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Sunday 11-5 CST | |  | Kitchen & Dining | Home » » » Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set | | | | | | | 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. | | | Features: | |
• 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
| | | Product Details: | | | Product Length:
| 23.25 inches | | Product Width:
| 14.0 inches | | Product Height:
| 5.63 inches | | Product Weight:
| 5.7 pounds | | Package Length:
| 14.8 inches | | Package Width:
| 14.2 inches | | Package Height:
| 5.7 inches | | Package Weight:
| 5.75 pounds | | Average Customer Rating:
|  based on 51 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 51 customer reviews )
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Most Helpful Customer Reviews
72 of 73 found the following review helpful:
 Great Wok IF YOU SEASON IT RIGHT!!!!!Dec 08, 2011
By Cody Prime
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 golden color, then almost blue, then darker...
7. After the bottom has some color turn the wok to the side to get the side some heat, repeat this until most of the wok is dark goldish brown/blue, it's perfectly fine if it's not dark all around and is blotchy.
8. Remain on medium heat and even the wok back flat on the burner, now get some oil in there, something that has a high smoke point, lard, canola, veggie oil.....and rub the oil with a paper towel all around the wok, let the wok sit on the medium heat burner for about 5-10 minutes, add more oil if too dry, it might get super smokey so get your windows open and fan running.
9. Now, you should have a seasoned wok!
10. Feel free to throw some bacon in the pan to season even more, I did that but did not eat the bacon, just tossed it out.
After you are done just wash the Wok with a soft sponge and warm water, NO SOAP, NO HARSH SCRUBBER, that will take away the hard work you just put in.
I think it's a great Wok, I will give it 4 not 5 stars because I think it could have come with better instructions on seasoning, I ruined my first one, also it would have been nice to know that there was a lacquer based oil on the wok, I didn't realize that either.....
45 of 45 found the following review helpful:
 Good inexpensive wokOct 06, 2010
By DioMio
"dio104"
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.
34 of 34 found the following review helpful:
Beautiful ProductJul 07, 2011
By Emily
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 the oil, DO NOT OVERHEAT! You can tell if it's ready by throwing a sprinkle of water onto the bottom of the wok, if it dances and vaporizes a second later you can add the oil. Make sure you have your ingredients prepped to throw in right after or you risk catching fire to the oil or making it smoke. I'm buying a second one for myself (1st was a gift) and think I will do only the green onions, and do a second seasoning on the stove with ginger when it gets much more stick proof. The smell that comes off of it the first time you stir fry is heavenly, absolutely worth the steps. If you care for it properly and never use soap on it after the first cleaning (Only very hot water and a plastic scrubbie or bamboo spatula for tooling off food bits), you'll have a lovely blackened wok in no time.
49 of 59 found the following review helpful:
 Not for electric rangeAug 17, 2011
By Philip Jones
A number of reviewers praise this product so I ordered it. It came today. Opened the package and accomplished the little bit of assembly required without fuss. Then I followed the instructions for seasoning the carbon steel. I should have realized there was a problem when the instructions said to hold all sides of the wok over the burner. I have an electric stove with a glass top. There is no "burner." I wanted a wok with a flat bottom because of my glass stove top. Anyway seasoning per instructions I oiled the wok and set it over an eye on medium heat. This resulted in a burned wok and a near-kitchen fire. The wok is burned beyond recognition. It just went down the trash shoot. BTW this wok is only vaguely flat-bottomed. It will not sit on a flat surface w/o rocking. If you have an electric stove with a glass top, look for other choices.
10 of 10 found the following review helpful:
You will get great results with this wokMay 17, 2011
By John Brandenburg
Purchased this wok a little over a month ago, and while shipping was a bit slow, it was well worth the wait. We use the wok weekly and every dish we have tried so far has turned out great. (Since this is carbon steel, this wok will need to be "seasoned" prior to use. I had never done that before, but found the instructions complete and after having seasoned the wok, I find cooking and clean-up a breeze).
Only complaint was the spatula that came with the wok broke with first use (not from abuse). But we have been using a wooden spatula and find that works quite well.
See all 51 customer reviews on Amazon.com
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