Nonstick Cast Aluminum Wok/Skillet/Stir Frying Pan with Vacuum Micro-pressure Lid, Scratch-Resistant (11-inch)

Buena calidad!!

I liked the idea of a versatile pan, but this is not very useful as a WOK. It might do to stir fry a few veggies and meats in small amounts, but for a typical stir fry it's not that great. Because the design is of a pot shape, and not a WOK, it is hard to flip the contents efficiently. I have a well seasoned WOK I've owned for over 25 years and using it with a chan that that is rounded to scrape the surface evenly does a much better stir frying job.That said, this is a nice pan for making fried potatoes with butter and onions without splatter on my stovetop. It cooks steaks efficiently as well, a touch of oil, a dried salted inch thick steak will cook efficiently to a nice medium at about six minutes a side. Again with less splatter. The glass lid lets you watch the food cook and prevent loss of liquid or grease from getting out. I like the holder on top, I'm always looking for a place to put the fork or tongs to flip the steak, or sample the food.Care of the pot is similar to that of a WOK, one of the things it does have in common, dry it off good after use. I don't expect much rust from Aluminum, but I guess a cast type like this can have oxidation issues. They compare it to cast, but which needs drying too. Pan has some good versatility to it, but just not for stir fry. Recommended

I've been using this DINGJIANG Nonstick Cast Aluminum pan to fry things in. I've cooked sausages and bacon and cooked up bits of hamburger and various vegetables. It works fine, so far, for this type of cooking. The pan itself seems pretty sturdy and durable. It has a top that fits well and it heats up quickly and is easy to clean. It may be a bit pricey for what it is, but it is generally a pretty good pan.

When it comes to cookware, I've been through some of the cheapest and most expensive pans, woks, and skillets you can buy over the years. Being someone who prefers cooking from home versus eating out, it's always important to have solid cookware you can rely on, and this specific pan is amazing for the price point--hands down.If you've ever used non-stick pans in the past, you likely already know very few pans live up to the claim. Over time, they lose the coating, chip or ding, or burn in (dark spots on the cookware). Having tested the DINGJIANG pan in a variety of scenarios that would otherwise be problematic for similar pans on the market, it passed with flying colors.What I generally test against:1). American, and off-the-block slices of cheese, burnt at high heat. This was a non-issue and slid right off with zero effort on my part. A quick wipe of the pan with a dry cloth and it was back to normal.2). Frying an egg. Does it stick and overly brown the egg, or can it be removed with minimal hassle? Once again, no issues on flipping and removing the egg; it slid right off on to the plate.3). Oil burn. This is a big one as burnt oil will generally destroy a pan, or leave marks on the metal/coating. When testing with peanut, coconut, and a mix of canola and vegetable oil, there was no noticeable change in the pan and a drain and wipe brought the pan back to normal.4). Burnt sugar. This, like burnt oil, is a big one. Caramelizing sugar and letting it set to cool will often result in having to run hot water over the sugar to melt it, or letting it sit to dissolve. I was able to lift the sugar off the pan with zero hassle and wipe it clean.In day to day use, when I'm not trying to make the pan fail, it holds heat extremely well and most importantly, it's able to evenly disperse the heat. The only real caveat, and this is really for those who may be older and for those that weight of a pan is a concern--it's heavy. This isn't a quick-fry skillet that you'll be doing a lot of movement with. It is, however, very sturdy and deserves a place in the kitchen.

This pan has a lot of heft. It is reminiscent of the old black iron skillets. It washed and wiped very clean. It comes without the handles attached. The mounting locations seemed identical and since both handles attached properly, I guess they are identical locations. The only reason that is confusing is that there were labels on each mounting location but they were in Chinese. It also talked about oiling the skillet but it was unclear as to whether they were telling you to oil it or if they were telling you that it had been oiled. A clear explanation of where to attach the handles and care suggestions will easily bump this up to five star.

This skillet is outstanding!The pan itself is pretty thick for even heating and proper heat retention, but overall very lightweight for its size.The non-stick coating is truly remarkable. Many things I've cooked could just be rinsed out afterward. No scrubbing or soaking yet with this pan. Cook, rinse, and a quick swipe with a soapy sponge and it is clean!The lid might be one of the best parts because it has a silicone gasket that snuggly seals the skillet and keeps all moisture in. This gives you a bit of pressure when braising and speeds up cook times. I will saute down large amounts of mushrooms in this pan and the snug lid helps sweat them out, the non stick coating keeps them from burning and I get perfect mushrooms everytime!I have no cons or anything bad to say about this pan, it is truly one of the best I've ever owned and I will buy other sizes from the brand to replace other skillets down the road!