Calphalon 1877054 Heavy Gauge 3-Layer Wok, 10-Inch

Last updated: January 6, 2022

Calphalon 1877054 Heavy Gauge 3-Layer 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.

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 Heavy Gauge 3-Layer Wok, 10-Inch placed 11th 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


What experts liked

Good heat distribution. Safe for dishwasher and oven (at moderate temps).
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.
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.
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.
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.
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.
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.
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.
The other advantage of non-stick woks is that you can get away with using much less oil!
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.
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.
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.
You won’t be stuck with a frustrating mess after cooking in this wok, as it is easy to clean and dishwasher safe.
Heating occurs evenly as the Pan is constructed with heavy-gauge, hard-anodized Aluminum. The pan does not warp since heating happens consistently.
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.

What experts didn't like

Some complaints about nonstick coating durability. Not ideal for magnetic induction stove tops. Heavy.
This is a little small compared to more traditional woks, since it’s only 10 inches in diameter at the rim.
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.
Too small for large portions
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.
Not suitable for big servings
Lower quality models scratch easily
However, some users found that the inner part of the handle can sometimes get quite hot during cooking.
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.
Nonstick surface peels off with time.
This Wok lid does not perfect for Wok.

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.

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