Presto 5900 1500-Watt Stainless-Steel Electric Wok

Pretty standard wok with decent controls. Stainless steel with no non-stick coating means you have to be careful to not burn things. Use a high quality oil with a high flash point. My favorite is olive oil but it burns really easy if you get it too hot. If you do burn the pan...just soak it in warm water with a good quality dish soap. 99% of any burn will come off just fine. If you have scorched it...be patient...rinse and repeat. That's basic care. It is nice and light and easy to control. Use a good oil and you will love it.

This product is GREAT ! My husband enjoys cooking with it for it ease of use and clean up.

Bought this for my roommate who is disabled, but loves to cook. Prior to becoming disabled, he had always used a regular non-electric wok on his gas stovetop. He never washed his wok - just wiped it down to keep it seasoned. He made the best stir fry ever! A stroke messed up his left hand and now he has trouble managing any stove-top pot or pan. Some of the reviews had me a little hesitant but decided to go for it. Turns out this is a great little appliance. Even better, it's a breeze for my disabled roommate to use! He says it's as close to a real "over-a-gas-flame" wok you can get. He actually had to show me how to use it - and now I'm hooked too! It is pretty big so make sure you have someplace to store it when not in use. It's super easy to clean (submersible and dishwasher safe). PLEASE NOTE: This is NOT a non-stick wok! But in our opinion, makes for much better tasting food. Best to wash immediately after use with only very mild soap and water. As long as it's still a little hot, anything burned or stuck cleans right up. It comes with a somewhat small wooden cooking utensil but a metal wok spatula works best so you can scrap up all the goodness that sticks to the bottom of the wok during the cooking process. Best of all, it produces Asian food like it came straight from a Chinese/Thai/Japanese/Korean restaurant. Tonight I'm going Mexican and making fajitas which also require high heat to come out right! It gets super hot, super fast and we start it off at around 350 degrees, and turn it up if needed. Always let it pre-heat. When cooking with high heat, always, always, always have your ingredients prepared first. Any hesitation or stopping during the cooking process and the thing will smoke up the house while you scramble around trying to catch up before your smoke alarm goes off. Can't say it enough: ALWAYS have the food prep done way before you start cooking. Wok oil is a must. Depending on what ingredient you start off with first (meat or veggies) always let it heat back up before adding the second batch of ingredients. Haven't tried any deep frying yet, but the same applies. Start with the heat low and adjust accordingly. Only thing missing that would make this product complete is a tempura rack. After a little food prep, at the end of only a matter of maybe 5-10 minutes actual cooking time, you'll have a wonderful meal ready to go! We absolutely love this particular wok and very happy with out purchase. Would definitely recommend!

I purchased a Presto stainless steel wok to get away from coated surfaces. Overall, the product was a pleasant surprise. First, a warning to those who are leaving older, coated, electric woks; the temperature control on this wok is very quick to respond after preheating. It's almost as quick to heat and cool as a steel wok on a gas stove. Very impressive! If you were used to preheating your teflon wok to 375 degrees for stir-frying, you probably noticed that after you began adding ingredients, the temperature declined and never returned fully to the desired temp. The Presto wok hits the temperature you set and stays there. The company recommends some lower temperatures for such things as seafood and vegetables. Take them seriously. Use the lower recommended settings and reserve 375 for searing beef, pork, and chicken. Be prepared to turn the heat down after that. It will respond quickly. In fact, everything will stir-fry faster than most coated woks, so be prepared to step lively while cooking! One drawback to the Presto wok is a lack of racks for steaming or draining tempura. Presto and its call center are both still located in Wisconsin, and a call to them revealed that the company never gave much thought to these other wok functions. A tempura rack and steaming insert (the simple, perforated aluminum type for 14" wok) are inexpensive and easily obtained online. I recommend The Wok Shop out of New York. The glass cover of the Presto wok is heavy and unvented, a slight drawback to steaming. I simply left the lid slightly ajar to vent, set the temp to just under 225, and used 2 to 3 cups of water. It works like a charm, and I can even steam tamales with the wok. If capacity is a question, I would estimate this wok at 6.5 qts. I don't know of many who have ever tried to stir-fry that much volume in a single recipe, but it can be done. The flat bottom of the wok is the hot zone cooking surface. If you move things up the sides, they are not likely to burn or overcook. Cleanup is usually easy following the company directions. My wife and I love stir-frying. The Presto wok is a great addition to our kitchen.

Great ..I just used it last night, it's by far the best Wok I've ever had

Me encantó mi Wok eléctrico. Super fácil de limpiar.

This is the best wok Ive ever used. Temp control is far superior to one on top of the stove

It’s exactly what I wanted (stainless steel) But if you want non stick, this is not for you. High heat is required for most wok cooking so stainless steel is the best option for me, there is some sticking but that’s ok with me. Non stick coating does not stand up to high heat.

Great little product. While the stainless is a little harder to clean than our last non-stick wok, with this unit I know the finish stays in tact and doesn’t end up in my food! Very light weight, good temp control, actually gets hotter than our old Breville unit. Just be prepared when cooking to scrape the bottom of the pan often to ensure you get all the brown bits (best part of a stir-fry). This helps greatly with clean-up.

Take a bit of getting used to but works great.