List Price: $52.99
Sale Price: $49.99
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I got this wok a week ago after contemplating on steel vs non stick. I almost decided an bought the Scan pan wok 14" but it seemed too high a price but I was sure of the quality. The other woks which has good nonstick quality were to be babied and as you all know, woks need very high heat and I was not sure if hte non stick could withstand this.
Finally, I decided carbon steel was the way to go. This wok is very good, size 14" is a good size for a family of four adults and also if you have guests over. I cook chinese abt once a week but also plan to use the wok for deep frying. That was one another reason I went in for the carbon steel one. The seasonging shd not be a prob as it just says not to USE soap to clean it. Just wash with warm water and rinse adn apply a coating of oil. That is all...I can handle that!
If your main consideration is good tasting chinese food and a big size wok this is the one to use. If you are particular abt nonstick i would recommend only the scan pan in spite of its price.
another quick info, I got this at the Bed bath and beyond store for only twenty one $s with the 20% off coupon.. same one here...
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I previously owned an electric stainless steel wok that was given to me as a gift. I used it a few times but wasn't really pleased with the results and rarely used it since if I heated it up high enough to stir fry, the base of it would burn and give an awful taste to the food. While researching bamboo steamers, I came across a lot of articles where the flat bottomed carbon steel wok was recommended. I decided to get this one only because the Joyce Chen brand was mentioned a few times and it stuck with me. This is so much better than the electric wok and I suspect that it's better than the non stick woks since non stick doesn't really sear to well. Seasoning the wok was really easy, and I successfully made Cashew Chicken after doing so! I read somewhere that seasoning would generate a lot of smoke, but I didn't have that problem. I think this is a pretty good buy and recommend it over expensive stainless steel wok skillets that go for $100 or more.Best Deals for Joyce Chen Traditional 14-Inch Flat Bottom Wok Set
I have a carbon steel wok I have used for 30 years. It is too small for the dinner parties I have and I finally decided to get a bigger one. I bought this wok at Linens and Things and its every bit as good as the one I have been using all these years. You don't want non stick for wok cooking if you are going stir fry properly, you need a carbon steel wok that is properly seasoned. Seasoning is easy, so don't let that scare you. I use a wok three or four times a week, and this one has performed great. If you want a good size wok, buy this one.Honest reviews on Joyce Chen Traditional 14-Inch Flat Bottom Wok Set
I don't understand the negative reviews. I really like this wok and use it several times a week. I cook everything from stir fries to curries to crisping homemade croutons. I've even cooked burgers and made scrambled eggs in this wok.Follow the directions for seasoning and you can't go wrong. Re-season it occasionally, and all you need do is rinse the wok in very hot water and dry thoroughly before storing. If bits of food get stuck, I boil a little water in the wok, poke at the burnt crispies with a wooden spoon, and everything comes clean. If food gets really stuck, I make a paste of baking soda and bleach to get the stuck bits off and then re-season, but I never never use soap or a scouring pad. If I did, I'd have to start the seasoning process all over again.
Note: Once the wok is well seasoned, it will no longer be silver and shiny. It will always have a bronze patina, but that is exactly what you are looking for.
UPDATE [June 2011] Five years later, with regular use, this wok just gets better over time. It is holding up quite well, has no rust (it's important to dry well after each use, with a couple paper towels). The bamboo knob on the lid and the wok handles are still tight and firmly attached, and the inside of the wok has developed a wonderfully stick-free patina. Cooked food literally slides out. Highly recommended.
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This is the Wok you want, not the non stick ones. The Wok cooks at high heat and nonstick one give off cancer causing particles at high heat. Yes you have to season this pan but so what, it is easy and quick. One of the reviewers say the nonstick came off HOW? it does'nt have any! Wrong Wok your reviewing there. This Wok ROCKS, and we really use it too. So you can stop looking you found the Wok you want.
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