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View Full Version : Review of Wolfgang Puck stainless steel wok versus Cuisinart?


CathyA
11-14-12, 4:44pm
DS wants a wok for Christmas. After hours of searching for the least expensive (but good) stainless steel wok, I found one through Best Buy. The day after I ordered it, I saw they had a Cusinart stainless steel wok on Amazon (for even less). Unfortunately, they're both from China......but its really hard to get away from that at present.
There are really good and really bad reviews of the Puck wok, and mostly good reviews of the Cusinart. Being so anal, I'm trying to figure out the best one to get. The Puck one arrived today.
Have any of you had any experience with either of these woks? I know some of you will say that the pounded steel ones are best, but I don't think DS would take care of it enough to keep rust off it.
I'll keep the Puck one if anyone here has had a good experience with it.
Thanks.
SteveinMN
11-14-12, 8:06pm
Cathy, I did a quick Web search of the two woks. Is one of them substantially bigger than the other? That will make a difference in being able to prepare meals since food will need to be "parked" in the wok as new food is added.
CathyA
11-14-12, 8:16pm
Hi Steve,
It seems as though the Cuisinart is a bit larger and deeper from the online info, but now that the Puck wok is here, it seems big enough. Cuisinart seems to be a more commonly used brand. I probably shouldn't obsess so much!
try2bfrugal
11-14-12, 9:17pm
I have a large Cuisinart stainless steel wok. I love it. It is still in perfect shape after many years of use.
SteveinMN
11-14-12, 11:54pm
Thanks for the info, Cathy. It probably is not worth the hassle of returning the Puck wok in favor of the Cuisinart. Either should perform about as well.
bae
11-15-12, 12:20am
I still use the carbon steel wok I bought in Chinatown in SF for $10 ~30 years ago, it seems to work much better than the designer/branded woks I have come across since, and really is no bother at all to keep from rusting.
SteveinMN
11-15-12, 11:37am
I still use the carbon steel wok I bought in Chinatown
Mine came from a different Chinatown :), but it is the pot I've owned the longest and it's still in fine shape. It has quite the "patina", but it's supposed to. Carbon steel is not that difficult to take care of, IMHO. But the OP already has one of the stainless-steel woks on hand, so at this point....