Joyce Chen Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles

Strong and works well.

Excelente tamaño

It's a round solid bottom carbon steel wok. The handles are solid and well made so far. I love the price and prime delivery. It came all the way from Taiwan. So it keeps all the stars. I had an non-typical sized 13-inch Chinese cast iron wok for 2 years. 14 inch makes a lot of difference in the volume but still fit reasonably into my twin kitchen sink. My typical wok ring is for 14 inches and above. It was slightly too large for my old wok. Carbonized food residue can integrate with the cast iron or come off in trunks. I think carbon steel should be better. I would have got the small steel loop handles if they are not more expensive including shipping. For seasoning I can put the whole wok in the oven or the gas barbecue. Also, wood will break down sooner than metal, right? Without the wood handles, it could fit better in the sink. However, the wood handles are much more convenient than without. I can happily live with it. The wok comes with a clear protective lacquer. The boiling, hot soapy water, and abrasive pad helps to remove most or all of it. I don't know if there's something special about my hand dish detergent - Palmolive pure & clear ultra. When the undiluted detergent make contact with the wok surface, the surrounding area seems to have lacquer still on it. And before the lacquer comes off completely, wiping the wok with kitchen paper towel will result in greenish color on the paper. And when the wok seems to be very clean, it seems to rust on one side (slightly brownish spots) as soon as you are washing the other side. The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example. And they should say what to expect after you season the wok. Peanut oil has a higher smoke point so I wonder if that would make the kitchen less smokey. I would say the idea of seasoning is to get a least a brown color on the shiny carbon steel surface, black doesn't hurt as long as it is even (see my pic). If you don't do that during seasoning, a proper stir fry will do that for you (unevenly though). The sturdy wood handle is great to manoeuvre the wok to get some brown color on the side. The area near the rim doesn't matter much as it is not hot enough during cooking and food don't get there to be carbonized. For after use care you don't actually need to put oil on it, as long as you don't use detergent. I dry it by flame because when it is wet, any normal rust will stain the sink. I don't know why I didn't season the bottom of the wok. I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides. For this one I just smear oil on the bottom and put it under the stove, normal side up.

I really like this wok! This review is solely on the wok. I’m very disappointed about the shipping of it. It was put in a box with no padding and the side of the wok was damaged. There were 2 holes in the box from the handle. My wok is deformed on the top edge of it. Other than this... The wok heats up very quickly. A lot of wok hay with this wok. It is very sturdy feeling, and has a good weight to it. Cleaning is very easy. I let it cool down all the way and clean with a little dawn and a sponge. I seasoned the wok when I first got it and use some peanut oil in it each time I cook. Like I said... I really live this wok, just extremely disappointed in it being damaged when it was shipped to me.

This is a really excellent non-stick wok. Keeps a good even heat and lives up to all the product information. I use it on an almost daily basis for everything from stir-fries to stove-top stews and it hasn't let me down yet. It is extremely easy to clean - doesn't need to be soaked - and comes up like new every time. My only criticism is that it is very heavy but that is what makes it such an excellent cooking vessel. Unbeatable!

Dieser Wok ist nicht induktionsfähig. Das ist so explizit nicht erwähnt. Hier steht Stahllegierung. Weiter unten steht Edelstahl in der Produktbeschreibung, wenn man auf Material Angaben klickt. Dann kann man es wissen, finde ich aber sehr versteckt. Der Wok kommt aus den USA da ist die Rücksendung umständlich, ich habe einen verschenkt. War aber so nicht geplant.