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Q&A

Why wouldn't manufacturers manufacture lids for their woks?

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I was contemplating these ZWILLING Forte 30 cm Wok (left beneath) and Demeyere Alu Pro 5 30 cm Woks (right). Isn't it obvious why these woks should come with a lid, and why customers should have the choice of buying one? Because I don't want oil or contents to leap out of the wok, and dirty and smirch my stove!

I emailed Zwilling to confirm if these woks come with lids. The sales assistant replied no, but didn't know why. I escalated to a Supervisor who also didn't know why, but the Supervisor affirmed that she completely understood and agreed with my reasoning. She escalated my question to the Sales Manager, who also didn't know.

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Full disclosure — I have no affiliations with, or involvement with, any financial or non-financial interest in, Zwilling.

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I have a dome-shaped wok lid, made of aluminum with a wooden grab at the top.

It was cheap.

It is large, lightweight, and works exactly as one would want a wok lid to work.

The wok manufacturers are selling you heavy cast iron, or expensive coated aluminum. Neither one of those materials is what you want to make a wok lid from.

Rather than add a cheap wok lid to their premium products, manufacturers leave out the lid. It would cause a clash in your head: why is this lid made so differently from the wok?

Now, if you go to a restaurant supply store catering to Asian food styles, you will see that they have woks and lids, mostly sold separately. I just looked through the web catalog of such a store and found 46 kinds of woks, 3 of which came with lids -- two of those were lightweight stainless steel, and the third was specialized for induction cookers rather than gas. They sell 18 wok lids, all of which are either aluminum or lightweight stainless steel.

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