12.5" SUS 316L Food Grade Stainless Steel Wok Pan with Lid - Honeycomb Nonstick Coating, Induction Compatible, Easy Clean & Durable Stir Fry Skillet - Perfect for Asian Cooking, Home Kitchen & Professional Chefs

I tried making chicken fried rice in this wok and I was surprised to see that I had quite a bit of rice sticking to the bottom of it. Everything else about this wok is fantastic. You do need to assemble the wok upon delivery (attaching a handle to the wok itself and to the lid. Make sure you do not attach the handle above the lid vent or you could burn yourself.Looks good and little heavy. May be because of the lid. Otherwise the heat is evenly spread. We use this for large quantity Indian food cookingMissing nuts to attach both handlesLow heat with lots of butter and the eggs stick to this pan.It is beautiful, and the quality seems very nice. I don't use oils when cooking and so far it worked great, nothing stickes to it.Very easy to clean. Came with a wash rag.It requires some assembly. And here is something that makes me think about the quality: I could not attach a small handle to it because the screws were not aligned properly, it just could not fit it. As result, one screw just fell off, which is not a big deal, in this case, one screw looks like enough to hold the handle.Other than that it would be 5 stars from meI got this without realizing that the pattern on the bottom of the pan was actually etched into the metal, so I have concerns that, while it may technically work on an induction hob, it will end up scratching the glass top.To see if there really was a potential for scratching, I slid the pan back and forth a few times on a sheet of stainless steel. I did not apply pressure beyond what it took to slide the pan and it left definite scratches on the stainless steel. They don't show up terribly well in my photo, but they are visible.Since stir-frying is a vigorous motion that can move the wok, I have concerns that the pan will eventually scratch my glass cooktop. It's a shame because, although I think the etching inside the pan is what helps to make it "non-stick," I don't believe the etching on the exterior was necessary for anything other than design. It's a shame because the design on the pan is definitely pretty and very unique, but it's not worth scratching my cooktop over.I've been seeing these honeycomb style pots for a bit lately and when i got the chance to get one i jumped on it.I do a lot of cooking, i have every pan out there like teflon, ceramic, stone, copper, etc. This one is very different....i don't think its actually non stick but the pattern etched in the pan makes it that way.Its a big pan....but what i love about it is you can flip, stir and go nuts and it docent fling food out. My first time cooking with them I went for it and made a couple of my favorite Chinese food dishes, fried rice and lo Mein. What a pleasure it was to cook in this pan. Easy of mix and flip around. And as you can see in the photos, nothing stuck.The pan browns really well and it hears up fast and evenly. Its real easy to clean too. The pan didn't come with any instructions about care etc so i'll just treat it like my other pans, hand wash and dry with the microfiber cloth it came with. The handle and lid handle has to be put together/attached. came with a tool to help.Lid handle also acts like a stand...FYI when attaching the handle make sure the steam air hole is pointed away from the handle so handle at 6 o'clock and steam hole at 12 o'clock. if the hole is too close to the handle you can get burned.This is the best wok I have ever used. I don’t even need to wash it. No matter what I cook in it, I can just wipe it out with a damp paper towel and it is perfectly clean. This is now the pan we reach for every time. Steam veggies, cook eggs, toss bacon pieces, it browns and steams perfectly on our INDUCTION cooktop.