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Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece
|Price:||$29.22 & FREE Shipping. Details|
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- Wok set includes 14-inch wok, dome lid, 12-inch bamboo spatula, and recipe booklet
- Made of 1-1/2 mm gauge carbon steel for fast, even heating; requires seasoning before use
- Birch-wood stay-cool handles--one long and an opposite helper handle
- Nonstick steel dome lid with knob helps keep in heat, moisture, and nutrients
- Safe for use on either gas or electric cooktops; hand wash
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This item Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece
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|Item Dimensions||14 x 23.25 x 5.63 in||14 x 18 x 5 in||15.4 x 22.8 x 3.6 in||14 x 19 x 10 in||13.5 x 23 x 5 in||14.25 x 20.25 x 6 in|
|Material Type||Steel||Information Not Available||Steel||Steel||multi-ply||Carbon|
|Size||14-Inch||14 IN||14-Inch||Carbon Steel, 14-Inch w/ Lid||13 IN||14-Inch|
Classic Series Carbon Steel 4 Pc. Wok Set
Instead of going out for dinner, stay in, and make a healthy tofu and vegetable stir-fry or Szechwan beef and broccoli stir-fry using this four-piece wok set. Safe for use on either gas or electric cooktops, the flat-bottomed wok should be hand washed and dried thoroughly before storing. The collection comes gift-boxed, making it a nice choice for a housewarming or birthday present.
- Made of 1-1/2 mm gauge carbon steel for fast, even heating
- Requires seasoning before use
- Birch-wood stay-cool handles
- Nonstick steel dome lid with knob
- Safe for use on either gas or electric cooktops
- Carbon steel for strength and excellent heat distribution
- Wide top and narrow bottom allow for frying with less oil
- Hand wash
Birch-wood stay-cool handles--one long and an opposite helper handle stay cool to the touch for added comfort and convenience.
Nonstick steel dome lid with cool-touch knob helps keep in heat, moisture, and nutrients.
Curved Cooking Interior
Promotes proper stir-frying, while its wide top and narrow bottom allow for frying with less oil than with a straight-sided pan. Simply heat the oil; add any favorite combination of fresh vegetables, tofu, or meat; then keep things moving with the long-handled spatula.
Heats Quickly and Evenly
Made of 1-1/2 mm gauge carbon steel, the wok heats quickly and evenly, and its smooth interior requires seasoning before use.
What's in the Box:
- 14-inch carbon-steel wok
- Nonstick steel dome lid
- 12-inch bamboo spatula
- Recipe booklet
Additional Sizes Available
Model # J20-1140 14" Classic Series Carbon Steel Wok with round bottom
Model # J21-9978 14" Classic Series Carbon Steel Wok
Joyce Chen has a large variety and selection of woks
With so many variations every cook will be able to find their perfect fit. From heavy professional weight to lightweight pre-seasoned, Joyce Chen has it all.
- Pro Chef Excalibur Nonstick Cookware: The Excalibur reinforced non-stick coating system used on our Pro Chef Woks and Peking Pans has been acclaimed by U.S. retailers, professional chefs, and consumers as the best performing non-stick finish for cookware in today's market. It is covered by our 25-year limited warranty. PFOA and PTFE Free.
- Pro Chef Carbon Steel Cookware: Once seasoned, these professional weight (2.0 mm) carbon steel pans will render superior cooking performance for life.
- Pro Chef Pre-Seasoned Cast Iron Cookware: Lightweight pre-seasoned cast iron has all the benefits of cooking with traditional cast iron, such as even heating and great temperature control but is half the weight. It is covered by our 25-year limited warranty.
- Classic Series Xylan Nonstick Cookware: This heavy weight (1.8mm) Classic Series cookware is for the discerning cook. The availability of 9-inch and 12-inch stir fry pans as well as 14-inch woks makes it easy to choose the perfect size pan for any cooking task.
- Classic Series Carbon Steel Cookware: Whether your personal choice is a round or flat bottom, loop or skillet handles, we have the perfect wok for you. Our carbon steel woks are crafted of superior quality and weight (1.5 mm).
Joyce Chen by Columbian Home Products
In 1949 Joyce Chen came to America from Shanghai, China and settled in Cambridge, Massachusetts. Her culinary career began when she brought egg rolls to her children's school bake sale -- they sold out immediately. She had discovered America's growing interest in Chinese food. She soon began teaching lessons at her home and, later, at Cambridge's and Boston's Adult Education Centers. With the encouragement of friends and neighbors, she opened The Joyce Chen Restaurant in 1958. She also wrote her first Joyce Chen Cook Book in 1964, and in 1968 starred in her own national televised PBS cooking series called Joyce Chen Cooks.
In the '70s, 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 line of cookware with the slogan "Eastern Cookware for the Western Kitchen." Her goal was to provide high-quality, versatile tools and products with Asian flair. Today, sourced from all over the Pacific Rim, Joyce Chen products bring the best of Asia to you.
In 1994 Joyce Chen passed away and in 1998, she was inducted into the James Beard Foundation Hall of Fame.
Top customer reviews
1. Remove wok from box and attach handle.
2. Fill about 3/4 of the wok with water and boil (this will help get that sticky oil off).
3. After boiling for a few minutes take off the burner.
4. Wash with a copper or steel scrubber and a little soap!!! (wash the entire wok , I mean top/bottom all over to scrub the oil away (this will be the last time you use a scrubber or even soap to wash the wok)
(There is a factory lacquer oil on the wok, you can't see it but you'll definitely smell it, you must get as much of that oil off before starting the seasoning process).
5. Dry (it's okay if you leave a little water since you will put it right back to the burner).
6. Get the wok back on the burner on medium heat, you will notice the bottom of the pan will start developing a golden color, then almost blue, then darker...
7. After the bottom has some color turn the wok to the side to get the side some heat, repeat this until most of the wok is dark goldish brown/blue, it's perfectly fine if it's not dark all around and is blotchy.
8. Remain on medium heat and even the wok back flat on the burner, now get some oil in there, something that has a high smoke point, lard, canola, veggie oil.....and rub the oil with a paper towel all around the wok, let the wok sit on the medium heat burner for about 5-10 minutes, add more oil if too dry, it might get super smokey so get your windows open and fan running.
9. Now, you should have a seasoned wok!
10. Feel free to throw some bacon in the pan to season even more, I did that but did not eat the bacon, just tossed it out.
After you are done just wash the Wok with a soft sponge and warm water, NO SOAP, NO HARSH SCRUBBER, that will take away the hard work you just put in.
I think it's a great Wok, I will give it 4 not 5 stars because I think it could have come with better instructions on seasoning, I ruined my first one, also it would have been nice to know that there was a lacquer based oil on the wok, I didn't realize that either.....
However this wok is far from perfect--it is made of rather THIN steel, 1.5mm, but like a lot of flat bottom woks it does have a thicker padding of steel on the flat bottom area to hold more heat--to make it that much more effective on weaker stoves (particularly electrical coil stoves). I have used it on my powerful outdoor propane wok burner as well as on my electrical coil stove, and it does well on both. However on the electrical stove you really have to let it get HOT--when smoke is billowing out of the bottom after preheating you are good to go).
Also, the rivets that attach the handles can get too hot with high power burners and permanently expand and then the handles wobble a bit. Some won't mind or notice this much, but it dries me nuts. I solved the problem by winding some thin wire around the stainless handle base (that is riveted to the wok bowl) several times and then twisting it, cutting the twist and prying it underneath the wraps of wires. Works like a charm and the handle feels rock steady to me now. And you barely notice the wire wrapped around the handle holder.
The lacquer coating was easier to remove than many other lacquered woks I have "de-lacquered" in the past years. I filled it with distilled water and boiled the water (on my outside wok burner) for 20 minutes. After the boiling, I scrubbed the wok very well with SOS brillo pads and then seasoned it. I seasoned it lightly by heating it up over a medium flame, and then wiping peanut oil all over (inside and out), and then bit by bit, I heated it all over, turning it around and around, in new positions over the flame--turning it to a new position when it started to smoke. Every inch of the wok got this treatment, and most of it turned a light golden brown. Then I stir fried several batches of scallions and ginger with plenty of oil until charred, which darkened the bottom of the wok very well. A few stir fries of bacon followed the veggies, until the bacon was charred black bits. This was all about 90 minutes of hot and oily work, at the end of which the wok was initially seasoned and ready for making meals.
I did about a dozen stir fries in the first week, and they were all superlative--some of the best food I have ever produced from a freshly (and so lightly) seasoned wok. I don't know if it's the steel used or what, but I really have noticed tastier food from a new, freshly seasoned wok more with this beauty than any other I have used/seasoned, and I am really hooked! Plus absolutely nothing has stuck to the wok. Oyster sauce slighty burned onto the sides (as it normally does as it contains sugar); but after cooling, the sauce remains brushed right off with hot water--NO problems or residue remaining.
Another big plus is that the bottom flat area has not warped to any great degree at all--a common problem with flat bottom woks used on high heat (I've had carbon steel skillets warp over high heat too!) Some have warped so badly that on a level surface only a quarter or so of the flat area sits on the flat surface; not a big problem for electrical coiled stoves (that are not level to begin with), or with gas stoves; but for induction or flat topped gas stoves, this warpage could be e PROBLEM deluxe!
Anyway, the ergonomics of this wok are greatly appreciated by me, someone who has used many woks, and tossed food in many woks (including metal handled woks while wearing asbestos mitts). The steel used to make this wok released the lacquer coating quite easily, and it lightly seasoned with ease, giving tasty dishes and non-stick performance from the first stir fry. The steel may be thin on this wok's sides, but this steel sure stands out from the crowd in my hefty wok experience.
WIN WIN! I highly recommend!
I like this for frying food or making fried rice. Even frying eggs works great. It heats up SUPER fast, I mean really really fast so you need to keep an eye on it. The handle is strong and hasn't given me any trouble at all.
This is much better than a non-stick wok. Keep it seasoned and you'll have very little trouble with sticking. Seasoning might sound scary but it's basically putting oil on it and then heating the oil so it soaks into the metal. Just follow the directions for the first usage and you'll be fine. Oh, and the last thing, make sure to clean it well before the first usage. Mine had a coating on it that smelled bad when I heated it. Make sure to clean it all off and then heat it until the smell goes away. You won't have that smell or flavor in your food if you clean it properly the first use, it's just some protective coating on it for shipping or something.
Most recent customer reviews
After proper initial seasoning, this wok rocks!! Please ignore bad comments from those who know little about stir frying.
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