Review of a stainless steel wok with a honeycomb surface that is non-stick and scratch resistant

[@abaridon]

I have this wok and I also have a all-clad coppercore wok. I prefer the hexclad when I receive the hexclad wok I received a glass lid and a beautiful wok spatula. The only down fall is that it’s 12 inch. My allclad is 14 inch I also enjoy watching your videos.

[@UrDoinItWrong]

Love your intros about your morning walk or adventures! Peaches is adorable!!

[@vilijanac]

I got similar with wooden handle, and selected separately both a lid for it. Love how light it is and also with the lid is excellent for steaming food.

[@HiCy2012]

I think the drawback is the nonstick surface will tear off after some months, while stainless steel woks do not have this issue

[@TudyThirteeneleven]

I wonder if wooden spatula plus washing with soft things will keep it long lasting enough. I noticed similar hexclad immitations, but i don't know if i should trust it. What hexclad offers that other non-sticks dont is high temp cooking. I didn't see the immitation claiming the same. You can see using wooden spatulas and washing the wok with care as minor inconveniences, but the high temperature non-stick is an extra feature that adds new functionality. Other non-sticks dont offer this, that's where the true bonus is to be found.

[@stevelewis7473]

It sure is a lovely looking wok,with a generous flat bottom,and I'm sure it will benefit the cook who regularly uses standard nonstick. ,although,spot seasoning with 100% stainless Steel is the way to go

[@AR-sd]

Got a Joyce Chen 14 inch carbon steel wok. A lot sturdier than my carbon steel from Walmart that I often use. Got a hex clad wok, too. Never used it. Gotta see more stuff on it on utube. Have a good day.

[@davidhalldurham]

Thank you for this timely review! My local Asian supermarket carries this wok and I was considering it. I think I'll stick with my carbon steel.

[@vaibhavmestry4825]

as it is non stick coating does it leach toxins on high flame? appreciate your reply

[@Chef_PC]

I wonder how this handles the heating that induction can create, well over 300c which will begin to release ptfe vapor.

[@stevelewis7473]

That's a very valid point. They say you should not bring up to smoking point with Teflon

[@phatphung7154]

Teflon, black coating comes off quickly on hight heat. After 2 use. I'm not talking about high heat on fast, gas burners. At 1600w to try and get oil hot enough to toss flat rice noodles. I guess my 2 day old wok is now UN healthy.

[@viktorpablo59]

Is IT teflon free?

[@ginangan8892]

You did not season your wok that’s why

[@silvagool9031]

My wok like this one cost me $42 dollars on Amazon

[@jameswalsh5023]

isn't the whole point of non-stick is you don't have to use oil?

[@TudyThirteeneleven]

i'm not certain, but i think the whole point of non-stick is to use very little oil, not none whatsoever. there's no such thing as 100% non-stick.

[@unclefreddy2009]

I don’t trust the non stick surfaces on any of these, especially these imports. I’m using a carbon steel wok which I season and oil each time. I am interested in the cuisinart though.

[@wokwithtak]

I agree with you, and I try to provide the same message about woks with non-stick coating. However, I have friends who do not want to bother to season either a carbon steel or a stainless steel wok. They tell me that they will simply buy another wok if their current non-stick woks wear out, even though I try to explain to them that they might be consuming the non-stick coating as their woks wear out. I personally prefer a stainless steel wok, because it is more versatile for different types of cooking functions in the kitchen. However, I also enjoy using carbon steel woks as well. These types of woks will not wear out, and they become lifelong companions, making home cooking to take on an emotional appeal, like a favorite tool in the workshop. Thank you for your comments.

[@unclefreddy2009]

@@wokwithtak Thank you so much for making a difference in people’s lives. I have learned so much from your channel and have changed my way of eating and cooking due to it and am improving my health as a result.

[@tracyzhang1524]

It can't still stick with that much oil......