Cuisinart 726-38H Chef’s Classic Stainless Steel Helper Handle Wok, 14-Inch

Last updated date: December 30, 2020

DWYM Score

8.8

Cuisinart 726-38H Chef’s Classic Stainless Steel Helper Handle Wok, 14-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.

Update as December 30, 2020:
Checkout The Best Wok for a detailed review of all the top woks.

Overall Take

Construction of a rust-resistant stainless steel, this wok truly shines. It comes with a glass lid that allows you to monitor your dish without having to remove the lid. This wok is dishwasher-safe and able to withstand oven temperatures of up to 550 degrees Fahrenheit.


In our analysis of 190 expert reviews, the Cuisinart Chef's Classic Stainless Steel Wok, 14-Inch placed 6th when we looked at the top 15 products in the category. For the full ranking, see below.

From The Manufacturer

Cuisinart Chef's Classic Stainless Cookware makes everyday cooking tasks a pleasure. Healthful, high-heat stir-frying requires minimal oil and sears foods to seal in flavor, texture and nutrients. Features: Induction-ready|Mirror finish. Classic looks professional performance.|Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.|Flavor Lock Lid: Tightfitting cover seals in moisture and nutrients for healthier more flavorful results every time you cook.|Stainless steel cooking surface does not discolor react with food or alter flavors|Measurement markings for ease of use|Drip-Free Pouring|Dishwasher Safe|Lifetime Warranty

Expert Reviews

Expert Summarized Score

9.2
7 expert reviews

User Summarized Score

8.5
1,571 user reviews

What experts liked

Shiny, polished steel surface. Classic look. Oven-safe. 18/10 stainless steel construction with aluminum core. Glass cover with stainless steel rim and loop handle. Stay-cool handles.
- Top Products
The wide bottom fits comfortably on the burner and creates a stable cooking surface. The Cuisinart-726-38H-Classic-Stainless-Stir-Fry wok comes with a glass lid that includes a handle and a stainless steel rim.
- Best Consumer Reviews
It is Dishwasher-safe for quick cleanup; oven-safe up to 550 degrees F.
- Ama Top 10
When it comes down to durability and material quality, the aluminum construction contributes to a more even heating for the food you are cooking. And what’s more, the handle is ergonomic and stays cool even when you are cooking so you feel convenient while you are under pressure in cooking.
- Jen Reviews
It is able to withstand high temperatures and is resistant to rust. This pan can be used in the over up to 550 degrees making it useful for baking items as well as stir fry and deep frying.
- Thoroughly Reviewed
When it comes to clean up, we must mention that Cuisinart 726-38H Stir Fry Pan is easy to clean due to the dishwater safe nature that comes with it. The other thing is that the pan comes with helper handle.
- Closeup Check
July 1, 2019 | Full review
The handle is made of stainless steel alone. That means it remains cool during cooking. I haven’t burned my hand once since I started using it. The fact that is riveted makes it even more efficient. It won’t even budge.
- Best Stir Fry Pans review

What experts didn't like

It isn’t compatible with induction cookers.
- Top Products
Does not work with induction stoves
- Ama Top 10
a few drawbacks that are minor. For instance, some people claim the wok is not deep enough to be a wok so it acts like a deep pan instead, but that is just the opinion of some people – it depends on what you intend to cook or prepare for your wok.
- Jen Reviews
The glass-cover is not good and may be shattered by the heat.
- Closeup Check
July 1, 2019 | Full review

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.