Joyce Chen 20-1140, Pro-Chef Round Bottom Wok with Wood Handles, 14-inch

Strong and works well.

It's a round solid bottom carbon steel wok. The handles are solid and well made so far. I love the price and prime delivery. It came all the way from Taiwan. So it keeps all the stars. I had an non-typical sized 13-inch Chinese cast iron wok for 2 years. 14 inch makes a lot of difference in the volume but still fit reasonably into my twin kitchen sink. My typical wok ring is for 14 inches and above. It was slightly too large for my old wok. Carbonized food residue can integrate with the cast iron or come off in trunks. I think carbon steel should be better. I would have got the small steel loop handles if they are not more expensive including shipping. For seasoning I can put the whole wok in the oven or the gas barbecue. Also, wood will break down sooner than metal, right? Without the wood handles, it could fit better in the sink. However, the wood handles are much more convenient than without. I can happily live with it. The wok comes with a clear protective lacquer. The boiling, hot soapy water, and abrasive pad helps to remove most or all of it. I don't know if there's something special about my hand dish detergent - Palmolive pure & clear ultra. When the undiluted detergent make contact with the wok surface, the surrounding area seems to have lacquer still on it. And before the lacquer comes off completely, wiping the wok with kitchen paper towel will result in greenish color on the paper. And when the wok seems to be very clean, it seems to rust on one side (slightly brownish spots) as soon as you are washing the other side. The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example. And they should say what to expect after you season the wok. Peanut oil has a higher smoke point so I wonder if that would make the kitchen less smokey. I would say the idea of seasoning is to get a least a brown color on the shiny carbon steel surface, black doesn't hurt as long as it is even (see my pic). If you don't do that during seasoning, a proper stir fry will do that for you (unevenly though). The sturdy wood handle is great to manoeuvre the wok to get some brown color on the side. The area near the rim doesn't matter much as it is not hot enough during cooking and food don't get there to be carbonized. For after use care you don't actually need to put oil on it, as long as you don't use detergent. I dry it by flame because when it is wet, any normal rust will stain the sink. I don't know why I didn't season the bottom of the wok. I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides. For this one I just smear oil on the bottom and put it under the stove, normal side up.

I will admit I did remove the back handle at once when I received the wok - this is just a personal preference - hate me for it or not - I will explain tho that to season carbon steel requires blowtorch heat and that may not be available to some people - I used a wok burner and heated the pan past the bluing stage and then used oil three times to get the seasoning needed - i have had zero issues and it is non stick and deals with acid foods very well - there may be other methods but this is the one I used and it works - not everybody has a wok burner so just saying - I found that if the wok is seasoned using this method it is very good to use

Great wok! Mine turned blue when I dry heated it up over a propane stove outside (to burn away the manufacturers coating - yes, I washed it in hot soapy water first too). The handle rivets were a bit loose, had to use a hammer and anvil to tighten it up (strike the rivet twice). Love it!

This is a good wok, traditional round bottom. Great value for money spent. The wok, in the right hands, takes the place of nearly half the gadgets in Western-style kitchen. It is a: steamer, frying pan, pot, and even a smoker. It is an irreplacable part of the Chinese kitchen, and I love it. . . in China. Here are some facts about the wok that you need to understand to appreciate this carbon-steel beauty. 1) This is a bone crushingly heavy wok, heavier than most that I encountered in China. A review from the Joyce Chen Flat bottom wok (with the same thickness) said it was flimsy. It is NOT a flimsy wok. You definitely get your money's worth in steel with this item. 2) American stove burners are usually very wimpy compared to Chinese stove burners (Much taller, and hotter) These facts come together to make this wok of probably minimal use to you in the American kitchen. The thickness of the steel prevents it from really heating up hot enough to get the full "flash fry" benefits of stir frying. It pains me to say this, but this wok will probably, in most American kitchens, be more like an awkwardly-shaped ethnic frying pan than the awesome tool of athletic culinary might that it has the potential of being. USE HIGH HEAT, and be sure you heat it up really hot before you begin cooking. Don't stew your meat (unless that's your intention). High heat in your kitchen is probably the Chinese equivalent of a Chinese "medium". Of course, you might have an awesome, high heat stove whose burners resemble a jet engine's. If that's the case, I envy you. Fact 3: Most of the negative reviews of this product are due to user error (For example: not understanding how to season a wok. . . Hey! It's on youtube! Season it in the oven! It's easy! You'll need a scrub brush, a wet towel, a piece of aluminum foil, green onions and maybe ginger and garlic before you begin.) This is a great wok! Best of luck!