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.

Product Details

• Amazon Sales Rank: #3910 in Kitchen & Housewares
• Color: Steel
• Brand: Joyce Chen
• Model: J21-9963
• Released on: 2004-10-10
• Dimensions: 5.45 pounds

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.

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.

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.