Joyce Chen Pro Chef 14-Inch Unseasoned Carbon Steel Wok
by Joyce Chen
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Product Summary
Manufacturer: Joyce ChenBrand: Joyce Chen
Release Date: 2005-07-15
Model: J20-1115
Product features:
- 14" Flat Bottom Wok with Blond Wood grip and helper handle
- Heavy weight 1.8 millimeter Carbon steel body
- Once seasoned, these professional carbon steel pans will render superior cooking performance for life
- Designed for rapid, even heating and cooling
- Made for use on gas or electric burners
Kitchen and Housewares Reviews of Joyce Chen Pro Chef 14-Inch Unseasoned Carbon Steel Wok
Customer Review: Solid product, inadequate seasoning instructions
Summary: 4 Stars
This product (the wok I own is a Joyce Chen from Target - identical except that it has bakelite instead of wood handles) seems solidly made and generally works well; the carbon-steel body is thick enough to be strong yet light enough to be comfortable, the handles seem to be securely riveted in place, and the helper handle is a useful touch.It transmits heat very well, browns meat rapidly, and can be run hot enough to properly stir-fry; prior to this wok I had a 12" non-stick and the non-stick coating self-destructed after one or two uses. A non-stick wok is a rather pointless exercise.
However, the seasoning instructions did not work adequately on my electric range; while I was able to get the very bottom to season properly, the sides refused to turn colors and after using the wok for a while a thin film of rust developed about 1/3 of the way up the sides. I scrubbed it off with 0000 steel wool and re-seasoned.
I found the following procedure, modified from one on a website, to work well, but take NO responsibility if you happen to destroy the small handle on your wok trying it. Mine survived fine.
First, stove-season the wok per the instructions, concentrating on the bottom. Trying to heat the sides over an electric range was ineffective; that's what the next step is for.
I found it works best to pre-heat the wok on medium to medium-high heat, THEN wipe oil onto the inside surfaces with a repeatedly-folded paper towel. Take care that your hand does not contact the pan or the hot oil in the towel; use the paper towel in such a way that your fingers are several inches from the hot surface. BE CAREFUL! This will require wiping more oil onto the pan fairly frequently, but has the added advantage (over pouring, then spreading) of limiting the amount of oil in the pan, so if you over-heat it the flames will be inches rather than feet high and quickly go out.
After stove-seasoning, let cool and remove the long handle by unscrewing the hanging eye. Wrap the small handle in a wet dishcloth or wet paper towels, then wrap the wet cloth completely in aluminum foil. This will keep the handle below 250 degrees F or so as long as there's water left.
Pre-heat the oven to 450 degrees.
Heat the wok on a burner at medium heat to heat the bottom.
Wipe the entire inner surface with oil, then (USING TWO OVEN MITTS!) put the wok in the oven for 20 minutes.
Remove (REMEMBER THE OVEN MITTS!), let the wok cool, rinse the oil out with hot water, and lightly scour the inside with a fine nylon mesh (I used the bag some onions came in) to smooth the rough spots. Re-wet and re-wrap the cloth keeping the handle cool. Dry with a paper towel and heat briefly over medium to medium-high heat to remove any remaining moisture. Repeat the oven-seasoning procedure at least 2 or 3 times.
Yes, it's a bit of a pain in the posterior, but at this point the entire inside of your wok should be a rich brown color, darkening to black near the bottom. NOW you're ready to cook!
Description of Joyce Chen Pro Chef 14-Inch Unseasoned Carbon Steel Wok
Part of the Carbon Steel Wok Series by Joyce Chen, the 14" Flat Bottom Wok is a heavy weight at 1.8 mm of carbon steel. It is made for use on gas or electric burners and the pan's heavy weight carbon steel body is designed for rapid, even heating and cooling ¿ a must for any stir-fry. Its generous size will enable you to make delicious Asian meals for your entire family. Once seasoned, these heavy weight carbon steel pans will render superior cooking performance for life. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features Blonde wood grip and helper handles. The flat bottom sits securely on stove tops and two handles make it easy to use. These wood handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. Joyce Chen's slogan "Eastern Cookware for the Western Kitchen," reflects her focus on providing high-quality, versatile tools and products that have Asian flair, but can be used in a western kitchen. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you. Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. The restaurant flourished, and in 1973 a larger Cambridge restaurant was opened. Chen also began writing Chinese cookbooks and in the 1970s began hosting a cooking show on public television. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards¿ so she developed her own.Stir-fry fanatics, step right up! With its stout material and flat bottom, Joyce Chen's 14-inch carbon steel wok is compatible with electric or gas stoves and doesn't require a wok ring. The reinforced blond wood handle, while not traditional on woks, stays cool for better control during cooking and serving and has a stout ring for hanging. The wide comfortable helper handle allows you to pick up the wok with both hands for easier balance. Large enough for a heap of bok choy, this deep pan helps keep oil splatters inside the wok--even at the high heats preferred by wok users. Not intended for the dishwasher, this wok delivers the best results with attentive seasoning and care. Care instructions are included. --Emily Bedard
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