Calphalon One Infused Anodized 12-Inch Flat-Bottom Wok Review

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(More customer reviews)I love my new Calphalon One Infused Anodized Wok! I have been cooking for my family for over 11 years with a non-stick wok and I got tired of having to change woks every 6 months. I constantly use high heat for chinese cooking and the non-stick coating wears off pretty fast. So I decided to do some research on which non-stick wok is the most durable in the market but was shocked to learn that non-stick coating or Teflon may be a likely carcinogen to humans. So, after extensive research between an All-Clad stainless steel wok and a Calphalon One Infused Anodized wok, I picked the latter one because I still wanted the feel of that non-stick cooking although I know that it won't be 100% non-stick. After purchasing one, I immediately tried to saute some baby bok choi first. The veggies didn't stick at all! Not only that, they cook so much faster and they taste so much cleaner and sweeter. I think its because they got cooked so fast that they retained their sweetness and crispiness. I was so pleasantly surprised. Next was the "meat" test - "Chicken wings with oyster sauce". To me, this is the "sticky" test since oyster sauce has some sweetness to it that burns faster than regular soy sauce. In goes the garlic, onion and ginger first and they did not stick when stirred until they were fragrant. Then I put in the chicken wings and again, I was so surprised because the wings cooked so fast and they didn't stick! Since the wok is so evenly heated all the way up the side walls, the wings were being cooked not only on the bottom of the wok but also the sides. During the final 2 minutes, I cranked up the heat to "brown" the wings. Initially, they stuck a little bit to the wok but with a gentle push, the got unstuck easily. The dish was done half the time it used to take. Amazing. But even more amazingly, the baked-on and charred oyster sauce and juices on the sides of the wok came off so easily. Just run hot water and rubbing the wok with a soft sponge and soap. No scrubbing was necessary. This wok is worth every penny. It may seem very expensive at first, but this thing will last forever (I hope), so it is actually very economical. It will also save you money on gas because it minimizes cooking time. This wok that I bought is made in Ohio, USA. I also purchased the Indian wok from this same line and it is also made in USA. The most important thing to follow is to always heat up the wok first, like about 2-3 mins on medium heat. Then add oil and wait another half minute before starting to cook. This prevents any sticking to the wok. Preheating is the most important thing to do when you saute or stir fry on this type of cookware or on any stainless steel cookware.

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This Calphalon One Infused Anodized 12-inch flat-bottom wok combines the best qualities of traditional metal and nonstick cooking surfaces. The revolutionary sear-and-release technology coupled with hard-anodized aluminum construction gives you efficiency and control over your cooking. An advanced release polymer is infused in the surface, unlike nonstick coatings that sit on top of the metal, to minimize sticking and make cleanup easy. The wok won't stain, peel or react with acidic ingredients, and promotes uniform searing and browning. Durable enough for use with metal utensils, Calphalon One cookware is safe for gas, electric, and ceramic stovetops, and is safe in the oven and broiler. The domed stainless-steel lid fits snugly, and the riveted stainless-steel handles stay cool on the stovetop and comfortable in your hand. The infused anodized cooking surface releases foods easily during cleanup, and can be washed with hot soapy water and a sponge (but not in the dishwasher). All Calphalon One cookware carries a lifetime warranty.