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Joyce Chen 23-0001, Lightweight Cast Iron Wok, 14-inch
|Price:||$49.12 & FREE Shipping. Details|
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- Lightweight Cast Iron
- Even heat distribution
- Excellent heat retention
- Pre-seasoned, ready to cook
- Easy Clean Silicone Exterior
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From the manufacturer
Joyce Chen 14 inch Lightweight Cast Iron Wok
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.
Get traditional cast iron performance but at almost half the weight. Constructed of a new lightweight cast iron the pan has great even heat distribution with good temperature control and excellent heat retention. It's pre-seasoned and ready to cook. Features easy clean Silicone exterior and solid maple handle. 14 inch Diameter. Comes with a lifetime warranty.
Use & Care:
The pan interior was pre-seasoned at the factory with an all-natural seasoning. Before first use, hand wash with warm soapy water and after you dry it, apply a very thin layer of vegetable oil to the interior of the pan. A well-seasoned pan gets better over time. It will develop a smooth black patina to the surface, which enhances the nonstick and easy-clean features of your cast iron pan.
Wash pan after each use. After cooking, allow pan to cool before cleaning. Immersing a hot pan in water could cause it to crack. Clean with warm water and mild detergent. Never use harsh detergents, scouring powder, abrasives or metal scouring pads since they can remove the interior seasoning and damage the exterior finish. Occasionally re-season your pan by wiping the interior with a thin coat of vegetable oil.
Cookware with wood handles is not oven-safe. Do not put cookware in the dishwasher. Wood handles may become hot; oven mitts or potholders may be needed to protect hands from burns.
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This item Joyce Chen 23-0001, Lightweight Cast Iron Wok, 14-inch
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|Item Dimensions||14 x 22.75 x 3.75 in||—||14 x 23.5 x 4 in||11.5 x 19.5 x 2.75 in||15.4 x 22.8 x 3.6 in||—|
|Material Type||Cast Iron||Cast Iron||Steel||cast_iron||Steel||Stainless Steel|
|Size||14 IN||14"||14 IN||11.5 IN||14 IN||14 Inches|
Get traditional cast iron performance but at almost half the weight. Constucted of a new lightweight cast iron the pan has great even heat distribution with good temperature control and excellent heat retention. It's pre-seasoned and ready to cook. Features easy clean Silicone exterior and solid maple handle. 14" Diameter. Lifetime Warranty
Top Customer Reviews
I looked online on how to re-season cast iron wok. Most of the methods requires seasoning wok inside oven at 400 to 450 degrees F. This wok has wooden handles, at those temperatures it would definitely cause an issue. And those handles are not removable. I then tried stove top seasoning method, repeated about 3 times and the "seasoning" do not stay well.
I really like using this wok before discovering this shedding issue. For the price paid here, I was hoping for some quality wok. If someone have advice on how to deal with this "shedding" issue, I would appreciate the inputs.
Other considerations: The 14 inch carbon steel wok mentioned above also has a smoother transition from the flat bottom area to the sides than the Joyce Chen cast iron wok which has a more abrupt "turn" from the flat area to the sides. The carbon steel has more of the feel of a round bottom wok when stir frying with a wok spatula or "wok shovel." Also the carbon steel wok seems to preheat slightly faster than the cast iron in spite of its heavier weight, as well as recovering faster after adding liquid ingredients, or sauces. Another slight advantage to the carbon steel wok is that there are no rivets to contend with on the cooking surface. The carbon steel is also less finicky in that you can wash it out while it is still fairly hot.
I have to agree with Grace Young that the carbon steel is the best bet. I hope this review is helpful.
This new cast iron is as much stronger than the thin traditional cast iron sometimes used in chinese made woks and much lighter than the heavy thick cast iron woks that are widely available. Just don't try to wash it when its hot as reportedly they can crack. I have worked with both thick and thin traditional cast iron and this is clearly the best. With the thinner cast iron you can make more rapid temperature changes than you can with heavy cast iron.
There are several other kinds of materials used in woks.I also like the new thin light weight cast iron better than carbon steel because usually those are not preseasoned and I often struggled with keeping them seasoned. Whatever you do don't get a nonstick coated wok as the coating is damaged and comes off at high temperatures required for stir frying. Also avoid stainless steel woks as meat tends to stick so you need to use a lot more oil. You can't develop a seasoned coating on stainless steel. In my opinion, stainless steel woks are good for steaming but not for stir frying.
I went to the local mall, and went to every store that sold kitchen stuff. None of the stores had a wok that compared to the quality of this wok.
I have an induction stove, so my selection of a wok is limited, and this wok works perfectly on an induction stove. In fact, the bottom heats so fast on my stove, that my little trick to stir fry cooking on induction is to heat the wok slowly on medium for about 5 minutes so the sides get nice and hot, then turn it to high when I add the ingredients.
With the larger than average flat bottom, this is the perfect induction wok. It cleans up great, and should get better over time, just like my cast iron skillet.
Most Recent Customer Reviews
Arrived quickly and in new condition. We followed the instructions related to "before first use" to the letter, and also performed...Read more
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