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Calphalon One Infused Anodized 12-Inch Flat-Bottom Wok | 
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| Brand: Calphalon
Category: Kitchen
List Price: $175.00
Buy New: $154.99
You Save: $20.01 (11%)
New (5) from $154.99
Rating:  13 reviews
Color: charcoal gray
Shipping Weight (lbs): 9.4
Dimensions (in): 23 x 19.8 x 7.4
MPN: DR155
Model: DR155
UPC: 016853007615
EAN: 0016853007615
Release Date: January 20, 2004
Availability: Usually ships in 1-2 business days
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| Features:
| • | 12-inch wok combines qualities of traditional metal and nonstick cooking surfaces | | • | Advanced release polymer penetrates pores of metal so that food sears and releases easily | | • | Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler | | • | Stainless-steel ergonomic handles stay cool; safe with metal, wood, and plastic utensils | | • | Safe with metal, wood, and plastic utensils; measures 12-by-3-5/8 inches; lifetime warranty |
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| Editorial Reviews:
Product Description
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. You can most definitely cook an entire meal in this large saute pan! It's low sides are ideal for browning foods, though with the use of the cover you can also simmer or poach as the recipe dictates.
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| Customer Reviews: Read 8 more reviews...
 Works well, a little expensive March 21, 2008
W. Hohauser (NYC)
The 10" wok was just a bit too small for my cooking needs but since I liked it so much I decided to stay with Calphalon. Like others, I can't figure out the price difference between the two woks at all. Regardless this wok is excellent and should last for many, many years which makes it a good deal.
 Flat bottom too small for gas range December 16, 2007
JT (Boston, MA)
1 out of 1 found this review helpful
I did a fair amount of research and this looked like a great wok. Unfortunately, the flat bottom is too small for the grate on my gas range so the pan does not sit flat. Something to consider if you are looking at this wok.
 Value? April 13, 2007
Tom Swift (New York, New York United States)
9 out of 11 found this review helpful
I own _both_ the 10" and 12" Calphalon One Infused hard anodized woks and they are PERFECT in every way. They do what they are designed to do and they do it elegantly. Beautiful to look at and they are American made with superb quality.
So what's not to like? The price. If you put the 10" and the 12" side by side, the 12" is quite a bit bigger...but it is not more than three times bigger!!! Yet that is the difference in price with the smaller priced at $50 and the larger at $160. Either the 10" is under-priced at $50 or the 12" is grossly priced at $160.
The $50 price for the 10" is the same everywhere and I happened to buy it locally on for the convenience of it. I was unwilling to pay the $160 price for the larger one and happened to luck out at a certain auction site where I was able to buy the 12" boxed and brand new for about half of what Amazon was asking, shipping included.
In my opinion, the 10" is priced right. At $160, the price for the 12" isn't.
Wished I had used this sooner... October 12, 2006
O. Chan (lawrenceville, GA)
24 out of 24 found this review helpful
I love my new Calphalon One Infused Anodized Wok! I have been cooking for my family for over 11 years with a non-stick wok and I got tired of having to change woks every 6 months. I constantly use high heat for chinese cooking and the non-stick coating wears off pretty fast. So I decided to do some research on which non-stick wok is the most durable in the market but was shocked to learn that non-stick coating or Teflon may be a likely carcinogen to humans. So, after extensive research between an All-Clad stainless steel wok and a Calphalon One Infused Anodized wok, I picked the latter one because I still wanted the feel of that non-stick cooking although I know that it won't be 100% non-stick. After purchasing one, I immediately tried to saute some baby bok choi first. The veggies didn't stick at all! Not only that, they cook so much faster and they taste so much cleaner and sweeter. I think its because they got cooked so fast that they retained their sweetness and crispiness. I was so pleasantly surprised. Next was the "meat" test - "Chicken wings with oyster sauce". To me, this is the "sticky" test since oyster sauce has some sweetness to it that burns faster than regular soy sauce. In goes the garlic, onion and ginger first and they did not stick when stirred until they were fragrant. Then I put in the chicken wings and again, I was so surprised because the wings cooked so fast and they didn't stick! Since the wok is so evenly heated all the way up the side walls, the wings were being cooked not only on the bottom of the wok but also the sides. During the final 2 minutes, I cranked up the heat to "brown" the wings. Initially, they stuck a little bit to the wok but with a gentle push, the got unstuck easily. The dish was done half the time it used to take. Amazing. But even more amazingly, the baked-on and charred oyster sauce and juices on the sides of the wok came off so easily. Just run hot water and rubbing the wok with a soft sponge and soap. No scrubbing was necessary. This wok is worth every penny. It may seem very expensive at first, but this thing will last forever (I hope), so it is actually very economical. It will also save you money on gas because it minimizes cooking time. This wok that I bought is made in Ohio, USA. I also purchased the Indian wok from this same line and it is also made in USA. The most important thing to follow is to always heat up the wok first, like about 2-3 mins on medium heat. Then add oil and wait another half minute before starting to cook. This prevents any sticking to the wok. Preheating is the most important thing to do when you saute or stir fry on this type of cookware or on any stainless steel cookware.
Best balance of desireable wok features July 6, 2006
kitana
10 out of 10 found this review helpful
1. NOT nonstick so you can use high temperatures without the coating breaking down (w/regards to people who invariably b*tch about Calphalon INFUSED ANODIZED ALUMINUM not being non-stick - where the hell does it say non-stick in there?). To me this is the biggest plus! Nonstick coatings never last, can't deal with high heat, and are chock full of carcinogens that the manufacturer 'claims' break down during the manufacturing process.
2. Anodized aluminum is second only carbon steele for excellent and even heat distribution and far superior to stainless steele. Your food will cook evenly and fast!
3. Far, far easier to care for that carbon steele or cast iron - no seasoning, oiling or scrubbing off little rust spots. You don't have to jump to clean the pan in case some of the seasoning wore off during cooking and I have never had a problem cleaning this pan. Of course I use it to cook foods that are intended to be cooked in a wok and fry my eggs elsewhere! However I use my pans hard and often and this one can take it.
4. The stay cool handle really does stay cool enough so that no heating pad is necessary. I hate wooden handles that invariably shrink and become loose with time.
I've had mine for years and it looks like a brand new pan. I look forward to many more years.
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