Discount Joyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick

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My family cooks with a wok at least 3 or 4 times a week so we have tried a lot of different woks in the last few years. We have tried the fancy Calphalon, but at 12 inches it was just to small and shallow for cooking family size dishes. Great if you are single or have no kids, but I have two hungry boys to fed. We have also tried the old fashion iron wok from China town. It was huge and tough as a nail but no non-stick coating so you better use lots of cooking oil or else a real work out to clean. So I was really glad to find this 14 inches wok with the excellent excalibur non-stick coating because it is big and deep like a real wok should be, and yet has the high tech coating to make it easy to live with. The excalibur coating is the best one I have used and can stand up to all the abuses in a real kitchen. Great product.

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Edit: 6/23/06

After using this wok for a year, the non-stick coating has degraded. The wok smokes quite heavily when it is being pre-heated without oil, much like a cast-iron skillet.

Also, the coating on the bottom of the wok where it contacts the burner has peeled off and there are large areas of rust and carbonized material.

Therefore I can't recommend this wok. It is simply not durable enough. I guess I'll go back to a non-stick skillet.

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I got this wok with some hesistation because I've had bad experiences with nonstick woks in the past due to the nonstick coating coming off. I'm happy to say that the Excalibur coating on this wok seems very durable (it was the reason I got this wok).

I've made the standard Chinese dishes with this wok and it performs well. The size and shape of the wok is perfect and the dishes come out great.

Some people question the practicality of a nonstick wok. Having used the traditional carbon-steel woks before, I can definitely say that you have to use at least two to three times the oil in one of those things as in a non-stick wok. There's a reason why most dishes in a Chinese restaurant, even the authentic ones, come out fairly oily. Being health-conscious myself, I would rather sacrifice some taste than use an excessive amount of oil.

In any case, unless you must have 100% authentic Chinese food (not that it's possible given how cooktops are designed in the West), I would recommend getting this wok over a carbon-steel one. You won't regret it.

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I've been using this wok for 8 months and it is great! I had a traditional carbon steel wok for a year and a half before this one and was always having problems with it sticking with starchy sauces. Nothing sticks in this wok. The food actually taste a little more flavorful because less is being stuck on the surface of the wok. I use a little less oil in meat dishes. If you do buy this wok you do need to be careful about the heat. It heats hotter than a carbon steel wok, so food will cook faster (and burn if not careful).

Honest reviews on Joyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick

We received this wok as a wedding gift in March 2008. Four years later this wok is still in great condition and is a joy to use! The non-stick coating is great for cooking and cleaning because the food does not stick and burn while cooking, and afterwards a quick run under the faucet leaves the wok clean. We use this fairly regularly almost once a week and the non-stick coating shows no signs of wear. This wok has a flat bottom that is ideal for the flat surface of our electric stove. The wok heats quickly and distributes heat evenly enough for me. The accessories are not that impressive, but the wok by itself is worth the price.

I just bought this wok as a gift for a family member I highly recommend it!

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This was a gift for my sister who loves to cook. She loves it!!!

We cook meals in it at least twice a week.

I would recommend this item!!!!