Anolon Advanced High Heat Lidded Wok, 14-Inch

Last updated: December 27, 2021

Anolon Advanced High Heat Lidded Wok, 14-Inch

Our Review Process

Don't Waste Your Money is focused on helping you make the best purchasing decision. Our team of experts spends hundreds of hours analyzing, testing, and researching products so you don't have to. Learn more.

Don't Waste Your Money Seal of Approval
Look for the DWYM seal for products that are the best in the category.
Show Contents

We looked at the top Woks and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Wok you should buy.

Overall Take

In our analysis of 190 expert reviews, the Anolon Advanced High Heat Lidded Wok, 14-Inch placed 7th when we looked at the top 15 products in the category. For the full ranking, see below.

From The Manufacturer

The wok’s heavy-duty, hard-anodized construction provides quick and even heat distribution to help reduce hot spots that can burn foods. Premium-quality nonstick is long lasting and metal utensil safe with superior food release and effortless cleanup. Anolon SureGrip handles on the wok are designed for a comfortable grasp, dual riveted for extra strength, and oven safe to 400 degrees Fahrenheit. The lid’s wide stainless steel rim securely seals heat and moisture in while the shatter-resistant glass in its center allows cooking to be monitored. Lifetime Warranty guarantees the performance of this beautiful wok and other specialty pots, pans and sets in the Anolon Advanced Bronze collection.

Expert Reviews


What experts liked

What experts didn't like

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.

Overview

The wok is one of the most useful pieces of kitchen equipment for both professional chefs and home cooks. It has been used in Chinese kitchens for centuries and is now a staple in many kitchens around the world.

“There’s a reason why the wok is the single most important tool in the Asian kitchen: its incredible versatility,” says our resident culinary expert Julie Chernoff, a long-time food journalist and dining editor of Better, a lifestyle website and print magazine. “Stir fry, deep fry, steam, blanch… the wok can do it all.”

In order to use the wok effectively, you need to first have very high heat. This results in meals that cook in a short amount of time. Because of the high heat, it’s important to use the right amount of oil so that the ingredients don’t stick to the pan. In many recipes, the ingredients, such as chicken, beef, pork or fish, plus vegetables like carrots or cabbage, are seared on high heat in the wok, before being used in a different cooking method in the same pan. The wok can be used to boil ingredients in a liquid or steam them by using the lid.

Don’t overfill the wok. If this happens, the ingredients will cook too slowly and you won’t get the proper amount of heat. Before putting any ingredients in the pan, it’s critical to prepare all of your ingredients by washing, cutting and setting them out. This mise en place technique ensures that you can add the right ingredient to the wok at the right time.

One of the most common ways a wok is used is to make a stir fry.

“The key to a great stir fry is to cut up each ingredient to similar size so that they cook in the same amount of time (meaning equal-size chunks of protein, or all ¼-inch thick carrot coins, etc.), and to know what order to add them to the wok,” Chernoff explains. “Aromatics are added first, then ingredients in order of length of cooking time, from longest to shortest.”

More to explore