What's the practical advantage of this 2mm thick wok instead of Joyce Chen's other 1.5mm wok?
493452
I am not sure about the 1.5 mm wok - but I had tried other types of wok's and when I got this one it surpassed all the others by far. It seems to heat more evenly; hope this helps.
493453
I've been told that there is better heat distribution with the thicker metal. Hope that helps :)
2177217
I have not seen one but the difference is the heat retention the thicker, heaver, the more even heat and slower to heat up, not very practical for this purpose. The Wok is designed so you can move your food up to the sides to a cooler zone on the wok, the hand peening gives the food something to adhere to, The 16" is a perfect size for the home gas stove but it's cumbersome. The Wok Chuan (spatula) is a great addition and a must have and don't forget to season the wok before the first use.
41890
Much easier and SAFER to change thickness on slices and dices. It is just a much better unit. I have both; the New one with the locking slice adjustment and the V-1001. The new one we use almost daily at home the v-1001 we took to our cabin and it is perfect as we don't do as much fancy cooking up there.
1606486
It is very much an advantage especially when moving it with a sizeable creation cooking. It is much easier and safer to use two hands rather than one. No regrets at all. It is exactly what we were looking for.
439008
I would get the 14inch!!! I got the 16inch and it is MASSIVE. I underestimated everyone who said it was way too large and bought it for my boyfriend. Very huge and hard to store in the kitchen. If I could do it again I would get the 14 inch or smaller. Because it's so big it's also hard to hold with just the handle because it's heavy. Great wok besides the sheer enormity.
1622420
This is at least 1/8" thick. It is very sturdy and very well made. I use it for stir fry, pasta dishes, shrimp deep fried. There are many uses for this wok.
600390
Generally speaking, aluminum is more light weight and better thermal conductance than stainless.Asian woman is not big enough to handle a big stainless cooker with single hand.I see that most of stainless pressure cooker used in Japan is double hand and no single hand cooker.But stainless is more tough than aluminum and could be OK with electrical kitchen system....
1686551
Just an opinion, I think the thicker aluminum will cook better not necessarily faster. It's the pressure that hastens cooking. Aluminum would transfer heat more evenly, as previously stated by another.
2233251
Sorry, this traditional cast-iron wok is not mfg. with any "western wooden handles", strictly traditional: round bottom with two metal molded handles. If you want a long handle, get the Joyce Chen pre seasoned cast-iron iron wok with long maple wooden handle and a helper handle. If handles are important to you, get the carbon steel USA made or hand hammered pow woks - metal hollow handle or wooden handle. Thank you. The Wok Shop
964749
I have found them better for my purposes. They work on an electric stove wonderfully, and once treated are great for omelets, stir fry, cooking steakes, chops, etc. The 10" is my go to pan over even my non-stick almost every time. A wok will work better for a few thing. For electric stoves, I find these better than the flat bottom wok I purchased.
1621224
i've never not used a wok. It's hard to answer because it fits so nicely with one.
1784945
I really don't see any advantage. I think it is just a personal preference, for me anyway. Now that I have had this pan for awhile, I really do prefer cast iron. Although, I do like the handle on this one better. It doesn't get hot like the cast iron because it is quite long.
245042
Both are good. It's up to you. In my experience I prefer the 2'' cause I put the batter in 2 pans and I just take them out and they're are my layers (so I have 2 layers of 2'' each) and I don't have to cut a cake in half and then put the filing.On this way I know my layers are even and the same height.But as I said, it's up to you.
1455562
Okay. I had stir frying in mind & haven't been that happy w/ recent incarnations of cast iron (vs. my grandmother's stuff which I don't own.) I had one carbon steel wok that INSTANTLY rusted when I followed manufacturer's first-time use instructions so I feel like an idiot but I keep trying to find the solution. Thanks for your input.
90673
The wok has a flat base that stis nicely on our older model gas range. It is heavy. So, its weight will help keep it from wobbling. It is the only wok I have ever used that did not require one hand to hold while I was stirring.
458323
this is a traditional wok. the newer types of woks have a long handle and are easier to handle if you want to flip food into the air.
815955
I have two - one older (20 yrs) and this newer one you are asking about. Both are Kaiser. Both seem to be the same thickness and cook about the same. I do have to watch the newer one to make sure it doesn't get the crust too dark as it is just a little darker in color. You say your Calphalon is heavier, so you might want to watch the cook time in case it needs adjusting. Also, be careful you haven't bought Kaiser's cheaper version, which looks identical except of the lock; that one is noticeably thinner and isn't worth having. Good luck.