Calphalon Premier Stainless Steel 13" Wok
Stainless steel without nonstick coatings avoids common PFAS sources.
This uncoated stainless steel wok skips the Teflon-type coating or Teflon-family coating nonstick surfaces where PFAS typically hide. Calphalon makes no PFAS statements, but the material itself poses lower risk.
The better-graded swap
Our Place
Our Place Carbon Steel Wok
100/100 safety
Same rubric that flunked this product. The swap earned Excellent.
Still want this one anyway? Check the price on Amazon. We’d swap it.
Material
Stainless steel with no nonstick coating
Brand disclosure
Brand is silent on PFAS
Lab data
No public lab test
What’s concerning
Category baseline
The starting point for this type of product, before anything specific to this product is counted.
No PFAS disclosure
No public statement from the brand about PFAS in this product.
Metal leaching (chromium, nickel, iron)
High-quality stainless steel (typically 300-series) leaches negligible metal ions under normal acidic cooking. Prolonged contact with strong acids (vinegar, tomato, citrus) at high heat could theoretically increase leaching, but levels remain far below regulatory concern thresholds.
Handle integrity and burn risk
Stainless steel conducts heat readily along the handle if not insulated; check that the handle is properly sealed and cool-touch rated before purchase. Loose rivets or handle separation is a wear risk over years of use but not a manufacturing defect unique to this brand.
What’s reassuring
Bare uncoated material
Recorded as a bare, uncoated material with no surface coating or treatment.
Coating degradation and flaking
Stainless steel wok has no nonstick or enamel coating, eliminating the primary mechanism for coating failure and particle ingestion seen in some coated cookware.
Aluminum leaching
This product is stainless steel, not aluminum; aluminum leaching hazard does not apply.
Teflon-type coating/nonstick fume emission
Stainless steel construction eliminates Teflon-type coating-coated surfaces entirely, removing the risk of polymer fume fever associated with overheated nonstick cookware.
The full breakdown
What it's made of and why it matters
This wok is constructed from stainless steel without any nonstick surface treatment, meaning it avoids Teflon-type coating (Teflon), polysiloxane coatings, and the fumes they can release under high heat. Stainless steel cookware is chemically stable at normal cooking temperatures and does not leach significant metal ions into food under typical use. The 13-inch size and flat-bottomed design suggest compatibility with modern electric and gas stovetops. Stainless steel's main weakness in woks is its lower heat conductivity compared to carbon steel, but this does not create a safety hazard.
The brand's record and disclosure
Calphalon has not published detailed transparency statements about PFAS use across its cookware lines, and maintains a notably quiet public position on coating chemistry beyond marketing claims. The company has faced no major recalls for the stainless steel wok category specifically. Calphalon's parent company (Groupe SEB) has stated commitment to phasing PFAS in some product lines, but details remain limited for retail customers. No third-party certifications (NSF, GREENGUARD, or similar) are standard for this product line.
How it compares in its category
Traditional carbon steel woks remain the reference standard for heat distribution and durability in Asian cooking; this stainless steel version prioritizes ease of cleaning and corrosion resistance over performance. Compared to nonstick wok alternatives (which typically use Teflon-type coating or ceramic coatings), the stainless steel eliminates coating degradation and fume risk entirely. Cast iron woks offer comparable safety but require seasoning maintenance; stainless steel woks suit users who prefer minimal prep. Price-wise, Calphalon's stainless offering sits mid-market, well below premium brands like All-Clad and above budget alternatives.
If you buy it
Preheat gradually and avoid sustained temperatures above 500F, as stainless steel can discolor and food may stick if the pan is not properly seasoned or oiled. Hand wash rather than machine wash to preserve the finish and prevent pitting from chlorine in some detergents. Inspect the handle attachment periodically; stainless steel cookware handles are typically riveted or welded and can loosen with heavy use. This wok will not wear out from normal cooking, but deep scratches exposing the underlying steel are cosmetic and do not pose a safety risk.
What we don’t know
- Basis
- Model estimate, 85% confidence, not a lab result
- Lab test
- None on record for this exact product
- Brand statement
- Calphalon has made none
Formulations change between production runs, so check the current label. How we grade.
Better-graded alternatives in Woks
Our Place
Carbon Steel Wok
carbon steel (bare metal, no coating)
Iron leaching from bare metal surface
Limited concern
Rust formation from improper storage or care
High concern
Brand PFAS statement on record, which we have not verified.
⚠Starting grade for this product type
More woks grades
How we score, every product runs through the same public 0-100 rubric based on materials, coatings, brand disclosure, lab findings, and recalls. See the full methodology → Spotted a mistake? Report an error.