T-fal E76589 Aluminum Everyday Wok, 14-Inch
Last updated: January 6, 2022
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
Creating a homemade feast for a family of four is a breeze with this classy wok. It's made with a silicone handle that stays nice and cool, as well as a companion handle for easily moving the wok from stovetop to table. The wok itself is constructed from a durable aluminum and coated with a scratch resistant and a toxin-free nonstick material.
In our analysis of 190 expert reviews, the T-fal Aluminum Everyday Wok, 14-Inch placed 4th when we looked at the top 15 products in the category. For the full ranking, see below.From The Manufacturer
Weekday dinners, laid-back brunch, holiday entertaining prepared for life’s culinary adventures with T-fal ultimate hard anodized toxin-free nonstick cookware. With a rugged hard anodized aluminum construction, this wok also features superior and longer-lasting non-stick coating and an anti-warping, even heat base. Retains perfect heat and offers supreme resistance to corrosion, scratching and other damage for go-to reliability every day of the week. For easier cooking, The cookware titanium reinforced nonstick interior helps prevent frustrating, wasteful, stuck-to-the-bottom scenarios. Oven safe and dishwasher safe, T-fal ultimate hard anodized nonstick cookware offers multipurpose versatility with its wide range of pots and pans—fry, Brown, sautĂ©, steam, slow cook and more.
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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.