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| Joyce Chen Pro Chef 14-Inch Unseasoned Carbon Steel Wok | 
 enlarge | Brand: Joyce Chen
Category: Kitchen
Buy New: $23.95
Avg. Customer Rating:  (18 reviews)
Sales Rank: 44476
Media: Kitchen
Shipping Weight (lbs): 8
Dimensions (in): 23.2 x 14.3 x 1.6
Model: J20-1115
UPC: 048002211154
EAN: 0048002211154
ASIN: B00004RBTK
Release Date: July 15, 2005
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Customer Reviews:
Good product - if you know what your doing. June 13, 2002
5 out of 8 found this review helpful
I bought this wok after finding out how nice cooking with a round bottomed wok was. Since I use an electric stove I thought the flat bottom would be much easier to use. It is easier. However, seasoning this wok is very difficult. If there is a stainless steel wok available I think I will buy it.
They always make it sound so simple to do. It's very aggravating.
 Best WOK ever June 10, 2002
5 out of 6 found this review helpful
Carbon steel..the best to cook oriental dishes. I LOVE this WOK - purchased it a few years ago at another outlet. Had used an old thin one for many years...this is great...the only drawback is the slightly wobbly handle mine has...that might be why it was at the outlet where I bought it, but I am not complaining!! LOVE it - HUGE capacity for large fried rice dishes and large stir-fries. Cleanup is easy - you clean it right away and you are ready to go. MUST be oiled to preserve the quality...that takes about one minute to clean and oil.
A different way to season March 13, 2002
11 out of 11 found this review helpful
Here is a simpler way to season this wok. First really scrub it clean when you first get it, lots of hot water, soap, scouring powder and elbow grease, wash it thoroughly inside and out, rinse really well under running water, then repeat, we want this clean! Finish by drying with a towel, place the wok on a medium burner for maybe two or three minutes, take two tablespoons of unflavored vegetable shortening, place in wok and wipe in well with a clean wadded paper towel, wipe the inside repeatedly, lift the wok up and carefully,(don't burn yourself) wipe the outside as well. Let the wok cool down, wipe off excess shortening and then repeat the entire process. This is all it needs! You can now fry an egg with only a tiny amount of oil in the bottom ,it won't stick. To clean use a stiff vegetable brush scrub under running hot water and dry back over a hot burner for a minute or two. The last wok I seasoned and cleaned this way I used for over 25 years., Yes they turn black, yes they become more nonstick with age, for a ... item to last a generation is awesome, have fun.
Geez, it's NOT that hard! February 2, 2002
6 out of 6 found this review helpful
I bought mine about a month ago and I can tell you that, never having seasoned a wok before, I managed to read the short (5 step) instructions and now have a perfect wok. I love my wok and use it frequently. Yes, there are other, more "modern" materials out there, but I find the traditional wok to be affordable and easy to use.
A good tool for the kitchen February 1, 2002
5 out of 5 found this review helpful
I never bother seasoning the wok. I just give it a good scrubbing and drying to prevent rust. I am very pleased with this and the second handle is useful.
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