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Calphalon Commercial Nonstick Flat Bottom Wok | 
 enlarge | Brand: Calphalon
Temporarily Out of Stock...
But Amazon Should Have It
Rating:  5 reviews
Shipping Weight (lbs): 4.7
Dimensions (in): 22.3 x 13.7 x 5.6
Model: C155
UPC: 016853014170
EAN: 0016853014170
ASIN: B00004SY6P
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| Features:
| • | Steep sloped sides ideal for stir-frying a wide variety of ingredients | | • | Heavy aluminum, with thick bottom to heat evenly and quickly | | • | Anodized for hardness, with nonstick coating oven-safe to 450 degrees | | • | Riveted, cast-stainless-steel handle oven-safe and stays cooler on stovetop | | • | Hand wash with mild detergent and scour with plastic or nylon scrubber |
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| Accessories:
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| Editorial Reviews:
Amazon.com Review
Calphalon nonstick pans are kitchenware built to last a lifetime. This 12-inch flat-bottom wok, for example, is excellent for making great chicken, pork, or vegetable stir-fry, with a heavy-gauge aluminum exterior that assures even heating and a nonstick interior that makes low-, or no-fat cooking possible. Use a light hand on the heat dial though, to protect the nonstick surface from overheating, and use plastic, coated, or wood utensils to protect the finish. The curved handle is easy to grip and stays cool, thanks to a V-shaped split where it meets the pan. There's also a short looped utility handle on the opposite side of the pan for heavy lifting. Unlike pans with plastic or wood handles, the extremely sturdy all-metal construction provides the flexibility to put the pan in the oven--up to 450 degrees. Remember to hand wash all Calphalon pans--dishwasher detergents are bad for the finish, and their use voids the lifetime warranty. --Dale Steinke
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| Customer Reviews:
 A must for the Chinese kitchen July 24, 2008
Tetra Pro 2002 (Greenville, DE USA)
I purchased this over the objections of my Chinese wife who had always been used to those thin metal, non-coated woks that are inexpensively sold in Asian groceries. We've had this for 2+ years now and she absolutely loves it. In fact, I'll probably have to buy a second one for our other home. We use it at least 4-5 times per week and it's shown no signs of wear as yet. When it does we'll have to replace it immediately.
Fantastic Wok for Stir-Frying February 11, 2004
5 out of 5 found this review helpful
This baby has become a staple in my kitchen. I do stir-frying a lot of the times and even though I have other Calphalon products that could also handle stir-frying, I find myself reaching for this wok time after time, almost on auto-pilot. Unlike one of the reviewers who experienced some frustrations with this wok on his electric stove, I find mine to work extremely well with my gas stove. With medium-high heat, this wok gets hot very fast and cooks up meat and veggies in no time. Cleaning the wok is almost as enjoyable as cooking with it.The only downside to this wok, as is the issue with any other Calphalon non-stick product, is that you are not supposed to clean the wok with water immediately after using it. Running water over the hot surface may warp the non-stick coating. Since I usually make more than one stir fried dish a time and always have the need to clean the wok so that I can move onto the next dish, I find this requirement somewhat annoying. I am going to buy another work-horse style wok (one that can be rinsed immediately after usage, no non-stick, can withstand abuses) to complement this one.
When it is not a Wok it's Excellent August 9, 2002
mtspace (Somewhere in NJ USA)
28 out of 28 found this review helpful
Stir-frying in a wok - if it is to be done right, must be done at a high temperature so as to brown correctly and create a fond. In general, you cannot brown very well on ANY non-stick surface - you certainly cannot create a fond. So if you want good stir-fry you need a steel wok, commercial style stove and wok-ring. Fortunately I did not know this when I bought this pan on impulse in 1995. It has failed several stir-fry tests, but it's non-stick coating is foolproof. And I find that it is perfect for a host of other uses. Most of the time I use it to make big batches of sauces. I like the sloping edges because I can see into the pan without ducking underneath the vent hood. And the wok shape makes stirring very successful. It has recently become my favorite pan for making omelettes, though a 10 inch calphalon commercial non-stick pan is on my short-list. I use this pot/pan more than any other in my kitchen. And the non-stick coating is in mint condition after seven years of heavy use. (Some time earlier I had purchased a smaller calphalon wok whose non-stick coating wasn't very non-stick. And the handle on that older pan was not impressive.) The COMMERCIAL wok has a very stylish, comfortable, and cool handle as well as a durable, really slick surface. If you are going with non-stick, I can give the Calphalon Commercial line my highest recommendation.
 Not if you have an electric stove August 26, 2000
Yutai Albert Liao (San Francisco, CA)
71 out of 81 found this review helpful
This wok just isn't meant for chinese cooking on an electric stove. First, I tried cooking with it on my regular flat element (the swirly thing on the stove that gets heated up by the current). The wok just couldn't get hot enough. Then I put some money into a special stove-element that curves up to hug the curve of the wok to allow it to conduct more heat. Still no good. All in all, this is a wok of frustrations. for those who are not familiar, chinese stir fry requires an EXTREMELY hot wok. You want to throw your meat in and have it sizzle and cook it fast and then remove it. That is a HUGE part of what makes good chinese cooking. Your ability to control that fast cooking. It is extremely difficult to get this wok to that stage. I have to leave it on the stove without oil for like 3 to 5 minutes, then put the oil in, come back in another 1 to 2 minutes. then start cooking. But after a little while, it looses all its heat again. and you have to go through the whole process for your next dish. all in all, if you are chinese and you are looking for that old school chinese cookin'. this is not the wok for you. find a nice chinese made wok. the chinese manufacturers usually are more familiar with the essential issues at hand.
A wok for a lifetime, the SUV of fry pans July 3, 2000
12 out of 13 found this review helpful
After scratching through a host of ... fry pans, I decided I would settle down with the highest quality fry pan available in the industrial world. This pan, techically a wok, still can do it all due to the flat bottom- pancakes, omlets, stirfry, deepfry - all with the grace of even heating. Although I've been pleased overall, this is a monster of a fry pan and quite heavy at 5.5 lbs- certainly not recommended to anyone with carpal tunnel syndrome. Using this wok is a bit like driving a HUM-v to the grocery store- but it is from the commercial nonstick series. But if I had to have just one frypan for the rest of my life, this would be it.The ...professional version is also available, but at these levels, you might as well get the best.
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