T-fal A80789 Specialty Nonstick Dishwasher Safe PFOA-Free Wok, 14-Inch

Last updated date: July 1, 2020

DWYM Score

8.6

T-fal A80789 Specialty Nonstick Dishwasher Safe PFOA-Free Wok, 14-Inch

Why Trust DWYM?

DWYM is your trusted product review source. Along with our in-house experts, our team analyzes thousands of product reviews from the most trusted websites. We then create one easy-to-understand review. 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.

Editor's Note December 30, 2020:
Checkout The Best Wok for a detailed review of all the top woks.

Overall Take


In our analysis of 190 expert reviews, the T-fal T-fal Specialty Nonstick Dishwasher Safe PFOA-Free Wok, 14-Inch placed 13th when we looked at the top 15 products in the category. For the full ranking, see below.

From The Manufacturer

Prepare delicious Asian-inspired meals for the whole family with this T-fal Specialty nonstick 14-inch jumbo wok. Made of durable aluminum and traditionally shaped with a wide top and narrow base, the gently curved wok heats quickly and evenly, sealing in flavor. The wok’s PFOA-free nonstick (inside and out) requires the use of little to no oil or fat for healthier cooking, effortless food release, and quick, convenient cleanup. Ideal for stir-frying, the versatile wok also works well for steaming, searing, sauteing, pan or deep frying, poaching, boiling, braising, making soup, or even roasting nuts. The wok’s long, stay-cool handle promotes a secure grip, keeps hands a safe distance from the heat, and comes with a hole at the end for optional hanging storage. Oven safe up to 350 degrees F and dishwasher-safe, the T-fal Specialty nonstick 14-inch jumbo wok makes a great gift idea for anyone looking for fresh inspiration when it comes to healthy, great-tasting, home-cooked meals.

Expert Reviews

Expert Summarized Score

8.5
15 expert reviews

User Summarized Score

8.8
1,324 user reviews

What experts liked

Fast, even heat distribution. Light weight. Earns high marks from native Asian chefs. Can go in the oven up to 350°F.
- BestReviews
Hybrid shape with benefits of a frying pan. High sides allow it to be used as a wok while the flat bottom gives it the same options as a frying or sauce pan. For that reason, many reviewers choose this wok as their go-to cookware.
- Review Lab
Buyers liked that it is surprisingly light for how large the pan is. Several people mentioned that they replaced some of their sauté pans with this versatile wok.
- Business Insider
September 17, 2018 | Full review
This wok has a durable aluminum construction and is oven safe up to 350 degrees Fahrenheit. It’s also dishwasher safe.
- Heavy
Durable aluminum construction for fast and equal heat distribution.
- Kitchen Thinker
It is also affordable and requires a small amount of oil to cook.
- Ama Top 10
It has huge capacity to cook family size meals. It has great no-stick interior and exterior that make it easy to cook and clean. Of course, you will get nutritional cooking result with less oils or fat.
- Pans Reviews
May 20, 2016 | Full review
It has a long handle, and a helper handle that makes it easy to use and move, and the handles are covered with silicone for a stay-cool comfortable grip.
- The Spruce Eats
May 7, 2019 | Full review
It's really no wonder – the aluminum does an excellent job distributing heat throughout the substantial 14-inch bowl, and once cooking is over, you can safely put your wok into the dishwasher and let it do the job instead of you.
- Kitchen Byte
The T-fal wok is one that you’ll definitely fall in love with. Being one of the top woks for cooking in 2018, it has an elegant black hue and a durable aluminum construction for fast and even heating. It also comes with a nonstick coating inside and out that facilitates an effortless cleanup time.
- Daring Kitchen
September 4, 2018 | Full review
The wok is outfitted with a non-stick layer both on the inside and the outside. Therefore, you will be able to cook without worrying about the mess or burned food leftovers on the bottom.
- Kitchen Jen
July 1, 2020 | Full review
Many users are happy with the nonstick surface of this T-fal A80789 wok that makes the cooking and cleaning very easy. Users also are satisfied with its aluminum construction that is able to distribute the heat evenly and quickly.
- The Wise Spoon
This wok’s large capacity makes it a great choice for families, but its bulk may also make it trickier to store, so make sure you have sufficient space for it before purchasing. You’ll also want to bear in mind that this wok doesn’t come with a lid.
- Happy Happy Vegan
June 21, 2019 | Full review
The other feature we would mention with T-fal A80789 Nonstick Stir Fry Pan is the ease of cleaning. This same feature makes cooking one of the most enjoyable and easy things to do.
- Closeup Check
July 1, 2019 | Full review
Thanks to its aluminum construction, the T-fal Specialty heats up quickly and evenly, and its ergonomic stay-cool handle is coated in silicone for a comfortable grip.
- Wiki EZ Vid

What experts didn't like

Occasional durability issues are reported. May require a wok ring to aid stability.
- BestReviews
Cannot take high temperatures. High temperatures can ruin the non-stick coating, limiting the way food is cooked in it.
- Review Lab
Durability and scratching concerns, no lid
- Business Insider
September 17, 2018 | Full review
Not for use with metal kitchen utensils.
- Kitchen Thinker
Special instructions for use
- Ama Top 10
Not exactly a wok in the most traditional sense
- Kitchen Byte
One shortcoming of this product is that it does not come with a lid but requires users to buy it separately.
- The Wise Spoon
I personally wouldn’t recommend it for regular use due to its fragile nonstick coating
- Happy Happy Vegan
June 21, 2019 | Full review
Some users claim that the design is weird.
- 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.