Customer Reviews

Joyce Chen Classic 14-Inch Carbon Steel Flat Bottom 4-Piece Wok Set

5 star:		(11)
4 star:		(1)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

Mine arrive with the wooden handles (much more to my liking). The flat bottom is a must on my gas range. It may not be authentic, but using a ring would be a pain. This was the thickest carbon steel product that I could get my hands on. The thick carbon steel means you can crank the heat and retain more if it. Wok cooking is all about high heat, so non-stick coatings are simply not an option. Seasoning it was no problem -- same as seasoning any other cookware that I have owned. Soap is a no-no for seasoned cookware, if you have a stubborn spot you can always scrub it with some salt.

My husband and I are thrilled with this wok!!We seasoned it according to the simple enclosed directions and use it every3-4 days now.It is heavy gauge steel that holds heat and sears meat and other ingredients perfectly for the quick cooking necessary in stir frying.The price was reasonable and we are getting our money's worth.

I agree, season it according to directions and rub oil on it. Then after each use, only wash it in hot water (no soap or detergent), dry it, and rub a bit more oil on it. That's it! Works great. I bought the non-stick one first -- and gave that one to a friend. Then I bought this one, and love it.

This is a very nice heavy wok. I recently bought a range with a 16000 BTU burner. This wok works great with it. (range hood that extracts fumes to the outside is a MUST) IMHO, if your burner is not > 10000 btu, most woks would be the same. It does rust easily, so care has to be taken as mention in other reviews. Seasoning it took a 1/2 hour to get it black at the surface bottom, but after many uses, nothing 'much' sticks. What ever that does stick easily gets brushed off with water and a scrubber. Just soak it while you are having dinner. Frying noodles (flat and wide rice noodles) was a challenge at first, but after a few uses, it does the job very well. A word of reminder, this wok + high heat = quick water evaporation. A tip would be to cover the wok if you want to maintain some water moisture in the food and turn down the flame towards the end of cooking. CONS: my wife doesn't like this wok since you have to work fast on it and she prefers the old Calphalon nonstick wok. Since we both cook different dishes, this wok does get quite a lot of mileage ever since I bought it. Mine came with wooden handles as well, and it looks better than pictures. The package came well packed and no damage was apparent.

Carbon steel for good heat transfer, no nonstick coating so it can be used at stir-frying (high) temperature without concern about chemical contamination. Out of the box I gave it a good cleaning and seasoning with peanut oil. After use all it needs is light cleaning and wiping with a little oil before putting away. The flat bottom keeps it steady on any cooktop, the medium gauge and uniform thickness mean it heats quickly and evenly. For best results in high temp cooking like most stir-frying or flash-frying, use peanut oil to avoid smoking the oil. 4 star not 5 because the longer handle has a slight wobble; the cutout where it fits over the metal tab on the pan is slightly too wide, not a hazard, but an occasional annoyance.

This is the first flat bottom wok I have ever purchased and used. I have always used a larger wok for large family gatherings and I needed something to cook on the stove and this wok is perfect. As long as you season the wok it is the most easiest form of cooking on the stove top from stir fry to stews, this is a great versatile cooking tool for every kitchen. The only thing I can find wrong with this product is the handle for the cover. Looks as if it came off during production and was just pushed on the set screw so the now the wooden handle slips off. It's an easy fix, but when you buy something new you expect everything in perfect working condition.

make sure you oil it before you store it! This has been the best purchase I have ever made! I use it for everything including frying seafood!

I recently purchased this item and must say that I'm very happy with it! The quality was WAY more than I expected for the price, and after proper seasoning, its cooking results are flawless. I highly recommend this item to anyone venturing into the Wok cooking scene. Not only does stiry-fry foods taste great, but they are also a much healthier alternative to more conventional cooking methods.

RM Gray
http://www.GrowThyself.org

I purchased this wok for my daughter who is a gourmet cook. The wok is large which I liked and the weight seems like it will heat evenly on her gas range. I liked that the sides are a thick as the bottom. I love to cook as well and got a Cuisianart stainless steel wok for Christmas but it burns on the sides with a gas range because it is thick steel only on the bottom. I think this one from Joyce Chein will heat more evenly on a gas range because the wok is thick all the way up the sides. It can not be washed in the dishwasher, but instead it needs to be wiped out with a moist cloth and be kept "seasoned" with oil. The wooden handles are easy to use and it comes with a light-weight lid and a stirring paddle. I thought it was a good choice .... no word from my daughter yet!

There's not much to a wok, but every wok I've had until now has disappointed me. My previous wok was an electric, non-stick contraption. Everything I ever cooked in it seemed boiled rather than stir-fried. I never got that seared finish on meats of vegetables that you get from a good Chinese restaurant.

With this wok, I went for simplicity. It's bare, carbon steel. The instructions for seasoning the wok are straightforward and involve nothing more than vegetable oil. A light coating yields a surface that cooks meats to perfection, and when there's an initial sign of sticking, just wait a couple of moments, and the wok will "release" the meat, seared according to directions and tradition.

Clean-up is a breeze. I run it under hot water and wipe it gently with a damp sponge. Apply a thin coating of oil before you put it away, and it stores nicely until you're ready to use it again. Over time, you'll also notice that the wok develops that same lovely patina that you see on cookware in any Chinese restaurant.

The wok is well-constructed. The handles are strong and well attached. The long, wooden handle ships unattached, and there's a long, threaded shaft that screws through the handle and into a solid base. You can use a screwdriver through the eye of the shaft in order to get sufficient leverage to tighten the handle securely. There are no wiggles or wobbles, so you can do a good "J-flip" with the wok's contents without a moment's hesitation or concern. This is a well-designed, solid pot that might actually last a lifetime.

I now use my electric wok for making popcorn, and it's happier (and more effective) in that role than it ever was for any stir fry.