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

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 NONE. I love this pan! NOTES: The seasoning and cleaning of a wok is very similar to that of a cast iron skillet. In order for this pan to perform at its best, you need to know how to clean and care for it. It's actually not that hard, and when done right, like using an iron, your pan will have the most beautiful, natural non-stick surface. I grease mine with peanut butter after cleaning as this is the oil I use most, and I also cook in the pan a lot so the oil doesn't go rancid when not in use. Watch some short videos on YouTube if you don't know how to deal with it. But it's actually a very quick and easy process.