Had an expensive non-stick pan and it started to stick after a year so looked for alternative and found carbon steel seemed viable so gave it a try. The pan is very good quality with medium weight steel and good, balanced handle. It has a flat bottom so it works well on my gas stove.
The seasoning process took about an hour, but one thing that I did not expect was how much it smelled and the amount of smoke it generated. My kitchen and whole house smelled for 3 days afterwards. I probably used a bit too much oil.
After it was seasoned, I tried stir frying some chicken with vegy and wow it made a huge difference. It used to take about 12 minutes to cook over medium heat using the non-stick pan (because high heat destroys the non-stick surface). With this carbon steel pan I was able to cook on high heat and it only took about 6 minutes and it was much more flavorful! It's deeper so fits more ingredients and very easy to flip. A 3 course dinner took about 15 minutes to cook.
Is it non-stick? Absolutely! After cooking I rinsed it in hot water and scrubbed with brush then put it back on the stove and heat for a few minutes to dry it up then coat the inside with a few drops of oil.
For seasoning the pan, I would suggest using just enough oil to "coat" the pan and not so much that oil sits at the bottom otherwise it would turn into black tar. Just lightly coat it and burn for like 7-8 minutes until it starts to turn brown, not black. I have seen reviews where others do the seasoning on an outdoor bbq.
Overall, very good quality pan and truly non-stick when properly seasoned and a healthy alternative to non-stick. From what I have read, it's supposed to last a life time :)
Edit: After a few uses the seasoning came off and it started to stick so I re-seasoned it and re-seasoned it until it got completely black from too much burned oil. Wife hated it and made me throw it away. I scrubbed it as much as I could with steel wool then re-seasoned. I think I have finally found the right way. Forget the instruction that came with it. Here's what you do and it will take some time. Drizzle a tablespoon of oil in the pan and wipe it with a paper towel inside and out. Heat on stove until it starts to smoke then remove. Don't burn it. If it burns and turns black it's burned and you need to scub it out. Repeat the process about 2-3 times a day for at least 7-8 days. Then it will have a nice coat of seasoning. Now my pan is dark brown inside and black outside. I can fried an egg and make hashbrowns with minimal sticking which I use a spatula and it comes right off. YOU WILL NEED TO USE MORE OIL THAN NON-STICK PANs otherwise it will stick. I absolutely love my wok love love love!
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What I like about this pan:
1) Its not too big and its not too small. It is heavy but not as heavy as cast iron. I love the size and weight.
2) It has a larger flat bottom area than a typical flat bottom14-inch wok.
3) When a Chinese recipe calls for it, Peking Pan can be heated up empty over a high flame until screaming hot without damaging it, and there is no teflon to worry about.
4) The pan seasoned up quickly and turned black right away.
5) I think this is pretty much the same pan I bought back circa 1970s-1980s from Joyce Chen that was called Peking Pan, but which had a coating of some sort which eventually wore off and made the pan unappealing for me to use (I eventually threw it out). But while it was new and in good shape, I loved the way it cooked. This new uncoated version is the same size and shape and looks like it will never wear out. Best of all, it cooks just like the old pan did.
6) Its shape/design/weight make it great for lifting the pan off the burner and "tossing" the food like the pros do. If you have had trouble with this technique, this pan is well suited to learning and executing the pan toss technique.
7) This pan cleans up easily with an Asian style stiff bristle wok brush, and usually just a rinse in hot water takes care of it, but once a a while I will add one drop of detergent to the hot water for more thorough cleaning, yet not so thorough as to disturb the seasoned nonstick patina that develops with continued use of the pan. But either way, its quick and easy to clean.
NOTE: The one thing missing is a lid, but if you have other pots & pans, you can probably press another lid into service that will fit this pan perfectly anytime you need to cover the pan during the prep of a recipe that requires it. The other thing to be aware of if it isn't already obvious is that you shouldn't use it to cook quantities of acidic foods (such as a tomato spaghetti sauce) because they can potentially interact with the carbon steel and may impart an off flavor, and it can also break down the seasoned coating during prolonged contact with such foods. Other than that, I reach for this pan CONSTANTLY. Love it.
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This is a great wok. Unfortunately, I was too eager to get started and didn't read the instructions about seasoning it before use. Neglecting that important step resulted in food sticking to the surface. After I scrubbed all the food residue off and performed the seasoning routine as instructed, it has been great and stick free. (I try to avoid the stick-free coatings found on most pans.) The size and ease of handling this wok met my expectations. I recommend it.
Honest reviews on Joyce Chen 22-0050, Pro Chef 12 Inch Peking Pan Uncoated Carbon
This pan is a perfect size for my husband and me. The price was good, it works on my induction stop top, and it heats quickly and evenly. I am very happy with this pan....and it is the 4th one I have tried over the years.
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I was waiting eagerly for this wok, it's larger on the bottom than I expected. I really like the size. It's a little shorter in the rise of the side of the pot but it does not affect how you use it. I used to have a full size wok but when my daughter left it went with her. I need a lid and will buy one locally.
I followed the exact instructions on preparing it for seasoning, by boiling water and then scrubbing it with a steel wool scrubber inside and out, then seasoned it on medium heat for 10 mins and rotating the sides to heat them up too.
I used it and it works well! This is a good size for singles.
