Meyer Wok with Lid 14"

This 14-inch wok in Circulon's Classic series is made of durable hard-anodized aluminum, which doesn't require seasoning and won't rust like traditional carbon steel woks. It also has a flat bottom, making it unnecessary to use a wok ring on the stove. A hard-anodized aluminum core distributes heat evenly throughout the wok without hot spots. Three coats of DuPont nonstick coating line the wok's interior. Circulon's patented Hi-Low grooves protect the nonstick coating from wear by exposing only a small portion of the nonstick surface to cooking. The result is longer lasting performance and easy cleaning.

The wok comes with a domed 18/10 stainless steel lid. Handles are made of heat-resistant plastic that stays cool while cooking over a high flame and is oven-safe to 350 degrees F. This cookware is covered by a lifetime limited warranty. --Cristina Vaamonde

Product Description
Stir fry is an easy technique that produces tasty, healthy food, FAST! Many who start out using their wok for Asian fare only, soon learn to adapt non-Asian skillet recipes to this pan. With the addition of the cover you can go from browning to poaching or simmering. The loop handle design is very handy for moving the pan around when it's full of food.

You can use high heat to cook, but I find once I heat the wok up on medium high heat, I add the 1 tbsp of oil, then I toss my ingredients in, and it cooks quickly and evenly.

After dishing out the food, if you need to stirfry something else, all you need to do, is to rinse with HOT water (if the wok is hot, use warm to hot water to wash; if the wok is cold or cooled down, use cold water to wash; this way, you won't warp or damage the metals). You really don't need dish detergent, unless you have made something with really sticky sauce.

The large 14" size is really nice; I can cook for 4 people easily in this, and it is a deep enough wok to work properly.

Most American woks are not deep enough. This is close to perfection. The deep sides are critical to making good Chinese food, since it makes it easy to leave food on the sides, while you mix/heat the sauce in the middle.

My 11" wok is still going strong after 12 years, the 14" wok is working fabulously after 9 years, and the 12" wok is working well after 6 years.

I can't say enough about this wok - it makes Chinese cooking so much easier and less fat. Plus the cleanup is SO EASY, fast, with hot water and a nylon scrubber sponge, you really don't need detergent. If you do use detergent, I recommend a very small amount, and let the soapy water soak inside the wok while you eat. After dinner, it takes a couple of swishes and light scrubbing and all food particles come off.

Thank you circulon!