LOLYKITCH 12 Inch Tri-Ply Stainless Metal Wok Pan with Lid,5 QT Deep Stir-Fry Pan,Jumbo Cooker,Induction Cooking Pan,Heavy Responsibility,Dishwasher and Oven Secure.

High quality steel.
Was skeptical about the quality as it was much cheaper than other steel woks. Used it three times so far with diff recipes and works great. Food didn’t stick which was my biggest concern. First time dishwashing did some discoloration inside but Shan I had washed second time it disappeared. I would highly recommend this wok.

Sturdy, weighty, well packaged, zero defects
I’m using this with my single-burner induction hot plate. It performs well. Will use it for a variety of tasks.I haven’t tried making stir fry yet. It’ll do a satisfactory job. Being so heavy, and with so much surface area, it might not do the best. A large gas flame would be better for stir fry.

Very good
Very useful. Expected little more thickness

Bad lid, nice pot
Pros:1. It is small, enough for two people.2. You can use it to boil a tiny amount of pasta.3. It cooks up veggies VERY nicely.4. It CLEANS up very easily, except for the lid and except for “if you exceed medium temperature oil marks” on the top inch of the inside of the pot.Cons:1. The lid I received has a one inch rough patch with reddish marks scratched into it. Won’t come off as it’s a defect in the glass.2. The lid is MISERABLE to wash. Water and soap get into the channel where glass meets metal rim and WON’T rinse out. A LOT of water.3. The water in the channel of the lid spans a 2 inch wide puddle. Initially, it’s a soapy puddle, so you have to run more water over it until the soap has been driven out. BUT, the water remains.4. Shaking the lid furiously does not remove the water. Nor does normal drying it with a towel work.5. You can see, magnified by the trapped water which moves around as you turn the lid in your hand, in that channel around the lid, that it doesn’t look like it’s “shiny clean” in there, to begin with. So, you HAVE to get that water out of the channel or it’s going to rust or get gross or stay there and drip into your food when the lid is on the pot and condensation is present.6. So, it has taken me about 15 minutes, with dry paper toweling, to press and “dig” into the edge of the metal against the glass, to absorb the water. As soon as your towel gets wet, you have to apply another section of dry toweling. I have not tried to “blow dry” the water out with a blow dryer or the back end of an electric vacuum sealer, which blows unhealed air out.7. If you abide by manufacturer instructions of not heating above medium heat, it really isn’t working like a Wok.8. Olive oil probably isn’t the best choice, as it will leave residue on the upper inch of the interior of the pot if you are even at medium heat.9. Again, with olive oil and medium heat, you aren’t going to sear anything or pan fry your chow mein noodles.Would I recommend this little Wok/pot? Yes and no and maybe. Maybe, if you use Avocado or a higher smoke oil, it might work better at medium heat. No, if you need to use that miserable lid. Yes if you want a little wok that is easily water soaked and washed with a sponge and normal dishsoap, without any scrubbing or effort.I am keeping it because, at low to medium heat, it WILL stirfry vegtables quite beautifully.