T-fal A80789 Specialty Large Capacity Wok, 14-Inch
Last updated: December 27, 2021
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.
Product Details
In our analysis of 190 expert reviews, the T-fal Specialty Large Capacity 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.
Our Expert Consultant
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.