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  • Helen Chen's Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok Set
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Helen Chen's Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok Set

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List Price: $39.99
Price: $39.42 & FREE Shipping. Details
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  • Traditional carbon steel wok set created in collaboration with Helen Chen
  • Includes 14-inch wok, domed metal lid, 13-inch bamboo spatula, and recipes
  • Crafted from 1.6 mm carbon steel for durability, comfortable weight, and quick conduction
  • Durable and attractive wooden handles; compatible with gas and electric stoves
  • Washing by hand recommended; simple initial seasoning required
5 new from $32.99 4 used from $32.83

Frequently Bought Together

Helen Chen's Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok Set + Joyce Chen 33-2018, 3-Piece Burnished Bamboo Stir-Fry Set
Price for both: $49.41

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  • Buy Used and Save: Buy a Used "Helen Chen's Asian Kitchen 14-inch Carbon Steel Fl..." and save 17% off the $39.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

  • Product Dimensions: 19 x 14 x 10 inches ; 5 pounds
  • 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: B000OFREDC
  • Item model number: 97005
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (120 customer reviews)
  • Amazon Best Sellers Rank: #4,518 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Amazon.com

Fashioned with a handsome profile and a rugged build, this Asian Kitchen carbon steel lidded wok provides a smart-performing traditional tool for high-heat cooking. Created by Helen Chen, daughter of Chinese cooking pioneer Joyce Chen, the 14-inch piece is crafted from heavy-gauge 1.6 mm carbon steel for speedy conduction. As opposed to nonstick pans, this material does require seasoning but with a little initial help from the cook provides an optimum surface for searing and stir-frying.

Flat-bottomed for stability, this wok features deeply sloped sides and dual heat-resistant handles made of wood. A high-domed lid allows for steaming and accommodates bamboo steam baskets comfortably. The set also includes a 13-inch bamboo spatula and recipe booklet. For best results, both wok and lid should always be washed by hand. --Emily Bedard

Product Description

Part of the Carbon Steel Wok Series by Helen's Asian Kitchen the 14 inch Carbon Steel Wok Set is a great gift or beginner set. It is made for use on gas or electric burners and the pan's 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. These heavy weight carbon steel pans will render superior cooking performance. 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 heat-resistant natural wood and helper handles. Has a loop on the handle for easy hanging storage. Set comes with 1.6 mm 14 inch carbon steel flat-bottom wok, 13 inch bamboo spatula, high-dome lid and recipe booklet.


Customer Questions & Answers

Customer Reviews

I love to cook on this wok.
zruben
I followed the enclosed instructions on seasoning and it worked out very well.
vebarrettjr
Don't waste your money on this pan.
Sherene Silverberg

Most Helpful Customer Reviews

94 of 96 people found the following review helpful By Sandy P on September 20, 2010
I have this wok and was surprised at the number of negative reviews...especially as regards rusting. I treat this wok in the same manner that I treat my cast-iron. Living in the South, everyone has a cast-iron skillet and knowledge of how to properly treat one, so maybe that give me an advantage, who knows? The fact is that you should dry this wok immediately after use and cleaning. I like to clean mine as soon as I'm done cooking b/c the residual heat makes it very easy to remove any leftover bits of food or sauce. To clean, I don't use any soap, so as not to disturb the seasoning...merely run hot water over it and scrub away any food particles with a stiff bristle brush. A bit of manuevering is needed b/c of the size of this wok and the small sink in my house, but all in all it takes no more than a minute or two to get it clean. Afterwards, I use a single paper towel to get the water off and wipe the inside with a bit of oil. In the two years I've owned this wok, I never had a bit of rust show up. I do, however, concede that the seasoning instructions that came with the wok aren't as good as what you can find online. I used the onion method (found a great vid on Youtube), and my wok developed a nice, brown seasoning that has, over the last couple of years, developed into a pitch black, non-stick area. The only down side to this is that I'd really love to start steaming some meals, and I worry that repeated use of boililng water would degrade the seasoning over time. In that respect, I suppose a non-stick variety, which didn't require an outside process, would be better suited.

Yes, the lid is thin and easy to ding, but the wok is heavy enough that I already need two hands to move it from point A to B, I don't want a heavy lid to contend with either.
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80 of 84 people found the following review helpful By Chance on May 22, 2007
Verified Purchase
This is a great wok. The carbon steel is easy to season, making it virtually non-stick (without the chemicals), the flat bottom means it is stable while sitting on a burner, and the heft keeps it from slipping around. The domed lid is great for steaming, and there is ample space inside for a bamboo steamer.

I priced these in retail stores in the area, as well as other outlets online, and this sells for at least a competitive price.
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38 of 39 people found the following review helpful By MDP on March 21, 2011
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Carbon steel is definitely the way to go; I've used nonstick & cast iron, which have problems when trying to do stir-fries. I especially like the handles on this wok; being wood, I don't need a potholder, and the combination of long handle & helper handle makes this pan easy to work with. The pan comes with the long handle detached, which I prefer because I like to initially season the pan using the oven. Since the helper handle has a bamboo handle which can be harmed by high oven heat, you must protect it during the seasoning: first wrap the wood with damp washcloths, then cover them with aluminum foil crimped all around the washcloths. Grace Young, who has written several great stir-fry cookbooks, has a very helpful video online on how to season a wok. The part that this pan's instructions leaves out is to initially season the outside of the pan along with the inside when doing the oven part of the seasoning; this protects the outside surface from rust & gives it a great patina color. I also line the oven rack with foil & turn the wok upside down so the applied coating of shortening or oil does not pool in the bottom of the wok. After three trips into the 450 degree oven to season the pan, I followed Grace Young's instructions to stirfry green onions & ginger slices in the wok until they were black (they are then discarded). As I've used the pan, some of the seasoning has scraped off using the recommended wok "shovel", but it still performed beautifully. A wok seasoned like this can be cleaned by putting hot water in it for a few minutes to soak, then wiping it out with a sponge, rinsing with hot water, & placing back on a low burner to bake off all moisture. I usually wipe a small bit of peanut oil on the inside while the wok is still warm. Grace Young says it takes a year of cooking in a carbon steel wok to fully develop its patina, and I can see this happening. She recommends popping popcorn in the wok as a way to speed up the seasoning process, and this works for me.
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36 of 38 people found the following review helpful By Pamela Steele on October 13, 2007
Verified Purchase
This is a great wok for the price. Be sure you follow the instructions and "season" it well first so nothing sticks. Also you need to immediately dry it after washing. Other than that I am thrilled with the wok.
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53 of 59 people found the following review helpful By Nikki V. on July 15, 2007
I honestly felt like I was stealing from somebody when I clicked the "purchase" button. After researching the best equipment for Asian cooking, the experts concluded that the carbon steel flat bottom wok scored top marks with professional chefs. The idea is to season the wok (you can find out how to do this on about.com) instead of purchasing a teflon coated one. I cannot emphasise how important this step is if you want to create the perfect Singapore Noodles or Chow Mein! You will be cooking like a pro in no time, for almost no cost at all.
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54 of 63 people found the following review helpful By Karsten Weiss on December 31, 2007
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This wok seems to be a pretty decent wok. I treated it according to instructions found on internet, and we used it once so far. I expect it to last for a long time if I keep it oiled well and dry after use. No complaints about the product itself. HOWEVER, the shipping of this item needs to be improved. The handle (a hollow, wooden piece with a bolt through it) was shipped inside the aluminum lid. The lid arrived with numerous dents since the handle is thrown around during shipping and the steel parts smack into the inside of the soft aluminum lid every time the box tumbles over during shipping (my best theory for the damage). Those bumps are easily visible on the outside of the otherwise great looking lid. I would say there are about 20 dents on the inside of the lid. It looks like someone took a little hammer and went to work on the inside. I decided to not care (and did not want to send back the item), but the lid looked worse when it arrived than the lid of the wok we had in use for many years. Just so you know.
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