Review of the Lolykitch 13-inch stainless steel wok with detachable handle

[@blancaperezAZ]

I love that Lolykitch has no inner rivets where food can cling.

[@tecnoblix]

Thank you for the review. I have the Imusa 14 inch light cast iron wok now, which I love, but I've been switching all my cookware over to stainless steel. Stainless is lighter, heats more evenly, and doesn't have the iron leaching issue that cast iron does.

[@lizzijansen6527]

Thank you! I haven’t purchased one yet so I like your recommendation. However, I agree with you that it needs a handle on the other side!

[@uwagatorreador3882]

I neee this! Thanks!

[@VEOE9]

I see you using stainless steal in most of your videos. Do you not like cast iron or carbon steel? I didn't know you had to season stainless steal.

[@LindaBforlorenhare]

I believe Tak has both carbon steel and light cast iron woks. There are videos where he uses a carbon steel wok outdoors over a flame. Tak prefers stainless steel when cooking on his glass top electric stove.

[@rickbear7249]

Tak, is it really a desirable thing to have the "overall heating" of tri-ply stainless steel in a Wok? My understanding is that you want high-heat at the base, with lessening heat up the sides, so you can move foods like meat, then vegetables, up the sides before moving on to cooking the aromatics then sauces. How does that work if the tri-ply has even heat distribution on say an Induction Hob? Thank you.

[@irisconsidine]

"Promosm"