Classic Series 14-Inch Preseasoned Carbon Steel Wok

This is a good wok. Even though it was pre-seasoned I ended up seasoning it again. I was apprehensive about it , but it worked out fine. Not as hard as I thought ! I use it almost every day. It heats up so fast and it stays hot. It is well balanced and I can pour contents out onto serving dishes with no trouble. Having the small handle on the opposite side of the wok is a great help. 14 inch size is just right for me.

This is well designed, finely made, fairly-priced, and your opportunity to have a wok which could work well and last for years. This 14-inch wok is big enough to make family-sized meals but not too big to make individual meals just for you. Put a lid on a wok and a round wire rack in the bottom of a wok and it becomes an oven. This is a Joyce Chen legacy wok having authentic wok features, recommended. This wok is delivered preseasoned, not having a worthless non-stick paint job, and preseasoning is a valuable feature, but preseasoned does not mean fully seasoned, so there will be some further seasoning work to be done by you, over days, weeks, months, or even years, your choice, and instructions for that are included in this wok's packaging. Start slow and easy, no more than a medium heat, below the smoke point of cooking oil, use only wooden utensils and that way, over time and with plenty of use, this wok can develop a truly non-stick interior cooking surface. Try using two wooden spatulas, one in each hand, to stir food and to keep the wok centered over heat by pushing and shoving the wok with the two spatulas. Soaps or detergents are not used for cleaning a wok. Use only water and a stiff brush; Amazon lists: "bamboo wok cleaning brush". After cleaning, dry the wok immediately, a towel works, but putting a wok on a low heat stovetop works better. When completely dry, let the wok cool down to room temperature and then use a paper towel to put a very thin coating of oil (groundnut/peanut oil or EVOO) on the inside and outside of the wok before storing the wok.

This is the 3rd exact Joyce Chen wok that I’ve owned over 35 years. They last about 10-12 years but would last longer if you don’t use cooking utensils that scrape and scratch the bottom. Easy to handle (not heavy), perfect sized, excellent heat distribution. That’s why I keep buying the same one.

Just decided to start making stir fry and pad thai. Figured things might get a little messy if I used a frying pan and thought the extra space in a rounded wok would be helpful. The extra space is very nice and the rounded sides prevents accidentally pushing food over the edge onto your cooking space. However, the one thing I didn't consider was storage. When not in use this thing requires a ton of space. The wok itself is large and when you consider the handles on both sides it takes up more space than a 1965 Cadillac Eldorado in a crowded parking lot! This is an important consideration if you don't plan using this often. This item also requires seasoning, which I have done on a couple of my cast iron pans with mixed success. So, if you don't mind the seasoning process you shouldn't be too worried.

Great quality for the price. I love using this wok. Easy to clean. Also bought it for a gift after I got myself one since I love it so much.

Don’t waster your time. Just go get a TFal or other non stick wok. I bought this because several videos said to get a carbon fiber so I did. I did everything correct, as I am extremely ocd. I preseasoned it several times before the first use and guess what, it immediately was charbroiled on the inside bottom after the first cooking (which was chicken thighs and some zoodles) and looked like it had been through war. Then I went to clean it with water only and a soft cloth as per the directions, and it scratched all. This was only after ONE USE!!! I was so frustrated I just gave it to a friend and bought a non stick TFal jumbo 14.5 inch from Target and guess what, it’s absolutely perfect. By the way this was all stove top electric cooking. I wasn’t on the surface of the sun. In my opinion, any wok that needs this much attention in regards to seasoning (the directions say season three times before use) before you are even able to start cooking is kind of a joke when you can run to the store for a non stick wok, spend half the money, start cooking immediately, have it cleaned in seconds thanks to the non stick, and not screw around with seasoning it. Sorry if I seem negative or abrupt but I simply don’t see the value in carbon steel.very disappointing Joyce Chen. $60 down the drain!!!!!!!

This is a really nice wok, good construction and no toxic non-stick chemicals used. It has nice wood handles. The seasoning gets better with age and use. Easy to clean, too.

According to the description,"This cooking wok is ready to roll right out of the box with a preseasoned surface that eliminates the initial seasoning process." However, when I received the wok, there was a large notice attached to the wok saying that it required additional seasoning before being used. Clearly, deceptive advertising.

Ótima