Wok Pan Nonstick 12.5 Inch Skillet, Aneder Frying Pan with Lid & Spatula Wok Pans for Cooking Electric, Induction & Gas Stoves, Oven Safe
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ATTACHING THE LID HANDLE TO THE LID: br>If your lid requires the attachment of THREE (3) items: (a screw, a plastic plug, and a very thin metal washer for the finish) The washer goes on the screw top's underside, and the plastic plug fits inside. br>br>Also, make sure the handle is positioned away from the steam vent. On the thirteenth, 4 (large) lid; it's so large that I recommend using caution when placing it on a surface - Keep it out of the way of where it could be knocked over. I should have gone with a small Aneder wok, in retrospect. This one can serve up to six people! But I'm going to keep it. It's well-made, and the size allows you to set aside items to keep warm and fold them in.
There's a lot of room in this pan. I make my regular stir fry in this pan, and there's enough room for a double batch because it's a big pan. Finding a place to store it proved to be the most difficult part.
All you have to do now is use a screwdriver to firmly join the lid and handle together. So that it doesn't fall off, this should make it sturdy and stable.
It's designed to withstand temperatures of 392 degrees Fahrenheit. If I were you, I wouldn't cook it.
Selected User Reviews For Wok Pan Nonstick 12.5 Inch Skillet, Aneder Frying Pan with Lid & Spatula Wok Pans for Cooking Electric, Induction & Gas Stoves, Oven Safe
The body is large and nonstick, making cooking a breeze. br>Because it isn't too heavy, I can easily handle it with one hand if necessary and wash it. br>br>With my previous wok, I had to stir or serve by placing the lid directly on the counter. The ability to stand the lid on its side is more sanitary, as it prevents liquid or sauce from smearing on the counter. br>The spatula, ladle, or spoon that comes with it is a good size for cooking and serving. br>br>It would have been nice to have some assembly instructions. I had never put together an item like this before and was stumped as to what to do with all of the small washers. I made a guess about how to put the lid together and forgot to include one small plastic piece. Who knows what was the point of that. Shrug. Then I had to figure out the handle, which took a few days. This screw cap aids in the screwing on of the handle. I tried putting it on the main screw, but it didn't work, and the handle wouldn't go all the way in. I then struggled to remove the cap so I could try it again. Finally, the next day, I removed it and screwed it directly into the wok, then through the handle with the main screw. That was effective. Why didn't you tell me right away, manufacturer? However, I disapprove of the lack of instructions, which caused me to be frustrated. Finally, I understand that this can be used in the oven, but I'm hesitant to do so because I don't want to ruin this lovely lid.
This wok is of excellent overall quality, but it is not induction compatible. Although the product description claims that it is induction compatible, there isn't enough steel in the bottom plate for it to heat-up. up completely, ensuring that it never gets above a comfortable temperature. I tried three times to make stir fry on my induction range's highest heat setting, and the vegetables were barely cooked and didn't brown at all. It took an eternity as well. So if you have an induction range, you won't be able to use this wok. I'm sure it'll work fine on a regular electric or gas range, but I replaced it with a stainless steel wok last week, and it's fantastic.
Sides that are thick. The transition from carbon-based to bio-based is seamless. Wok made of steel. It took a long time to decide which wok would replace the one that was no longer in use. RECOMMENDATION: Yes, but if you're not cooking for a brood, go with a smaller diameter! PLUSES: PLUSES: PLUSES: PLUSES: PLUSES:
. > The flat bottom is solid and appears to be reinforced. (I use an electric radiant stove. )br> > A steam escape is built into the clear glass lid. I'm aware of what's going onbr> > Cleaning is a breezebr>. > Both on the side of the wok and on the plate, the food was cooked and maintained its heat. There's plenty of room to put cooked items to the side while you add the rest of the ingredients.
. > Used med- The majority of the time, it is extremely hot. I didn't experiment with a higher temperature setting. It did not cook the ingredients as quickly as a carbon-fired oven. steel wok, but that isn't going to be a problem.
. > The wooden handle is very nice. br>Easy to holdbr> > In the same way that the non- surface to stick to It appears to be more durable than Teflon-coated stainless steel. coatings of this type The only way to know is to wait and see, but I'm hopeful. CONS: br>br>
. > I wish I had ordered a smaller size because this 14" model is enormous. You have enough food to feed 6 people. Only the two of us are left. This size is a little difficult to fit into standard cabinets. It'll be hung on the side of the building. This size, however, necessitates a substantial amount of space.
. > Even though the lid is lovely, it will be difficult to store. I'm not comfortable with it being propped up on the handle's edge. If you hang the wok, there's no way to attach or include it.
It's a lot bigger than the picture makes it appear. I was hoping for something much smaller. However, there is a word of caution: It's heavy with the lid on, and it might take two hands to lift it later when it's full of food. Bring a potholder with you because the lip opposite the handle is extremely hot. Because it's so heavy, I can't emphasize enough that you'll need both hands to move it. br>I rarely rate something so quickly, so I'm hoping I won't have to change my mind after a few uses. The first meal was a complete success. Another poster suggested that a simple page of instructions could aid in the installation of the pot and lid handles, and I agree. While it is relatively simple once you figure it out, it would be much easier if simple instructions were provided. br>So far, I'm happy with it for the price.
Bell peppers, mushrooms, green beans, sliced jalapenos, and garlic are all cooked together. Except for the mushrooms, which I cook to a soft, pliable state, I cook each ingredient separately on high heat for a few minutes, until they start to blacken on the edges just a little. br>br>Because of the pan's depth and circumference, I can cook larger amounts of each ingredient. It retains heat well while I'm switching between ingredients and has enough capacity to hold them all when I finally combine them and add a dash of soy sauce, sriracha sauce, or whatever I'm using. After that, it goes into the fridge, where I use it as a topping or side to a quick-cook protein throughout the week. It's delicious with chicken, fish, beef, pork, or anything else you can think of. I return the mixture to the pan and toss it around for a few minutes to reheat it. It never sticks to the pan, and cleanup is as easy as rinsing it off. This is a great pan for me. br>br>It's easy to clean, cooks enough food in a short amount of time to last me a week, and it looks cool. Even my younger brother, who couldn't care less about such things, remarked on how nice the pan was. Take it as you will, but I like this piece of kitchenware.
This wok is a personal favorite of mine. The only reason I gave it four stars was because the lid's room had a dent in it. It has no bearing on functionality; it's just one of those things that irritates me visually. I was going to return it, but I needed it. br>I was surprised to find out that I had to put one of the two handles on my own, which was extremely difficult due to the difficulty of manipulating it. br>It's a lovely wok, and while I've only had the chance to use it once, I'm sure it'll be put to good use in the future, allowing me to prepare many delicious meals.
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