Customer Reviews

Joyce Chen J21-9974 Classic 14 Inch Xylan Non-Stick Flat Bottom 4 Piece Wok Set

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after one use the non stick teflon started to peel off in big pieces an absolute waste of money

I also had a problem with the coating flaking off... within the first week of using it. The only reason I still use it is because I'm a poor college student that got it as a gift in the first place and can't afford a new one. After scrubbing the inside bottom of the wok furiously, I managed to get all the flakes off and then some. The lid is made of thin aluminum and has bent almost completely out of shape. Awful product. DO NOT BUY THIS WOK.

I received this in Christmas, the 2nd time I cooked pork chop with it (the type with bones attached), I washed it right after I cooked the food, scratches were found. I never used any utensils to scratch it. I couldn't believe any wok would easily scratch like this one. It's a piece of junk. The bonus bamboo streamer is useless really. The only thing in that set I think is the most reliable is the bamboo spatula.

So, two minutes of preheating with oil for a stirfry on meidum-high heat and a small explosion and fire started, then once the flames were out and the billows of smoke cleared, the non-stick coating poured off. Not peeled, but POURED off Bad product. I bought a wok for stir-fry which requires a hot wok. I have used many woks at much higher temperatures, and never had this kind of experience. They were a much higher quality, but I would not expect this kind of reaction even if I paid $10 for it rather than the $30 paid.

Avoid at all costs. This product is dangerous.

Hi, I bought one of Chen's non-stick woks -- and gave it to a friend so I could free up cabinet space to buy Chen's steel flat bottomed wok (for my electric stove). You are not supposed to preheat the non-stick wok too high, and never without oil in it. Well, to stir fry, you want to get it real hot, so the non-stick limitation defeats the purpose.

I've had no problem with Chen's steel wok without non-stick coating -- you just have season it with oil and heat following the directions. Then each time you use it, wash it in hot water only (no soap or detergent), dry it, and rub a bit of oil on it after each use. I've enjoyed using the plain steel wok a few times a week for more than six months.

Really, don't be afraid to buy Chen's steel wok instead. You don't need a non-stick wok.