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Joyce Chen 21-9978, Classic Series Carbon Steel Wok, 14-inch
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- 1.5 mm gauge Carbon Steel body
- Natural Carbon Steel
- 14 inch diameter Wok
- Birch wood handles
- Use on gas, electric or induction stovetops
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From the manufacturer
Classic Series Carbon Steel Wok
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 14-inch carbon steel wok. 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.
Birch-wood stay-cool handles--one long and an opposite helper handle stay cool to the touch for added comfort and convenience.
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 (sold separately).
Heats Quickly and Evenly:
Made of 1.5 mm carbon steel, the wok heats quickly and evenly, and its smooth interior requires seasoning before use.
Additional Sizes Available
Model 20-1140 14 inch Classic Series Carbon Steel Wok with round bottom
Model 21-9972 14 inch Classic Series 4-Piece Carbon-Steel Wok Set
- Made of 1.5 mm carbon steel for fast, even heating
- Requires seasoning before use
- Birch-wood stay-cool handles
- 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
Curved Bottom Promotes Proper Stir-Frying
Joyce Chen by Columbian Home Products
In 1949 Joyce Chen came to America from Shanghai, China and settled in Cambridge, Massachusetts. She discovered America's growing interest in Chinese food. She soon began teaching lessons at her home and, later 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.
In 1994 Joyce Chen passed away and in 1998, she was inducted into the James Beard Foundation Hall of Fame.
Joyce Chen has a large 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 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).
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|Item Dimensions||14 x 23.5 x 4 in||15.4 x 22.8 x 3.6 in||13.75 x 13.75 x 3 in||—||13.5 x 23 x 5 in|
|Material Type||Steel||Steel||Steel||Carbon Steel||Stainless Steel|
Part of the Classic Series by Joyce Chen, the 14" Flat Bottom Wok is the perfect combination of size, features and function. The natural carbon steel surface duplicates a more authentic wok cooking surface - seasoning is required. These sturdy carbon steel pans will deliver excellent cooking performance and feature a long Birch wood handle and side helper handle for easy lifting. The handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. Its curved sides diffuse heat and extend the cooking surface, which helps with tossing and stirring. The great depth allows ample room to cook a whole fish, if so desired. Simmering, deep frying, or steaming, are just a few of its multiple uses. Joyce Chen's slogan "Eastern Cookware for the Western Kitchen," reflects her focus on providing high-quality, versatile tools and products that have Asian flair, but can be used in a western kitchen. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you. Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. The restaurant flourished, and in 1973 a larger Cambridge restaurant was opened. Chen also began writing Chinese cookbooks and in the 1970s began hosting a cooking show on public television. 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.
Top customer reviews
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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!
The teflon is made of Xylan, which is a better material than Helen Chen's teflon which is made of Excalibur.
Xylan is much better and doesn't scratch as easily.
I use a Bamboo Wok Brush to clean my wok now and I always use hot water when I clean. Then I just take a cloth or paper towel and wipe dry. I rarely use detergent now on my wok just because the food particles come off so easily with this Xylan material.
=========== Updated July 4, 2011 =============
My 1st Joyce Chan wok started losing it's non-stick coating. It was my fault because I used soap to wash off some gunk that stuck to the pot because I didn't wash it right away after I cooked. I also boiled some beef stew in it, which is a big no no.
So I got a second Joyce Chan wok. This time I wasn't going to use the Bamboo Wok Brush to clean but I did season the wok. I read the often conflicting instructions on how to pre-season this carbon steel wok and it started peeling after I rubbed the oil on with a paper towel. This didn't happen with the first wok I got. I then cooked a batch of vegetables and it was covered in black flakes. So $45 for the wok + $5 for the veggies. I lost $50 in one night.
At this point I've given up on Joyce Chan's wok. It's kind of a hit and miss with this wok. I'm going to try 3 Piece 14" Preseasoned Flat Bottom Wok Set and see how it goes.