Customer Reviews

Joyce Chen Traditional 14-Inch Flat Bottom Wok Set

5 star:		(10)
4 star:		(4)
3 star:		(4)
2 star:		(3)
1 star:		(6)

 

 

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...

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.

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.

I have a carbon steel wok I have used for 30 years. It is too small for the dinner parties I have and I finally decided to get a bigger one. I bought this wok at Linens and Things and its every bit as good as the one I have been using all these years. You don't want non stick for wok cooking - if you are going stir fry properly, you need a carbon steel wok that is properly seasoned. Seasoning is easy, so don't let that scare you. I use a wok three or four times a week, and this one has performed great. If you want a good size wok, buy this one.

I don't understand the negative reviews. I really like this wok and use it several times a week. I cook everything from stir fries to curries to crisping homemade croutons. I've even cooked burgers and made scrambled eggs in this wok.

Follow the directions for seasoning and you can't go wrong. Re-season it occasionally, and all you need do is rinse the wok in very hot water and dry thoroughly before storing. If bits of food get stuck, I boil a little water in the wok, poke at the burnt crispies with a wooden spoon, and everything comes clean. If food gets really stuck, I make a paste of baking soda and bleach to get the stuck bits off and then re-season, but I never never use soap or a scouring pad. If I did, I'd have to start the seasoning process all over again.

Note: Once the wok is well seasoned, it will no longer be silver and shiny. It will always have a bronze patina, but that is exactly what you are looking for.

UPDATE [June 2011] Five years later, with regular use, this wok just gets better over time. It is holding up quite well, has no rust (it's important to dry well after each use, with a couple paper towels). The bamboo knob on the lid and the wok handles are still tight and firmly attached, and the inside of the wok has developed a wonderfully stick-free patina. Cooked food literally slides out. Highly recommended.

This is the Wok you want, not the non stick ones. The Wok cooks at high heat and nonstick one give off cancer causing particles at high heat. Yes you have to season this pan but so what, it is easy and quick. One of the reviewers say the nonstick came off - HOW? - it does'nt have any! Wrong Wok your reviewing there. This Wok ROCKS, and we really use it too. So you can stop looking you found the Wok you want.

This is the second wok I have owned, and by far, THE BEST! If you follow the seasoning directions, it won't rust. Food cooks up just wonderfully. You can't go wrong with this wok!

Hint: For added protection, whenever I'm finished using it, I heat it up again with a little oil so that I can ensure that it has thoroughly dried and it adds a little extra protection. This process may not be necessary, but I do it anyway just in case.

Do NOT follow the (awful) directions on 'seasoning' the pan.
BEFORE MOUNTING THE LONG HANDLE:

First: Wrap the wood helper handle with aluminum foil (shiney side out).

Second: Preheat oven to 450 degrees F.

Third: taking a paper towel oiled with a high-heat oil (peanut, for example), oil both the inside and outside of the wok base.

Fourth: Place on lower rack and heat for 20-25 minutes. Repeat as needed until the wok base is dark golden brown.

Finally: You will encounter a little bit of scorching on the helper handle, but end up with a 'well-seasoned' pan. You would not have accomplished this on an electric cooktop.

This 'four piece wok set' is made up of a solid wok, a lite tin top, a flimsy bamboo spatula and a cheap 4-page cooking/care guide.

Joyce Chen certainly gives emphasis to the term, 'Chinese Cheapo'!

otherwise it will rust!!! i just got mine and used it only 3 times before i got lazy and didn't dry the wok as the manual told me to. the wok is pretty heavy (heavier than normal frying pans) and it's pretty big so it's difficult to wash it in my small apartment sink. the seasoning was kinda difficult due to the heaviness of the wok. i also burned cooking oil to the bottom because i was not careful. there's another review here about a different way to season the wok, and i would follow that instead of the one given in the manual. if i had more experience in the kitchen and had used this sort of cooking wares, i think my experience would have been better so i only give it 3 stars.

I'm no gourmet cook but, for health reasons, lately I've endeavored to eat healthier. A friend recommended wok cooking and thus began my search for a wok, settling on the Joyce Chen Carbon Steel Wok. I couldn't be more pleased, but keep in mind that you cannot begin cooking out of the box.

It is very important to season the wok properly. I spent several days, on and off, seasoning the wok until I achieved a patina like finish. Seasoning techniques are easy to find with Google. Do not wash the wok in soapy water. Also, ensure that the wok is coated with a oil before storing. I've never had any rust, nor has any food stuck to the wok. Seasoning the wok properly is the single most important piece of advice. Once that task is performed correctly, you're in business.