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Kitchen & Housewares : Joyce Chen Traditional 14-Inch Flat Bottom Wok Set |
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Kitchen & Housewares : Joyce Chen Traditional 14-Inch Flat Bottom Wok Set |
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from: Joyce Chen
Brand: Joyce Chen Color: Steel EAN: 0048002219631 Label: Joyce Chen Manufacturer: Joyce Chen Model: J21-9963 Publisher: Joyce Chen Release Date: October 10, 2004 Sales Rank: 13547 Studio: Joyce Chen Variation Description: Steel Features:
Editorial Review: Please note: This pan will not work with an induction stove top. Accessories:
Average Rating:
 Rating:  - Wok the walkI 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. Rating:  - 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. Rating: - bosco4994I'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. Seasonng 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. Rating:  - Rusts easily and pan coating sticks to foodWe 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.
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