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HomeCookbooksVietnamese CookbooksJoyce Chen Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 48 customer reviews )
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Most Helpful Customer Reviews
91 of 95 found the following review helpful:
 off to good start Jan 18, 2006
By informednow
A few years ago I tried stir frying and liked it, except that I used a Joyce Chen nonstick wok that peeled after two uses. After that I got a Lodge cast iron wok that was way too heavy and got discouraged and gave it away. Then I tried I a no-name carbon steel wok but was very ignorant about how to season it and could not understand why it kept rusting. Recently I have had the urge to try stir frying again and this time did my homework. I chose this wok because it was carbon steel, and this time learned ahead of time how to season it properly. This wok is also very sturdily made; you cannot easily bend the wok if you push on it; the handles are not loose; it is 2 mm thick; it has phenolic plastic handles that stay cool.
I have properly seasoned and been using the wok with no rust or stickiness. Learning how to season and clean made all the difference. A good education and a well-made wok are an unbeatable combination!!
See some of ther other wok posts for good seasoning tips. I followed the directions that came with the wok and had good results.
36 of 36 found the following review helpful:
Excellent for electric range Mar 13, 2006
By J. Chan
I bought one of these over a year ago and have been very pleased with it. I had a tough time seasoning it. Only the bottom of the wok was turning dark, probably because my wimpy electric stove was unable to produce enough heat. I finally took the advice of a friend and turned it upside down over the burner, and that got the sides hot enough. (Be sure to turn on the fan and open windows when you do this; I set off the smoke alarm, not realizing how much peanut oil smokes when it gets that hot.) I'm not crazy about the plastic handles -- I think wood looks much better -- but they function fine. 14" is a great size, allowing you to cook enough food for 4-5 people, but still fitting well on a typical burner. The flat bottom of this wok ensures good contact with an electric burner, allowing the wok to actually get hot enough for stir-frying. This is the wok I'd recommend to friends, although I'd look harder for wooden handles next time.
30 of 32 found the following review helpful:
Still going strong after 3+ years Feb 01, 2010
By Comdet
I bought this in August 2006 and have given it a pretty good workout. So far it has performed very well - much better than I expected given the price paid for it.
As with any carbon steel wok seasoning is critical. A well-seasoned pan is as stick-free as teflon, but you don't need to worry about the coating peeling off due to the high heat, or have to use plastic/nylon tools so you don't scratch it. Seasoning is not tough to do - there are clear instructions provided with the wok, and you can find tips galore on the web.
Keeping it seasoned is also important. Don't use soap to wash the wok - just use plain water and a scrub brush, and clean it when the wok is still fairly hot. Once clean, put it back on the stove and fire it up until all the water has evaporated. Every once in a while swab the hot wok with an oiled paper towel.
The handles are strong - no wobbles whatsoever as of yet, and I tend to be a bit spirited when it comes to stir-frying.
Highly recommend!
20 of 21 found the following review helpful:
Better than most Jul 28, 2006
By PamR
"readyreading"
I've been using a round-bottom wok for 15 years, and with my new stove, found out I had to use a flat-bottomed wok. I was skeptical about the quality of cooking with such a wok, but have had no problems. In fact, I think it turns out the dishes better, though that may be because the stove has a high-heat burner that I'm using with it. This wok is a bit heavier than my old one, but I think that's an advantage. Because it has 2 handles, it's easy to transport to the table. (My old wok had only one.) A disadvantage is that it doesn't come with a cover, but I am using my old cover(aluminum) and that works fine. You could probably buy a cheap one if you live near any Asian stores. My judgment is that this wok is heavier than most, which also means its cooking quality is probably better. It's a pain to season, but so are all woks. You just have to do it once then never again, or at least seldom. As for someone hating this because of a metallic taste to food, that would happen to all food of this type that is cooked in an iron-based cooking utensil. Certain foods can't be cooked in a wok. But if you are cooking Asian foods in this, I think you will be very happy with the results.
14 of 14 found the following review helpful:
Great Product May 05, 2010
By R. Bernhart
I have been making healthy stir fry dishes in a large non stick skillet but decided to get a wok. After doing my research, I ordered this one since it is uncoated carbon steel and has a flat bottom for the electric stove.
It comes with a protective coating that must be melted off by boiling water in it and then scrubbing it. I used a Brillo pad. Then you must season it by heating up a bit oil in it, letting it cool down and repreating the process several times. Online instructions said the pan will darken but mine did not so I was concerned it may not have been seasoned right. But I went ahead and made a beef,chicken, shrimp and broccoli stir fry and not only did the wok NOT stick, it made the best stiry fry I have had at home. The meat was seared nicely and very tender and the veggies were tender crisp perfect.
For clean up I just rinsed it out with hot water, wiped it out with a paper towel, and put a very light coating of oil on it for storage until next time.
I recommend this product and ALWAYS love Amazon.
See all 48 customer reviews on Amazon.com
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