KitchenAid
5-Ply Polished Stainless Steel Wok 15" (38 Cm)
This KitchenAid 15-inch (38 cm) wok is a 5-ply stainless steel pan designed for stir-frying, sautéing, and searing on all cooktops, including induction. The five-layer construction with an aluminum core ensures even heating and heat retention; its magnetic 18/0 stainless steel exterior enables induction use, while the interior is typically 18/8 or 18/10 stainless steel. Features include double-riveted stainless loop handles, sealed, dishwasher-safe edges, and compatibility with oven temperatures up to 500°F (260°C).
- Color
- Stainless Steel
- Material
- Polished Stainless Steel
- Style
- modern, performance
- Category
- Home & Garden > Kitchen & Dining > Cookware & Bakeware > Cookware > Woks
Specifications
Five-layer polished stainless steel wok with exceptional heat retention and versatility, oven and dishwasher safe.
Five-layer construction ensures precise and optimal heat control and retention; wear-resistant brushed base for increased durability; black double-riveted stainless steel handles; sealed edges prevent corrosion and allow dishwasher cleaning; compatible with all cooktops including induction; oven safe up to 500°F (260°C).
- Color
- Stainless Steel · gray
- Material
- Polished Stainless Steel
- Style
- modern, performance
- Gender
- unisex
- Age Group
- adult
- Condition
- new
- Category
- Home & Garden > Kitchen & Dining > Cookware & Bakeware > Cookware > Woks
Additional Attributes
- Five-layer construction
- Polished stainless steel
- Wear-resistant brushed base
- Black double-riveted stainless steel handles
- Sealed edges
- Dishwasher safe
- Oven safe up to 500°F
- Compatible with all cooktops including induction
- 15 inch diameter
- Sloping sides
- Deep design
- Exceptional thermal conduction
Product Insights
The KitchenAid 5-Ply Polished Stainless Steel Wok, 15 in/38 cm, at 148 CAD and in stock, is a clad stainless wok whose 5-ply construction is best understood as a bonded aluminum core and stainless cladding that carries heat from a small 3.41-inch flat ferromagnetic base up the sloping walls to the rim, giving more even searing across the lower slope than a disc-bottom wok while keeping the rim coolest. It is induction- and glass-top stable, though a strict induction hob may not detect the small base and induction heats only that flat area, so the sides stay cooler and tossing off the zone sheds most power; true wok hei is out of reach. The uncoated polished stainless interior needs no seasoning, is dishwasher-safe with sealed edges that encapsulate the core against delamination and pitting, and limits sticking through a 1-2 minute low preheat plus oil, but the polished surface gives up the stick resistance of brushed clad interiors, interior rivet heads catch food, and salt should be added only to boiling liquid to avoid chloride pitting. The roughly 5.9 lb bare wok (7-7.5 lb packaged) is stable and provides thermal mass for searing yet responds slower than carbon steel and is too heavy for one-handed tossing; double-riveted cast stainless handles are oven/broiler safe to 500°F but not stay-cool, requiring mitts. Durability comes from no coating to scratch, no exposed core to corrode, and two-point handle fasteners, while the mirror finish dulls unevenly over years and only the brushed underside hides scratches.
Verified claims
- Sidewall heat conduction
- Cladding runs base to rim, so the sloped walls sear like the center, not a disc-bottom wok.
- Heat zone
- Full cladding evens the surface, but the rim stays the coolest zone and the searing band is the lower slope.
- Ply count
- 5-ply counts layers, not conductive metal; the clad core, not the ply number, carries the heat.
- Heat distribution
- The 5-ply core pulls heat up the sloping sides from the small flat base, cooking across more area than the patch suggests.
- Induction fit
- Flat 3.41-inch ferromagnetic base sits stable on induction and glass, though a stricter hob may not detect it
- Induction heating
- Induction heats only the flat base, so sides stay cooler and lifting the wok sheds most of the field
- Finish
- The cooking surface is polished stainless, not the brushed interior All-Clad, Mauviel and Silampos use.
- Interior rivets
- Two rivets per handle lock them in place, but the interior rivet heads catch food.
- Seasoning
- Requires no seasoning; uncoated polished steel is cook-ready from the box.
- Food release
- Uncoated stainless needs heat and fat to release: preheat 1-2 minutes on low, oil before food.
- Salt care
- Add salt to liquid only after it boils; chloride pits uncoated stainless.
- dimensions
- The 15-inch (38 cm) diameter is the top rim; only a 3.41-inch flat base contacts the cooktop.
- Stir-fry technique
- Tossing off the induction zone sheds roughly 75% of power, so stir-fry stays planted with a spatula.
- material
- Polished stainless steel over a bonded aluminum core; the cladding, not the steel, carries the heat.
- Heat performance
- The ~6 lb 5-ply wok provides even heat and thermal mass for searing but responds slower to temperature changes than carbon steel.
- Durability
- Double-riveted handles and a sealed rim with no coating leave the steel as the only part that can wear out.
- Edge sealing
- Sealed edges encapsulate the aluminum core, blocking delamination and pitting and making the pan dishwasher-safe.
- Oven capability
- Oven and broiler safe to 500°F; the cast stainless handles are not stay-cool, so use mitts.
- Handling
- About 5.9 lb bare (retail 7-7.5 lb is packaged weight), stable but too heavy for one-handed tossing.
- Wok hei
- A flat-bottom wok on induction makes a good home stir-fry but cannot reach true wok hei.
- Cleaning
- Dishwasher film lifts with a mild vinegar or lemon solution, and heat tint polishes out.
- Patina
- The mirror finish dulls unevenly over years, and only the brushed underside hides scratches.
- Handle attachment
- Double-riveted handles are pinned at two points so they resist loosening
- Coating
- Bare uncoated stainless cooking surface, with no nonstick layer to flake or scratch off.
- Included lid
- No lid is included: the wok ships as a single 15-inch piece.
- PFAS-free
- The cooking surface is bare polished stainless steel with no nonstick layer and is listed PFAS- and PTFE-free.
- Warp resistance
- The 5-ply clad construction is designed to resist warping and keep the base flat on all cooktops, but avoid overheating it empty or boiling it dry because that can damage the finish and potentially the base.
- Metal utensil safety
- Metal spatulas and wok tools won't damage the uncoated stainless surface, though they can still leave fine cosmetic scratches on the polished finish.
- Acidic food compatibility
- The polished stainless surface is non-reactive, so it won't impart a metallic flavor to acidic foods the way unseasoned carbon steel can.
Product record
- Title
- 5-Ply Polished Stainless Steel Wok 15" (38 Cm)
- Brand
- KitchenAid
- Price
- 148 CAD
- Availability
- In stock
Buying Guide
1 comparison · 5 sourcesUses
High-heat stir-frying with steady, even heat
Use this 15-inch wok when you want precise heat control for stir-fries and other high-heat cooking. Its five-layer stainless steel construction is designed to conduct and retain heat across all surfaces, and it works on all cooktops, including induction. It is also oven- and grill-safe up to 500°F for recipes that move from stovetop to oven.[1]
Sautéing flavourful dishes
This KitchenAid 5-ply polished stainless steel wok is designed for whipping up sautéed dishes. According to the merchant, its sloping sides and deep design make it easy to handle while cooking.[1]
Product comparison
Compared within this brand.
| 5-Ply Polished Stainless Steel Wok 15" (38 Cm): Choose this if you want a large 15 inch (38 cm) stainless steel wok for sautéing, with five-layer construction intended for precise heat control and retention across all surfaces. It works on all cooktops including induction, is oven- and grill-safe up to 500°F (260°C), and its sealed edges allow dishwasher cleaning while helping prevent corrosion. Its shallow, sloping design with two double-riveted loop handles is described by the merchant as easy to handle for flavourful sautéed dishes, and it is offered in a single silver variant.[1] | Seasoned Black Cast-Iron Skillet 30 Cm: Choose this if you want a ready-to-use seasoned cast-iron skillet for browning, searing, or braising, with a 12-inch (30 cm) cooking surface that the retailer says retains and distributes heat evenly. It works on all cooktops including induction, is grill safe and oven safe to 500 degrees F, and has pouring spouts plus a secondary handle for easier grip. A Reddit commenter found it functional and likely to last a decent while with proper care, though not their first pick to buy with cash.[2,3] | Pastel Enamelled Cast-Iron Pouring Spout Pan 30 Cm: Choose this if you want a 12 inch (30 cm) shallow enamelled cast-iron pan with even heat retention and distribution, dual pouring spouts, and a secondary handle for a more balanced grip. It works on all cooktops including induction, is dishwasher safe, and is oven safe up to 500°F (260°C), in a Mint/Pistachio Green finish with a glossy black interior. Note that the retailer's claim that its enamel coating is twice as resistant to chipping as other models does not specify what those other models are.[4,5] |
Image Analysis
1 images- 01
Product
Polished stainless steel shallow wok with two short loop handles riveted to the sides; rolled rim and a gently curved bowl profile are visible from a front-facing view.
- Bowl shapeShallow, wide hemispherical bowl with gently sloped sides and a rolled rim; interior shows fine radial brushing while exterior is smooth polished metal.
1 region
x 0.08 · y 0.45 · w 0.84 · h 0.25 (high) - Rim detailThin rolled rim with a reflective polished edge running continuously around the bowl.
1 region
x 0.10 · y 0.42 · w 0.80 · h 0.08 (high) - HandlesTwo short loop handles on opposite sides, dark matte finish, each attached with visible rivets; handles curve upward slightly and have an open center.
2 regions
x 0.02 · y 0.50 · w 0.12 · h 0.12 (high); x 0.86 · y 0.50 · w 0.12 · h 0.12 (high) - RivetsCircular metal rivets visible on the interior wall near each handle, fastening the handles to the bowl.
2 regions
x 0.20 · y 0.50 · w 0.05 · h 0.06 (high); x 0.75 · y 0.50 · w 0.05 · h 0.06 (high) - Interior finishInterior shows fine circular or radial brushing texture producing a satin look compared with the shinier exterior.
1 region
x 0.20 · y 0.44 · w 0.60 · h 0.16 (high)
Other
Studio product shot on a clean white background with soft shadow beneath the wok; centered, front-facing composition.
- Background and shadowPlain white background with a light soft-edged shadow directly under the wok indicating overhead lighting.
1 region
x 0.10 · y 0.65 · w 0.80 · h 0.18 (high) - Shot compositionProduct centered horizontally and shown from a low front-facing angle that reveals both interior and exterior sides of the bowl.
Colors
polished stainless steel· bowl interior and exterior#C3C1BEmatte black· handles- Bowl shapeShallow, wide hemispherical bowl with gently sloped sides and a rolled rim; interior shows fine radial brushing while exterior is smooth polished metal.
Documents & Data
Reddit Insights
1 threads · r/cookwareReddit discussion on the KitchenAid 5-ply wok centers around its material composition and induction compatibility, with mixed opinions.
Some users are positive about using it for stir-frying vegetables, while another questions its practicality on induction cooktops.
Themes
Use Cases
- Stir frying vegetables
Watch Out For
Compared To
vs Lodge cast iron wok
Cast iron wok is heavy and performs well, but the KitchenAid steel wok is also considered suitable for stir frying vegetables.
Source Threads
Discussion on material composition and induction compatibility of the KitchenAid 5-ply wok
It is induction compatible, and 5-ply. So, the outer layer is likely to be 18/0 (being magnetic for induction), and the inside should be 18/8 or 18/10. It is a quite common structure and the materials for multi-ply are also fairly standard.
u/meaninglesshongr/cookwareView thread →