Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Setgood

7:16 PM |

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List Price : $44.95 Price : $22.39

Product Description

Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards… so she developed her own. Today, Joyce Chen Products sources from all over the Pacific Rim to bring the best of Asia to you. This Nonstick Wok Set features a quality 1.5 mm weight wok with a birch wood handle on natural carbon steel. Its generous size will enable you to make delicious Asian meals for your entire family. The set includes 14" Nonstick Wok, Nonstick Steel Lid, 12" Bamboo Spatula, and a Recipe Booklet. Seasoning of the carbon steel is required. This set comes giftboxed.

Wok set includes 14-inch wok, dome lid, 12-inch bamboo spatula, and recipe booklet
Made of 1-1/2 mm gauge carbon steel for fast, even heating; requires seasoning before use
Birch-wood stay-cool handles--one long and an opposite helper handle
Nonstick steel dome lid with knob helps keep in heat, moisture, and nutrients
Safe for use on either gas or electric cooktops; hand wash

Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set Reviews

57 of 57 people found the following review helpful

Great Wok IF YOU SEASON IT RIGHT!!!!!, December 7, 2011

Cody Prime - See all my reviews

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This review is from: Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set (Kitchen)

This is a great wok, but please make sure to follow these steps....don't worry about the instructions the wok came with, TRUST ME, I've gone through two of these suckers.

1. Remove wok from box and attach handle.
2. Fill about 3/4 of the wok with water and boil (this will help get that sticky oil off).
3. After boiling for a few minutes take off the burner.
4. Wash with a copper or steel scrubber and a little soap!!! (wash the entire wok , I mean top/bottom all over to scrub the oil away (this will be the last time you use a scrubber or even soap to wash the wok)
(There is a factory lacquer oil on the wok, you can't see it but you'll definitely smell it, you must get as much of that oil off before starting the seasoning process).

5. Dry (it's okay if you leave a little water since you will put it right back to the burner).
6. Get the wok back on the burner on medium heat, you will notice the bottom of the pan will start developing a... Read more

45 of 45 people found the following review helpful

Good inexpensive wok, October 6, 2010

DioMio "dio104" (Grandview, MO United States) - See all my reviews

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This review is from: Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set (Kitchen)

We got this a few weeks ago and we use it all the time. We conditioned it before first use and it is relatively stick free. I've done a lot of stir frying with it and it always turns out great. You could use a skillet for this stuff, but the wok heats up a lot faster and has a huge area to work in. The odd shaped wooden spatula is just right for stirring and turning. Use high quality oil and you'll get a dish that will be way better than your usual greasy restaurant stuff. We've been getting our recipes from "The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole Family Will Love" by Rhonda Lauret Parkinson. Of the ten or so recipes we followed, we got great results. Good luck and happy wokking.

32 of 32 people found the following review helpful

Beautiful Product, July 7, 2011

Emily - See all my reviews

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This review is from: Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set (Kitchen)

This is an excellent product. The pan is lighweight without sacrificing sturdiness, it has a good thickness for a wok but is still easy to manage. I did not use the booklet instructions to season the wok, rather I used the wok shop directions, they have a lovely video showing exactly how to season the wok. I followed them and it came out exactly as the woman shows, it was a perfect result.
[...] (warning it can become a little stinky, gets much better after charring the veggies stovetop)

I sauteed some sliced up ginger with the green onions (the video shows just green onions) in peanut oil for the first stove top seasoning. The ginger did stick a bit (because it's so fibrous it grabs onto the hot surface while it cures the first time) which was scary, but if you keep going and make sure the heat is high enough and scrape the black bits off it suddenly turns slippery and magical and everything slides around. Note that she heated the wok very slightly before adding... Read more