Description
The Cooks Standard 13-inch Wok has a larger bottom surface than others we’ve tested, making it a hybrid between the popular pan and wok However, the rounded, tapered sides were effective at holding cooked food as we walked, and it was light enough to toss vegetables around while frying. This pan was also our favorite for deep frying the potato chips, which created minimal splatter and cooked the chips perfectly on all sides. It’s worth noting that traditionalists don’t like stainless steel woks because they take longer to heat up and usually don’t heat as evenly as carbon steel pans. However, while the Cooks Standard took longer to heat up, we were impressed with how efficiently it maintained that heat. Aluminum is the core and multi-layer metal construction was a game changer, making the pan light enough to be comfortable to use while still producing even heat with little
to no hot spots.
Reviews
There are no reviews yet.