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

I really like this wok. I've used it for so many things and it just works really well. I made sure to season it according to the directions, it wasn't that hard but it does take some time. Once I made the seasoning, I could keep it seasoned without much effort. I just wipe it down with a plastic brush after use and then spray it with cooking spray and set it on the stovetop until it heats up. Then I store it once it cools down. I like it for frying food or making fried rice. Even frying eggs is great. It heats up SUPER fast, I mean very, very fast, so it's something to keep an eye on. The grip is solid and gives me no problems. It's way better than a non-stick wok. Keep it seasoned and you'll have very few sticking issues. Seasoning might sound intimidating, but it basically means applying the oil and then heating the oil so that it penetrates the metal. Just follow the first use instructions and you will be fine. Oh, and one last thing, don't forget to clean it well before using it for the first time. Mine had a coating that smelled bad when I heated it. Be sure to clean everything and then heat until the smell is gone. You won't have that smell or taste in your food if you clean it properly the first time you use it, it's just a protective coating for shipping or something.