Calphalon Triply Stainless Steel Wok, 12-Inch

Last updated date: December 30, 2020

DWYM Score

8.7

Calphalon Triply Stainless Steel Wok, 12-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 December 30, 2020:
Checkout The Best Wok for a detailed review of all the top woks.

Overall Take

The Calphalon Stainless Steel Wok is a versatile pan that heats up evenly and quickly. The flat bottom makes it suitable for both electrical and gas ranges. However, ingredients may stick to the surface of the wok if an adequate amount of oil is not added.


In our analysis of 190 expert reviews, the Calphalon Calphalon Stainless Steel Wok placed 10th when we looked at the top 15 products in the category. For the full ranking, see below.

From The Manufacturer

Tri-Ply stainless combines the even heating of lightweight aluminum with the durability and corrosion-resistance of steel in an elegant design. Aluminum core between 2 stainless steel layers provides even heating for excellent browning and control of the cooking process. Non-porous stainless steel cooking surface is safe for use with all utensils. Elegant brushed stainless steel exterior can go from the oven or stove directly to the table. Reflective cook surface makes it easy to monitor foods as they cook and remains beautiful over time. Clear tempered-glass lids let you see food while it's cooking and are oven safe, so you can finish covered dishes in the oven or keep them warm until ready to serve. 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. Long, brushed stainless steel handles stay cool on the stovetop. All cookware is dishwasher-safe and carries Calphalon's full lifetime warranty. Do not use abrasive cleaners or cleaning pads, oven cleaners or other caustic cleaning solutions, baking soda, bleach, or liquid household cleaners used for floors, porcelain, etc. to clean the pans.

Expert Reviews

Expert Summarized Score

9.6
15 expert reviews

User Summarized Score

8.6
281 user reviews

What experts liked

Not only can you cook confidently, but you can buy with confidence as well, with a manufacturer’s lifetime guarantee. Well worth the price tag.
- Your Best Picks
June 1, 2019 | Full review
This comes with a tempered glass lid, so you can use it for steaming or other cooking purposes, and you can watch what’s cooking. Both the pan and lid are oven safe, so you can finish a dish in the oven, or keep it warm for serving. The pan is also broiler safe.
- The Spruce Eats
May 7, 2019 | Full review
Heats up quickly and evenly
- Bool Pool
April 30, 2018 | Full review
The domed cover is perfect for steaming and simmering soups.
- Magnetic Cooky
The clear-glass tempered lid is another feature that you will find with Calphalon Triply Stainless Steel Wok Pan. The lid is made of glass is to ensure that you can see the contents without the need to open it.
- Closeup Check
July 1, 2019 | Full review
Like most other woks, this too comes with a tempered glass lid which allows you to monitor the food that is cooking at all times. Being dome-shaped, this wok is great for steaming and simmering soups.
- 10Kitchen
The flat-bottom cooking surface means there’s no problem if you’ll be cooking on a traditional gas or electric range. Complete with northern-style handles for easy handling and a domed lid to create yummy rice or delectable soup, you’re sure to love this wok.
- ConsumerExpert.org
The excellent performance of this pan is also accompanied by its contemporary look, which comes partly from the satin brushed stainless steel which has a smooth and frosty shine to it.
- Food Shark Marfa
An aluminum core ensures that it will heat quickly and evenly. Its flat bottom makes it suitable for induction ranges and it’s safe to use in your oven and dishwasher.
- Happy Happy Vegan
June 21, 2019 | Full review
Aluminum core quickly distributes heat. An aluminum core quickly moves heat through the wok, allowing for shorter heating times. It also gives better temperature control for searing, sauteing and doing stir fry.
- Review Lab
The Calphalon Triply is a beauty to look at and cook with, featuring a high-performing aluminum core sandwiched between two layers of stainless steel for consistent heating of every meal.
- Wiki EZ Vid
Since its exterior surface is all steel, you are free to use a wide variety of cooking utensils, including metal, wood, and nylon utensils.
- Waffle Maker Bay
The handle stays cool while it’s on the stove
- Top Rate Ten
This lightweight and highly practical wok has an aluminum core located between 2 stainless steel layers. The system makes for healthy and delicious meals and the unit measures just 12 inches, so it’s a good choice for people who live along and don’t have a lot of food to cook per session. The lid is transparent and allows you to see how the food is coming along.
- Kitchen Jen
It absorbs heat quickly, ensuring even and consistent distribution of warmth. Its well-built stainless steel and aluminum core render durability and corrosion-proof attributes second to none.
- Pick My Wok

What experts didn't like

Its 12-inch diameter makes it the smallest of all woks on the list. The stainless steel finish makes it a little heavy, and slow to heat up.
- Your Best Picks
June 1, 2019 | Full review
When full of water, it can be very heavy, but not unmanageable
- Bool Pool
April 30, 2018 | Full review
Do not be surprised if you find it a bit heavy especially when it is full: this might be a concern for people with less strength.
- Magnetic Cooky
Some users complain about the pan getting some rust.
- Closeup Check
July 1, 2019 | Full review
If adequate oil is not added, the contents might stick to the surface of the wok
- 10Kitchen
​The long handle is thin and might not be comfortable to hold when you are carrying heavy content in the pan
- Food Shark Marfa
May warp and become discolored at very high temperatures
- Happy Happy Vegan
June 21, 2019 | Full review
It’s heavy, which could make it hard to handle for some people. A few reviewers find they don’t feel secure carrying the wok with only the long handle
- Review Lab
Expensive.
- Waffle Maker Bay
It’s slightly smaller than other similar pieces, but it’s still large enough to do the job
- Top Rate Ten
The size of the wok might be an inconvenience for people with big families.
- Kitchen Jen
Dishwashing, soap and abrasive sponges can degrade the polished luster of stainless steel
- Pick My 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.

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.