Joyce Chen Carbon Steel Wok, 14-Inch, Silver

Useful. Kitchen must have.

This is one of the worst products I have bought from Amazon. Seasoning instructions obeyed to the letter caused uneven black with ridges. Smoked so badly I had to throw it into the garden.

Bought this one after several decades of using a thrift shop, second-hand round bottom wok . . . on an electric stove. Who knew this didn't work? It actually produced good dinners for us, but when I read more on using a wok, I realized that a flat bottom, carbon-steel wok would likely work better for most uses. So, I ordered this one. I followed instructions for cleaning (stainless steel scouring pad and dishwashing soap) and seasoning (stir fry scallions and ginger in peanut oil for 15 minutes, allow to cool, then wash with water -- no soap! -- and warm on stovetop to dry; and then just used as normal for cooking) and it works great. Initial seasoning went fine, and it continues to season up just like the old one did. No big deal, so long as you follow the basic procedure, which starts with a good wash and scour (which is never repeated unless you want to begin the process all over again). And don't treat this like your non-stick aluminum fancy cookware. Respect it like a good iron pan, and it'll treat you well. Toss it in the dishwasher and you'll have earned your punishment. (Please. Just. Don't.) I'm quite happy with this one. Love the wood handles. Cooked a great Kung Pao chicken tonight on it. The flat bottom does help with getting a higher temperature from a flat-top electric stove. Treat it nice and it'll treat you nice.

I like the wok, built is pretty good, a bit heavy for me but I'm a petite woman. Haha. Seasoned it 3 times according to the instructions included. 4th time I stir fried some ginger, scallions and celery leaves (you may use other veggies) - i saw this step in some of the YT videos I watched about seasoning a wok. Used once since I got it, all good! I only wash with hot water and put a bit of oil to protect the surface.

Buenísimo wok de acero al carbono (ligero y resistente). Es el material más tradicional y el mejor para este tipo de herramientas porque te permite saltear el stir fry como es debido. Lo recomiendo muy por encima de los de hierro fundido (a menos que tengas brazos de Terminator). ***Les recomiendo mucho leer las instrucciones incluídas para obtener un curado adecuado. NO SE BRINQUEN EL PASO DE TALLAR CON FUERZA TODO EL WOK ANTES DE CURARLO. Trae una laca protectora para evitar que se oxide y debe ser removida *antes* del curado***

Difficult time seasoning it but its great now that the hard part is done. If you dont want to season it and clean/maintain it properly then dont get a carbon steel wok. Alot of the reviews on here that are poor seem like they didnt season it right or wont clean/dry it properly after using it. Dont see any rust and it works great! Warning. One mistake i made was to clean the chemical protection layer in my bath tub. My sink is white and i was afraid it would stain it. Well guess what. It stained my white tub black. So be careful where you do the initial clean. I guess im glad i did it in the tub rather than my sink where it would be visible to everyone.