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Instead of going out for dinner, stay in and make a healthful tofu and vegetable stir-fry or Szechwan beef and broccoli stir-fry using this four-piece wok set. The collection includes a wok that measures 14 inches in diameter, a dome lid for the wok, a 12-inch bamboo spatula, and a booklet with delicious recipe ideas. The well-designed wok features a curved cooking interior that promotes proper stir-frying, while it is wide top and narrow bottom grant for frying with less oil than with a straight-sided pan. Simply heat the oil; add any favored combining of fresh vegetables, tofu, or meat; then keep things moving with the long-handled spatula. Made of 1-1/2 mm gauge carbon steel, the wok heats speedily and evenly, and it is smooth interior requires seasoning before use. The wok’s steel lid with a cool-touch knob also provides a nonstick surface for easy cleaning, and it is birch wood handles–one long and an opposite helper handle–stay cool to the touch for added ease and convenience. Safe for use on either gas or electric cooktops, the flat-bottomed wok will have to be hand washed and dried exhaustively before storing. The collection comes gift-boxed, making it a nice choice for a housewarming or birthday present. What’s in the Box: 14-inch carbon-steel wok Nonstick steel dome lid 12-inch bamboo spatula Recipe booklet

Joyce Chen Classic Series 10 Piece Picture

Joyce Chen Classic Series 10 Piece Pic

Joyce Chen Classic Series 10 Piece Image

Most helpful customer reviews

71 of 72 people found the following review helpful.
Great Wok IF YOU SEASON IT RIGHT!!!!!
By Cody Prime
This is a great wok, but please make sure to follow these steps….don’t worry about the instructions the wok came with, TRUST ME, I’ve gone through two of these suckers.

1. Remove wok from box and attach handle.
2. Fill about 3/4 of the wok with water and boil (this will help get that sticky oil off).
3. After boiling for a few minutes take off the burner.
4. Wash with a copper or steel scrubber and a little soap!!! (wash the entire wok , I mean top/bottom all over to scrub the oil away (this will be the last time you use a scrubber or even soap to wash the wok)
(There is a factory lacquer oil on the wok, you can’t see it but you’ll definitely smell it, you must get as much of that oil off before starting the seasoning process).

5. Dry (it’s okay if you leave a little water since you will put it right back to the burner).
6. Get the wok back on the burner on medium heat, you will notice the bottom of the pan will start developing a golden color, then almost blue, then darker…
7. After the bottom has some color turn the wok to the side to get the side some heat, repeat this until most of the wok is dark goldish brown/blue, it’s perfectly fine if it’s not dark all around and is blotchy.
8. Remain on medium heat and even the wok back flat on the burner, now get some oil in there, something that has a high smoke point, lard, canola, veggie oil…..and rub the oil with a paper towel all around the wok, let the wok sit on the medium heat burner for about 5-10 minutes, add more oil if too dry, it might get super smokey so get your windows open and fan running.
9. Now, you should have a seasoned wok!
10. Feel free to throw some bacon in the pan to season even more, I did that but did not eat the bacon, just tossed it out.

After you are done just wash the Wok with a soft sponge and warm water, NO SOAP, NO HARSH SCRUBBER, that will take away the hard work you just put in.

I think it’s a great Wok, I will give it 4 not 5 stars because I think it could have come with better instructions on seasoning, I ruined my first one, also it would have been nice to know that there was a lacquer based oil on the wok, I didn’t realize that either…..

45 of 45 people found the following review helpful.
Good inexpensive wok
By DioMio
We got this a few weeks ago and we use it all the time. We conditioned it before first use and it is relatively stick free. I’ve done a lot of stir frying with it and it always turns out great. You could use a skillet for this stuff, but the wok heats up a lot faster and has a huge area to work in. The odd shaped wooden spatula is just right for stirring and turning. Use high quality oil and you’ll get a dish that will be way better than your usual greasy restaurant stuff. We’ve been getting our recipes from “The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole Family Will Love” by Rhonda Lauret Parkinson. Of the ten or so recipes we followed, we got great results. Good luck and happy wokking.

34 of 34 people found the following review helpful.
Beautiful Product
By Emily
This is an excellent product. The pan is lighweight without sacrificing sturdiness, it has a good thickness for a wok but is still easy to manage. I did not use the booklet instructions to season the wok, rather I used the wok shop directions, they have a lovely video showing exactly how to season the wok. I followed them and it came out exactly as the woman shows, it was a perfect result.
[...] (warning it can become a little stinky, gets much better after charring the veggies stovetop)

I sauteed some sliced up ginger with the green onions (the video shows just green onions) in peanut oil for the first stove top seasoning. The ginger did stick a bit (because it’s so fibrous it grabs onto the hot surface while it cures the first time) which was scary, but if you keep going and make sure the heat is high enough and scrape the black bits off it suddenly turns slippery and magical and everything slides around. Note that she heated the wok very slightly before adding the oil, DO NOT OVERHEAT! You can tell if it’s ready by throwing a sprinkle of water onto the bottom of the wok, if it dances and vaporizes a second later you can add the oil. Make sure you have your ingredients prepped to throw in right after or you risk catching fire to the oil or making it smoke. I’m buying a second one for myself (1st was a gift) and think I will do only the green onions, and do a second seasoning on the stove with ginger when it gets much more stick proof. The smell that comes off of it the first time you stir fry is heavenly, absolutely worth the steps. If you care for it properly and never use soap on it after the first cleaning (Only very hot water and a plastic scrubbie or bamboo spatula for tooling off food bits), you’ll have a lovely blackened wok in no time.

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