DOTCLAD Hybrid 12 inch Wok pan with Lid, PFOA and PTFE Free Cookware,non stick Stainless Steel Woks & Stir-fry pans Nonstick, Dishwasher and Oven Safe, Works on Induction

The non- stick surface isn't AS good as real HexClad, but at 1/3 the price, it works for me in my travel trailer

Works well on high heat. Easy to clean.

If one thing is not right, I believe it there’s something wrong with this . I have tried this wok the water gathered around the lid. why ain’t they fixing this. If a chef has tried this, it is easy notable. Please don’t compare this with any other wok. me personally would not recommend this.

This has been a really great investment. It's the perfect size for a small family or single meal prep but go up if you're cooking for more. The handle can come off for compact storage or putting it in your dishwasher. Really great tool!

Updated Review 8/330/24: Gave 1 more star and WOULD definitely recommend this Wok. Changed the way I felt about how this Wok functioned after using BUTTER instead of olive oil. I made Fideo. Onions went golden very nicely, Fideo noodles browned up by the time they were sautéed. Took very little time to toast chili powder when added to sautéed noodles, also, the alternating addition of tomato sauce and chicken broth needed the heat raised and lowered over and over. The Wok Changed with the heat changes instantly. Also, that is the double fire ring "hot burner" on my gas stove. I was able to hold that long handle the entire time and it was cold under my bare hand the entire time. This is now my favorite Wok for making Fideo. I will not use olive oil again in the Wok. I added the picture of the shrimp I did the first time, in olive oil, that did not brown at all. So, now, the only Con is the lid. Original review: The pros: 1. The wok is very pretty. 2. It functions like a pan at medium heat. 3. The handles stay cool. 4. It cleans up well, with careful effort. I saw "scratch marks" where I stirred around in bottom portion of the wok, making the "dot clad" design disappear. I thought that was awful on the first use. When I rubbed more, with a soft and soapy, good sponge, the design reappeared. So, obviously, you need to wash it gently and firmly to remove food and oil from the design indentations. 5. It is large enough to cook a portion for a family. The Cons: 1. The Wok is not going to function as a wok for stirfry at that heat. It did not get hot enough to put a sear on large, dried off, shrimp, at medium heat. I used a small amount of olive oil. I think it would do better with Avocado or vegtable oil. 2. You have to give attention to thorough washing to get everything out of the design indentation. 3. The LID is Miserable to wash. Like the other wok I bought at the same time, water AND soap gets into the channel of the lid and is TRAPPED there. You have to run more water over the glass until the soap disappears from the channel where glass and metal are indented, then, once the soap is gone, you have to spend a fair amount of time with a dry paper towel, pressing the towel firmly at the seam of glass and metal, on the top of the lid, until you get all the water absorbed by the paper towel. The water doesn't "shake" out. It doesn't dribble out standing upright because, of course, it is stuck in that channel. You can turn the lid and whe puddle if water simply rolls with the lid and settles as a puddle when you stop moving the lid. 4. If you don't get the water out of that channel, it is going to get nasty and if you use the lid while cooking, the nasty water will drip into your food. 5. I did not try blow drying the lid or using the back end of a hand held vacuum sealer to try blowing out the water. In either case, having to do that is ridiculous. Would I recommend the Wok? Yes, No, and, Maybe. The Wok itself, Maybe, if you don't need high heat in your style of stirfrying. The Wok if using Avocado oil or other higher smoke point oils hive better result, then, yes. If you need to use the lid while cooking, then, it is a big, fat "NO" because, the lid is horrible to wash and get the water out of the channel where glass and metal meet, and that is just wrong. For reference, the metal and glass lid for the Instapot, and, the metal and glass lids for my other, more expensive, cookware, do NOT have water seeping under the metal rim and getting stuck between the glass and metal.