OK, is this "wok/stir fry" pan any different than the 11" frying pan? I have the 11" frying pan but would like something a little deeper.
1502463
It is substantially deeper but the base is also smaller so there is a smaller contact area with the cooktop than with the 11" frying pan.
891534
1st let me say, I only cook for two. Additionally, I use my woks for a lot more than stir fry. I brown hamburger, cook oatmeal, sear meat for stew & etc. I love woks for their high sides and round shape. They work better than saucepans. Just my opinion. I think a 12" would be fine for up to 3 or 4 servings.
578887
Mine is 13 1/4 inches at its widest point. They say to heat the pan up before using oil. I'm very picky on cookware. I do like this pan Wok. Need any other info. Just ask.
579783
This is a fair observation. I love this pan, but strictly speaking it is not a wok at all :)
1337021
It's 2.5" deep. If you're talking deep frying, no. Get yourself a deep fryer for that. But for frying chicken in an inch or so of oil, etc, yes. People cook fried chicken in frying pans all the time, and this one is no exception. I have fried and stir fried, and pan fried in mine. It does great pork chops and steaks. I do a cross between pan-fried and oven baked chicken in it. They all turn out very successfully, moist and tender, but properly cooked, and it can do a very nice crispy exterior, if you want it. I do my 'world famous' fried squash parmesan, and it's the best I have ever tasted. In other words, it's very versatile, and can turn out pretty much whatever you want. I love mine. (it's easy to clean, too) ENJOY
1080627
The bottom measures 6.5 inches flat to flat. It is NOT "maybe about 10 inch". I'm not sure why that last comment was made. It is not something you guess at. It measures what it measures, and the bottom of this wok is 6.5 inches. Great wok by the way. Fits great on a burner. No ring used or needed. Still lovin' mine!
232572
Nice depth for all foods I prepare. Use a larger one instead of a wok. Think you'll enjoy this pan. Pamela
1286401
This pan is 2 inches deep but it's very wide. Very good for quick stir-fry meals, I love it!
1410102
Its not really a "fry pan", just a smaller version of the same thing. I use mine for rice mostly. It can hold 2 cups or more of raw rice and te required amount of liquid to cook it. In theory you could use it for anything that you would cook in the larger pot, but around here, even just cooking for 2, I use the big one about 5 times as often. I hope this late reply helps!
1577863
I don't have the smaller sauce pan. Probably best to go for the 12 inch one. You know what they say, bigger is always better.
1589991
B. Coomes asks the very same question I have. I got a 12" skillet and sent it back because it was warped in the middle and NOT flat. I now BADLY want this 5.5 qt. casserole to take it's place, but I see negative reviews for it as well, exactly like my review for the 12" skillet. That was exceedingly disappointing! Does anyone with a FLAT cooktop stove have a good review for this pan??????? I'm not ordering until I know that they are not ALL defective, and that I have a good chance with it.
849841
The pan is shaped like a "shallow wok" and measures 12 inches across the top edge, the bottom area is about 8 inches across, and it is about 3 inches in height (I measured by placing the pan on a counter and measured from the counter up to the rim of the pan). Its a nice little pan, perfect for 1 or 2 people, although it can be used to prepare most recipes that call for a wok. You can put it over high heat empty and get it blazing hot before adding oil and food to stir fry. Kind of indestructible except for the handle. Pan looks like bare steel or aluminum in color when brand new but quickly turns mostly black like a real wok should after you cook in it a few times and it becomes seasoned. I only stir fry and saute in it. I don't use it for boiling or long cooking sauces, because those tend to remove the seasoning. Joyce Chen used to sell this same style pan back in the 70's & 80's with some kind of non-stick finish and she marketed it as the Joyce Chen Peking Pan. I had one. I saw a very very similar looking pan recently in World Imports but it is not quite as heavy as the Joyce Chen. Joyce Chen makes top quality Asian cookware. Her daughter Helen has written several nice cookbooks. Helen has a really great recipe for sweet & sour pork that is very old school Chiinese cooking (like from the 70's) and is a wonderful comfort food I treat myself to occasionally. I think its my favorite sweet & sour pork recipe.
922226
I do not have the wok, however with my chef's pan where the top diameter is bigger than the bottom diameter and the description had two differing measurement. I can guess that the 12" May be the diameter of the bottom cooking surface and the 14.5" is the dimension of the widest point.
1446545
I really like this pan and we use it exclusively for stir fry. It is a great performer but a bit small when cooking for 3 or 4 people. Should work fine for omelette. I purchased the flatter pan for that and it is great. Both pans I purchased work great and are our preferred cookware.
771108
Personally I would not...it is designed as a deep sauce and Fry Pan with quasi WOK capability. A Fry Daddy would be a better alternative. If you do Deep Fry it it heed the warning of not too high of heat setting. Certainly does a great job Frying Chicken and small batches of Fries but I don't think the intent is for Deep Frying large batches but that poses the question, "how deep?" If you are a party of one as myself certainly small Fry batches of Deep Fry are doable but it does have a handle so be careful. There are better alternatives for deep Frying IMO.
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.
299863
I agree with Seppi below. Great wok. We only use the lid if we are steaming vegetables or to keep the finished meal warm, so it doesn't get crazy hot. It is metal, so you may need a pot holder, but it is a nice shape to grip with a hot pad.