Average Customer Review: ( 25 customer reviews )
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Most Helpful Customer Reviews
51 of 54 found the following review helpful:
 Best wok for gas cooking Nov 01, 2000
This is really the best wok if you are cooking on a gas stove. Flat bottom woks are really not going to give you the best flavor, and many woks readily available in the US are too heavy to lift and shake the food while cooking - which is the way a wok should be used. This wok is round-bottomed and light, and costs much less than almost all of the other woks on offer.
26 of 26 found the following review helpful:
Food taste great with this carbon steel WOK! Mar 09, 2001
I bought this wok because I have a gas range and I wanted to try a good carbon steel wok. I was not disappointed. I was able to season the wok very easily as detailed in the instructions. This wok is light and heats up very well. The food tasted great too. You will have to purchase a ring separately as well as a cover, but for this price it's a great deal.
20 of 21 found the following review helpful:
Wok this Way! Mar 12, 2003
By Wendy A. B. Whipple
This is heavy, solid, and BIG. Lightly ridged sides keep food out of the oil. It's sturdy, well-made, generously sized -- this is a real treat to cook with. This is a rounded bottom wok. It's best used for cooking on a gas range. If you cook on electric, you'll want the flat-bottomed wok. It also needs to be "seasoned" they way you would season cast iron. If you do that, you will end up with a cook surface that cleans up beautifully. However, you do have to be aware of this when you scrub it clean - don't use anything too abrasive or you'll have to re-season it. I have been nothing but pleased with the performance of this pan. It heats up well, cooks beautifully, and the seasoning has made it lightly non-stick (just like with cast iron) and so cleaning up isn't a major chore. I heartily recommend this wok for anyone cooking over gas. I love mine, and I think you will love it, too.
11 of 12 found the following review helpful:
Not Round Bottom, But Good For A Flat Bottom Wok Feb 25, 2006
By J. K. Peterson
Juat a "heads-up" for those of you looking for a nice Round Bottom Wok. This wok is listed as "round bottom", so I ordered one for use on my gas top stove. I specifically wanted a round bottom wok as I not only believe they cook more evenly, but I have a wok ring to use with it. Amazon suggested I buy a wok ring to go with this wok. When it came, it was FLAT BOTTOM! I was so disappointed, but ordered another (which shipped very quickly, thank you Amazon) and the second one was ALSO FLAT BOTTOM! I returned it, too. I am taking a break from the order-and-return cycle, but hope to shop again here with Amazon. I just won't order the Joyce Chen Round Bottom Wok...although the quality looks superb.
5 of 5 found the following review helpful:
Newly found satisfaction Jan 30, 2011
By John
"H"
I purchased this round bottom wok years ago and fell into disatisfaction after using it a few times, having problems with sticking food and minor rust problems I put it in storage. More recently after seeing a video on wok seasoning and care I brought my wok back into service. I learned that proper seasoning and maintenance is actually easy when you incorporate it into your cooking experience. While I wish I had a gas cooktop I still prefer the round bottom because the wok ring allows you to set the height and gimble the heat to where you want it. I've been making some of the tastiest meals I've ever cooked in this wok, and rust is a thing of the past. Do all your food prep before heating the wok because you will be cooking fast. The cleanup is simple. Just run some hot water into it and a quick scrub with a stiff bristle brush and dry.
If you really want to see the round bottom wok cook the way it was invented for, you can lay it in the bed of a wood or charcoal fire. It makes backyard parties and camping trips really taste good.
Proper seasoning is going to make lots of smoke the first time, so be ready for that. Also be aware that the hot oil vapors can flash fire, so be careful. My wok is now a primary cooking implement and I've purchased the ladle and spatula to make it easier and faster to cook with. I rarely buy chinese takeout anymore because I cook it my way now. The wok is also great for reheating stir fried leftovers. The wok now has a nice blackened color to it and is frequently a conversation starter.
Wok cooking is an art form and needs to be practiced to make perfect, but "perfect" comes in many levels and stages. So begin with proper seasoning and be adventurous and experience foods in a beautifully delicious way.
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