...except for the handle. The eye is a bit too small to easily hang it from a pot wrack.

I used believe it was frivolous to pay professional cookware prices for Teflon-based non-stick since the coating wears off no matter the calibre. But this is a great pan at a very reasonable price and Calphalon's multi-layer non-stick should last two or three times longer than a comparable Revereware or Farberware stir-fry, justifying the investment. And trust me, the pressional-weight anodized aluminum base makes a huge difference performance-wise. It heats hotter and more evenly and maintains its temperature even filled with lots of ingredients.

Though its great for stir-frying delicate or stick-prone items like eggs, fish, and rice, I uee it for lots of other preparations. I use it as a general-purpose saute pan. It's great for browning high-fat items like sliced sausages and bacon. However, I use it most of the time for making pasta sauce. Once the sauce is done I toss it with the pasta right in the pan. The wok shape makes tossing and pouring the contents easy. I also found out recently that the round shape makes browning large pieces of meat for braising much easier than a flat bottomed fry pan since it won't tip.

Since the nonstick is Teflon-based, avoid using uncoated metal utensils. You can spend a small fortune on nylon or silicone coated tools that eventually melt or peel, or five or six bucks for wooden or bamboo utensils that will last a couple of decades.

Also, it's not a good idea to heat Telflon-based pans empty. Overheating both damages the surface and supposedly releases toxic gases. Unlike conventional pans which should be pre-heated dry to minimize sticking, pour in a little oil first. In addition to protecting the pan, you also know when the pan is hot enough to stir-fry or saute when the oil just starts smoking.

I've been desperately looking for a durable, non-stick wok and never found one satisfying my need until this. I tried various brands such as Circulon(sp?) and Analon. Circulon is good but not very durable because residues are easily trapped in the grooves and not get cleaned, therefore the Teflon layer would peel off over years. And Analon is not really non-stick. So far this Calphalon works well for me; I don't know how long it can last though. The only cons are the heavy weight and the bottom are too narrow.It'd be better if they can reshape it to have wider bottom and offer a 13"-er.

This is a pricey wok. The quality and ergonomics are good. The size is adequate enough for most cooking needs. JUST BE CAREFUL OF THE NON STICK INTERIOR. You may easily confuse the inside to be anodized aluminum and treat it as such. Reading the fine details, you'll find that the interior is just regular non-stick. So using any metal utensils will scratch the interior VERY easily. One wonders why use anodized aluminum if it's only on the outside. Totally defeats the purpose of anodized aluminum.