My family absolutely loves this Wok! We bought the skillet version of this pan, and were immediately converted to ceramic pan lovers. After years of using teflon-type nonstick pans, and all the chemicals that leached into our food from peeling coatings, we're finally free of that mess!The ceramic surface is so slick, and is just as if not more nonstick than Teflon. It cleans easily, is convenient to stick in the oven for cooking and reheating meals, and looks great in our kitchen. What a great choice for healthy and convenient cooking for a big family.The only negative is that it needs to be treated to remove crud that builds up over time (similar to but less maintenance than cast iron and carbon steel). To treat it, Greenpan recommends boiling water with baking soda in the pan, scrubbing it clean, and then using a product called the Magic Eraser for a final polish. After that, voila! the nonstick surface is restored. It's a bit of work, but easier than cast iron, or carbon steel, and better than teflon (which can't be restored).We loved it so much that we bought the Wok verson of this pan!

Great non stick wok

I don't buy new cookware often, but it was time. I am so happy with my new pots and pans. The nonstick is amazing. I have bought nonstick before and they just don't last in my house. I have kids that end up messing them up but washing them incorrectly or using metal utensils. So far there's not one single scratch. I have metal plates and screws in my arm. Because of this I can't use anything that's too heavy. These are perfect. The astetics of these pans are great too. Nice color and love the stainless handles that never seem to get hot to touch. These are my all time favorite. What a bang for your buck😍

Absolutely the best pan I have ever purchased! Fabulously slippery, so no clean up but a quick wipe with a napkin and the wide flat bottom makes incredible crepes and omelettes. I'll buy another one soon. THANK YOU!

We have been using it for he past three months. Already purchased two earlier. The nonstick is really good. The pan is a bit heavy to use when cleaning, though!

Nice, big wok, really non stick. Have only used 2 weeks so far, but looks promising. It's a little bit heavy, but not extremely heavy. Enough heavy that you would expect from this quality and size.

It fits perfectly on my burner, nothing sticks, cleans like a dream and I love the handle on the opposite side which makes it easy to deal with a very full pan.

Nonstick cookware is great, except if you have birds. Anything that doesn't say "no PTFE" probably has it. PTFE is Teflon. At high temperatures, it breaks down (called off-gassing), and will kill parrots and other birds in minutes. So any products containing Teflon (pots, pans, oven liners, Turkey bags, microwave popcorn bags, nonstick aluminum foil) can't be used around birds. PTFE is also a "forever chemical" that contaminates the environment, snd 3M has agreed to stop making it. Yay! I tried Calphalon enamel-coated pans, but they were lightweight, scratched easily, and burned. Then I found a small GreenPan at Home Goods. Solid-- heavy anodized aluminum, with a thick, hard, PTFE-free coating. I love it, and bought two more, including this large one.FYI, you must use a small amount of oil or butter with them, should cook on lower than normal heat, because they are so efficient, and THEY ARE NOT DISHWASHER SAFE. I don't mind these things, because they wipe clean with a paper towel (before washing in sink), and the finish has remained perfect.They are kind of ugly gray, but beauty to me is that they cook food perfectly and won't harm my birds. Highly recommend!

this is undoubteldly the best cooking tool period. i live in a basement without any sort of kitchen available, so i have a plugin single stove, and I LITERALLY cook and eat out of this pan and re heat and wipe the residue off it.... remaining impeccably sterile. IT IS UNBELIEVABLY efficient, clean, effective and super healthy. i am a master at time management and i can't stress to you this is the best hands down. literally makes me realize ill never use a dish washer again.single fork, BPA spatula, and this pan, might be faster than ordering within an app.

Great size (makes enough food for a family) and very good quality. Feels surdy and well made. The non stick surface is holding up well. Very pleased with this wok!

Se supone que es un prodcuto nuevo y me llego la sarten llena de aceite quemado en la parte de abajo, decidí devolverla a usarla.

My wife always ruin non-stick pans even though it looked tough when new. She does use wooden spatula but I don't know why. Then I switched to real Chinese traditional woks, cast iron and then carbon steel. Basically you maintain your non-stick layer that is the tar from food or oil. I can do it reasonably well, and the cleaning effort is near non-stick. But the problem is, my wife doesn't cooperate. The wok cannot be in a usable good state for long. For example, she would cook acidic food with a lot of sauce and leave it in the wok. When I maintained a nice protective layer on the wok soon she will destroy it one way or the other. Without a good layer I have to oil the wok every time after use, or rust stain will develop at once.After over 2 months of daily use, the grey non-stick still looks like new. The handle still look new too, except for the ring opposite the handle where I overlooked during cleaning. Even the handle joints looks new without food stain around them. The anodized bottom surface doesn't really need to be cleaned. It's dark and tough and everything will be destroyed by flames.The non-stick is not exactly like the black non-stick surfaces. If you don't use or use little oil, food will stick. But then the food can easily be removed with some scrubbing with a sponge. With some soaking time it is almost effortless. If you use little oil, I would suggest painting evenly around the wok surface except for the wall at the high part. I have the other shallow pan for eggs with the same surface. Because the pan is very shallow, I should have brushed the whole pan with oil before cooking. I didn't and food got stained on the rim. But it doesn't affect performance or cleaning. It just doesn't look new.They say the coating, basically a form of sand, will wear off very slowly, turning into just a porcelain coated pan in the end. I do high heat stir fry and have to do some scrubbing with a non-stick safe scrubber a little after every use. The wok is still in pretty good shape so I think it will last. For that money it has to be. Not that the surface is delicate. But just any scrubber could leave marks even on stainless steel.The other reasons I defected is the compact and light weight. Real woks are not that curved at the bottom. It's great for stir fry but to fry a lot of vegetables, you need a large one. This wok is basically a frying pan with a high wall. So you can use a smaller diameter one to "fry" the same volume of vegetables. And of course aluminum is lighter than carbon steel and cast iron.The small diameter fit well into my twin sink for cleaning. So it's different than wok in every way but it's much easier to handle and clean.By the way, it's dish washer safe but they don't recommend it. Fair enough. Powder detergent just foul the whole surface of the dishwasher. Liquid are mostly chlorine bleach and dull metals. It's easier to just wash it than putting it in and taking it out of the dishwasher. I don't have enough space for that either.Update: Lid! Larger lids won't fit at all because the handle will be in the way. Glass and stainless steel lids are hard to find with reasonable price, compared to the wok itself. I brought the Universal 12.5" by Quicklid. It fits but easily slip off the rim. I mounted the knob to the other side so the lid wraps around the rim so the lid can't slip. Wok always need a lid.