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ANEDER Frying Pan with Lid 10 Inch Carbon Steel Wok

Curated from 128 real Reddit conversations

Refreshed on: April 2, 2025

ANEDER Frying Pan with Lid 10 Inch Carbon Steel Wok

Brand: ANEDER

Price: $36

Snoop Score:

5.2

Sentiment

6.4

Popularity

6.3

Technical

3.2

Buy on Amazon for $36 See All Woks & Stir Fry Pans Reviews

As an Amazon Associate, I earn from qualifying purchases.

Snoop's Take

The ANEDER Frying Pan with Lid is a versatile 10-inch carbon steel wok designed for various cooking methods, including stir-fry, steaming, and deep frying. With a detachable wooden handle and a clear glass lid, it offers convenience and ease of use across all heat sources such as electric, induction, and gas stoves. According to user feedback, many appreciate its ability to maintain seasoning well, with one user noting, "my pan is fine, washed it with hot water right after cooking, scraped all leftovers with sponge, dried with fire and it looks better than before cooking." However, some have pointed out limitations, particularly regarding its practicality without a wok burner, making it crucial for potential buyers to consider their cooking setup. Overall, the ANEDER Frying Pan is recommended for those looking for a durable and effective wok that excels in high-heat cooking, particularly for everyday use in home kitchens, as long as users have the appropriate burner.

Not for you? Check out our other rated Woks & Stir Fry Pans

Woks are supposed to be made of carbon steel because the metal thinner and highly responsive to temperature variations, unlike stainless steel.
Positive Feedback

unless you have a wok burner it's wildly impractical, bordering on useless
Negative Feedback

5.2

ANEDER Frying Pan with Lid 10 Inch Carbon Steel Wok

Buy on Amazon for $36

Quick Stir-Fry Meals

6 / 10

Family-Style Cooking

6 / 10

Traditional Asian Cuisine

5 / 10

Versatile Cooking Techniques

6 / 10

See how this compares to all Woks & Stir Fry Pans

What it does well!

Key strengths users can’t stop talking about.

Made of responsive carbon steel

“Woks are supposed to be made of carbon steel because the metal thinner and highly responsive to temperature variations, unlike stainless steel.”➕

“This is one of the reasons woks are so good, that flavour you can only get from a hot well-seasoned wok.”➕

Ideal for high heat cooking

“Are you cooking Chinese stir fry dishes which need high heat and quick cooking? Then bad choice.”➕

Works well with indoor stove

“This horrible looking Wok working normal, smooth and less sticky with indoor stove or Wok Burner.”➕

“I think it looks great!”➕

Durable carbon steel material

“Don't listen to seasoning precious nerds.”➕

“Your CS will be fine. It was literally meant to be used this way.”➕

Maintains seasoning well

“my pan is fine, washed it with hot water right after cooking, scraped all leftovers with sponge, dried with fire and it looks better than before cooking.”➕

Easy to use and clean

“it's easy to use and easy to clean.”➕

Seasoning benefits for cooking

“the seasoning is a huge benefit for cooking a lot of meals”➕

“Carbon steel is better for woks.”➕

Great for shallow to deep frying

“It could be good for shallow to deep frying.”➕

“I have been making it excellent fried rice with no sticking issues.”➕

Carbon steel is the best material for woks

“Carbon steel all the way for a wok”➕

Super quick to react to temperature changes

“it's super quick to react to temperature changes, it's light enough to toss and turn on the stove.”➕

Great for deep frying with less splatter

“These things are so awesome! I use mine all the time as well.”➕

Retains seasoning well

“For some reason Madein’s carbon steel pans retain seasoning better than all the Chinese ones I’ve had.”➕

Great pan for everyday use

“Love mine. Great pan.”➕

Where it needs some work!

Areas to watch—feedback on possible improvements.

Impractical without a wok burner

“unless you have a wok burner it's wildly impractical, bordering on useless”➕

Handle is prone to issues

“That handle tho is a crime.”➕

Can become heavily scratched with use

“Another 1000 stir fries and it will be completely black.”➕

Sensitive to acidic ingredients

“Avoid vinegar stews.”➕

Scratches may appear on the surface

“I just took a rag and wiped it and it looks like this.”➕

Stainless steel is better on electric stoves

“Carbon steel is the best, but only if you have a gas stove.”➕

Defeats the purpose of a traditional wok

“IMO these defeat the purpose of a wok in pretty much every way.”➕

Lacks a flat spot inside the wok

“doesn’t have a flat spot in the inside of the wok.”➕

Questions about heat distribution on the sides

“I can’t find enough information save for paid reviews where the user uses it for a week and calls it the best wok ever made.”➕

Compare On All Talked About Dimensions

Product Name	Price	Score	See Details	Buy Now
GreenPan Carbon Steel Wok 14” Flat Bottom	$49	9.0	Details	Buy
SNOWCLAD 13 Inch Hybrid Wok	$79	8.4	Details	Buy
Todlabe Carbon Steel Wok - 13-Inch Stir-Fry Pan	$45	7.8	Details	Buy
FGJ 13 Inch Carbon Steel Wok	$39	7.7	Details	Buy
kaqinu Carbon Steel Wok Pan, 14 Piece Set	$43	7.7	Details	Buy
Teewe Carbon Steel Wok - 13 Inch Nonstick Stir-fry Pan	$42	7.4	Details	Buy
Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan	$49	6.9	Details	Buy
JOYCE CHEN Classic Series 14-Inch Carbon Steel Wok with Birch Handles	$19	6.0	Details	Buy
WANGYUANJI Iron Wok, 13.4" Chinese Craft Wok	$79	5.9	Details	Buy
YOSUKATA Flat Bottom Woks and Stir Fry Pans	$89	5.2	Details	Buy
ANEDER Frying Pan with Lid 10 Inch Carbon Steel Wok	$36	5.2	Details	Buy
YOSUKATA Carbon Steel Wok Pan	$59	4.8	Details	Buy
DOTCLAD Wok pan Hybrid 12 inch Wok with Lid	$49	4.4	Details	Buy
Leidawn 12.8" Carbon Steel Wok	$42	3.8	Details	Buy
Bretor Wok Pan with Lid - 13" Nonstick Wok	$35	3.2	Details	Buy
BrBrGo Carbon Steel Wok Pan, 5 Piece Set	$37	2.6	Details	Buy

Core Power Plays

The specs and strengths that make it shine.

Discussion on wok materials and seasoning

“I know carbon steel is the traditional choice, but I’m wondering if stainless steel woks are worth considering.”➕

“Seasoning a wok won't give you *wok hei* by default.”➕

“The difference is in heat.”➕

“Carbon steel is more convenient cause it has a naturally replenishing non stick layer if you're able to maintain it just from cooking.”➕

Discussion on wok appearance and wear

“Thanks...my other woks looks pretty much the same..”➕

“It’s spouses to look like that”➕

“Looks newish to me”➕

Discussion on carbon steel vs stainless steel for woks

“The wok is back And it's on sale at the All Clad site.”➕

“carbon steel woks are definitely the way to go if you have a gas range.”➕

Curiosity about carbon steel performance

“It’s carbon steel, this model was sold at Costco for a bit.”➕

“This. I have this pan and it’s carbon steel.”➕

Discussion about different types of cookware

“We have a random assortment we have collected over the years.”➕

“I have a field skillet that I love.”➕

“Stargazer makes a far better daily driver 12" cast iron pan.”➕

“Dammit I've been trying to make better queso lately and didn't even think about this.”➕

Discussion about rust and seasoning techniques

“Before and after my wok’s stir fry maiden voyage (used after blueing and seasoning).”➕

“Luckily it is smooth to the touch and doesn’t leave any residue or color.”➕

“If it is rust, you can just scrub it off then re-season, making sure the pan is hot enough.”➕

“Is it smooth to the touch?”➕

Wok usage varies by cultural cooking styles

“been making fried rice in a Frying pan and it's still good”➕

“In Korea we don't use wok. So you're fine with your frying pan if you lean onto Korean cooking :)”➕

Cooking techniques and efficiency discussed

“you cook the food as quickly and efficiently as possible in the thin-walled wok.”➕

Discussion on the need for high heat sources for effective wok cooking

“That's what my definition of luxury is. A large enough bath tub and a stove with the appropriate vent that would make a wok useful.”➕

Hidden Hero Hacks

Unexpected tricks and side‑door uses you’ll love.

Mix and match different pan types for varied cooking needs

“Unless you’re just dead set on being matchy matchy with a whole set for aesthetics, I would buy a few different pieces from different companies.”➕

“Ignore anyone who says you can’t use metal implements with it or wash it with soap. They’re confused at best and actively harbouring a colony of brain worms at the worst.”➕

Discussion on uses for deep frying pans

“Not a salad. This looks like some sort of stir fry chicken with snow peas.”➕

“Looks like a cross between a wok and a saucier.”➕

“I mostly just love the thing.”➕

“I use it for three main things.”➕

Suggestions for alternative cooking methods without a wok

“IMHO give it a shot and see what you get, adjust and go from there.”➕

Buyer’s Cheat Sheet

What to check before you click ‘Add to Cart.’

Mention of FAQ for carbon steel pans

“Please make sure you've read the FAQ if you're requesting help.”➕

Curiosity about wok seasoning techniques

“Why should I use vegetables when seasoning a wok?”➕

“This basically emulates the natural seasoning process of woks in a Chinese kitchen.”➕

“Thaaaank you. It makes a lot of sense, though.”➕

“I think I’m doing something wrong.”➕

Discussion on flat vs round bottom woks

“Flat vs Round Bottom Wok? I’m looking to buy a new CS wok. Need inputs from the experts here to pick”➕

“I always advise my clients to get round bottom woks when they can because it's how woks are meant to be.”➕

“How do you feel about wok rings on American gas stoves?”➕

“Not all American gas stoves are created equal, and I can't speak for all of them. Generally, if the ”➕

Discussion on the best type of burner for woks

“A wok that is too thick and it will retain too much heat while also heating up too slowly.”➕

Debate over achieving Wok Hei on induction cooktops

“I'm honestly lost because I'm not sure how BTU and wattages translate to temperature in a wok.”➕

“The 'science' of wok hei is debatable.”➕

“Based on personal experience cooking on commercial induction hobs, I have absolutely achieved wok hei.”➕

“I guess I really just need to try the methods without a flame and with (torch) to see what I personally prefer.”➕

Recommendation for wok cooking resources

“Great channel with many recipes and useful techniques for Wok cooking.”➕

Cautionary Callouts

Know the pitfalls before they catch you off guard.

Discussion about terminology for cooking vessels

“What is this called? (a skillet? a pan? a frying pan? something else?)”➕

“All of the above”➕

“This is a frying pan to most people.”➕

“most often I would call it a frying pan.”➕

Misinformation about carbon steel performance

“traditionally a wok should be carbon steel.”➕

Debate on the necessity of a lid for cooking pans

“I’m debating between this and the 4qt Weeknight pan (or the gigantic 7qt Sunday Supper Pan) and I’m just not sure if I’d regret not getting a pan with a lid!”➕

Challenges of using woks on home stoves

“I have committed to making a stir fry in a household that does not own a wok.”➕

“Woks on the kind of stoves you will find in a regular home are next to useless.”➕

“In essence: a cast iron wok is just an oversized pan - so I really don't see why you wouldn't just pick a real pan.”➕

“Though if you really want to go all the way there are propane burners specifically for the purpose.”➕