12" Stir Fry Wok
This is a large size pan. Make sure your stove top has at least an 11" burner.
Works well on ceramic stove tops, electric stoves and gas stoves.
Posted by Eric Lau on 5th Aug 2014
We do a lot of stir fry in our family and this wok has served us well. My wife prefers this wok over the traditional one we own because the deeper dimensions allow for less splatter and the pan is much lighter allowing her to toss food which was not possible with our heavy metal one. The non-stick properties of the pan are not really non-stick in my opinion. It does perform better than steel but is a far cry from Teflon pans. Don't buy this if what you want is non-stick. You need to add oil!
In terms of heat transfer, we didn't really notice that this gets any hotter than our traditional pan so we always used it on full heat. After awhile, we realized that the pan had warped at the bottom and customer service told us we over-heated the pan. They were nice enough to send us a free replacement even after 2 years. This is what I call top notch customer service!
In summary, this is a great product but may not be right for everyone. It requires some adjustment to the way you cook but the food comes out the same. If you're a creature of habit, I recommend sticking to what you're familiar with.
ManPans: Thank-you for your honest review! We agree that ManPans are not for everyone. The coating is stick resistant, not non-stick. The advantages are that you can use metal utensils, cook with lower heat and you do not have to worry about PTFE coatings that wear out and possibly come off into your food. ManPans will outlast non-stick pans by years!
Posted by sean lee on 3rd May 2014
I read all the info on prepping the wok on lower heat before starting and I did do that.
However, in many Asian restaurants, what people enjoy about stir frying from a wok is something the Asians call "wok may" which is the flavor from the intense heat of the btu's transferred from the gas onto the wok.
I was afraid of ruining the pan here and did start on a lower temp than I would have wanted to and then proceeded to turn it up as I put food in the wok.
The wok did not respond as hot and as quickly as I would have wanted and I decided to keep my old wok to test one against the other.
I plan to keep experimenting on this wok to learn more about it before I say it isn't all as they say.
Posted by Unknown on 8th Dec 2012
Not that good for cooking starchy stuff as they stick to the pan! so no cooking fried rice in a wok :/
ManPans Customer Service: We know that cooking certain foods are prone to sticking, especially moist, starchy foods like rice. Cooking with ManPans just requires a change in your cooking technique.
Our suggestion for stir fry with rice is, with a slight amount of oil, cook any meats or proteins first, removing when done. Lightly re-oil and cook vegetables, adding any sauces at the end. Turn down the heat and add the meat then rice on top, stirring to mix. This keeps the rice from first hitting the hot pan surface before it is coated in the sauce. There may be some sticking but this will greatly reduce the problem.
Soak the pan in warm, sudsy water before your final cleaning. Keeping your pan's surface clean and smooth will ensure the best life.