
completely yes, we are very satisfied with this wok. it works perfectly, it is not sticky and the material is not oxidized. a very tasty meal is obtained
888335
it's absolutely awesome . I own 3 , great quality and well made easy to clean.
888336
I love the wok. I find the handle much easier to use than the two small side handles on my previous one. The only warning I would give is that the top edge is not rolled and I have gotten small cuts from the sharp edge when I reach for something in the nestedans and lids in my cupboard.
888337
When I first got it I thought it was huge, now that I've been using it I LOVE IT! !!
1194903
The pan is not as deep as a traditional wok (say from Joyce Chen) however, I have made both main and side dishes and there is enough room to comfortably move things around.....not quite like they do at a restaurant, but it works. Thickness ? Definitely thicker than some aluminum units I've had and no thinner than an average good piece of cookware. The non stick feature is also a benefit especially for the gooier (?) dishes and also at the end when you add your cornstarch slurry, everything comes out of the pan so effortlessly. I'm quite happy with it.
771552
Sorry I was quite wrong. I used a pair of calipers and it mikes out at 1mm exactly. This seems correct for a wok though. 2mm+ would be more a "skillet" and too heavy to lift. It is not flimsy, pretty solid. Sorry I hope this is helpful.
567143
It's smooth, but it's not nonstick. This wok requires seasoning, and it's taking me a while to get it right. This is my first carbon steel pan, but it seems similar to having a cast iron pan that isn't yet seasoned. If you've ever had one, you know how long it can take to season it.
2177215
I own this wok. The difference is you have to season this kind of wok like you would cast iron. That makes it pretty well non stick. Also you do not wash it with soap. If you do you have to re-season it again. The 16" is quite large but great for a big family! I am pleased with it! Hope this helps!
1621224
i've never not used a wok. It's hard to answer because it fits so nicely with one.
1897868
The entire wok is stainless steel except the outer bottom casing that houses the electrical heating element, so, stainless steel is all that touches the food. I use this wok about 4 times a week... love it.
858682
It is good quality stainless steel. It is not really heavy, but it is well made and appropriate for the task. It is much better than Copco or other kettles that I have tried.
1300644
We've had the wok for over a year and the coating still looks brand new. We've used it on extremely high heat with no problems. We are very careful to always use bamboo tools so the coating doesn't scratch.
2218271
I've had mine since May and use it all the time and haven't had any issues so far. I always use a little oil (either right in the wok or toss my veggies in it first).
1031502
If you are able - invest in metal utensils for the wok. I got them because my wok had some kind of treated bumpy finish. I don't like them myself, when stir frying it is the policy to scoop and flip and move them food around especially when you start with meat. These are not thin enough to get under the food properly so it makes the cooking actually harder.
435320
Yes I have this wok, I have the steel wok and I love it, I have used it as a mixing bowl and a steamer as well, when I cook in it I NEVER use any soap to clean it, I wait for it to cool a bit and wipe it out with a towel and put a light coat of oil on it until next time. it takes a few uses and the inside will blacken, that is good that is carbon building up, that is what you want, as the carbon acts as the no stick surface that you want. I never scrape at the carbon or use soap. soon it will be built up and you'll have a real cooking tool. I give this wok 5 stars. I do not know anything about the Aluminum one, but I figure it will never be non stick, the same with Stainless steel they can never cure the way carbon steel does, I hope this helps you.
1236547
I bought this wok for my daughter as a gift. I liked that it had a lid and a flat bottom plus I knew carbon steel was strong. Also it was very similar to the wok I have had for years and really like. I honestly did not know the three ways woks are made so here is a link you should find helpful. It does state that carbon steel is the best material for a wok.http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
847276
Sorry I cannot help :( I had to return this wok 3 times due to a cracked handle when it arrived. I really wanted to use this wok since I already purchased the lid and waited too long to return it.
1831062
I've never had a problem with mine. If you do find any spots of rust, just rinse them off and rub oil on the wok. I use coconut, but any viscous oil will do.
1888989
to be perfectly honest its not that bad I mean for the price its pretty sturdy and well made but out of the price range id have to say no its not very well made as for stainless steel I don't think so but im not sure. if you want a good knife cheap and well built go to ebay and search unlimitedwares. hope my answer helped
2107807
I would recommend. I'm on my second one so far. Coating is durable and does not fake. This is a staple in most Chinese household.