Review on 🍳 Top-rated Joyce Chen 14-Inch Silver Carbon Steel Wok: High-Quality Stir-Fry Pan by Charles Purnell

This is a great wok, I've used it in Thailand for the last eight years, it's better than the local wok. Notes: ALL made of carbon steel. The wok will rust until you make it look like mine in the photo. Season your wok, but don't overdo it, your wok will become more seasoned with each use. Never wash your wok in the dishwasher or leave it in the sink with food or water. On a hot or warm wok, lightly scrub with a sponge and dry. wet tea towel and you're done. DO NOT try to remove the black paint you see in my pan! It should look like this. When frying over very, very high heat, never let food sit for more than a few seconds and never cook more than 2 batches at a time, so make sure you have everything you need to hand. reach before starting. If you cook too much food at once, the heat will drop and your food will turn to mush and taste the same. If you add sauce, it's usually added at the end, give it a few twists and then you're done. Remember never serve more than two servings at a time, in Thailand a stir fry is just one serving with 100,000 BTU red hot burners. Rarely does a cook take longer than 90 seconds, so just boil, dilute the contents on the plate, wipe, add oil, and continue cooking all night. Using strong fire is crucial and the main reason you will never see Asians. Use a Teflon wok for frying. A Teflon-coated wok can be used for medium-heat cooking, soups, etc., but not for high-heat frying. I hope this helps some of you get started using your new wok.