Calphalon 1877054 Contemporary Hard-Anodized Aluminum Nonstick Flat-Bottom Wok, 10-Inch

Last updated date: October 16, 2020

DWYM Score

9.0

Calphalon 1877054 Contemporary Hard-Anodized Aluminum Nonstick Flat-Bottom Wok, 10-Inch

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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.

Editor's Note October 16, 2020:
Checkout The Best Wok for a detailed review of all the top woks.

Overall Take

This wok provides excellent heat retention and has a deep bowl perfect for stir-frying. Its handle stays cool during cooking, making it easy to move and hold. In our test kitchen, this wok heated up quickly and evenly. We also liked its depth, as well as the fact that it's dishwasher-safe.


In our analysis of 190 expert reviews, the Calphalon Calphalon Contemporary Flat-Bottom Wok, 10-Inch placed 6th when we looked at the top 15 products in the category. For the full ranking, see below.

From The Manufacturer

Featuring a hard-anodized exterior and nonstick interior. Calphalon ContemporaryNonstick combines durability and performance with fast clean-up and easy low-fat cooking.. Heavy-gauge aluminum construction ensures even heating and is hard-anodized for durability. It also makes it dishwasher-safe. Interior includes three layers of nonstick coating – two layers provide durability and the third layer offers easy release performance. The long, brushed stainless steel handles are designed to stay cool on the stovetop. Pans and covers are also oven safe, making it ideal for finishing a gourmet dish. Adapted from a traditional round-bottom wok, this flat-bottom wok has a wide cooking surface ideal for stir-frying on gas or electric ranges. The domed cover is perfect for steaming and simmering soups. The nonstick surface means you can cook healthier using less fat, with effortless cleanup. Comes with Calphalon's full lifetime warranty.

Expert Reviews

Expert Summarized Score

8.8
15 expert reviews

User Summarized Score

9.3
333 user reviews

What experts liked

Good heat distribution. Safe for dishwasher and oven (at moderate temps).
- BestReviews
The aluminum heats quickly and evenly and the stainless steel handle is designed to stay cool on the stove. This wok has a flat bottom that’s a bit larger than the bottom of a traditional wok so you get plenty of heat in the center for stir frying.
- The Spruce Eats
May 7, 2019 | Full review
They are also happy that it is PFOA free. PFOA is known to cause cancer and is used in the process of making Teflon but it is not present in the final product.
- Business Insider
September 17, 2018 | Full review
In addition to its durability features, the nonstick coating is in three layers so the coating will be safe even when you use harsh kitchen utensils. And what’s more, the handle is made from brushed stainless steel which also stays cool when cooking.
- Jen Reviews
The easy gripping double-riveted stainless-steel stay-cool handles are extra long and sturdy and the pan is oven safe up to 450-degrees so you can use it for a lot of different cooking applications, and it is dishwasher-safe, but to maintain its cooking integrity, it is best to hand wash it but it is very easy to clean.
- Morning Chores
This type of construction heated up quickly and was sturdy enough to handle the high frying temperatures during our tests. It was also super light, which made tossing vegetables an effortless exercise. That coating also made it one of the easiest pans to clean, too.
- Reviewed
Consisting of an aluminum exterior and a three-layer non-stick interior, the pan disperses heat evenly while resisting the stickiness associated with conventional pans on high heat.
- Best Choice Reviews
It will not only save your money, it will also save you from unsafe and unhealthy food The 10-in. non stick wok is molded to effortlessly hurl, turn and blend food, and is only the correct size for two persons.
- Kitchen Peak
The other advantage of non-stick woks is that you can get away with using much less oil!
- Veg Byte
February 19, 2019 | Full review
I also particularly like the fact that it has a rather deep bowl and burner sized bottom that keeps direct heat contained for when you need to sauté or sear your meals.
- Daring Kitchen
September 4, 2018 | Full review
Even though it is considerably smaller compared to other types of pans, given that its diameter measures just 10 inches, it makes the perfect choice for an individual who wants to cook for him or herself. It can be used in the oven up to 450F.
- Kitchen Jen
Many users are impressed with the nonstick surface and the hard anodized of this wok that eases both the cooking and cleaning. Users are also happy with its sturdy handle that is comfortable to hold.
- The Wise Spoon
You won’t be stuck with a frustrating mess after cooking in this wok, as it is easy to clean and dishwasher safe.
- Happy Happy Vegan
Heating occurs evenly as the Pan is constructed with heavy-gauge, hard-anodized Aluminum. The pan does not warp since heating happens consistently.
- Waffle Maker Bay
Calphalon Flat-Bottom Wok, 10-inch is suitable stir frying and meat, chauc and vegetables. It is east to clean and safe over to 450 degrees Fahrenheit.
- KitchenGearPros

What experts didn't like

Some complaints about nonstick coating durability. Not ideal for magnetic induction stove tops. Heavy.
- BestReviews
This is a little small compared to more traditional woks, since it’s only 10 inches in diameter at the rim.
- The Spruce Eats
May 7, 2019 | Full review
The main complaint about this model is its durability. One user had problems with the bottom of the wok wearing away and exposing the aluminum.
- Business Insider
September 17, 2018 | Full review
Too small for large portions
- Morning Chores
Since the Calphalon Nonstick is smaller than most of the woks we tested (10 inches in diameter as compared to 13- and 14-inch woks), it wouldn’t be the best choice for cooking for a crowd.
- Reviewed
Not suitable for big servings
- Kitchen Peak
Lower quality models scratch easily
- Veg Byte
February 19, 2019 | Full review
However, some users found that the inner part of the handle can sometimes get quite hot during cooking.
- The Wise Spoon
The number one complaint users have is that the listed dimensions of the wok are inaccurate. This supposedly 10-inch pan is actually closer to 11 inches in diameter (excluding the handle, of course), so buyers who purchased a 10-inch lid were frustrated to find that it didn’t fit.
- Happy Happy Vegan
Nonstick surface peels off with time.
- Waffle Maker Bay
This Wok lid does not perfect for Wok.
- KitchenGearPros

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.

An Overview On Woks

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 the 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.”

The Wok Buying Guide

  • An important element to consider when selecting your wok is the material it’s made out of. “While there are many expensive Westernized versions available — made of copper, stainless steel, or even with nonstick surfaces — it’s hard to beat the classic carbon steel,” Chernoff says. “Although the carbon steel must be seasoned before first use, and cleaned thoroughly after each use and reoiled, the extra care and time are well worth it for the final product.” Some woks are made out of hard-anodized aluminum, while others are 100% cast iron and sold already seasoned. You’ll even find woks with an aluminum core between two stainless steel layers. Other woks are made of heavy gauge carbon steel.
  • If you want to avoid using excess oil in your cooking, you may want to pay attention to the non-stick coating on your work. Some woks have three layers of non-stick coating, while others have been seasoned with 100% vegetable oil. The seasoning improves as the pan is used.
  • The way your wok retains heat and distributes heat can affect the outcome of your recipe. Even heating is what you’ll get with an aluminum construction.
  • Because the wok is operated on such high heat, it’s important that the handles on the wok enable the cook to move it around safely, without having to touch the pan. “Look for a wok with a long wooden handle on one side and a helping handle opposite it for handling and moving the wok,” directs Chernoff.
  • Look for a wok with one long, brushed stainless steel handle that stays cool on the stovetop. Of course, a model with two assist loop handles for a safe and secure grip is also a good choice. However, they do heat up while cooking and can only be held using an oven mitt to avoid injury. Some woks have a long ergonomic phenolic handle and a small assist handle, which stays cool while cooking.
  • If you’re interested in exploring the versatility of the wok, then “look for a wok with a lid,” as Chernoff guides. This “helps with steaming and simmering ingredients during cooking.” Some woks come with a clear tempered glass lid, while others don’t come with a lid at all.
  • Whether you’re routinely cooking for a crowd or just for your family will dictate the size of wok you need. “You’re not going to need a gigantic wok (like the ones used in Asian restaurants), and you want to make sure that it will fit over one burner on your stovetop,” explains Chernoff. The SKY LIGHT Carbon Steel 12.5-Inch Wok is 12.5 inches, while the Craft Wok Traditional Hammered Pow Wok, 14-Inch is 14 inches.