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popularneomatrixviper posted Jul 23, 2026 9:19 PM

KitchenAid 15” 5-Ply Clad Stainless Steel Wok $69.99 Free Shipping Costco.com

$70

$110

36% off
Costco Wholesale
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https://www.costco.com/p/-/kitche...?langId=-1

$40 manufacturer's savings is valid 7/15/26 through 7/31/26. While supplies last.
Limit 5 per member.

5-Ply Stainless Steel
Induction Ready
Oven Safe up to 500°F
Dishwasher Safe
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Community Notes
About the Poster
https://www.costco.com/p/-/kitche...?langId=-1

$40 manufacturer's savings is valid 7/15/26 through 7/31/26. While supplies last.
Limit 5 per member.

5-Ply Stainless Steel
Induction Ready
Oven Safe up to 500°F
Dishwasher Safe

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4 Comments

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Jul 24, 2026 1:38 AM
62 Comments
Joined Nov 2011
RonzerwaJul 24, 2026 1:38 AM
62 Comments
Does anyone recommend this over a carbon steel wok? I been switching from nonsticks to stainless so far, but haven't tried cooking with anything carbon steel yet. I am using an induction cooktop, so the thinness of a carbon steel won't help like in a gas burner.
Jul 24, 2026 3:11 PM
68 Comments
Joined Jan 2014
CittaJul 24, 2026 3:11 PM
68 Comments
Quote from Ronzerwa :
Does anyone recommend this over a carbon steel wok? I been switching from nonsticks to stainless so far, but haven't tried cooking with anything carbon steel yet. I am using an induction cooktop, so the thinness of a carbon steel won't help like in a gas burner.
Get a carbon steel wok, I have SS cookware and use it accordingly but don't see how it would handle the functionality of a wok. carbon steel that is seasoned with correct cooking technique is almost as good as non-stick.
Jul 24, 2026 3:51 PM
105 Comments
Joined Oct 2022
lionliesJul 24, 2026 3:51 PM
105 Comments
Quote from Ronzerwa :
Does anyone recommend this over a carbon steel wok? I been switching from nonsticks to stainless so far, but haven't tried cooking with anything carbon steel yet. I am using an induction cooktop, so the thinness of a carbon steel won't help like in a gas burner.
I have both and I love both. A carbon steel(CS) wok heats up much faster than a SS wok, which is good for some cooking techniques, but it rusts easily, thus needing a bit of extra care. After using a CS wok, I brush it with warm water (soap water is not recommended at all), heat it to dry. Next time before using it, I rinse it with warm water, heat it to dry if I need to cook with food oil soon. With a SS wok, you cook acid food materials such as tomato without worrying it'll rust. It's also dishwasher safe.
Today 12:29 AM
796 Comments
Joined Mar 2016
JayL2087Today 12:29 AM
796 Comments
Quote from Ronzerwa :
Does anyone recommend this over a carbon steel wok? I been switching from nonsticks to stainless so far, but haven't tried cooking with anything carbon steel yet. I am using an induction cooktop, so the thinness of a carbon steel won't help like in a gas burner.
Look up legacy Chinese brands and buy a hammered wok that's actually thick and sturdy. Those will actually hold heat and give you that wok hei folks look for. The cheaper carbon steel woks are paper thin and hardly hold temp.

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