All-Clad Copper Core 5-Ply Stainless Steel Wok 14 Inch Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

Eye Candy and superior craftmenship. That's all about the cosmetic.Con:Heavy, really heavy as a WOK/Stir Fry panHandle is kinda on the thin side, is solid and won't wobble just hard to lift it.You will need some serious BTU to really WOKING something or they going to end up stir fried like any SS chef pan on your stove.Doesn't come with Lid, I used the 12inch chef pan lid, is ok.Pro:Fast and Even heating.Huge working surface.Solid, no bend or wobbles.Can acheive any result that cast iron wok can.On the cosmetic part, it is awesome, perfect eye candy, but don't let it fool you. It can do some serious wok work.It is very fast on heating up and very even thanks to the copper core. But in order to have the same result as a wok, you really need big BTU on your stove like 20k+ or the temp will drop and not coming back fast enough to brown the food in short amount time. It will end up like regular stir fry.With the power, this is like fish in water, complete control on what you want to do with your food, brown, braise, fry you name it. Must have if you into making Asian Cusine or food that require browing in the first minute.

Read many wok reviews and learned that most are only 12 inches in diameter. That may suffice for food prep for two but it is not large enough for family size stir-fry. I was happy to find this larger wok. After hesitating because of the price I bought this All-Clad Copper Core wok. It is big and it is a beauty. Plenty large enough for family size stir fry. And it is a great looking wok with the copper band around it. I liked it so much I added a few more All-Clad Copper Core pans to my kitchen. The copper covers the bottom of the pots as well so that you get the benefit of even heating that copper cookware provides.

You'll need a very large electric or gas burner to effectively cook in this as it's a giant heat sink.I have no problems with 'scorching' as some of the other reviews stated. It's VERY evenly heated compared to a simple single layer sheetmetal wok.Cleans up effortlessly too with standard uses. A lot of $$$$, but it's really a useful work of art that will likely last for generations.

A 14-inch wok that is just about the perfect implement for these cooking techniques:1) Sautéing and stir frying - A Dry heat technique using oil as medium2) Deep Frying - A Dry heat technique using oil as medium3) Braising - Combination of dry heat and moist heat4) Simmering in sauces and also for reducing sauces - moist heatPerfect for things like mixing pasta with sauce because of it's size. We prepare the pasta sauce right in this wok pan, and transfer the cooked pasta right to this pan to mix with the sauce. The pan also works great for sautéing vegetables for the pasta as well.A quick recipe: Stir fry some mushrooms in it. Save the mushrooms. Next sauté some garlic in olive oil, sweat some onion, add lots of tomato, basil - cook and reduce to desired thickness. Add some salt, pepper to taste. Throw in cooked pasta and stir fried mushrooms. Good pasta.A very versatile piece of equipment.The make and quality of all clad copper line is top notch.

This think is way way to heavy to be used as a wok or anything else. It is gorgeous, very well made but just to heavy for everyday casual cooking. Weight is 5 lbs, almost 7 with lid. Handle is skinny and uncomfortable. Stick 5 lb bag of sugar in the end of a 12 inch thin angular handle and try to move it around your kitchen before you buy this. They've taken heavy duty to a new level. It looks great and will last forever...especially unused in the bottom drawer.

This is an excellent product, but it's not for the inexperienced cook (as if the price didn't tell you that already).The pan quickly conducts heat all throughout the interior - which is what you are paying for - but that also means the meats will quickly caramelize (generally not good for stir-fry) and starches (rice or noodles) will quickly burn if left unattended. If you're the kind of cook who chops up your stir-fry ingredients and tosses them all into one pan or wok, this product isn't for you.What this product IS good for is frying stir-fry vegetables and combining them with your meats and mushrooms. It quickly tenderizes tough vegetables like bell peppers and green beans, which speeds up overall cooking time. My preferred method is to use this stir-fry pan with a large (14-inch) non-stick frying pan: I use the non-stick frying pan to cook the mushrooms and meats while the vegetables cook in the stir-fry pan (cook the meat and mushrooms sequentially vice simultaneously for best results). Time it such that you can dump the meat and mushrooms in with the vegetables, rinse out any oil in the non-stick frying pan, then put the starches (prepared separately) in the non-stick frying pan and combine with the vegetables/meat/mushrooms when ready. A 14-inch non-stick frying pan has more volume for combining all of the ingredients than the 14-inch stir-fry pan, and it has the added advantage that you can serve straight from the non-stick frying pan and eat without worrying that it will burn while you are dining (it would definitely burn if left in the stir-fry pan).

This is my favorite pan for high temperature stir frying. It's large, strong, and cleans up easily. I've had a few stains on it from burned soy sauce and deep frying. Scrubbing with Barkeeper's Friend has gotten it clean so far.The copper band did tarnish after a while, so the pan doesn't look as pretty as it did when it was new. But it is a good work-horse pan if you dislike coated cookware the way I do.

The item was obviously not inspected prior to shipping. The packing is perfect and the item is damaged.