Joyce Chen Pro Chef 14-Inch Unseasoned Carbon Steel Wok
by Joyce Chen
(Click here)
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: Great wok even for gas ranges
Summary: 5 Stars
This pan is a wok of art. I really like using it to cook oriental dishes. I've owned one for years. The previous one I owned didn't have the wood handle, and I'm glad I have it. It makes serving from the pan much easier.Flat bottom vs round. I used to have round bottom pan, but the gas stove I have now recommended not using a wok ring. Least ways not one which retains the flame/heat. After having used both for a while, I can say it doesn't seem to matter much. By having a flat bottom pan, its one less thing to thing to hassle with. The pan is less tippy while cooking. Also if you have an electric stove, you have to have a flat bottom pan, the radiant heat from an electric burner just doesn't get the pan hot enough for a round bottom pan.
I had looked at the Lodge cast iron woks, and decided that this pan being a bit deeper would be better. I had thought about non-stick, but I after cooking in it for a number of years, the oil/fat deposits have left a nearly non stick surface. Also at the high tempetatures I cook things at, it seemed like a non stick surface wouldn't hold up. (At least not the previous non-stick finishes that were available then.) Also price factored in, this pan is about 1/5th the cost of the good non-stick pans.
Why a wok? The idea is to use a small amount of oil to cook at high temperature food and seal in the juices. This process splatters the oil a lot and the deep bowl of a wok keeps it in the pan. Also by having a small bottom area where the oil is being blasted by the heat, it keeps the temperature of the oil up, as you finish cooking things you push them up the side of the pan.
Why rolled steel? The temperature gradant of the material is severe. Its really hot on the bottom of the pan, and much less so up at the edges. Makes it easier to control the cooking.
This isn't a first fry pan for a kitchen, at least not mine. But its a great addition.
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
Woks & Stir-Fry Pans
Revere Polished Aluminum Nonstick Stir-Fry PanRevere; Revere; Release date: 2005-04-01; Kitchen
Best price: $25.19
Price in other shops:
Bodum Chambord 37cm/ 14.5 inch Cast Iron Wok with Glass LidBodum; Bodum; Kitchen
Price in other shops:
Lid for 14" Wok (dome lid 18 gauge) Made in USAMade in USA; Wok Shop; Kitchen
Best price: $10.95
12 inch Thai Aluminum Hotpot (serves up to 10)Made in Thailand; Wok Shop; Kitchen
Best price: $39.95
12 inch Iron Pow WokMade in Japan; Wok Shop; Kitchen
Best price: $54.95
Cajun Cookware Cast Iron Wok W/ Handle 4 Qt.Cajun Cookware; Cajun Cookware; Kitchen
Le Creuset Enameled Cast-Iron 14-1/ 4-Inch Wok with Glass Lid, FlameLe Creuset; Le Creuset; Kitchen
Best price: $239.91
Price in other shops:
Charcoal Companion Stainless Steel 11-Inch Round WokCharcoal Companion; Charcoal Companion; Charcoal Companion; Lawn & Patio; Lawn & Patio
Best price: $25.00
Aroma Housewares AEW-305 Electric Wok, BlackAroma Housewares; Aroma; Kitchen
Best price: $29.99
Price in other shops:
Calphalon Professional Hard Anodized 14-Inch Wok with Lid and RingCalphalon; Calphalon; Kitchen