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|Price:||$30.95 & FREE Shipping on orders over $35. Details|
This item: Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles
|Price||$ 30.95||$ 43.28||$ 38.60||$ 33.70|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Size||14 IN||14 IN||14-Inch with Lid||14 IN|
|Dimensions||8.4 inches x 22.2 inches x 15.4 inches||3.6 inches x 22.8 inches x 15.4 inches||10 inches x 19 inches x 14 inches||5.63 inches x 23.25 inches x 14 inches|
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Part of the Carbon Steel Wok Series by Joyce Chen, the 14 inch Round Bottom Wok is a heavy weight at 1.8 mm of carbon steel. It is made for use on gas or electric burners and the pan's heavy weight carbon steel body is designed for rapid, even heating and cooling - a must for any stir-fry. Its generous size will enable you to make delicious Asian meals for your entire family.
Once seasoned, these heavy weight carbon steel pans will render superior cooking performance for life. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features Blonde wood grip and helper handles. These wood handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders.
Initial Cleaning: The protective coating on your wok must be removed prior to first use. Fill your pan 1/2 to 2/3 full with water. Boil for 5-7 minutes. Pour the water out of the wok. Be sure to immediately scrub with hot soapy water and scouring pad. Scrub vigorously inside and out, rinse and wipe dry. Immediately season as directed below to ensure best results.
Initial Seasoning: Rub 2 tablespoons cooking oil over the entire interior surface of the wok. Place over medium heat for about 10 minutes. Using a paper towel, distribute the oil over the inside of the wok while it is heating. Tilt the wok over the burner so the sides of the wok heat as well as the bottom. Caution - this pan is hot so handle with care. Remove the wok from the heat and cool. Repeat 3 or 4 times. Your wok is now seasoned and ready for use. A well-seasoned wok will darken with use.
Basic Care: Wash with hot water only. Dry thoroughly. Remove burned food with a scouring pad and hot water. Soaps or detergents will remove the seasoning. Apply a light film of cooking oil before storing to prevent rusting. If you use soap to clean the wok, simply follow the initial seasoning instructions to restore the protective finish. If your wok becomes rusted, scour and re-season. Do not wash in the dishwasher. A properly seasoned wok will help prevent rust.
Joyce Chen's slogan "Eastern Cookware for the Western Kitchen," reflects her focus on providing high-quality, versatile tools and products that have Asian flair, but can be used in a western kitchen. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you. Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. The restaurant flourished, and in 1973 a larger Cambridge restaurant was opened. Chen also began writing Chinese cookbooks and in the 1970s began hosting a cooking show on public television. 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.
Perfect size. Have tried various 'high end' non-stick and alloy versions in the past -- followed the seasoning instructions to the letter and this pan out performs anything I've... Read morePublished 4 days ago by DP
I bought this wok with great expectations .. But it turned out to be the worst one to ever cook with. Before first use I washed with mild soap water pre-seasoned it with oil. Read morePublished 28 days ago by Amazon Customer
This wok is great. I use it on a gas burner and sometimes on a ring on my charcoal grill when I need really high heat. The manufacturer's coating came off easy with a scouring pad. Read morePublished 1 month ago by Chandler
I am not happy with this wok. I followed the instructions to remove the coating it looks like it's been in a horrible fire. I don't think it can even be used now.Published 1 month ago by Marcia B
It took a while for the seasoning of this wok but my Asian recipes are getting much more close to originals that when made in regular pots.Published 2 months ago by Azalea O.