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| Joyce Chen Traditional 14-Inch Flat Bottom Wok Set | 
 enlarge | Brand: Joyce Chen
Category: Kitchen
List Price: $52.99
Buy New: $30.94
You Save: $22.05 (42%)
Buy New from $30.94
Avg. Customer Rating:  (24 reviews)
Sales Rank: 17330
Color: Steel
Media: Kitchen
Shipping Weight (lbs): 5.5
Dimensions (in): 14.4 x 14.3 x 5.4
MPN: 21-9973
Model: J21-9963
UPC: 048002219631
EAN: 0048002219631
ASIN: B0000DDVUE
Release Date: October 10, 2004
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Customer Reviews:
 fun...but a bit high maintenance. March 20, 2006
8 out of 9 found this review helpful
I really like this wok.
I even really like the 'cheap' chinese style bamboo spatula that comes with it. (it is probably the most perfect shape and weight for stir-frying...its not awekward at all...at least its what I'm used to.)
I have to say though- the seasoning is hard to get right. And after multiple attempts...after multiple times the seasoning didn't stick...
i have to say- for all its merits- if you are looking for a "carefree" wok- dont get this one.
if however, you want a quality item and don't mind putting in the work- I recomend this it =)
 rusty, heavy, sticky March 2, 2006
9 out of 26 found this review helpful
i bought it a month ago, and threw it out already. it was terrible, rusty easily, sticky to foods when cooking, terrible experience. i bought another cast iron wok instead, much better.
I love it February 18, 2006
8 out of 10 found this review helpful
I use it everyday. Love it. Good and very roomy for frying. A little too heavy for me. It gets rusty very easily so every time I wash it, I dry it with a paper towel and wipe several oil around. Oil will keep it from getting rusty!
Always dry it after you wash it in water... January 18, 2006
11 out of 11 found this review helpful
otherwise it will rust!!! i just got mine and used it only 3 times before i got lazy and didn't dry the wok as the manual told me to. the wok is pretty heavy (heavier than normal frying pans) and it's pretty big so it's difficult to wash it in my small apartment sink. the seasoning was kinda difficult due to the heaviness of the wok. i also burned cooking oil to the bottom because i was not careful. there's another review here about a different way to season the wok, and i would follow that instead of the one given in the manual. if i had more experience in the kitchen and had used this sort of cooking wares, i think my experience would have been better so i only give it 3 stars.
For those of you who own an electric stove...... January 7, 2006
12 out of 13 found this review helpful
Do NOT follow the (awful) directions on 'seasoning' the pan.
BEFORE MOUNTING THE LONG HANDLE:
First: Wrap the wood helper handle with aluminum foil (shiney side out).
Second: Preheat oven to 450 degrees F.
Third: taking a paper towel oiled with a high-heat oil (peanut, for example), oil both the inside and outside of the wok base.
Fourth: Place on lower rack and heat for 20-25 minutes. Repeat as needed until the wok base is dark golden brown.
Finally: You will encounter a little bit of scorching on the helper handle, but end up with a 'well-seasoned' pan. You would not have accomplished this on an electric cooktop.
This 'four piece wok set' is made up of a solid wok, a lite tin top, a flimsy bamboo spatula and a cheap 4-page cooking/care guide.
Joyce Chen certainly gives emphasis to the term, 'Chinese Cheapo'!
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