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When it comes to healthy eating, the high heat/quick timing of wok-style cooking makes this Joyce Chen 14-in. Carbon Steel Flat Bottom Wok an essential addition to the kitchen of anyone interested in delicious health-conscious eats. The longer vegetables are cooked, the more nutrients are lost; the carbon steel construction of this wok means it heats up quickly and evenly to develop a quick sear on veggies before they become mushy, wilt or burn. Unlike traditional Asian woks, which have two short handles and a round bottom that is all but incompatible with flat, American-style stovetops, this Joyce Chen Wok has been ingeniously designed to include flat bottom that sits snugly on both traditional gas and electric cooktops and a long handle design more familiar to American cooks. Opposite of the long handle is a short "helper handle," which makes this wok even easier to manipulate when on the burner or when transferring your dinner from the pan to your plate. The handles are made of heat-resistant phenolic plastic — great for keeping your hands safe and cool. Far from being a one-trick pony, this versatile wok doesn't stop at stir-frying; it's even-heating base and deep sides make it ideal for deep frying, steaming and braising.
Best Used For:
This Joyce Chen 14-in. Carbon Steel Flat Bottom Wok combines the best aspects of a traditional Asian wok with the familiar features of American-style cookware to create a piece ideal for all kinds of stir-frying, deep frying, steaming and braising.
Cleaning & Care: Must be Cleaned and Seasoned Regularly
Dimensions: 14 x 26-in.
Material: Carbon Steel
Special Features: Perfectly Weighted and Balanced for All Cooking
The only thing that would make this Wok a "5" on the rating scale is if it was available with a lid/dome cover. It is a deep wok so that you can put food up on the sides to cook at a lower heat. I thought about purchasing some of the more expensive woks on cooking.com, thinking to myself, "If they're so much more expensive, then they must be that much better." It's just a wok and this is a solid product. I recommend it.
I like carbon steel woks, because you can heat them up to temps that might cause non-stick coatings to burn off. On this wok, I like the flat bottom because of better heat distribution. I also like the phenolic handle which looks like it will stay attached, and keeps cool.
This is the first flat bottom wok I have owned. It did not take long for me to appreciate its quality and style. The quality of the product itself is head and shoulders above most offerings on the market today. And the flat bottom style, while unique, adds a functional plus to the whole wok experience.
I was in the market for a real wok, and did some research before buying. This wok is the dimension and composition recommended. The seasoning process may turn off some folks, but if you have seasoned a cast-iron skillet, the process is not different.
Have cooked with it a few times and am very happy with its performance!
I will be returning this wok because it is just TOO big for my kitchen storage. I had no idea of how much space it would take for storing. I would love to find the same wok in a smaller size both for storage purposes and because I cook for only 2 small appetites.