Bests & Worsts Reviews from Amazon

A "wok" is a Chinese frying pan and the generic term "frying pan" (in English) is generally used to denote a Sauté pan. This T-fal "wok" is a perfect fusion of the two and once you own one and learn how to use it, you probably won't need another pan (unless it's another wok). The great thing to notice about this pan (vs. others) is its weight. It's 2.6 pounds. Take a look around at other 14-inch pans. None of them even come close and are more than likely at least double the weight. If you're one to pick up the pan and flip/toss food around, its weight is something to consider. Its only handicap is as you've probably already guessed - its lack of a lid. Fortunately, the workaround is easy -- just use the lid from the pan you are/will be replacing (as you won't be using it anymore once you discover the versatility of this pan). Also, it's important to note that you don't need a full 14" lid. With the pan's sloping sides, a smaller lid will work just fine. ***UPDATE #1*** May 9th, 2012 Wok is still in good condition. Teflon has worn a bit, non-stick efficacy isn't as great as when new but nonetheless working. So far, no flaking or other signs of concern. I use cooking spray when I make eggs, but otherwise not terribly needed. I should mention that I've been using OXO Good Grips Silicone Flexible Pancake Turner since I bought it. I don't believe there's a better spatula for this pan. ***UPDATE #2*** November 6th, 2012 Wok's non-stick ability is nearly gone, I use cooking spray every time. The pan's condition otherwise is fine. Handles aren't loose and other than the poor non-stick efficacy, the pan works. It should be mentioned that this pan has had, and is still under HEAVY use. Also, I've thoughtlessly left my electric stove turned on with the pan on top more than a couple of times raising the temperature much higher than its directed/intended use. I'm sure that wasn't good for the teflon coating. ***UPDATE #3*** September 12th, 2013 3 months ago, Mr. T-Fal Wok was diagnosed with pan cancer, aka rust. His protective coating finally gave in, and it wasn't long before before his forced retirement. It came so suddenly, I wasn't sure how to replace him at the time. However, a month ago I bought Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover and I'm loving the replacement. ***UPDATE #4*** June 11th, 2015 I have since bought another T-fal. As I noted in the comments, I go back and forth. On one hand, I love the idea of clean cooking. That is to say, cooking without a chemical coating between the food and the pan. On the other hand, I love the ease of non-stick. Maybe I still have a lot to learn about cooking with stainless? Some final thoughts about this wok: 3 years isn't bad considering how much use it got. At a very bare minimum, I used the wok once a day. This means it survived over 1100 meals. More likely, this number is closer to 1700 to 2000 meals. Moreover, the pan isn't dead yet and will come out of retirement for camping trips. I wonder how long the coating would have survived if I had taken better care of it, i.e., not let the temperature get over 500 degrees F. Regardless, I have absolutely no regrets about the purchase. He has been a good friend. :-)