WincoWKCS-14, Stainless Steel

We like to make pizza over the fire on a tripod when we're camping. Usually we have to craft a loose cover out of foil to ensure everything comes properly. This lid worked exactly as we hoped! Easy to set on the tripod, lightweight but durable material, handle didn't get hot, and fits perfectly over a standard frozen pizza.

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Its a perfect wok lid, lightweight but good quality. I wanted a domed lid, not a flat glass one so that I could have more room to steam if needed.

Good size especially for 30-35cm wok. Steel is thin and bit tinny, but good value for price.

This is a nice lid. Those who say it is aluminum are WRONG! It is stainless steel. It is fairly thin metal, just like all good wok lids. Despite being thin, it IS NOT flimsy as some have said. It is actually quite rigid. Wok lids are designed to be light enough to QUICKLY move on and off of the wok to contain splatter and when steaming. I have been using woks with lids for nearly fifty years, and was trained to cook in Korea and Japan. Any professional will use the most thin and light lid they can find. This lid meets professional cooking criteria perfectly. The only fault that I found with it is that the handle mounting screws are aluminum, and are easily damaged. I went to HOME DEPOT and purchased a small pack of (steel) size 10-32 screws with a length of 5/16 inch, (the same size and specification as the ones that came with the handle) and they fit the threads in the handle perfectly! The handle is a plastic material, so DO NOT over-tighten the screws, which will strip out the threads in the handle. Now, I have a completely awesome lid! I have a 40-year old aluminum wok lid that is so thin that you can practically dent it just by looking at it, but it has still served me well over the years to contain splatters and steam. Some said the handle was missing. It and the screws are in a separate small plastic bag that is scotch-taped to the larger bag that the lid comes in ...maybe they accidently threw it away. For all of those who expected a wok lid to be as thick and heavy as their skillet lid, all I can say is "do you serve CHEESE with your WHINE?"