Willow & Everett Wok Pan - Non-Stick Stainless Steel Stir Fry Pans with Domed Lid - Scratch Proof Cookware for Gas, Induction Or Electric Stove

TLDR: Easy to clean, high quality, rounded curves on inside make it really easy to use, works great on Induction hob. Is a little heavy but depending on your cooking style you’ll either love that or loathe it. Don’t waste your time with anything cheaper.**Will update this review in the coming months after long term use.**I’ve been fed up of non stick coatings wearing off, and generally not working very well at all, and I’ve tried carbon steel woks in the past and hated having to season after use. Stainless steel may be expensive but it’s totally worth it. Since buying an induction job I’ve been almost exclusively using stainless pans and I can’t fault them, yes they will stick if you don’t season at the start of cooking but at least you can scrub the hell out of them if and when you need to.I bought the Willow and Everett pan after watching ‘Wok with Tak’ on YouTube. Though he raves about his Cuisinart wok, he recently reviewed this one and was very impressed. After gently washing in dish soap and water I used Tak’s ‘spot seasoning’ method, whereby you put enough oil to cover base of pan and heat on full power till it smokes, then turn it to the lowest setting and wait about 15-30 seconds. After that I was able to fry an egg straight in the pain without changing the oil and of course it didn’t stick. I then went on to cook some large prawns, followed by a vegetable stir fry. The flavours were amazing and unlike anything i’ve cooked at home in my previous woks: problem with the non-stick wok i had before is that i couldn’t have the heat up high enough to brown the ingredients without it then sticking to the base and making a mess, so to compensate i’d often cook on a lower heat which isn’t really what a true stir fry is!A word on the weight, yes it’s heavier than a non-stick or carbon steel wok, however given i cook on induction glass hob i found this to actually be beneficial as i was able to use the included spatula to move the food around and toss it without the pan sliding around like my previous pan. If you have gas and are used to sautéing then you’d want to get something much lighter.As you can see from the pictures, after first use as above, there is a patina forming in the base, i’m pretty sure i could scrub that out if i wanted to, but frankly having washed with dish soap i was happy with the cleanliness of the pan and it still felt super smooth after. It’s not something i’d be worried about, nor would i be worried about any scratches that may occur, stainless steel can take a beating and will last a lifetime.**UPDATE**Pan is continuing to perform well. Heats up evenly and stays hot for ages. Because I season on the spot before each cooking session I have been really hard and thorough with the cleaning and got it spotless with no issues. The wok spatula is a letdown however, it’s got a cheap feel, a bit sharp in places and has scratched the pan more than I’d like (though this has not affected performance of the pan). In addition the wooden handle is starting to work loose already and it’s got a bit of give if I’m pressing down to break up the rice. All in all it’s good enough to get one started but you’d really want to find an alternative if you plan to use your wok daily like I do.

I have waited a little while to submit this review because I wanted to properly road test it before I came to any conclusions.I have used it numerous times in the last month and have cooked a curry, a Thai curry, a marinara sauce, a risotto and an egg fried rice. This thing is the most versatile pan I own!Here are my thoughts...Firstly, I read so many comments saying the wok sticks - check my pics out and you will see that if it is properly 'spot seasoned' it is completely non stick. This means heating the wok up before you put the oil in. Check out the pic of the egg frying in the pan as a reference. Naturally if you are not stir frying, it can catch a little on the bottom - after all this is not 'non stick' coated - however this is what you want when you cook a curry, or brown meat or want to thicken a sauce.Cleaning is very easy - steel wool scrubbers and barkeepers friend are a must if you own stainless steel pans. I swear by them.This thing has a reassuring weight - I don't find it too heavy and I think the weight adds to the quality of the results.The wok has been put together well, and I think it will last a long time. Quality materials and handle.The lid is also great quality.The wok works beautifully on my induction hob.It came well packaged and even had a little bag like other premium pans.I got the wok for £53 - and I think it is cheap at twice the price.Overall I have zero negative comments.Buy this wok as a versatile, quality piece of cookware. You cannot go wrong!

I wanted a wok, that was all I knew. Never used one before so needed to do research. I soon realized that the ideal wok from high heat and the ‘hai’ flavour aspect was carbon steel. Okay, point taken, but I know myself, I’d be lucky if I managed the high maintenance for a month let alone for an indefinite period of time, yes, rust would cause me problems. I agree with many other’s opinions that non-stick was not a good option, the coatings soon deteriorate and peel off especially with high heat so that left stainless steel. Now, in the past I’d had a stainless steel fry pan and boy, did it stick, even after seasoning it according to the manufacturer’s instructions. So I was dubious about this wok, I paid close attention to the many reviews available online. The ‘spot’ seasoning method received enthusiastic endorsement. I reasoned there must be some truth in the claim that this would work. I also wanted a wok with a stainless steel lid but discovered there aren’t many with a metal lid. I decided to take the plunge and purchased this one.The ‘spot’ seasoning does work, mostly. I have not yest mastered the cooking technique to achieve hai but will persevere. The wok is heavy if you are used to tossing the food up and around in the air, but I would never, in a million years, achieve this, so the fact the wok is heavy doesn’t bother me.One negative: I wanted a wok with a lid so that I could also use it in the oven. Yes, this wok can go in the oven but the overall length from the supporting handle to the end of the main long handle means that it is about 3 cm too long to allow me to close the oven door. My oven is an average U.K. domestic oven.Overall I am pleased with this wok, it is easy to clean which is a real plus.Wanted to add the following: There is much angst about how to clean these woks. The manufacturer is slightly disingenuous stating it is non-stick. Stainless steel though is robust, and unless you are the kinds of person who gets agitated over scratches on your steel then there is no problem. I have though discover that using bicarbonate of soda to be an absolute miracle cleaning this wok. After it has cooled down, while we have desert/coffee, whatever, I leave the pan to soak in warm water. When I go to wash and clear up, I tip away the water and sprinkle the bicarb over the surface, leave it while I wash up the other things, then deal with the wok. It cleans easily and well. Just wanted to let you know, thought you might be interested!

So, this is my first time using a wok in general. I'll describe my experience and give a few tips I found if never used one or even stainless before. I've always used frying pans prior. I wanted to make more stir fry dishes so figured a wok was the choice. First time using it what I noticed was yes, it does scratch a little if using the metal spatula. This really is not that big a deal as it's minimal. Just to note, it's not as resistant as it says. The lid really is handy, well made and light. In terms of non stick, it's not carbon steel which is non stick and super slick. I honestly really wanted more than stainless but avoided on purpose as way too much upkeep. Look it up it's a process before and after each time... and unless all day cooking not worth for me. Carbon in general is lighter if truly import.To make this wok or stainless non stick which I forgot to do being overly excited you want to heat the pan first no oil; look for the Mercury balls (you tube it if not sure) with drop of water then add maybe a tablespoon of oil around the entire inside with a paper towel little till you see vapers or the smoke point. Let's sit for 15 seconds and Remove from heat and let cool. About 5 min. Now, put back on burner and do same procedure but this time when hot put a little more oil in and just lower the heat not off and cook. My first mistake was put on with oil and let heat. The food burned or stuck at the bottom. However, deglazing was really easy actually and it all came off while cooking. Weight? This pan is a little heavier than I would of liked for flipping the food but not horrible. If you have really strong forearms or wrists , this probably won't be an issue for you at all. Example, I made a beef and broccoli for a serving of maybe 3 to 4 people in terms of portion size and added in maybe 10 shrimp which obviously will add weight. I could still flip the food but was not a breeze. 9x out of 10 the spatula will be used to move things around. Evenly heat distribution was great and didn't see any problems with even on my electric stove. The handle will not get hot so don't worry about burning yourself. Cleaning it at the end was simple. If want to really sparkle bar keepers works wonders. Follow the instructions or can leave ugly marks in stainless steel in general. Portion size.... I know a 14 inch pan is the norm but you can cook a pretty good size dish on the 13 inch and if semi limited on space that extra inch big difference in your panty. I recommend this pan as very pleased with its performance.

La consiglio assolutamente. Cuoce benissimo. Forse l’unica pecca, se così si può definire, è che è molto pesante e quindi non si riesce a saltare le verdure facilmente.

Great product, we are very satisfied.

Cadeau pour mon homme il l’adore facile à nettoyer en tout ça bon produit

I purchased this item nearly two years ago and it is in as good a condition now, as it was when I purchased it. This wok heats food evenly and cleans up easily. It’s a bit hefty/heavy, however it is stainless steel so that’s to be expected.Overall, would absolutely recommend. I let it sit in my Amazon cart for a while before I pulled the trigger on purchasing it and the only regret I had was waiting so long to click “buy.”