Lodge products are always great this wok is no exception. Its nicely crafted. The only thing I would change would be the flat base design the wok is designed as to not roll off your stove, a feature I didnt need. I would prefer a round bottom for faster heating. This wok however is way stronger than any of the rounded ones I've seen so I chose it and have no remorse.

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This is the worst wok I have ever used. The bottom is too thick and transmit heat poorly and the side is extremely thin. The result? All the heat seemed to come from the side, which makes EVERYTHINK sticks to the side. Don't buy this product.

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The wok is working out just fine. Had a little trouble seasoning the wok but will keep trying. The only problem I had with this product is that when I received it the lid had several dings in it from the handle which was packed in the lid and bounced around in transit. Maybe someone needs to figure out a way to avoid this problem.

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This item is perfect for dishing out sauce and stir fry from your wok. The only problem is the handle comes loose and needs to be tapped in occasionally.

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I loved it for the first few months I was using it, and was using it everyday. But the coating starts to come off and have to shop for a new pan now

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There's really not much to say -- this is just a simple, reversible aluminum wok ring. It does what it's supposed to just fine on both gas and electric ranges. It's big enough even when inverted to fit over the large burners on most stoves.

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I have been an advocate (maybe even a snob?) for 20 years for the All-Clad LTD anodized line of fry pans and saute pans, and I always thought that Calphalon pans were maybe a half-step down from the professional All Clad line in terms of stove-top details and in durability of construction. I have had the 10" Calphalon One stir fry pan for only a few weeks---but, boy, am I impressed.

This is a perfect hybrid "wok" for a stir fry for two or three people. The infused surface has, so far, been a terrific hot surface pan for the type of vegetable and meat/seafood stir frys that my daughter particularly likes. And I have had only easy experiences in clean up of the infused-anodized pan, and the pan looks terrific hanging next to my All-Clad suite. I think that I will check out other Calphalon One infused metal products when it comes time to expand my cooking utensil lineup.

Hope to find the 12" stir-fry pan on sale someday. I would need a larger pan for a stir fry for 4 people or more.

As the manufacturer notes: this pan should not be cleaned in the dishwasher. And note that it does not come with a lid of any type. (The staninless steel lid from one of my All Clad pans fits this 10" stir fry pan perfectly.)

Good job, Calphalon!

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I like this pan for stir fry and various other uses. It's very lightweight and the non-stick surface is good. The only complaint I have is that there are ridges on the inside of the pan around the edges that certain foods can get trapped in while cooking, like scrambled eggs. But, for typical stir fry meals I think this is a good choice. The inside is quite deep and holds a lot.

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don't buy this or any wok without a handle that enables you to shake the pan and move the food around with one hand while you stir or flip with the other. especially, don't try to wrap one handle in a pot holder and shake the pan while you stir with the other.
non-stick may be a non-starter for woks because browning is so slow.
maybe it's best to get a good wok cookbook first or watch the guy in the Chinese restaurant at work for a minute.A good source of information before you buy a wok is The Grand Wok Cookbook

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I love it! I'm old school and like the fact that you need to "season" the pan. I enjoy cooking on cast iron and this is very similar. No non-stick for me. If you prefer non-stick surfaces you might want to pass on this.

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