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

Ronzerwa

Jul 24, 2026 1:38 AM

63 Comments

Joined Nov 2011

RonzerwaJul 24, 2026 1:38 AM

63 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.

Citta

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.

1

lionlies

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.

2

1

JayL2087

Jul 26, 2026 12:29 AM

796 Comments

Joined Mar 2016

JayL2087Jul 26, 2026 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.

2

LunarisDream

Jul 26, 2026 6:25 AM

166 Comments

Joined Jul 2019

LunarisDreamJul 26, 2026 6:25 AM

166 Comments

Woks are useless in non-gas kitchens. Don't bother if your stove is electric. For the so-called "wok hei", a cast iron pan would perform far better on electric than any wok.

3

1

KnightStar

Jul 26, 2026 6:45 PM

348 Comments

Joined Mar 2014

KnightStarJul 26, 2026 6:45 PM

348 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.

Unless you mean you have an induction wok hob with a bowl shaped induction surface, a round bottom wok isn't going to work on your stove top. Costco sold/sells the NuWave brand ones, but they're designed for 14" woks. I think that would make or break your decision over CS vs SS in this case.

1

Longevite

Jul 26, 2026 9:29 PM

2K Comments

Joined Feb 2008

LongeviteJul 26, 2026 9:29 PM

2K Comments

We are using exact one almost everyday for over 3 years. We love it a lot, we used to have a bigger steel wok but no longer use after we got this ss wok. For home use, this one is better than the CS wok, easier to clean and put it away. For home use, I recommend this over steel wok.

(I used to work (cook) at restaurant, I used steel wok, but again it not for home cooking)

1

4SKZ8

Yesterday 12:52 AM

6.4K Comments

Joined Mar 2013

4SKZ8Yesterday 12:52 AM

6.4K Comments

Carbon steel will rust if not maintained. My parents favor SS over carbon steel. Easier to clean. And they use it over an electric range, not ideal, but it works. It's flat bottom.

Whitecrane

Today 9:05 AM

414 Comments

Joined Nov 2015

WhitecraneToday 9:05 AM

414 Comments

I would go carbon steel for a wok, even though the rest of my cookware is stainless. There's no way to properly cook on a stainless steel wok. The temperature of a wok is not evenly distributed, and it isn't supposed to be. So your food is going to stick to the wok and become a disaster to clean. You can't leidenfrost effect on an unevenly heated surface.

bigw

Today 9:15 AM

48 Comments

Joined Jan 2007

bigwToday 9:15 AM

48 Comments

Nobody mentioned it is missing a long handle. Those two handles on the side are not easy to manage

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

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