The flat bottom seems too large. More like a regular 8" pan on the bottom (stick and burn?). Shouldn't the flat bottom be smaller likeother flat woks?
579782
Depends how you want to cook with this style of wok. I bought it for use on a 16,000 BTU gas burner. Very hot, short cooking times...think 1 minute more or less. Also I use the steaming tray, so the large flat bottom heats very fast and makes for lightly steamed foods to a whole steamed fish a snap... Your 100% correct about the sticking issue.. but this is great for what I use it for.
579783
This is a fair observation. I love this pan, but strictly speaking it is not a wok at all :)
579784
This is a great product! The one thing you need to do with any of these cookware pieces is cook at a lower temperature because they are capable of heating faster and holding heat longer. This is not too large and fits on my induction cooktop perfectly. I use it for cooking beyond just what would "traditionally" go in a wok & would recommend this to anyone looking to add to their current cookware line (be it Cooks Standard or other manufacturer)!
579785
I really like it but I don't use it only as a Wok. It holds the heat and cooks nice.
579786
This is the first real wok I've owned and we love it. Depending on what I cook there can be some "stickage" but nothing has burned. I make sure to remove it from the heat right away. :-)
579787
After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an excellent product. After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an... » Read More After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an excellent product. « Show Less
579788
After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an excellent product.
579789
Entendo que o projeto desta panela foi bem desenvolvido, compatível a sua dimensão, oferecendo excelente resultado na cozinha.
579790
Cooks Standard pans are well balanced, beautifully designed and well made. They're a joy to cook with.
579791
I think the bottom diameter and the depth of this wok are just right for me ! not too big, not too small... it's a very good wok, vegetibles won't get overheat easily... just a little too heavy though
1294016
The pan I have is relatively shallow so the sides do not "slope" that much. I would estimate that my 10" pan gives me at least 8" of flat surface area, probably a bit more. Based on that, I suspect that an 8" pan will give you 6"+ of flat cooking area.
557740
yes, the pan has a flat bottom. a very nice heavy ( in its quality) pan. you know how some pans will " pop" as you try to stir?... this pan will not do that.... nice and heavy.I love this pan and use it often.
1028346
This is a round bottom Wok with a ring that it sits upon. Handles are to small. Consider getting one with a larger handle. The only thing we kept was the cover.
774459
The bottom is flat so it sets evenly on an electric stove, but the inside bottom is fairly rounded. Not as rounded as a saucier pan, but not as flat as a sauce pan.
2075401
It's about 4-1/2 inches diameter of flat. Just enough to keep the pan steady. Most of the pan's bottom is curved like a traditional wok. Works great on an electric stove top, particularly glass tops which just would not work at all with a typical round bottom wok. The small flat bottom also spreads cooking oil out just enough to make it more efficient as well.
1180955
The bottom is flat ,but there is a half inch indentation around the edge . I use it on a glass top stove and have no problems.
2211881
This wok or any real round bottom wok will not really cook food properly on an electric cooktop. There won't be enough surface area contacting the heat on an electric cooktop to cook food right. And if a person attempted to use a round bottom wok on an electric cooktop without using the separate heat ring (used on gas cooktops) the wok would be very unstable and unsafe. The best type of wok for electric cooktops are the flat bottom ones. Harder to find, but they will at least cook food much better and be a lot safer. Hope this helps. If I were you I would return this wok and search for a flat bottomed one for electric.
1138118
Not yet, but from the looks of it, most of the common pans are a bit wider (to as wide as a fried egg) in diameter and a bit shallow. Though I reckon you can improvise a bit by putting in less batter and they'll turn out to be "mini-sized". Thank you for asking that question - gave me an idea to try that as well in the takoyaki pan.
1282628
The flat area of this pan is not very large, and it's sides taper. In my opinion a fry pan would work better.
886150
Yes, the bottom is flat. It's big, though. Diameter is 12.5" across the bottom, and the largest element on my ceramic cooktop is 9.5" across. However, the pan conducts heat very well, so the size in the end was not an issue for me. Hope this helps.
1693355
The bottom the pan is flat, however it has small 1/4 inch circles on it. Hope this makes sense.
2000649
My stove is a gas one - so my answer would be moreof a supposition--there is ever so slightridging on the bottom-yet the bottom is virtually flat--andit's the best griddle we have ever owned. We use it formaking pancakes and french toast and it's a dream!
1223594
No! Round bottomed woks are maade for gas cookers, otherwise the heat is only effective on the bottom! The whole point of the round bottom is the even heat distribution.
1163378
No there is no need for a burner ring like the old Woks; the bottom is flat. This is an excellent pan, I have used it several times now and I love it. Even heat distribution, no sticking, and cleans easy.
359038
the flat part of the bottom is 6 inches, then it starts to curve up, we have an induction oven and our biggest burner is 11 and 1/2 inches and that is what we put the wok on and it works great. Love this wok!
411906
The bottom of the pan is approx 4" diameter flat. It can barely be seen on the picture