Review Joyce Chen Pro-Chef 14-Inch Round Bottom Wok with Wood Handles 
Buy Cheap Joyce Chen Pro-Chef 14-Inch Round Bottom Wok with Wood Handles From Here Now!Part of the Carbon Steel Wok Series by Joyce Chen, the 14" Round 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. 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.
Readmore Technical Details
- Traditional 14-inch, round-bottomed wok with wooden grip and helper handle
- Made of unseasoned heavy carbon steel
- Designed for rapid, even heating and cooling
- Hand wash only
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"Happy with this wok" 2010-05-02
By Stephanie Bovoso
I wish it were a little bigger but other than that, it has seved me well. I have been using it about twice per week for about 6 months now and it has held up well. It is a little more work to clean the the teflon version that you see for sale but this is much safer because you dont have to worry about teflon flaking off into your food and ingesting it. It heats fairly evenly but would be even better if it were a bit thicker but all and all, its a nice addition to anyones' kitchen
"Useless, used it twice and threw it out" 2010-05-02
By RiskMan1 (Stamford, CT)
I don't understand why anyone would by a wok (or any kitchen pan) that is not seasoned. It takes 3-5 consecutive seasoning to make this pan work (according to instructions) then its a laborious process to make sure it maintained its season after each use. You are suppose to wash it, heat it lightly to dry off all moisture and put on a layer of oil to keep it seasoned. Who has all that time after they cook to make sure a pan is properly seasoned. I threw mine out after two uses because the season was too troublesome and the pan was disgusting looking after a few uses. Stay away and buy a Tfal Wok
"The best wok to buy UNLESS you have a smooth glass top range" 2010-03-16
By JG (FL, USA)
I had an ordering problem with the flat bottom vs the round bottom version of this wok several years ago (see other reviews and comments). We ordered two ROUND bottom, and one came flat and one came round. UGH. After TWO returns, including several customer service contacts, one remains an unused and unwanted flat bottom wok. I don't care if you use electric or gas, USE THE ROUND bottom wok. Use a flat bottom ONLY if you have one of those smooth glass top ranges. If you have gas or electric, just put this wok right on the burner without any stabilizer ring (fire ring) or anything. It may not sit exactly straight, but so be it. You want the round bottom so your chuan (metal spatula) will fit the rounded bottom contour of the wok. Try to get a round bottom one if you can. I hope you don't get a flat bottom like we did several times, unless of course you are stuck with a flat glass top range so you have no choice. That alone is enough for me to never buy a flat glass top range. When properly seasoned and used on a gas or electric burner, this wok gets 4.5 stars from me, after studying Chinese cuisine for about 25 years now. The one I bought a few years ago is heavy and durable, and if you keep it seasoned and oiled, it will last a lifetime. I am back here writing this review because I just recommended this wok to a friend.
"Great Purchase - HANDLE IS FINE" 2009-07-10
By Bob (Florida)
Prior to buying this wok, I had been interested in buying a wok for some time. I did a significant amount of research and decided this one would be the best one for my money since a seasoned wok appeared to work better than a teflon wok and a round bottom also cooked better than a flat bottomed. I was a little worried that the handle might be loose according to other reviews, but I figured it would be something I could fix if it was an issue.
After I received the wok, I set out to season it. Make sure you don't use vegetable oil, since it will cause a lot of smoke. Canola or peanut oil works better. Also, it works best to heat up the wok to a really high temperature before applying the oil to a small spot with something like a paper towel and then repeating for each area. Using this method, no oil is ever sitting in the pot and it seems to work better for me.
While seasoning a wok was a new and challenging experience for me, I was able to do it without much trouble. The handle also proved to be fastened to the wok firmly without any issues.
So far I love it and have had no issues with it. Great product, especially for the price.
"Loose Handle" 2009-03-14
By Nick
The handle fits loosely over the metal connector attached to the wok. No matter how hard I try to thread the handle on, it still spins freely making the wok useless. Other reviewers have experienced the same thing. One reviewer recommends this wok after being forced to *glue* the handle on! Absolutely not. I'm returning this one, and heading to Chinatown to get a better one, which I should have done in the first place. Don't buy this wok!
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