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

3.6 out of 5 stars 468 customer reviews
| 67 answered questions

Price: $39.99 & FREE Shipping on orders over $49. Details
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14-Inch with Lid
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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
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  • Helen Chen's Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok Set
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  • 7" Cleaning Whisk
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  • 17" l. x 4.25" Home Use Stainless Hand-Tooled Chuan & Hoak (Spatula & Ladle) Set
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Size: 14-Inch with Lid

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This item: Helen Chen's Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok Set
Customer Rating 3 out of 5 stars (468) 3 out of 5 stars (529) 4 out of 5 stars (265) 3 out of 5 stars (244)
Price $39.99 $36.83 $30.86 $28.80
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Sold By Amazon.com Amazon.com Amazon.com Amazon.com
Material Steel Steel Steel Steel
Size 14-Inch with Lid 14 IN 14 IN 14 IN
Color Silver/Gray/Natural Charcoal Steel Silver
Dimensions 10 inches x 19 inches x 14 inches 5.63 inches x 23.25 inches x 14 inches 3.6 inches x 22.8 inches x 15.4 inches 4 inches x 23.5 inches x 14 inches
Item Weight 5 pounds 5.7 pounds 4.2 pounds 3.4 pounds
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Product Description

Size: 14-Inch with Lid

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.

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 Information

Size:14-Inch with Lid
Product Dimensions 19 x 14 x 10 inches
Item Weight 5 pounds
Shipping Weight 5 pounds (View shipping rates and policies)
Manufacturer HIC Brands that Cook
ASIN B000OFREDC
Shipping Advisory This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
Item model number 97005
Customer Reviews
3.6 out of 5 stars 468 customer reviews

3.6 out of 5 stars
Best Sellers Rank #16,299 in Home & Kitchen (See Top 100 in Home & Kitchen)
#97 in Kitchen & Dining > Cookware > Woks & Stir-Fry Pans
Date first available at Amazon.com April 19, 2007

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Customer Reviews

Top Customer Reviews

Size: 14-Inch with Lid
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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Size: 14-Inch
I purchased this wok about 1 month ago. I spent some time researching woks before I made the purchase, including going to stores to look at them, and reading reviews on the internet. I ended up choosing this one and am very happy with my selection. I like the fact that it has bamboo handles and thick carbon steel. It is also well made.

I looked at woks at stores and found that most of them were poorly made. At one box store there was one for about $20. It looked okay, but upon inspection, the metal was thin and the handles were not made well.

I also went to a cooking store only to find poor quality too. The wok I looked at was about $39. Very thin material.

I will agree with one cooking expert who said not to buy an expensive wok. You can spend up to $100 on one, but you don't need one that expensive. In fact, a good carbon steel wok with decent thickness should cost you about $20 to $30. I got mine for a little over $22.

This wok is about the thickest one you can buy on the market. 1.8mm. I think Helen Chen sells another one that is 2mm thick too. The thickness of this one is just perfect. Compared to others I looked at, this one doesn't flex when you pick it up.

As far as seasoning the wok. Use a gas stove. An electric stove doesn't get hot enough. I initially used my electric stove, but was not satisfied with the glaze, so I got my white gas Coleman camping stove out. It worked just perfect! The electric stove works fine for cooking though.

If you have an electric stove, like I do, and need to season your wok, go to a friend's home that has a gas stove, or use a camping stove like I did. Open all the windows, it does get quite smokey and the smoke will set off the smoke alarm.

In conclusion, I recommend this wok. If you like stir fry like I do, you will be very satisfied with your purchase.

Thanks for reading my review.
2 Comments 218 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Size: 14-Inch Verified Purchase
I bought this wok based on the good reviews and attractive design. I've had it for 6 months now and the bamboo helper handle has dried out and fallen apart in pieces literally. Lesson learned - I would recommend buying the plastic handle woks instead of these glued bamboo handles especially if you use high heat for stir frying.

It's not worth the shipping for warranty and have it rejected to say that it's been abused due to using high heat, which is how you are suppose to cook with a wok anyway. Additionally, I don't want to bother going through trouble of re-seasoning a new wok again.

The exposed helper handle is actually composed of two L-shaped metal pieces with a gap in-between them instead of one solid U-shaped handle. so it loosely rotates a little and is rendered useless without the bamboo wrapped around it - bad design I'd say. For now, I've made a fix by wrapping a makeshift pipe around those two metal pieces to serve as a handle.

I would never buy wooden handle cookware, especially glued bamboo types, again.
7 Comments 93 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Size: 14-Inch with Lid Verified Purchase
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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