Review on Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan: Exceptional Quality with Helper Handle and Glass Cover by Scott Clayton

4 stars because it's a good wok and I like it but don't like it. I have some complaints about this. First, it's non-stick because it's stainless steel, so look elsewhere if you want a non-stick wok. I wasn't expecting my food not to stick, I deliberately bought stainless steel thinking it would be a lot easier to clean than a carbon steel wok. What I wasn't expecting is that every time I cook and it reaches a certain temperature, some sides start turning black and brown even before food gets into the wok. It's troublesome because sometimes the black and brown dregs mix with my roasted meat and also gives off a lot of smoke. I've found this happens less when cooking on low to medium heat, but many stir-frieze recipes call for high heat. Pages. Scrubbing burnt pages can be very tiring when it comes to cleaning. In terms of what I cook, I mostly cook Asian food (fried chicken, fried rice, etc.) and use soy sauce all the time and make wine with no problems. I noticed that the product description says it's 18/10 stainless steel, but I'm not entirely sure how true that is. I have a set of Tramontina 18/10 stainless steel pans and have never had a problem with the sides getting so burned even on high heat. The sides of the wok also seem a lot thinner compared to my Tramontina pans. Secondly, many people have mentioned that the glass lid will spontaneously explode, which scared me so much that I limit the use of the glass lid as much as possible. I've used it twice and both times the lid was fine, but I'm very afraid it will explode at any moment or while I'm preparing my food. Until Cuisinart takes the issue seriously or releases a statement that they've fixed the lid issue, I won't be using the lid unless I really have to. Third, the wok itself isn't the easiest to make once there's food in it. It might be easier for those of you who are stronger, but I can only lift it with one hand when cooking something like fried chicken. When there are two cups of fried rice in it, I have to use two hands as the rice can get pretty heavy. A 14 inch wok can easily hold 1 pound of chicken, it can easily digest 2 pounds or more. I usually roast 1 pound chicken for 2 people and the wok does the job just fine. All in all, the wok does what it is supposed to do. It cooks your food and stays clean over and over again. It has a handy assist handle on the side for lifting the wok and the pot handle itself is a good length and sturdy. The condition of my wok is about the same as when I bought it, with the exception of the browning near the pot handle (which I don't think affects it), so I'm assuming a stable quality The wok will last a long time. For a long time. It's just that the burning side problem isn't big, and the broken glass problem worries me.