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Anolon Advanced Nonstick 14" Covered Wok EXPIRED

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Macys.com has Anolon Advanced Non-Stick 14" Covered Wok (Gray or Bronze) on sale for $29.99. Shipping is free. Thanks yuugotserved
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Editor's Notes & Price Research

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The gray wok has 5 stars overall based on 299 reviews and this price also matches the previous Frontpage deal from October, but free shipping is now available this time. -Corwin

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Edited November 14, 2017 at 08:16 PM by
Macy's

Back again for those who missed it here. Free shipping this time too!

Anolon Advanced Nonstick 14" Covered Wok $29.99 + Free Shipping
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Most nonstick Teflon layer comes off if you do a stirfry because the first step will always be heating oil up to a ridiculous smoking temperature. And if you are stirfrying sticky things such as rice, it will literally peel of that poor coating.
7 Helpful?
Better off getting a plain steel wok from an Asian store and season it, cheaper and no Teflon
6 Helpful?
Chinese don't use nonstick do they?
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#3
Chinese don't use nonstick do they?
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#4
Quote from itsarectangle
:
Chinese don't use nonstick do they?
Nope but if all you are going to do is basic stir fry, this might do in a pinch.
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#5
Quote from itsarectangle
:
Chinese don't use nonstick do they?
Most nonstick Teflon layer comes off if you do a stirfry because the first step will always be heating oil up to a ridiculous smoking temperature. And if you are stirfrying sticky things such as rice, it will literally peel of that poor coating.
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#6
Better off getting a plain steel wok from an Asian store and season it, cheaper and no Teflon
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#7
Quote from hubert9
:
Most nonstick Teflon layer comes off if you do a stirfry because the first step will always be heating oil up to a ridiculous smoking temperature. And if you are stirfrying sticky things such as rice, it will literally peel of that poor coating.
Depends on the brand and process. I have used Anolon advanced for years and they may lose the stickiness but have never peeled off like many of the low-end brands. Unlike the Anolons, the low end can easily scratch which is where the coating usually lifts off. The bonding process varies. But this doesn't mean part of that coating isn't dissolving into the food very slowly especially when used long past its useful life. This may or may not matter to you. Doesn't bother me and it hasn't killed me yet Smilie
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#8
Quote from funnyman
:
Better off getting a plain steel wok from an Asian store and season it, cheaper and no Teflon
They can be a pain to clean even with seasoning or you end up using too much oil which is worse than what teflon can do. I have to laugh when people point to rataurants using them. One, restaurants do use too much oil typically and in addition you have hired people to wash them and season them regularly. So not a good model for home use.

Also beware of cheap woks that are nickel added alloys to make them "stainless". Nickel is much more toxic than teflon.
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#9
We bought one and it was crap.
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#10
Quote from WingsOfF
:
Also beware of cheap woks that are nickel added alloys to make them "stainless". Nickel is much more toxic than teflon.
Stainless steel all have nickel and chromium added, it's what make the steel stainless and durable. Of course, those two elements are highly toxic if you manage to make it leech into food (cooking high acidity food).

I bought one of these from the last deal. Even using a wooden spatula, the coating was already scratched. Not impressed.
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#11
I love mine. Use it regularly. Good deal.
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#12
Quote from PorkBuns
:
Nope but if all you are going to do is basic stir fry, this might do in a pinch.
Quote from hubert9
:
Most nonstick Teflon layer comes off if you do a stirfry because the first step will always be heating oil up to a ridiculous smoking temperature. And if you are stirfrying sticky things such as rice, it will literally peel of that poor coating.
Quote from WingsOfF
:
Depends on the brand and process. I have used Anolon advanced for years and they may lose the stickiness but have never peeled off like many of the low-end brands. Unlike the Anolons, the low end can easily scratch which is where the coating usually lifts off. The bonding process varies. But this doesn't mean part of that coating isn't dissolving into the food very slowly especially when used long past its useful life. This may or may not matter to you. Doesn't bother me and it hasn't killed me yet Smilie
Quote from godlyatheist
:
Stainless steel all have nickel and chromium added, it's what make the steel stainless and durable. Of course, those two elements are highly toxic if you manage to make it leech into food (cooking high acidity food).

I bought one of these from the last deal. Even using a wooden spatula, the coating was already scratched. Not impressed.
Anybody have a recommendation for a great wok? I've been half considering trhe $290 set at Crate and Barrel just because I've already gone throught 2 fairly nice ones that started chipping. I do hse ut at high temps on the stovetop.
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#13
Quote from BumbleBees
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Anybody have a recommendation for a great wok? I've been half considering trhe $290 set at Crate and Barrel just because I've already gone throught 2 fairly nice ones that started chipping. I do hse ut at high temps on the stovetop.
Def not nonstick Teflon or Teflon like coatings. That's for sure. Nonstick should be used at low to medium temps, not high ones. Ceramic is ok from what I have read.
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#14
[QUOTE=BumbleBees;107221103]Anybody have a recommendation for a great wok? I've been half considering trhe $290 set at Crate and Barrel just because I've already gone throught 2 fairly nice ones that started chipping. I do hse ut at high temps on the stovetop.[/QUOTE

Look into the breville hot wok
https://m.bedbathandbeyond.com/m/product/breville-reg-the-hot-wok-model-bew600xl/1017777548
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#15
From my experience, this typically last about 6-8 months for daily use.
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