LOLYKITCH 10 Inch Tri-Ply Stainless Steel Wok Pan with Lid,2.5 QT Induction Cooking Pot,Dishwasher and Oven Safe

The media could not be loaded. This stainless steel wok pan is really good. The quality is really good, and when you cook, it does a good job. It’s perfect for my electric stove. I highly recommend this pan.

Good quality and affordable, I use it every day.

I love cooking with woks and went through two nonstick ones and a carbon steel one before finding this stainless steel flat bottom wok. It's great. Works perfectly with my flat top radiant stove, and it distributes heat evenly. It's also really easy to clean! Some hot water and a scrubber will get off any food residue with minimal effort. This thing should outlast all my prior wok pans.

Loved my new pot !! Used it for the first time today fried rice was on point… easy to clean and of course..

Good quality pan, made with heavy metal. The food does not stick and also has reduced cooking time compared to other pans we have. It’s easy to clean and looks great. It’s perfect sized pan for a small family use.

I cook all kinds of Stew or Taco meals with it it has a lot of room and it stir’s easy . I even made Beef Stroganoff in it. I love it because if it gets too hot you can push food up the sides what you don’t want to burn.. all done in one Pan .. just so perfect.It seems to hold up well I rarely put it in Dishwasher I mostly hand wash . It’s easy to clean Discoloration comes out easy if you rinse with vinegar.If you having food sticking or Burned on Food, a little water in it dash of vinegar and dishwashing soap let it cook up it will come right off.I would buy it again.

Very good wok for Indian cooking.

Pros:1. It is small, enough for two people.2. You can use it to boil a tiny amount of pasta.3. It cooks up veggies VERY nicely.4. It CLEANS up very easily, except for the lid and except for "if you exceed medium temperature oil marks" on the top inch of the inside of the pot.Cons:1. The lid I received has a one inch rough patch with reddish marks scratched into it. Won't come off as it's a defect in the glass.2. The lid is MISERABLE to wash. Water and soap get into the channel where glass meets metal rim and WON'T rinse out. A LOT of water.3. The water in the channel of the lid spans a 2 inch wide puddle. Initially, it's a soapy puddle, so you have to run more water over it until the soap has been driven out. BUT, the water remains.4. Shaking the lid furiously does not remove the water. Nor does normal drying it with a towel work.5. You can see, magnified by the trapped water which moves around as you turn the lid in your hand, in that channel around the lid, that it doesn't look like it's "shiny clean" in there, to begin with. So, you HAVE to get that water out of the channel or it's going to rust or get gross or stay there and drip into your food when the lid is on the pot and condensation is present.6. So, it has taken me about 15 minutes, with dry paper toweling, to press and "dig" into the edge of the metal against the glass, to absorb the water. As soon as your towel gets wet, you have to apply another section of dry toweling. I have not tried to "blow dry" the water out with a blow dryer or the back end of an electric vacuum sealer, which blows unhealed air out.7. If you abide by manufacturer instructions of not heating above medium heat, it really isn't working like a Wok.8. Olive oil probably isn't the best choice, as it will leave residue on the upper inch of the interior of the pot if you are even at medium heat.9. Again, with olive oil and medium heat, you aren't going to sear anything or pan fry your chow mein noodles.Would I recommend this little Wok/pot? Yes and no and maybe. Maybe, if you use Avocado or a higher smoke oil, it might work better at medium heat. No, if you need to use that miserable lid. Yes if you want a little wok that is easily water soaked and washed with a sponge and normal dishsoap, without any scrubbing or effort.I am keeping it because, at low to medium heat, it WILL stirfry vegtables quite beautifully.