Joyce Chen Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel Review

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(More customer reviews)A few years ago I tried stir frying and liked it, except that I used a Joyce Chen nonstick wok that peeled after two uses. After that I got a Lodge cast iron wok that was way too heavy and got discouraged and gave it away. Then I tried I a no-name carbon steel wok but was very ignorant about how to season it and could not understand why it kept rusting. Recently I have had the urge to try stir frying again and this time did my homework. I chose this wok because it was carbon steel, and this time learned ahead of time how to season it properly. This wok is also very sturdily made; you cannot easily bend the wok if you push on it; the handles are not loose; it is 2 mm thick; it has phenolic plastic handles that stay cool.
I have properly seasoned and been using the wok with no rust or stickiness. Learning how to season and clean made all the difference. A good education and a well-made wok are an unbeatable combination!!
See some of ther other wok posts for good seasoning tips. I followed the directions that came with the wok and had good results.

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Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958.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.Today, Joyce Chen Products sources from all over the Pacific Rim to bring the best of Asia to you.These 14" Carbon Steel Flat Woks feature a professional weight 2.0 mm, heavy-gauge carbon steel body.They have stay-cool Phenolic handles.Generous 14" size.

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Le Creuset Enameled Cast-Iron 14-1/4-Inch Woks Review

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(More customer reviews)I was not sure this wok would measure up to my standards of Chinese cooking. I have two other traditional Chinese steel woks that I use a lot. But, what I found with this wok is that, even though the heat source doesn't have to be on high, the mass of iron in this wok generated much more heat and my Chinese dishes came out fantastically. I have been totally shocked at how this wok performed.
The surface needs to be gently seasoned, as do the surfaces of Le Creuset's grill pans, but, once that is done, food rarely sticks to it (or, the grill pans). I usually let some water soak in the pan after I've taken the food out, and after that, stuck-on food easily come off. I highly recommend this pan.

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Originally conceived to rest over a Chinese pit-style stove, the wok has been a staple of East Asian cuisine for centuries. While typically used for stir frying, woks can also be used for a variety of cooking techniques including braising, steaming, and stewing. Inspired by authentic Chinese woks, this versatile wok, which measures approximately 14-1/4 inches wide, comes perfectly weight-balanced with a flat base for stability, gently sloping sides, and a smooth, concave interior that helps ensure efficient stir-frying of broccoli, peppers, onion, tofu, and other fresh ingredients.
As part of Le Creuset's line of enameled cast iron, the cookware's exterior features a colorful, long-lasting enamel that resists chipping and cracking, while its inside surface offers a durable black enamel finish (no seasoning required). As cast iron is unexcelled for even heat distribution and superior heat retention, and enamel is impervious to acids and odors, the unit cooks food uniformly and gently without hot spots and can be used for marinating, cooking on the stovetop, or finishing in the oven. Two loop cast-iron side handles help ensure safe transport and a steady grip even when wearing oven mitts, and the unit's tight-fitting glass lid locks in heat and moisture while cooking. The lid's phenolic knob withstands heat up to 350 degrees F, and the vessel can be safely used on any stovetop, including induction. Though dishwasher-safe, the cookware should be hand washed for best results.

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