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

Definitely glad I did a little research and bought a quality wok rather than wasting money on a non stick coating. After the wok was seasoned with linseed oil three times, the wok was ready for the ginger and spring onions. Please read the instructions or watch a tutorial video on YouTube on how to season a carbon steel wok. One star reviews are written by people who didn't follow the instructions. We love to cook fried rice, pasta dishes and stir fry!

Works great but *not for people who don't have much free time* I read the reviews and I knew what I was getting into. It works well but requires some maintenance. So just think about your lifestyle and how often you hand wash things. For me, as a mom of two who doesn't always have time to wash dishes *immediately* after cooking in them, I was surprised at how quickly they rusted. Of course, I was able to remove the rust using the cleaning instructions that came with it. It will work and rust…

Anyone who calls this wok 'garbage' is wrong. This is wonderful cookware. The key to making sure it doesn't rust after a single use is yes, it's the right seasoning. Many, many YouTube videos show how to do this. This is not a factory nonstick pan. You have to do a bit of work and spice yourself. Then, and only then, will it become non-stick and won't rust. I don't think the one star reviews bothered to do a little research before buying and using. Just do a little research folks. Google is…

I've had the wok for a few days now and I like it so far. Unlike most of the negative reviewers here, I researched this product and seasoned it properly before cooking with it. (People complaining about rust probably haven't seasoned it and are most likely not cleaning it properly). I have cooked with it two nights in a row and it has worked flawlessly. The seasoning created a nice non-stick coating on the wok pan and my fried rice and stir-fries cooked perfectly and were almost not sticky…

Incredibly happy with this wok! I've been using it all the time since I landed on a cookbook called Stir-Frying to the edge of the sky (check it out on Revain). even the most complete meal. - Carbon steel pan ensures fast and even heat - Ribbed sides are great for classic frying, allowing food to cling to the sides of the pan while freeing up space in the bottom of the pan for the next ingredient(s) > what means food sticks to the sides, continuing to cook slowly and evenly. Cons: Literally…

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

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…

This is a carbon steel wok with a flat bottom - it says so in the description but I kind of missed it and thought it had a round bottom. However, as it turns out, I'm more comfortable with this flat bottom; Even on a gas stove, I find it works better for reheating food since I'm not cranking up huge BTUs. I've had it for about a month and seasoned it following the instructions on the Woks of Life blog. The initial pairs are also retained during the first cleaning. very strong. Make sure you…