Joyce Chen Traditional 14-Inch Flat Bottom Wok Set

by Joyce Chen

Product Features

• 4-piece stir-fry set with 14-inch wok, dome lid, 12-inch bamboo spatula, and recipe booklet
• Lightweight carbon-steel construction heats quickly and evenly
• Maple handles stay cool on the stovetop for easier transport
• Season before use for best results
• Hand washing recommended; 25-year warranty

Product Details

• Shipping Weight: 6 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B0000DDVUE
• Item model number: J21-9963
• Average Customer Review: 3.3 out of 5 stars  See all reviews (27 customer reviews)
• Amazon Best Sellers Rank: #14,055 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #57 in Kitchen & Dining > Cookware > Woks & Stir-Fry Pans

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 . This 14" Carbon Steel Wok Set features a quality 1.5 mm weight carbon steel wok with a blond wood handle. Its generous size will enable you to make delicious Asian meals for your entire family. The set includes: 14" Nonstick Wok, Lid, 12" Bamboo Spatula, and a Recipe Booklet. This set comes giftboxed.

Customer Reviews

Most Helpful Customer Reviews

76 of 80 people found the following review helpful:

4.0 out of 5 stars This is a great wok!, August 19, 2004

By 

hocuspocus (san diego,CA) - See all my reviews

This review is from: Joyce Chen Traditional 14-Inch Flat Bottom Wok Set (Kitchen)

I got this wok a week ago after contemplating on steel vs non stick. I almost decided an bought the Scan pan wok 14" but it seemed too high a price but I was sure of the quality. The other woks which has good nonstick quality were to be babied and as you all know, woks need very high heat and I was not sure if hte non stick could withstand this.
Finally, I decided carbon steel was the way to go. This wok is very good, size 14" is a good size for a family of four adults and also if you have guests over. I cook chinese abt once a week but also plan to use the wok for deep frying. That was one another reason I went in for the carbon steel one. The seasonging shd not be a prob as it just says not to USE soap to clean it. Just wash with warm water and rinse adn apply a coating of oil. That is all...I can handle that!
If your main consideration is good tasting chinese food and a big size wok this is the one to use. If you are particular abt nonstick i would recommend only the scan pan in spite of its price.

another quick info, I got this at the Bed bath and beyond store for only twenty one $s with the 20% off coupon.. same one here...

89 of 95 people found the following review helpful:

3.0 out of 5 stars Carbon Steel vs. Quality Non-Stick, June 15, 2006

By 

Kevin K. Fosler - See all my reviews
(REAL NAME)   

This review is from: Joyce Chen Traditional 14-Inch Flat Bottom Wok Set (Kitchen)

I have been cooking Chinese for over 20 years now, using all kinds of woks, from carbon steel, to non-stick, and electric.

- A seasoned carbon steel wok still requires more oil to cook with than a non-stick. For many this isn't necessarily bad, because a little oil is OK and gives the food flavor, esp. when infused with garlic and / or ginger. A non-stick can cook with no or very little oil, so if that is a priority then this isn't the wok for you.

- Steaming with a seasoned carbon steel wok can negatively affect the "patina", or seasoning. With a non-stick this isn't an issue.

- Cleaning a seasoned Wok requires more work than a non-stick. It's not quite as "in the kitchen, out of the kitchen"; it's an extra step, and in busy lifestyles, it might be a step worth eliminating.

I have had good luck with Calphalon, Analon, and Circulon non-stick woks. All of them have retained their non-stick coating even after cooking at high temperatures.

So, this wok is good, and I thought I'd post this comparison to share some of what I have learned over the past 20 years.

48 of 50 people found the following review helpful:

5.0 out of 5 stars Good Buy, September 4, 2005

By 

Spyce - See all my reviews
(VINE VOICE)   

Amazon Verified Purchase

This review is from: Joyce Chen Traditional 14-Inch Flat Bottom Wok Set (Kitchen)

I previously owned an electric stainless steel wok that was given to me as a gift. I used it a few times but wasn't really pleased with the results and rarely used it since if I heated it up high enough to stir fry, the base of it would burn and give an awful taste to the food. While researching bamboo steamers, I came across a lot of articles where the flat bottomed carbon steel wok was recommended. I decided to get this one only because the Joyce Chen brand was mentioned a few times and it stuck with me. This is so much better than the electric wok and I suspect that it's better than the non stick woks since non stick doesn't really sear to well. Seasoning the wok was really easy, and I successfully made Cashew Chicken after doing so! I read somewhere that seasoning would generate a lot of smoke, but I didn't have that problem. I think this is a pretty good buy and recommend it over expensive stainless steel wok skillets that go for $100 or more.