Scanpan Wok Review: Stir-Frying with Danish Non-Stick

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This article reviews the Scanpan Classic Non-stick Wok, which is ideal for effortless stir-frying. If you have an induction stove though, you need the Scanpan CTX wok.

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Stir-fry is one of my family’s favorites. The combination of savory chicken, fresh vegetables, and a flavorful sauce makes our mouths do a happy dance.

Part of getting a perfect stir-fry is using the right tools. A good non-stick wok not only gets optimal results, but it makes clean-up painless.

I found the Scanpan Wok to be a solid investment. For those who are new to wok cooking, this pan is easy to use. But for those who are stir-frying masters, this pan will hold up to daily use.

I’ll break down the specs and features of Scanpan’s Classic Wok, as well as the alternatives.

Read to learn all about the Scanpan Wok? Keep reading to find out more.

What to Look for in a Non-Stick Wok


Woks come in a wide range of materials, with the top choice being a carbon steel wok. However, aluminum and stainless steel are also common. You can even find cast iron woks.

The slight downside to non-stick woks is they will be more limited in terms of the temperature, as non-stick can break down at high temperatures. Usually, this isn’t a problem, but with stir-frying, you might want some very high temperatures. Make sure you stay below the manufacturer’s recommended limits.

Non-stick woks are popular because they make for easy cleaning and require less oil to cook food. Traditionally, non-stick woks have an aluminum body with a non-stick coating.

The most important thing is to get a wok with a thin body and high sides that can release steam. This is essential in browning and crisping stir-fries to perfection.

Scanpan wok

Even Heat Distribution

Non-stick woks are only as good as their heat distribution. Woks can be incredibly versatile, but no one wants stir fry that’s soggy on one side and burnt on the other. Getting that perfectly crisp texture requires even heating.

Round or Flat Bottom?

Traditional Chinese woks have rounded bottoms, which are great for cooking on higher heat. They are super versatile and quite popular among those experienced with wok cooking.

However, I’ve found most beginners to have more success with flat bottom woks. Additionally, if you’re using a Western-style electric range, a flat bottom wok is your best bet. You can also use flat-bottomed woks on gas stoves.

Scanpan Woks Overview

Scanpan Cookware has been manufacturing kitchen products in Denmark since 1956. The company places an emphasis on sustainability and environment-friendly practices. All Scanpan products come with a limited lifetime warranty that covers manufacturer defects.

Read more about the brand in this in-depth review of Scanpan.

Scanpan Classic 12-1/2-Inch Wok

This Scanpan Classic Wok is made in Denmark and features a multi-layer cast aluminum construction with a non-stick cooking surface and exterior. 

It has a diameter of 12.5 inches (31.75 cm), large enough to cook for a family. There is a smaller, 11-inch (27.94 cm) version, as well.

Scanpan Classic 12-1/2-Inch Wok

The Scanpan works as advertised. Customer reviews were overwhelmingly positive, with few exceptions. Overall their favorite features were the ease of cleaning and the easy food release. They didn’t love the lack of lid or the steeper price tag.

Scanpan Wok Features

Best features of scanpan wok


The Scanpan Classic Wok is made of heavy-duty squeeze-cast aluminum. This layer of thick aluminum ensures fast, even heating with no hot spots.

Buyers agreed that this wok has even heat distribution. Several commented on the weight of the pan, with many finding it just right and others finding it too heavy.

One nice thing about aluminum is its heat efficiency. That means you can use this wok on lower heat while still achieving a nice sear on meats.

Although rounded woks are common, a flat bottom is better for Western-style electric and gas ranges. The Scanpan Classic wok has a flat bottom, which makes it easier to use on the stovetop.

The shape of this wok also makes it easy to store.

Scanpan Classic 12-1/2-Inch Wok

Non-stick Properties

This pan features a non-stick surface. Scanpan cookware has a proprietary non-stick surface called Stratanium. This non-stick system consists of 5 layers in which hard particles and wave-like layers interlock to reinforce the non-stick layer.

Scanpan’s Stratanium non-stick coating is non-toxic and PFOA-free. It does contain PTFE (Polytetrafluoroethylene), a fluoropolymer that can be mildly toxic at high heat. However, at normal cooking temperatures under 500°F (260°C), research has shown PTFE to be perfectly safe.

What’s more? The Stratanium non-stick layer is metal-utensil safe. Or at least that’s what Scanpan claims.

Customers had mixed reviews about that claim. Some used metal utensils without problems, but others said their wok scratched. I would stick with wooden or heat-resistant silicone utensils.

As far as the non-stick surface performance? Users loved it. They were able to make a variety of dishes with no or very little oil. They were impressed with the food release and said nothing sticks to this stir fry pan.

To get the most out of your non-stick wok, avoid using cooking sprays. They can leave a residue and break down the non-stick layer.

Watch this user fry an egg with no oil in this demo of Scanpan’s Stratanium:


While traditional woks have two metal handles to make them easy to lift, most modern flat-bottom woks have a long handle like a skillet.

The Scanpan Classic wok has a patented spring-lock Bakelite handle that stays cool while cooking on the stove. This pan also features a helper handle for safe and easy lifting.

Users liked the long handle and found it easy to maneuver, although some had difficulty due to the pan’s weight.

Cooking Performance

Buyers agreed that this pan has excellent cooking performance. They used it for stir-frying, sautéing, browning, braising, steaming, and more.

But they also agreed that this wok is slower to heat. Some had a hard time getting this pan up to a high enough temp to properly stir fry. If you get impatient or have to cook in a hurry, this might cramp your style.

Still, others said they would turn the heat on high to speed up the cooking process. Scanpan does recommend only using this wok at low to medium heat.

I would be careful with cranking up the heat, although many customers said they did so without problems. However, if your pan is damaged because of excess heat on the stovetop, that lifetime warranty is void. Use your best judgment.

Oven Safety

This Scanpan non-stick wok is oven-safe for temperatures up to 500°F (260°C). This is unusual for non-stick cookware, which typically has a lower maximum temperature in the oven.

And since this pan has a flat bottom, it can rest on an oven rack without wobbling.

Remember this maximum temperature also applies to the stovetop so be careful if doing high-heat cooking.

Stovetop Compatibility

The Scanpan Classic line works with electric and gas stovetops. It is not compatible with induction cooktops, however. If you do have an induction stovetop, you might check out the Scanpan CTX version.

Ease of Cleaning

Ideally, one advantage of a nonstick wok would be the ease of cleaning. Scanpan advertises this wok as dishwasher-safe. Customers agreed that this pan is easy to clean.

Although several said they did put their wok in the dishwasher, most said it wasn’t necessary. Hand washing is quick and painless since food releases so effortlessly. The rivet-less interior makes cleaning even easier.

Typically, manufacturers recommend letting a pan cool completely before cleaning, but Scanpan actually recommends soaking a hot pan with cool water to bring the temperature down. Watch the manufacturer video showing how to clean your Scanpan non-stick:


This pan comes with long chopsticks and a rack, but it does not include a lid. The lack of lid was actually one of the biggest complaints from customers. Scanpan does sell lids separately, but that’s an added cost.


Speaking of cost, Scanpan’s Classic Wok does have a higher cost than many other options. Each pan is made in Denmark from recycled aluminum. Plus, these pans are durable and made to last.

Even so, this wok wouldn’t be a budget pick. But if you love to stir fry and want a quality pan that will last? Your money will be well spent.

What are the Alternatives?

Scanpan CTX 12.75 Inch Wok

The Scanpan CTX version has a diameter of 12.75 inches (32.39 cm). The Classic and CTX non-stick woks are similar items, but the biggest difference is in the exterior.

The Classic version is simply a non-stick wok with an aluminum core. The CTX version features a stainless steel exterior, an aluminum core, and a PFOA-free non-stick interior.

Essentially, the Scanpan CTX attempts to blend the best parts of stainless steel cookware with non-stick cookware.

Scanpan CTX 12.75 Inch Wok

Buyers loved this wok. They used it for stir fry, to sear meat, and more. They agreed it’s heavy and durable. A couple of users said the non-stick will peel, but others had no problems.

This expensive pan is a splurge, but it should give you years of use.

Calphalon Signature Hard-Anodized Non-stick 12-Inch Wok

Calphalon is known for introducing hard-anodized aluminum cookware to the market, so it’s no surprise that the Signature Wok features hard-anodized aluminum construction.

This wok is non-stick and has a flat bottom. The diameter is 12 inches (30.48 cm). It’s great for stir-fries, searing meat, steaming veggies, and cooking a variety of dishes.

This pan is oven-safe up to 500°F (260°C), so you can use oven techniques with this wok. But it’s not compatible with induction cooktops.

This wok is dishwasher-safe and safe for metal utensils. It has a helper handle and a long stay-cool handle that’s secured with double rivets inside.

Calphalon Signature Hard-Anodized Nonstick 12-Inch Flat Bottom Wok with Cover

One of my favorite features is the glass lid. The Scanpan woks do not include lids, so this is a nice addition. This Calphalon is also more affordable, although it’s not a cheap pick.

Users liked the performance and food release of the Calphalon Signature wok, although they cautioned against using metal utensils while cooking. They said metal could scrape the cooking surface. Others said they avoided putting this wok in the dishwasher.

The Calphalon Signature wok probably won’t be a lifetime solution. But with proper care, it can help home cooks prepare tasty dishes for several years.

Craft Wok 14-Inch Hammered Carbon Steel Wok

For a lot of people, stir fry isn’t possible without a carbon steel wok. This Craft Wok features carbon steel construction with a wooden and stainless steel handle. It also has a helper handle for easy lifting.

With a diameter of 14 inches (35.56 cm), you can cook large batches of stir fry with no problem. This wok has a rounded bottom, so it’s not compatible with flat stoves. If you have a gas range, you should be fine.

Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88

If you’re worried about the pan getting wobbly, you can purchase a wok ring to stabilize the pan. This will keep you from accidentally dumping your stir fry over the stove. And since this wok does not come with a lid, stability is even more important.

Buyers loved the hammered finish and the craftsmanship of this wok. They did warn that it requires seasoning, and these pans will rust. To avoid rusting, clean and dry pans immediately. Then apply a thin layer of oil to the pan. This wok is not dishwasher-safe.

If you want the look and shape of a traditional wok or want a bargain pick, this Craft Wok is a great pick. Just remember, you can’t use this stir fry pan on flat cooking surfaces.

What else do I need?

You can absolutely use this Scanpan wok indoors. However stir frying can be a smokey activity so it’s nice to have an outdoor option. Consider getting an outdoor wok burner, if you feel like a bit of outdoor cooking.

Scanpan Wok Review: Last Thoughts

Is Scanpan’s Classic Wok worth it? I would recommend it. It’s a great pan and perfect for stir frying, sautéing, and browning food. Customers were pleased with this cookware.

If you have an induction stove, however, I would go with the Scanpan CTX wok. It’s the only option on our list that can cook on induction cooktops.