Customer Reviews for Joyce Chen Classic 14-Inch Carbon Steel Flat Bottom 4-Piece Wok Set

Joyce Chen Classic 14-Inch Carbon Steel Flat Bottom 4-Piece Wok Set

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Kitchen and Housewares Reviews of Joyce Chen Classic 14-Inch Carbon Steel Flat Bottom 4-Piece Wok Set

Customer Review: good classic wok
Summary: 4 Stars

Carbon steel for good heat transfer, no nonstick coating so it can be used at stir-frying (high) temperature without concern about chemical contamination. Out of the box I gave it a good cleaning and seasoning with peanut oil. After use all it needs is light cleaning and wiping with a little oil before putting away. The flat bottom keeps it steady on any cooktop, the medium gauge and uniform thickness mean it heats quickly and evenly. For best results in high temp cooking like most stir-frying or flash-frying, use peanut oil to avoid smoking the oil. 4 star not 5 because the longer handle has a slight wobble; the cutout where it fits over the metal tab on the pan is slightly too wide, not a hazard, but an occasional annoyance.

Customer Review: Great Wok
Summary: 5 Stars

This is the first flat bottom wok I have ever purchased and used. I have always used a larger wok for large family gatherings and I needed something to cook on the stove and this wok is perfect. As long as you season the wok it is the most easiest form of cooking on the stove top from stir fry to stews, this is a great versatile cooking tool for every kitchen. The only thing I can find wrong with this product is the handle for the cover. Looks as if it came off during production and was just pushed on the set screw so the now the wooden handle slips off. It's an easy fix, but when you buy something new you expect everything in perfect working condition.

Customer Review: Terrible Wok
Summary: 1 Stars

I wish I could give it a minus five star rating.

It's apparently a mistake to buy this piece of junk because I think I should give it a try since its rating is not bad. I followed the simple instruction, and tried to be very careful for each step. Still, I got blackend pan bottom with burned smell all over the house.

I'd recommend you buy a non-stick one for peace of mind. I can't imagine you have to spend 4*15 minutes=1 hour for the seasoning and so easily have a mess. Even after that, after each use, you still have to apply cooking oil to avoid rust. If I still bother to spend so much time and care for a wok, why wouldn't I just get a $10 wok. This Shi* doesn't differ itself from a $10 one you can easily find in any Chinese super market.

Don't waste your money. The junk is not worth it.

Customer Review: Just what I was looking for
Summary: 5 Stars

Mine arrive with the wooden handles (much more to my liking). The flat bottom is a must on my gas range. It may not be authentic, but using a ring would be a pain. This was the thickest carbon steel product that I could get my hands on. The thick carbon steel means you can crank the heat and retain more if it. Wok cooking is all about high heat, so non-stick coatings are simply not an option. Seasoning it was no problem -- same as seasoning any other cookware that I have owned. Soap is a no-no for seasoned cookware, if you have a stubborn spot you can always scrub it with some salt.