Does it have coat? Is it hard enough? Can it be hurt by steel wok turner? Can it be hurt over 600 degree F? Thanks.
858192
It is an outstanding non-stick but I doubt any non-stick can handle the conditions you list. The steel wok turner will hurt it, but steel wok turners hurt all non-stick surfaces. I would avoid cooking at 600 degree F considering the other Unison cookware isn't oven safe to that temperature.
1817285
Got one about 5 months ago and it has been great. It hold heat and sears very well. You have to remember to season it well the first time and after every wash if using detergent. Its not as light as the aluminum wok I was using but I get a better result for stir frying from the heat the metal can hold. Actually its not very heavy as you would think a cast iron wok would be. Try it you will like it.
390456
Nope, the handle is just the normal plastic if you put the wok in the oven, I think the handle will melt.
969305
It;s a medium gauge, like 14 0r 16. The model by the same company with the long wooden handle and the short wooden helper handle (classic home wok) has a thick pad of steel on the bottom that holds heat very well (and that this pow wok lacks), and I highly recommend it over this all metal pow style wok (and it's cheaper too). I've owned and seasoned and worked with both, and the more classic wooden handle is a better wok with its heat retaining thicker padded bottom. You can find it here:http://www.wokshop.com/store/detail.php?show=23
1158811
This is a very good flat bottom wok. I have used it several times on high heat with no problems cleaning it afterwards. I use Bar Keepers Friend for tough burns. I suggest you heat the pan first before adding oil. Stainless steel has pores that shrink when heating. Making the pan less likely to stick.
1980978
I have not but BE AWARE THE HANDLE GETS AS HOT AS THE WOK AND IT IS HEAVY ....I would not have purchased it due to the burn hazard
1566813
It is very heavy, with food in it, it is very hard to use your single hand to lift the pan and take food out. But it's a very good iron wok, with proper use, if you want to stir-fry meat, meat is not sticky to the bottom.
1240945
The BEW600XL Hot Wok™ is not designed to be heated until the oil smokes. As such, unless food is burned there should be no smoke coming from the wok.
1046789
peeling on the outside or inside of the wok? Mine is still okay, this is an iron wok, shouldn't have a coating of any kind
1048651
If it's the one I bought, steel is plenty thick for wok cooking. It is hand made and looks good. Awesome seasoning videos from YouTube so don't neglect proper seasoning before cooking.
2032597
I've been using the wok since August 2012. It is really non-stick. The wok is big enough to make soup in it and light enough for me to lift it. Unfortunately, the coated is scratched. I don't know how it happened. I probably will need to replace it.
529929
It's my favorite piece of cookware. It sits nicely on the stove with no ring. Because it is cast iron it heats more evenly than most woks, but because it is relatively thin it heats faster than most cast iron. The sturdy wooden handles let you safely lift it without gloves. The nonstick coating on the outside means that you only have to worry about maintaining the seasoning on the inside, but you also don't have to worry about the nonstick coating touching your food.
1383491
This is a wonderful wok, but, it gets super HOT, and you need to add lots of liquids, and or oil. Yes, we did season it.
675615
You're not alone..Have the exact same problem. I can use the probe to cook, but just don't feel safe doing that. I've searched and searched for the original piece of equipment to no avail. EJC below has the right solution. Even though i love mine, i'm afraid i'll just have to take my losses and discard what was a very good Wok over the years. I'll consider purchasing a new one (about $60 and up). A note of caution if you do this...apparently the non-stick ones are a waste of money in both the short and long term (coating doesn't stay or scratches even on the more expensive models). Sorry...dm
339173
The whole thing is just one material - steel. No coatings or plastic handles. Steel can easily handle temperatures in excess of 1000 F. So yeah, it can handle broiling. Just be sure to use an oven mitt; the handle can get very hot.
2111160
It does get fairly warm but, try holding a little lower than where the plates end towards the handle. You'll have just as much control and won't get burned. Remember, it's a pro-tool so it does get considerably hot, so be cautious in handling it either way.
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.