Reviews of Asian Origins Nonstick Carbon-Steel 8-Inch Stir-Fry Pan

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This is not really a non-stick pan at all.

All I did was attempt to fry some garlic in it once (not deep fry or anything, just saute in a little olive oil), the garlic stuck to the bottom of the pan, burned up, and would not come out wtihout scrubbing etc etc. and since then, whatever I try to cook to it, sticks to the bottom and burns, so I ended up throwing it out after only a handful of uses.

Would not recommend at all

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I bought this on Halloween, but I just recently started using it for quick things, like cooking beans, pasta, stir-frying vegetables, and the like. I've used this wok roughly ten or so times so far, and the nonstick coating is already peeling on the sides. I only paid $10 for this so I guess I'll just suck it up and buy a better quality wok, but this was very disappointing.

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I wanted to eat healthier and thought of stir-fry. I'm a student, limited space and this is perfect for individual meals. Teflon is holding up well, no complaints so far.

Honest reviews on Asian Origins Nonstick Carbon-Steel 8-Inch Stir-Fry Pan

I just used this wok for the last time tonight. I was making a tofu stir-fry in peanut oil and the tofu stuck onto the pan like glue on paper. I even heated up the oil first. Using a silicone spatula to get it off broke the tofu into pieces and left the part in contact with the pan still stuck to the pan to burn. The tofu finally stopped sticking when the entire bottom of the pan was coated in burnt tofu/oil crust. Needless to say, eggs are a nightmare for this wok. The "nonstick" coating on mine is also damaged from wooden chopsticks. Mine is going to Goodwill, or the garbage; I haven't decided yet.

If you want a nonstick wok that will work on an induction cooktop (or any cooktop, for that matter), I recommend spending just a little bit more money and getting the Joyce Chen J22-0020 Pro Chef 9.5 Inch Peking Pan with Excalibur Non-stick coating. I have had the Joyce Chen wok for over a year now and I've used it almost every day since then, and it still looks likes new and could fry an egg with no oil at all, if I were so inclined. I bought this crappy one as a backup for when the Joyce Chen wok is dirty and I'm feeling too lazy to clean it, but I think I'll just get another Joyce Chen wok.

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I used the pan once and the non-stick coating peeled off in just first use. Used a wooden spoon to cook and a soft scrubber to clean. Very surprised at the quality considering the pan is heavy.