Customer Reviews

Joyce Chen Pro Chef 14-Inch Unseasoned Carbon Steel Wok

5 star:		(12)
4 star:		(4)
3 star:		(1)
2 star:		(3)
1 star:		(4)

 

 

This pan is a wok of art. I really like using it to cook oriental dishes. I've owned one for years. The previous one I owned didn't have the wood handle, and I'm glad I have it. It makes serving from the pan much easier.

Flat bottom vs round. I used to have round bottom pan, but the gas stove I have now recommended not using a wok ring. Least ways not one which retains the flame/heat. After having used both for a while, I can say it doesn't seem to matter much. By having a flat bottom pan, its one less thing to thing to hassle with. The pan is less tippy while cooking. Also if you have an electric stove, you have to have a flat bottom pan, the radiant heat from an electric burner just doesn't get the pan hot enough for a round bottom pan.

I had looked at the Lodge cast iron woks, and decided that this pan being a bit deeper would be better. I had thought about non-stick, but I after cooking in it for a number of years, the oil/fat deposits have left a nearly non stick surface. Also at the high tempetatures I cook things at, it seemed like a non stick surface wouldn't hold up. (At least not the previous non-stick finishes that were available then.) Also price factored in, this pan is about 1/5th the cost of the good non-stick pans.

Why a wok? The idea is to use a small amount of oil to cook at high temperature food and seal in the juices. This process splatters the oil a lot and the deep bowl of a wok keeps it in the pan. Also by having a small bottom area where the oil is being blasted by the heat, it keeps the temperature of the oil up, as you finish cooking things you push them up the side of the pan.

Why rolled steel? The temperature gradant of the material is severe. Its really hot on the bottom of the pan, and much less so up at the edges. Makes it easier to control the cooking.

This isn't a first fry pan for a kitchen, at least not mine. But its a great addition.

I purchased this wok because it rated well in Consumer Reports. It cooks very evenly and is large enough to keep all your food in the wok. The helper handle is absolutely wonderful because on other models, the bracket adjoining the handle to the pan can get very hot!

1. High carbon steel seasons well (a process by which you impregnate the steel with a layer of oil.) Follow the directions. 2. Never wash a wok with detergent or put it in the dishwasher. We scrub ours out with coarse salt and follow with hot water, a swipe of a paper towel and then a bit of cooking oil. 3. The flat bottom isn't traditional but if you have an electric stove, it's required (the wok ring and round bottom don't work as well on electric stoves. To cool the wok, remove from the electric element; for gas, just adjust the gas level.) 4. The handle is also not traditional but handy and well made.

In short, you can't find a better wok. High carbon steel WON'T rust if you take care of it according to directions. And it cooks better than non-stick surfaces, which should not be heated as hot.

This product (the wok I own is a Joyce Chen from Target - identical except that it has bakelite instead of wood handles) seems solidly made and generally works well; the carbon-steel body is thick enough to be strong yet light enough to be comfortable, the handles seem to be securely riveted in place, and the helper handle is a useful touch.

It transmits heat very well, browns meat rapidly, and can be run hot enough to properly stir-fry; prior to this wok I had a 12" non-stick and the non-stick coating self-destructed after one or two uses. A non-stick wok is a rather pointless exercise.

However, the seasoning instructions did not work adequately on my electric range; while I was able to get the very bottom to season properly, the sides refused to turn colors and after using the wok for a while a thin film of rust developed about 1/3 of the way up the sides. I scrubbed it off with 0000 steel wool and re-seasoned.

I found the following procedure, modified from one on a website, to work well, but take NO responsibility if you happen to destroy the small handle on your wok trying it. Mine survived fine.

First, stove-season the wok per the instructions, concentrating on the bottom. Trying to heat the sides over an electric range was ineffective; that's what the next step is for.

I found it works best to pre-heat the wok on medium to medium-high heat, THEN wipe oil onto the inside surfaces with a repeatedly-folded paper towel. Take care that your hand does not contact the pan or the hot oil in the towel; use the paper towel in such a way that your fingers are several inches from the hot surface. BE CAREFUL! This will require wiping more oil onto the pan fairly frequently, but has the added advantage (over pouring, then spreading) of limiting the amount of oil in the pan, so if you over-heat it the flames will be inches rather than feet high and quickly go out.

After stove-seasoning, let cool and remove the long handle by unscrewing the hanging eye. Wrap the small handle in a wet dishcloth or wet paper towels, then wrap the wet cloth completely in aluminum foil. This will keep the handle below 250 degrees F or so as long as there's water left.

Pre-heat the oven to 450 degrees.

Heat the wok on a burner at medium heat to heat the bottom.

Wipe the entire inner surface with oil, then (USING TWO OVEN MITTS!) put the wok in the oven for 20 minutes.

Remove (REMEMBER THE OVEN MITTS!), let the wok cool, rinse the oil out with hot water, and lightly scour the inside with a fine nylon mesh (I used the bag some onions came in) to smooth the rough spots. Re-wet and re-wrap the cloth keeping the handle cool. Dry with a paper towel and heat briefly over medium to medium-high heat to remove any remaining moisture. Repeat the oven-seasoning procedure at least 2 or 3 times.

Yes, it's a bit of a pain in the posterior, but at this point the entire inside of your wok should be a rich brown color, darkening to black near the bottom. NOW you're ready to cook!

This is a great wok for a great price. The traditional carbon-steel bowl heats evenly and HOT! The flat bottom and the second handle are modern compromises that make this so much easier to handle than a traditional round-bottomed wok. Plus you don't have to figure out where you put the wok ring. I already love mine & I've only had it a few weeks. It's starting to darken nicely; the blacker it gets, the more I love it :-)

Don't forget, folks, NEVER put carbon steel items in the dishwasher. This is true for carbon-steel knives as well as your wok. Never use detergent on carbon steel. Purists will tell you not to wash it at all, but to wipe it clean with a soft cloth or paper towel. I compromise by washing mine with mild soap, drying it thoroughly, and immediately re-oiling all surfaces. A knifemaker taught me this technique, which is admittedly a bit of a pain, but it will pay you dividends when you have a beautifully seasoned wok. Enjoy :-D

Here is a simpler way to season this wok. First really scrub it clean when you first get it, lots of hot water, soap, scouring powder and elbow grease, wash it thoroughly inside and out, rinse really well under running water, then repeat, we want this clean! Finish by drying with a towel, place the wok on a medium burner for maybe two or three minutes, take two tablespoons of unflavored vegetable shortening, place in wok and wipe in well with a clean wadded paper towel, wipe the inside repeatedly, lift the wok up and carefully,(don't burn yourself) wipe the outside as well. Let the wok cool down, wipe off excess shortening and then repeat the entire process. This is all it needs! You can now fry an egg with only a tiny amount of oil in the bottom ,it won't stick. To clean use a stiff vegetable brush scrub under running hot water and dry back over a hot burner for a minute or two. The last wok I seasoned and cleaned this way I used for over 25 years., Yes they turn black, yes they become more nonstick with age, for a ... item to last a generation is awesome, have fun.

I bought mine about a month ago and I can tell you that, never having seasoned a wok before, I managed to read the short (5 step) instructions and now have a perfect wok. I love my wok and use it frequently. Yes, there are other, more "modern" materials out there, but I find the traditional wok to be affordable and easy to use.

Carbon steel..the best to cook oriental dishes. I LOVE this WOK - purchased it a few years ago at another outlet. Had used an old thin one for many years...this is great...the only drawback is the slightly wobbly handle mine has...that might be why it was at the outlet where I bought it, but I am not complaining!! LOVE it - HUGE capacity for large fried rice dishes and large stir-fries. Cleanup is easy - you clean it right away and you are ready to go. MUST be oiled to preserve the quality...that takes about one minute to clean and oil.

I never bother seasoning the wok. I just give it a good scrubbing and drying to prevent rust. I am very pleased with this and the second handle is useful.

I bought this wok 6 months ago. I seasoned it very well and started to use it. But I noticed the seasoning was easily peeled off when I cooked the dish with a lot of sauce. It meant I couldn't use it for steaming. When I made a fried rice, I had a hard time to clean it and re-season it. Most Chinese use a wok to cook everything, so I expected I could do that, too. But I was wrong. This wok is only good when you make a vegitable stir fry. That's all.