Review Helen Chen's Asian Kitchen Flat Bottom Carbon Steel 14-Inch Lidded Wok Set 
Buy Cheap Helen Chen's Asian Kitchen Flat Bottom Carbon Steel 14-Inch Lidded Wok Set From Here Now!Part of the Carbon Steel Wok Series by Helen's Asian Kitchen the 14 inch Carbon Steel Wok Set is a great gift or beginner set. It is made for use on gas or electric burners and the pan's 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. These heavy weight carbon steel pans will render superior cooking performance. 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 heat-resistant natural wood and helper handles. Has a loop on the handle for easy hanging storage. Set comes with 1.6 mm 14 inch carbon steel flat-bottom wok, 13 inch bamboo spatula, high-dome lid and recipe booklet.
Readmore Technical Details
- Traditional carbon steel wok set created in collaboration with Helen Chen
- Includes 14-inch wok, domed metal lid, 13-inch bamboo spatula, and recipes
- Crafted from 1.6 mm carbon steel for durability, comfortable weight, and quick conduction
- Durable and attractive wooden handles; compatible with gas and electric stoves
- Washing by hand recommended; simple initial seasoning required
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"Great for that authentic stir fry experience" 2010-09-21
By Sandy Prater (GA United States)
I have this wok and was surprised at the number of negative reviews...especially as regards rusting. I treat this wok in the same manner that I treat my cast-iron. Living in the South, everyone has a cast-iron skillet and knowledge of how to properly treat one, so maybe that give me an advantage, who knows? The fact is that you should dry this wok immediately after use and cleaning. I like to clean mine as soon as I'm done cooking b/c the residual heat makes it very easy to remove any leftover bits of food or sauce. To clean, I don't use any soap, so as not to disturb the seasoning...merely run hot water over it and scrub away any food particles with a stiff bristle brush. A bit of manuevering is needed b/c of the size of this wok and the small sink in my house, but all in all it takes no more than a minute or two to get it clean. Afterwards, I use a single paper towel to get the water off and wipe the inside with a bit of oil. In the two years I've owned this wok, I never had a bit of rust show up. I do, however, concede that the seasoning instructions that came with the wok aren't as good as what you can find online. I used the onion method (found a great vid on Youtube), and my wok developed a nice, brown seasoning that has, over the last couple of years, developed into a pitch black, non-stick area. The only down side to this is that I'd really love to start steaming some meals, and I worry that repeated use of boililng water would degrade the seasoning over time. In that respect, I suppose a non-stick variety, which didn't require an outside process, would be better suited.
Yes, the lid is thin and easy to ding, but the wok is heavy enough that I already need two hands to move it from point A to B, I don't want a heavy lid to contend with either. That's just personal preference; however, having Chinese friends whose woks (some actually brought over from the mainland) have lids just as thin and look like they've been through meteor shower, I believe this trait is actually motivated by functionality and authenticity than just the company trying cut corners.
My favorite part of this wok is how it cooks. I have a little 10 inch stainless model that I love because it's so light and easy to work with, however, the stainless never gets hot enough to add that bit of char that I find so tasty in stirfries. I recently made some shrimp with vegetables and white sauce, and (when done right) the shrimp have these wonderful little singed edges that add such a wonderful nuance to the dish. The trick to to stirfry each group separately and then join them together at the end so as not to disperse the heat too much. Will post pictures soon. I've cooked squid stirfry, fried rice, shrimp stirfry, bitter melon with pork, and a host of other things that turned out really well.
"keep looking" 2010-09-16
By Lisa Allen (Chesapeake, VA USA)
I really wanted to love this wok, but I don't even like it. I too followed the seasoning instructions to the letter, was so very careful to heat and clean it multiple times before it's first use, keep it lightly oiled and it still rusts every time I use it. My food tastes like metallic fish, and no, I've only ever cooked chicken, beef, and vegetables in it. I believed I could keep it nice, despite some the negative reviews it got about rusting. But every time I take it out of the cabinet, there are new rust marks as well as black marks. I'm over trying to clean it and will probably need to buy a new wok.
"Great wok, great price" 2010-09-06
By Toclmi (CT United States)
The Wok is nice, light and works as intended. The only reason I'm not giving it 5 stars because it's not quite as easy to season as some would have you believe. While I'm no expert, the wok still sticks a bit on some things when using it after a good initial seasoning and many uses. I've researched and seen a few tutorials from experts but haven't reached quite the same non-stick I'm used to on cast iron.
1 Star deduction for time investment compared to a couple other brands my friends have tried and succeeded on. Maybe it's me or maybe it's because besides the first seasoning we're not on a gas top, but I feel these factors fit into the reduction.
Anyway, the wok seems well made, the lid was better than expected and it preforms magnificently for cooking.
I would recommend this and buy it again if required. Works great on our induction top.
"Great wok" 2010-06-10
By E. Cimino (Hagerstown, MD USA)
This is a very sturdy carbon steel wok with a very light aluminum lid and a nice bamboo spatula.
I have had no problem with rust. The trick is to not scrub off/through the "seasoning" when cleaning. You just scrape it down with a bamboo utensil and maybe a paper towel. No dish washing liquid nor abrasive pads required! A wok is not meant to be cleaned in the same way as your stainless steel cookware.
It's a lot of fun cooking with this wok.
I will offer the following advice for the first-time wok user: Realize that your kitchen stove probably doesn't put out the BTUs that a commercial unit does, so don't over-fill the wok when cooking - You cannot make the big servings like your local Chinese restaurant does. For the same reason, there is really no reason to get any bigger wok for home use, unless of course you have commercial equipment at home.
"I wouldn't recommend buying this" 2010-05-23
By H. Zhong (USA)
Before buying this wok set, I read all the reviews on Amazon and was convinced that those who gave this product bad reviews did not handle the wok properly. In other words, I believed that via proper seasoning, this wok should work rather well. It turned out the opposite. I read the instruction information carefully, did the seasoning according to the instruction,and it only worked for a short while. Do you ever want to know how frustrating it is to wash the wok after each use(taking 3 times longer than washing a regular pan)? Do you ever want to know how frustrating it is to season the wok for 3 times after it rusts? Do you ever want to know how frustrating it is to call the customer service, only to find that the number is now an All-State number? Honestly, I'd say that this wok may work well for a short while. So if you feel prepared to embrace all the frustrations it may incur after the 3rd use, then go for it! Otherwise, I wouldn't recommend this product to anyone.
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Buy Helen Chen's Asian Kitchen Flat Bottom Carbon Steel 14-Inch Lidded Wok Set Now
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