Joyce Chen Traditional 14-Inch Flat Bottom Wok Set | 
 enlarge | Brand: Joyce Chen
Category: Kitchen
List Price: $52.99
Buy New: $24.99
You Save: $28.00 (53%)
Avg. Customer Rating:  24 reviews
Sales Rank: 13062
Color: Steel
Shipping Weight (lbs): 5.5
Dimensions (in): 14.4 x 14.3 x 5.4
MPN: 21-9973
Model: J21-9963
UPC: 048002219631
EAN: 0048002219631
ASIN: B0000DDVUE
Release Date: October 10, 2004
Shipping: Eligible for Super Saver Shipping
Promotion: Buy 4 eligible items in the 4-for-3 promotion offered by Amazon.com and get 1 of them free. Terms and Conditions
Availability: Usually ships in 3 to 4 weeks
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| Features:
| • | 4-piece stir-fry set with 14-inch wok, dome lid, 12-inch bamboo spatula, and recipe booklet | | • | Lightweight carbon-steel construction heats quickly and evenly | | • | Maple handles stay cool on the stovetop for easier transport | | • | Season before use for best results | | • | Hand washing recommended; 25-year warranty |
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Product Description
Part of the Classic Series by Joyce Chen, this Carbon Steel Wok Set is fashioned after authentic ones found in China with a flat bottom and maple wood handles on both the lid and the wok. Four pieces come with this set: a heavyweight carbon steel wok for fast, efficient heating, a lid for steaming, a 12-in. bamboo spatula and recipe booklet.
Please note: This pan will not work with an induction stove top.
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| Customer Reviews: Read 19 more reviews...
 Wok the walk May 29, 2008
I love it! I'm old school and like the fact that you need to "season" the pan. I enjoy cooking on cast iron and this is very similar. No non-stick for me. If you prefer non-stick surfaces you might want to pass on this.
 Not for the casual cook! May 21, 2008
1 out of 1 found this review helpful
This wok requires seasoning, something I was totally unprepared for. I am a casual cook who just wanted to wok around a little. Additionally, there was no warning that seasoning a wok on an electric stove is extremely difficult. Once the wok is seasoned (good luck!), it requires much extra care, and can never be washed with soap. Try the non-stick version of this or any wok if you, like me, are a casual cook.
bosco4994 August 4, 2007
5 out of 5 found this review helpful
I'm no gourmet cook, but for health reasons, lately I've endeavored to eat healthier. A friend recommended wok cooking and thus began my search for a wok, settling on the Joyce Chen Carbon Steel Wok. I couldn't be more pleased, but keep in mind that you cannot begin cooking out of the box.
It is very important to season the wok properly. I spent several days, on and off, seasoning the wok until I achieved a patina like finish. Seasoning techniques are easy to find with Google. Do not wash the wok in soapy water. Also, ensure that the wok is coated with a oil before storing. I've never had any rust, nor has any food stuck to the wok. Seasoning the wok properly is the single most important piece of advice. Once that task is performed correctly, you're in business.
 Rusts easily and pan coating sticks to food April 23, 2007
6 out of 8 found this review helpful
We had a Rival electric wok that we weren't too pleased with and we decided to replace it with a wok that would work on the stovetop (non-electric). After looking at various options we chose this one.
We have owned this wok for about five years now and we threw it away yesterday, after it ruined it's last meal. We have always cared for the wok as the instructions said: seasoned before first use, always handwashed and never put in the dishwasher. We also always used either the wooden spatula that came with the set or nylon utensils--no sharp objects that could scratch the pan. We used this wok on average about once a month, so I really thought it would have lasted longer than it did.
After only a few uses we noticed that the bottom of the wok was chipping and flaking off. At first it was very minimal and not much of a concern. After about a year the first little rust spot showed up. We probably should have thrown it away then but we kept using it. This problem gradually became worse, and the rust spots grew. As the rust spots grew, the more the food began to stick to the bottom, and the more the coating would stick to the food. Yesterday, so much of the coating came off on the chicken that it looked like the chicken had been heavily peppered. The wok went in the trash and I would not recommend this wok to anyone, especially if they plan on using it frequently.
Nothing special April 18, 2007
This wok is nothing special. If you go to an Asian food store or a store such as World Market you can get one on sale less expensive and just as good or better.
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