Hybrid Nonstick 10-Inch Wok, Stay-Cool Handle, Dishwasher-Friendly, Oven-Safe Up to 900°F, Induction Ready, Compatible with All Cooktops

I have used a wok for years and finally found the perfect one! This is a beautiful piece of kitchen equipment worth every penny. It can be used for all types of cooking. It heats beautifully and evenly from its flat bottom to the top of its sides. A little oil ensures that food cooks evenly without sticking. It can be cleaned with a brush or even steel wool without harming the finish. A great present for yourself or a wedding gift for someone you love!!

It's great! In detail, it heats quickly and evenly and since it's a wok you can stir fry without food flying out of the pan. As far as being non-stick I don't know how it could be more so since I tried frying an egg in it just as an experiment and none of it stuck to the pan nor did anything else when I stir fried chicken and vegetables in it. While many of the underside of other pans I have get a little scratched on my stove the non-stick coating is on the underside too and after many uses it shows no wear and tear at all. It's expensive but if it outlasts less expensive pans than you get more than your money's worth.

This pan was a fantastic purchase. It’s perfectly sized for meals serving up to four people. While slightly heavy, it’s still lighter than most cast iron pans of similar dimensions, making it easier to handle. Be sure to follow the seasoning instructions and cook on medium heat. It takes a minute to warm up, but once hot, it cooks evenly and efficiently—plus, food doesn’t stick. The handle stays cool throughout, which is a huge plus when multitasking in the kitchen. One important note: I bought the pan without the lid, and unfortunately, none of my standard 10” or 12” lids fit properly. If you want a snug-fitting lid, I highly recommend purchasing the pan and lid as a set.

Absolutely love this pan, very good quality, perfect size. Easy to cook with as it provides even cooking temperature and very easy clean up. Highly recommend

This HexClad 12‑inch hybrid wok has absolutely stunned me. I don’t say this lightly: it is the best pan I’ve ever owned. Truly professional quality — the kind of cookware that makes you feel like you’ve suddenly leveled up as a home chef. The heat distribution is gorgeous, the nonstick surface behaves like it has something to prove, and the stay‑cool handle is a small miracle when I’m cooking at high heat. The fact that it’s dishwasher‑friendly and oven‑safe up to 900°F feels almost unfair to every other pan in my kitchen. Induction‑ready, compatible with every cooktop, and built like it plans to outlive us all. It’s impressive in every sense of the word. If you’re looking for a pan that performs flawlessly, looks sharp, and feels genuinely high‑end, this is the one. I’m thrilled with it.

Expensive but very good quality and works well. Heavy and sturdy. Food does not stick. Should only use on medium flame. Overall - a great wok but for 12 inches- seems small. I wish they made a 14 inch or 16 inch wok/ sautée pan. Will look to buy another HexClad but want to find right size and style. Beware of fakes out there - Only buy authentic HexClad!

Not a reliable product. I looked at this wok for a long time but hesitated to buy due to its price. Costco had these road shows for the pan. it seems good. I finally decided to buy a 10-inch wok. purchased about 3 months ago and just tried it a few days ago. First try, I tried to pan fried an egg. I added olive oil (about half a tea spoon) after the pan warmed up, let the oil move around in the wok to make sure all surface was coated with oil, then cracked in the egg, about half of the egg white was stick in the bottom of the wok, tried the second egg, the same result. The same egg I pan fried in my other non-stick wok made in Korea, or Calphalon non-stick wok, they were all fine. Second try, I tried the scrambled egg, no problem. Third try, I tried to make udon with yakisoba sauce today, I added olive oil in the wok and stir-fried the onion and cabbage, that was okay, added udon (package of frozen cooked udon from the market, defrosted before cooking), stir-fried for a few minutes, they were fine, as soon as I added the yakisoba sauce, the bottom of the wok started sticking and burning (I only had the stove on as "Medium" the whole time). My finding is that as soon as adding the seasonings, the wok will be sticking. Now, I can't return it since it's over the 30-day return window, and I will only use it for a limited types of cooking.

So I have been looking for a do everything pan forever now. And for that I have always loved flat bottom stainless steel woks because my old one replaced fry pans, saute pans and sauce pans and even pinched in for a pot some days, great if you want to reduce clutter or have a small kitchen. The only problem is? It doesn't replace a wok. Stir frying takes a lot of oil and you can forget about fried rice, everything sticks and it will take forever to clean. Solution? I been using ceramic woks for the past 6 years or so which has the benefit of slight non stick properties and you can still make saucy dishes or acid dishes without the fuss of carbon steel. Down side? It doesn't go in the oven you need to transfer stuff to a sheet tray or still have a stainless steel one lying around, heat distribution on the ceramic is still less desirable when it comes to searing and you need to replace it every year or 2. So the idea that this might check all the boxes seemed appealing enough to splash for it as respectable triple ply stainless steel woks cost about the same price. Had it for a while now and cooked with it almost every single day and the verdict? It is okay. I solves some of my issues with stainless woks, it needs less oil for stir frying and I can throw it in the oven, cleaning it is fairly easy and from other owners' review it is supposed to be fairly durable. Down side to the wok, it is a little on the heavy side, it is a little too shallow for a wok and I still can't make fried rice with it, it sticks too much. It seems I still need a ceramic wok. So my search continuous.