Joyce Chen Traditional 14-Inch Flat Bottom Wok Set

 
List Price: $52.99

Our Price: $24.99

You Save: $28.00 (53%)

 


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.

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

Customer Reviews:

  • Wok the walk
    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....more info
  • Nothing special
    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....more info
  • Not for the casual cook!
    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....more info
  • For those of you who own an electric stove......
    Do NOT follow the (awful) directions on 'seasoning' the pan.
    BEFORE MOUNTING THE LONG HANDLE:

    First: Wrap the wood helper handle with aluminum foil (shiney side out).

    Second: Preheat oven to 450 degrees F.

    Third: taking a paper towel oiled with a high-heat oil (peanut, for example), oil both the inside and outside of the wok base.

    Fourth: Place on lower rack and heat for 20-25 minutes. Repeat as needed until the wok base is dark golden brown.

    Finally: You will encounter a little bit of scorching on the helper handle, but end up with a 'well-seasoned' pan. You would not have accomplished this on an electric cooktop.

    This 'four piece wok set' is made up of a solid wok, a lite tin top, a flimsy bamboo spatula and a cheap 4-page cooking/care guide.

    Joyce Chen certainly gives emphasis to the term, 'Chinese Cheapo'!...more info
  • This is the Wok you want
    This is the Wok you want, not the non stick ones. The Wok cooks at high heat and nonstick one give off cancer causing particles at high heat. Yes you have to season this pan but so what, it is easy and quick. One of the reviewers say the nonstick came off - HOW? - it does'nt have any! Wrong Wok your reviewing there. This Wok ROCKS, and we really use it too. So you can stop looking you found the Wok you want....more info
  • Good Buy
    I previously owned an electric stainless steel wok that was given to me as a gift. I used it a few times but wasn't really pleased with the results and rarely used it since if I heated it up high enough to stir fry, the base of it would burn and give an awful taste to the food. While researching bamboo steamers, I came across a lot of articles where the flat bottomed carbon steel wok was recommended. I decided to get this one only because the Joyce Chen brand was mentioned a few times and it stuck with me. This is so much better than the electric wok and I suspect that it's better than the non stick woks since non stick doesn't really sear to well. Seasoning the wok was really easy, and I successfully made Cashew Chicken after doing so! I read somewhere that seasoning would generate a lot of smoke, but I didn't have that problem. I think this is a pretty good buy and recommend it over expensive stainless steel wok skillets that go for $100 or more....more info
  • bosco4994
    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....more info

 

 
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