I bought this "wok" in February 2020. It has become my go to pan due to it's versatility, quick even heating, virtual non stick qualities and ease of cleanup. I bring it with me on trips by car to the many VRBO's we visit. Have to add that my home cooktop is induction, but in my travels have used it on gas and electric and still delighted.Great value for money. As someone who has acquired mostly All-Clad and Le Creuset I was a little hesitant on purchasing. The material and weight is lighter than All-Clad but it's also 25% of the price. It heated up quickly and handled stir fry like a champ. I have induction cooktop and the wok bottom is very flat. No issues there. It's not no-stick, but as long as you heat up ahead of time and apply enough oil you should be fine. A little bit of food stuck to bottom but no more than any other Stainless Steel Pan. Washing in hot water everything out. I have barkeepers friend and citric acid when I need to call for reinforcements. The price point is great given you get both a wok and lid. Very satisfied with purchase and strongly recommend. Happy Woking.This is by far the most versatile cooking vessel. Egg fried rice ✅ Boil ramen noodles ✅ Stir fry ✅ Frying chicken for Asian dishes ✅ Smash burgers ✅ Fried eggs ✅ I could keep going.. Nothing sticks to this thing. DO NOT PUT OIL IN IT UNTIL IT'S HOT!! Everything will stick if you don't let the pan get hot and season with some oil. Never put oil in a cold pan when cooking on high heat, it should be smoking hot.I've had this work for a year. I over-researched my purchase (Cooks Standard Stainless Multi-Ply Clad Wok, 13" w/ High Dome lid), concerned that food not stick and the inner surface not get stained, which was complained about by some Amazon reviewers. If you just pre-heat it gradually before adding oil to the hot wok for cooking; use a wooden spatula; keep the food moving; clean it by soaking in water; avoid abrasive cleaners and scrub pads (you won't need more than a sponge); and, if you become fussy about rainbowing or brown film developing inside, use vinegar to polish it up—you are home free. Believe the positive reviews and user photos from folks who used the work correctly. I wanted something affordable to emulate the $200-$300 5-ply stainless woks on offer online and at quality outlets like Williams-Sonoma. This has turned out to be a solid lower-price choice, with out much trade-off in quality. I don't like "non-stick" cookware, where the coating can't take high heat and will eventually scratch, nick, flake, and chip off. Stainless is forever.Good quality panI have several other Cook's Standard stainless steel cookware pieces over the past 7 years, and have found this brand to be high quality at an especially good price point. I am a picky cook, and have also a liot of All Clad and other brands in my kitchen, but this brand works just as well at a fraction of the price. This wok is a nice substantial size with a good cooking surface, and gently sloping sides you want with a good wok so you can arrange what you are cooking depending on what needs the highest heat at the moment (slide the less items needing less cooking up on the sides as needed). Good, even heat distribution, roomy domed lid. Easy to clean with the right products (eg Barkeepers Friend). Worked quite well on my induction cooking surface. Highly recommend this wok as well as other Cook's Standard products.I had to get a new wok that would work with my induction stove. This wok has a super thick bottom so it really holds and distributes heat. It’s a very large pan and I find myself using it for more than stir fry. Really worth the cost.I got an electric counter top range at home. If the bottom of this wok is wet, you will hear a strange boiling noise and it will slightly move itself, so make sure you wipe the bottom before you cook. It is messy to clean. I don’t like this wok but I have already use it, so I am going to stick with it.My wife was interesting in a Wok for Christmas so I spent quite a bit of time researching options. There were two key points for my decision making process:1) It needed to work well on our induction stove.2) I wanted a no maintenance solution.The second one was the most important because I wasn't very interested in having to "season" the wok. I looked at cast iron, carbon steel and stainless steel options. In the end, for the reasons stated above, I opted for the stainless option. No muss, no fuss, works perfectly with our stove.Other things to think about are size and weight. The cast iron woks seemed quite heavy and I didn't think my wife would enjoy dealing with that weight. I read lots of discussion around 12-inch vs. 13-inch vs. 14-inch and felt that splitting the difference would be wise. 95% of the time we are cooking for four people and I feel strongly that cooking for 6-8 would easily be possible with the 13-inch Wok.The build quality on this is very good. We are quite happy with the purchase.Put became horrible discolored after first time, boiling only water as per the instructions. This is a low quality no-name item from China that is 50% too expensive. Very displeased with this purchase it will be returned for a more reputable brand.This is one of the best woks I have purchased. It is heavy duty and is hardy. No matter the degree of heat you are cooking, the handle doesn’t at all get heated up and you can use your bare hand to lift the wok to transfer it onto another burner or elsewhere. It is very multifunctional. I have to date used it to make Indian curries, stir fries, Chinese noodles and pasta. It is like having 1 pot that fulfills all your cooking needs. The picture I am showing you is 2 weeks of using the pot daily and it is as good as new. It is also easy to clean and maintain..It’s the wok I have been looking for. I used many different material wok in iron and Non-stick, this stainless steel is the best. It is lighter than iron in this size (so you can throw/shuffle the food with a metal spatula) and can stand higher heat than non-stick. If you like to cook stir fry, this is right wok.it's a great wok. but bear in mind it is a wok. I made a mistake of thinking I could use it as a pan but that was a failure and I had to buy a separate stainless steel pan. don't get me wrong, it really is good for being a wok, I just don't do that much asian cooking. the mistake was mine to not understand it can only be used as a wok lol. so if you do asian cooking frequently, then definitely get this.