Welcome to an in-depth review and exciting giveaway of the Scanpan CS+ Wok, meticulously tested over three weeks to bring you a comprehensive look at its performance, features, and overall value. This review will delve into both the undeniable advantages and a few considerations, offering a balanced perspective for anyone looking to invest in high-quality cookware. Discover why this wok might be the perfect addition to your culinary arsenal. -jaden

Mastering Asian Cuisine: A Comprehensive Scanpan CS+ Wok Review

My journey with Scanpan cookware spans many years, a testament to the brand’s enduring presence in professional and home kitchens alike. Nearly a decade ago, as I embarked on a book tour following the publication of my first cookbook, several sets of Scanpan cookware found new homes. Since then, our kitchen has seen a rotation of various cookware brands, making this opportunity to re-engage with Scanpan for an extended testing period a particularly welcome experience. It’s truly a pleasure to rediscover the quality and innovation that defines this esteemed Danish brand.

Scanpan stands as a proud, family-owned enterprise rooted in Ryomgaard, Denmark. For generations, they have specialized in crafting premium PFOA-free nonstick cookware, a commitment that underscores their dedication to health-conscious and high-performance kitchen tools. At the heart of their revolutionary nonstick technology lies Stratanium, an advanced 5-layer material system engineered for unparalleled durability and exceptional food release.

The Stratanium coating is more than just a surface; it’s a meticulously engineered system designed to elevate your cooking experience and withstand the rigors of daily use. Here are the key highlights that make Scanpan’s Stratanium technology truly stand out:

• Crafted in Denmark: Each piece of Scanpan cookware, including the CS+ Wok, is proudly manufactured in Denmark, adhering to strict quality control standards and showcasing superior European craftsmanship.
• Induction Friendly: Designed for modern kitchens, this wok is fully compatible with all cooktops, including induction, ensuring efficient and even heating regardless of your stove type.
• Oven Safe Up to 500°F: Its robust construction allows for seamless transitions from stovetop to oven, expanding your cooking versatility for finishing dishes or keeping food warm.
• Minimal Oil Needed for Cooking: The advanced Stratanium nonstick surface is so effective that you can cook with little to no oil, promoting healthier meal preparation without compromising on flavor or food release.
• Effortless Dishwasher Safe Cleaning: While handwashing is often recommended for nonstick longevity, the Scanpan CS+ Wok is conveniently dishwasher safe, making cleanup a breeze.
• Metal Utensil Safe: A significant advantage over many nonstick surfaces, Stratanium is engineered to withstand the use of metal utensils without scratching or degrading the coating, offering exceptional durability and peace of mind.
• Lifetime Warranty: Scanpan stands by the quality of its products with a comprehensive lifetime warranty, reflecting their confidence in the Stratanium technology and overall construction.
• Enhanced Durability and Food Release: Laboratory tests have shown an increase of over 30% in both the durability and food release capabilities of Stratanium compared to previous Scanpan coatings, promising a superior cooking experience.
• Eco-Conscious Production: Demonstrating a commitment to sustainability, Scanpan cookware is made from 100% recycled materials, reducing environmental impact without compromising performance.

Unboxing the Scanpan CS+ Wok: First Impressions and Design Excellence

Upon unboxing the Scanpan CS+ Wok, the immediate impression is one of quality and thoughtful design. The aesthetic is undeniably appealing, with a polished finish and a substantial feel that hints at its robust construction. Every detail, from the gleaming surface to the ergonomic handles, speaks to Scanpan’s commitment to both form and function.

One of the first features to catch the eye are the elegantly curved handles. These are not merely decorative; their design is rooted in ergonomics, making them exceptionally comfortable to hold and providing a secure grip even when the wok is full. The strength and balance of the handles are immediately apparent, inspiring confidence during intricate cooking tasks.

PRO: A standout feature for any serious wok user is the inclusion of a helper handle, and the Scanpan CS+ Wok delivers perfectly on this front. This secondary handle is absolutely essential, particularly for stir-fry cooking, which often involves rapidly moving ingredients in and out of the wok. The helper handle dramatically improves maneuverability, allowing you to easily lift, tilt, and empty the wok without placing undue strain on one arm. It ensures better control and safety, especially when dealing with hot and heavy contents.

Putting the Scanpan CS+ Wok to the Test: Performance and Practicality

The functionality of a wok, especially for home cooks, hinges critically on its design, particularly the base. For those without a dedicated wok ring or a burner specifically designed to accommodate a round-bottom wok, a flat base is non-negotiable. Many standard home stovetops, even powerful gas ranges, struggle to support traditional wok rings effectively. This is often because the burners lack the intensity or specific configuration to sufficiently “hug” and heat the bottom of a traditional wok. My own Samsung gas range, boasting a powerful 18,000 BTU burner, still presents challenges with wok rings, which is why I consistently seek out woks with a stable, flat bottom like the Scanpan CS+.

PRO: The Scanpan CS+ Wok excels in this aspect. Its perfectly flat base allows for maximum contact with the burner, ensuring efficient heat transfer. You can truly appreciate this when you see the flames licking up the sides of the wok, indicating that heat is being distributed effectively across the entire cooking surface, which is ideal for achieving that coveted “wok hei” flavor in stir-fries.

Beyond the flat base, the overall shape of a wok is equally crucial for optimal performance. If the flat bottom section is too small and the wok’s curves ascend too steeply, it can hinder proper heat retention and distribution, leading to less effective cooking. Conversely, if the flat bottom is excessively large, the wok loses its signature curvature, making traditional stir-frying techniques — the rapid tossing and tumbling of ingredients — difficult, akin to attempting a stir-fry in a standard sauté pan.

PRO: This wok strikes an excellent balance with its nicely graduated curve. The sides extend high enough to contain ingredients effectively during vigorous stir-frying, preventing spills and making it easier to manage larger quantities without losing food over the edge.

For our initial test, we prepared a classic fried rice using an assortment of ingredients from the refrigerator. The key to truly excellent fried rice lies in cooking each component separately before combining them at the very end. This means a lot of ingredients moving in and out of the wok, making it an ideal first trial. It allows us to assess the wok’s heat-up speed, its maneuverability, and how easily it facilitates dynamic stir-fry action—the flips, stirs, and tosses that define this culinary art.

The rationale behind this method is simple: fried rice typically involves at least five distinct ingredients, each with a different optimal cooking time. Cooking them individually ensures that the rice remains fluffy and light, preventing the goopy, soggy texture that results from dumping all ingredients into the wok at once. We started by cooking Chinese sausage to render its flavorful fat, which then serves as a savory-sweet cooking oil for the subsequent ingredients. Next, eggs were cooked and removed, followed by onions and chopped asparagus stems, which were also scooped out once perfectly tender.

CON: One notable aspect of the Scanpan CS+ Wok is its weight. Tipping the scales at just over 4 pounds, it is considerably heavier than many other woks, making it challenging to lift and toss with a single hand. This necessitates a slight adjustment in technique; I often found myself tilting the wok and using a spatula to scoop out ingredients, or employing my other hand on the helper handle to “pour” contents, always with a cautious eye to avoid spills. While this weight contributes to its robust build and excellent heat retention, it does impact the agility for quick, single-handed maneuvers.

PRO: Despite the wok’s weight, its superior shape proved invaluable during even the most energetic “kung-fu” stir-fry actions. The generous height and gradual curve of the sides ensured that not a single ingredient spilled out, allowing for confident and efficient tossing without mess.

PRO: The nonstick performance of the Stratanium coating was absolutely flawless. Even with minimal oil – primarily just the rendered fat from the Chinese sausage – there was absolutely no sticking. This exceptional food release not only makes cooking a joy but also simplifies the subsequent cleaning process, making the Scanpan wok remarkably easy to maintain.

PRO: One of the most significant advantages of the Scanpan CS+ Wok is its compatibility with metal utensils. This is a game-changer for nonstick cookware, as it eliminates the constant worry of scratching the surface. I comfortably used metal tongs throughout my testing, and the coating remained completely intact, showcasing the impressive durability of the Stratanium material.

PRO: Beyond stir-frying, the wok demonstrates excellent searing capabilities. Just last week, Nathan prepared steak tacos using chopped sirloin, and the meat browned beautifully in the wok, developing a rich crust and locking in juices, proving its versatility for various cooking techniques.

After Three Weeks: Longevity and Cleaning the Scanpan CS+ Wok

After three weeks of daily use, the Scanpan CS+ Wok, like any stainless steel cookware, began to show some discoloration on its outer layer. This is a common occurrence due to heat exposure and is purely cosmetic. The real test then becomes: how easy is it to restore its pristine appearance? Throughout our testing period, the wok was primarily cleaned with the soft side of a sponge and soapy water, often by my teenage children who, I suspect, paid little attention to meticulously cleaning or drying the exterior.

To tackle the discoloration, we decided to try a stainless steel cleaning paste applied with a soft microfiber towel.

With just a soft towel and a bit of gentle pressure, the cleaning paste began to work its magic. It required a little patience and effort, but the results were encouraging as the original luster started to reappear.

For the other half of the wok’s exterior, we opted for Bar Keepers Friend, a well-known stainless steel cleaner, and the scrubby side of a sponge to see how it would perform.

PRO: Both cleaning methods proved highly effective, successfully restoring the wok’s exterior to a brilliant, shiny finish, practically good as new. This demonstrates that while discoloration is natural, it is easily remedied with appropriate cleaning products.

CON: However, not all areas were equally easy to clean. The most stubborn spots were around the helper handle, particularly the rivets, the Scanpan logo, and the small half-inch space just above the handle. These intricate areas proved challenging to reach and clean thoroughly, retaining some residual grime even after focused effort.

CON: A significant oversight for a wok of this caliber is the absence of a matching lid. A wok is a remarkably versatile piece of cookware, used for far more than just stir-frying. A properly fitting lid is indispensable for steaming vegetables, simmering sauces, boiling noodles, braising meats, and even sautéing ingredients effectively. The inconvenience of this omission meant I had to purchase a separate, inexpensive lid from Chinatown, which, unfortunately, doesn’t fit perfectly and creates an aesthetically mismatched appearance. For a premium product, a custom-fit lid should be an essential inclusion.

The Essential Question: Is a Nonstick Wok Right for You?

The debate between traditional carbon steel woks and modern nonstick versions often surfaces among cooking enthusiasts. After extensive testing, my answer to “Do I really want a nonstick wok?” is a resounding YES, but with an important caveat: it must be a quality nonstick wok. Here’s why I’ve come to appreciate the benefits of a well-made nonstick wok:

• Effortless Care and Low Maintenance: The primary advantage of a nonstick wok is its ease of care. My carbon-steel wok, while eventually becoming nonstick through diligent seasoning, required a significant initial commitment and ongoing maintenance to prevent rust and preserve its patina. In a busy household, especially with teenage children responsible for dishwashing (who, as previously observed, might not meticulously clean every nook and cranny of the Scanpan), a high-maintenance carbon-steel wok is simply not practical. Similarly, my light cast iron wok demands constant vigilance against moisture to avoid rusting. The Scanpan, by contrast, is a dream to clean and requires minimal fuss, making it ideal for everyday use without constant worry.
• Seamless Cooking Experience: The core appeal of nonstick is, quite simply, that ingredients don’t stick. This makes cooking infinitely easier and more enjoyable, particularly for high-heat, fast-paced techniques like stir-frying. When ingredients need to be rapidly added, tossed, and removed within seconds, the absolute assurance that nothing will stubbornly cling to the surface is invaluable. This not only speeds up the cooking process but also simplifies the culinary dance of stir-frying.
• Reduced Oil Usage for Healthier Meals: With the Scanpan CS+ Wok, I find myself using about half the amount of oil I would typically use in other pans. Scanpan even claims that no oil is needed at all, a testament to the Stratanium coating’s superior release properties. While I still prefer to cook with a small amount of oil for flavor and specific cooking results, the ability to significantly reduce oil makes for healthier meal preparation without compromising performance.

It’s crucial to differentiate quality nonstick woks like the Scanpan from the ubiquitous cheap alternatives. Those $20 nonstick woks are often a false economy; their flimsy coatings typically scratch, chip, or peel within a few months, rendering them useless. The Scanpan nonstick coating, on the other hand, is a commercial-grade material that is directly bonded to the pan, ensuring exceptional durability and resistance to scraping or peeling. This robust construction means it will maintain its integrity and performance for many years to come.

Having brought Scanpan back into my kitchen, I’ve rediscovered why I missed it. The pieces are heavy, durable, and clearly built to last for many years, if not decades. The Stratanium nonstick coating is truly metal utensil friendly, a feature that sets it apart from conventional nonstick. This is low-maintenance cookware designed for high performance, making daily cooking a pleasure. The Scanpan CS+ Wok, positioned as high-end cookware, reflects its premium quality with a price point of $279 at Sur La Table. While an investment, its longevity, performance, and ease of use justify the cost for serious home cooks.

I highly recommend exploring the entire CS+ line. The cookware is not only functionally superior but also visually stunning. I particularly admire the glass lids on other pieces in the collection, which offer the practical benefit of monitoring your cooking progress without lifting the lid and losing precious heat or steam.

Win Your Own Scanpan CS+ Wok: Exclusive Giveaway!

Ready to experience the superior performance and effortless cooking of the Scanpan CS+ Wok yourself? We’re excited to offer one lucky reader the chance to win this exceptional piece of cookware. Stay tuned for details on how to enter our exclusive giveaway and bring Scanpan quality into your kitchen!