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Product Description
Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards… so she developed her own. Today, Joyce Chen Products sources from all over the Pacific Rim to bring the best of Asia to you. These 14" Carbon Steel Flat Woks feature a professional weight 2.0 mm, heavy-gauge carbon steel body. They have stay-cool Phenolic handles. Generous 14" size.
Customer Reviews
Most Helpful Customer Reviews
103 of 107 people found the following review helpful
Amazon Verified Purchase
A few years ago I tried stir frying and liked it, except that I used a Joyce Chen nonstick wok that peeled after two uses. After that I got a Lodge cast iron wok that was way too heavy and got discouraged and gave it away. Then I tried I a no-name carbon steel wok but was very ignorant about how to season it and could not understand why it kept rusting. Recently I have had the urge to try stir frying again and this time did my homework. I chose this wok because it was carbon steel, and this time learned ahead of time how to season it properly. This wok is also very sturdily made; you cannot easily bend the wok if you push on it; the handles are not loose; it is 2 mm thick; it has phenolic plastic handles that stay cool.
I have properly seasoned and been using the wok with no rust or stickiness. Learning how to season and clean made all the difference. A good education and a well-made wok are an unbeatable combination!!
See some of ther other wok posts for good seasoning tips. I followed the directions that came with the wok and had good results.
I have properly seasoned and been using the wok with no rust or stickiness. Learning how to season and clean made all the difference. A good education and a well-made wok are an unbeatable combination!!
See some of ther other wok posts for good seasoning tips. I followed the directions that came with the wok and had good results.
38 of 38 people found the following review helpful
I bought one of these over a year ago and have been very pleased with it. I had a tough time seasoning it. Only the bottom of the wok was turning dark, probably because my wimpy electric stove was unable to produce enough heat. I finally took the advice of a friend and turned it upside down over the burner, and that got the sides hot enough. (Be sure to turn on the fan and open windows when you do this; I set off the smoke alarm, not realizing how much peanut oil smokes when it gets that hot.) I'm not crazy about the plastic handles -- I think wood looks much better -- but they function fine. 14" is a great size, allowing you to cook enough food for 4-5 people, but still fitting well on a typical burner. The flat bottom of this wok ensures good contact with an electric burner, allowing the wok to actually get hot enough for stir-frying. This is the wok I'd recommend to friends, although I'd look harder for wooden handles next time.
35 of 37 people found the following review helpful
Amazon Verified Purchase
I bought this in August 2006 and have given it a pretty good workout. So far it has performed very well - much better than I expected given the price paid for it.
As with any carbon steel wok seasoning is critical. A well-seasoned pan is as stick-free as teflon, but you don't need to worry about the coating peeling off due to the high heat, or have to use plastic/nylon tools so you don't scratch it. Seasoning is not tough to do - there are clear instructions provided with the wok, and you can find tips galore on the web.
Keeping it seasoned is also important. Don't use soap to wash the wok - just use plain water and a scrub brush, and clean it when the wok is still fairly hot. Once clean, put it back on the stove and fire it up until all the water has evaporated. Every once in a while swab the hot wok with an oiled paper towel.
The handles are strong - no wobbles whatsoever as of yet, and I tend to be a bit spirited when it comes to stir-frying.
Highly recommend!
As with any carbon steel wok seasoning is critical. A well-seasoned pan is as stick-free as teflon, but you don't need to worry about the coating peeling off due to the high heat, or have to use plastic/nylon tools so you don't scratch it. Seasoning is not tough to do - there are clear instructions provided with the wok, and you can find tips galore on the web.
Keeping it seasoned is also important. Don't use soap to wash the wok - just use plain water and a scrub brush, and clean it when the wok is still fairly hot. Once clean, put it back on the stove and fire it up until all the water has evaporated. Every once in a while swab the hot wok with an oiled paper towel.
The handles are strong - no wobbles whatsoever as of yet, and I tend to be a bit spirited when it comes to stir-frying.
Highly recommend!
Most Recent Customer Reviews
3 stars because I'm a hard-ass
This is really an 8" skillet with really high sides.
In the last year or so that I've kicked the crap out it, it's doing well. Read more
In the last year or so that I've kicked the crap out it, it's doing well. Read more
Published 1 month ago by AlwaysLearning
Disappointed with product
I am not a professional cook but I cook for my family everyday and I do a lot of stir frys. Despite following the directions to season this pan, it developed uneven coloring and... Read more
Published 3 months ago by ExpertHomeCook
Nice product
We purchased a "hand hammered" wok many years ago and love it. Last year we purchased a flat top electric range and felt we would benefit from a wok with a flat bottom. Read more
Published 4 months ago by Fosbender
Great Wok for price
This is a great wok, made more awesome by the fact that was $30. I also had some trouble getting it clean and seasoned properly, but that's really a good thing. Read more
Published 5 months ago by Leroy
Works Like a Champ
I received this wok in Dec 2010 as a Christmas present and am really enjoying it. It is well made and the handles don't get hot. Read more
Published 7 months ago by C. Carter
Good pan plate, rest needs work.
For not being very expensive the pan plate is decent, seasoning well...beyond that the construction is pretty poor on first impression. Read more
Published 7 months ago by ism
Great Design
Love: Quality of the carbon steel. Sturdy long handle on one side allows me to maneuver the wok while cooking (my hand is away from heat). Read more
Published 10 months ago by Gina
Nice construction. Very Heavy
Very nicely constructed pan. Nice riveting and phenolic handles that wont trap bacteria or deteriorate over time as wood handles do. Only drawback is that this pan is VERY heavy. Read more
Published 10 months ago by Scott E. Bobrow
Great wok
I'm very happy with this wok! It takes some time to get the factory coating off, but be patient. I did three rounds of the boiling water and a little elbow grease with a scrubby... Read more
Published 11 months ago by Andrea Gatley
Solid wok, seasoning instructions could be better
I bought this wok from a local store back in 2002 or so and it's still wokking on. It's solidly made and generally works well; the carbon-steel body is thick enough to be strong... Read more
Published 11 months ago by fast_matt
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