Review of the KITCHENAID 5-PLY 15 IN Stainless Steel Wok with seasoning tips and cooking demo

This KitchenAid 5-ply 15 inch stainless steel wok comes with an almost round bottom with 5-ply design to provide sturdy construction and superior heat conduction and transfer across the entire surface of the wok with 2 layers of aluminum cladded between three layers of stainless steel stain to create a wok with an outstanding configuration that provides spatial cooking capacity to meet most of the home cooking needs. This video provides a detailed description of the wok and an evaluation of the positives and negatives of the wok.

[@stevelewis7473]

That's a lovely looking wok. I recently bought a Willow & Everett stainless steel wok and I'm extremely pleased with it

[@dawnrobbins5877]

Thank you for your honest review.

[@garytheosophilus]

Thank you keeping an open mind and trying other woks that might be worthy contenders for your favorite wok. I personally prefer the “Cantonese” style over the “Peking” style because I don’t intend to bake or toss food using the handle. I like the easier storage and (for me) easier handling of a wok with dual loops. I’ll let the wok shovel move the food for even cooking. I feel that a round bottom wok needs a wok ring to be stable. This has the disadvantage of moving the wok away from the heat source. So possibly this is acceptable only if you have a powerful heat source or don’t require maximum heating. I’ll put up with it because concentrating the heat at the bottom keeps me from letting the food sit and pretending I’m using a skillet. Thanks again for the review. I agree that a wok with a handle is more versatile but I’ll continue using a traditionally shaped wok from southern China as well as other pots because (for me) it’s more fun.

[@patrickcallahan2210]

Thank you for all the great info! I just picked up the Willow and Everett Wok for $38 and it seems quite nice! I was initially worried I would need to swap to the kitchen aid when I saw you reviewing it but I think I will stick with the one I have for now :)

[@londel1767]

Thank you for your excellent incite. It will help me decide which wok to buy.

[@Layput]

*insight

[@seattledude2022]

11:00 when frying rice, it is normally much better to cook the base (beans and carrots) first then add in the rice, otherwise the white rice will stick to the bottom easily. Brown rice is a bit better

[@dawnrobbins5877]

I think most senior citizens would use the lighter weight wok. Adding food to a 5 lb wok could increase the weight substantially, and without the long handle, increases the possibility of dropping it or burning ourselves. But I agree it is a beautiful piece of kitchenware!

[@shotaheike917]

hey tak, i saw your wall of wok with lots of woks hanging frkm it in an older video, and i want to do the same thing. what type of hooks do you use to hang the hooks? please and thanks, love your videos

[@oldfarmshow]

👍

[@thomaswhitten2537]

How do you feel about wok rings? I have one but have mixed feelings about it. I would like to see more cooking on the channel but I do love reviews of new equipment. 😃😃

[@gatsbysmom0424]

Have you any thoughts on the NuWave Mosaic Precision Induction Wok? I ask because I have a unique situation which limits me a great deal in my cooking options. I want to be able to cook on a wok so I might eat better and enjoy the food more. If I were to cook on the Mosaic Precision Induction Wok myself I wouldn’t really be able to judge its worth as you would. I realize you may never see this comment; but, if you do, please let me know what you think? Thank you. I really enjoy and appreciate your teaching videos. They always make me hungry. Please continue with them.

[@Syd7088]

Hi Tak, I would appreciate it if you could recommend the best stainless steel wok (for the stove) as I would like to buy it for my mom as her birthday gift. 🙏🙏🙏

[@Ravisandesu]

I think another downside to this wok is the domed base meaning very little of the wok is in contact with the glass top stove. I think you will have a small hot cooking surface inside with much cooler sides, but the 5 ply construction will likely help distribute some of that heat. If you have a gas stove top and perhaps a wok ring, you will get the most out of this wok

[@foodparadise5792]

This wok is not designed for induction cook tops, unless the one specifically designed for wok. A true wok always have a round bottom which the food is flipped easily by wok spatula during stir fry.

[@makkte7527]

Hello mr Cheung. Thank you for your interesting stir fry videos! Have you ever cooked with the Zwilling stainless steel 32cm wok? If you have, what is your opinion?

[@foodparadise5792]

They are all the same, no magic to it..wok should be carbon steel for stir frying because it conducts heat faster...but if you do a lot braising, strews, or acidic foods, use stainless steel because it will wear down the seasoning.

[@joshuarivera7309]

Can this be washed normally or will this effect the seasoning ?

[@830jkl]

Because it’s stainless steel, it could be cleaned with a scotch brite, or barkeeper’s friend, or even in the dishwasher.

[@steelpanguy]

I agree with you stainless steel will replace carbon steel etc its the wok if thr future. There are purists that totally believe that carbon steel is undisputably the best just because Chinese restaurants all still use them

[@agn855]

Well, the handle is getting that hot because he used the area of his stove that didn’t match with the Woks contact surface but was much wider. IMHO that’s a "human error" (sort of). Nevertheless, nice review.

[@c-LAW]

1:40 Stainless, carbon steel, and cast iron, still conducts much better aluminum in addition to holding the heat better. Also, alumunum cannot heat on electric induction stoves. I'm no fan of the gimmic multi-layer cookware.

[@AlexT-sy6nm]

The materials you mentioned are great for retaining heat; it's the aluminium that conducts it better. Heat conduction vs heat retaintion are different and the combination of materials is to create a satisfactory balance of those properties plus durability, corrosion resistance etc. I cook mostly with cast iron vintage Wagners and Griswolds. Their advantage is in retaining heat once properly heated up; they're not good conductors per-se but cook wonderfully because of their heat retention properties (aka the hotter areas remain hot while the rest of the pan catches up).

[@c-LAW]

@@AlexT-sy6nm Good points. The better the heat retention, the more even heat distribution . Is it fair to say, the more conductive -- the more volatile the heat distribution?

[@ntm4183]

talk too much!