Why I buy this one ?
- 4-piece stir-fry set with 14-inch wok, dome lid, 12-inch bamboo spatula, and recipe booklet
- Lightweight carbon-steel construction heats quickly and evenly
- Maple handles stay cool on the stovetop for easier transport
- Season before use for best results
- Hand washing recommended; 25-year warranty

Amazon.com offers this stuff with condition New, new for:

Price : $24.99 Usually ships in 3 to 4 weeks

CentralChef offers this stuff with condition New, new for:

Price : $39.99 Usually ships in 2-3 business days

What our customer's say!

"Wok the walk", I love it! I'm old school and like the fact that you need to "season" the pan. I enjoy cooking on cast iron and this is very similar. No non-stick for me. If you prefer non-stick surfaces you might want to pass on this.

"Not for the casual cook!", This wok requires seasoning, something I was totally unprepared for. I am a casual cook who just wanted to wok around a little. Additionally, there was no warning that seasoning a wok on an electric stove is extremely difficult. Once the wok is seasoned (good luck!), it requires much extra care, and can never be washed with soap. Try the non-stick version of this or any wok if you, like me, are a casual cook.

"bosco4994", I'm no gourmet cook, but for health reasons, lately I've endeavored to eat healthier. A friend recommended wok cooking and thus began my search for a wok, settling on the Joyce Chen Carbon Steel Wok. I couldn't be more pleased, but keep in mind that you cannot begin cooking out of the box.

It is very important to season the wok properly. I spent several days, on and off, seasoning the wok until I achieved a patina like finish. Seasonng techniques are easy to find with Google. Do not wash the wok in soapy water. Also, ensure that the wok is coated with a oil before storing. I've never had any rust, nor has any food stuck to the wok. Seasoning the wok properly is the single most important piece of advice. Once that task is performed correctly, you're in business.

"Rusts easily and pan coating sticks to food", We had a Rival electric wok that we weren't too pleased with and we decided to replace it with a wok that would work on the stovetop (non-electric). After looking at various options we chose this one.

We have owned this wok for about five years now and we threw it away yesterday, after it ruined it's last meal. We have always cared for the wok as the instructions said: seasoned before first use, always handwashed and never put in the dishwasher. We also always used either the wooden spatula that came with the set or nylon utensils--no sharp objects that could scratch the pan. We used this wok on average about once a month, so I really thought it would have lasted longer than it did.

After only a few uses we noticed that the bottom of the wok was chipping and flaking off. At first it was very minimal and not much of a concern. After about a year the first little rust spot showed up. We probably should have thrown it away then but we kept using it. This problem gradually became worse, and the rust spots grew. As the rust spots grew, the more the food began to stick to the bottom, and the more the coating would stick to the food. Yesterday, so much of the coating came off on the chicken that it looked like the chicken had been heavily peppered. The wok went in the trash and I would not recommend this wok to anyone, especially if they plan on using it frequently.




"Nothing special", This wok is nothing special. If you go to an Asian food store or a store such as World Market you can get one on sale less expensive and just as good or better.

Read this reviews before You buy...

"Very high maintenance", I like to steam my veggies and that destroys the seasoning. Very high maintenance wok! Heats up only at the bottom. Rusts easily and evrything I cook turns black beacuse of reacting with the caron steel.

"Too rusty; not as good as cast iron.", I want to change this to a ONE STAR rating!

I initally gave this a good review, but after a year of using the wok noticed that it just kept rusting--even when oiled. Every time we wiped with a paper towel, lots of grayish-brown oxide came off on the paper--before and after cleaning. So this oxide was going into our food.

Obviously poor quality metal, and I apologize to anybody who decided to buy based on my initial positive reaction to this product.

It isn't great for fried rice because of sticking.

We now are using a cast iron wok that performs much better and doesn't constantly rust. (We got the Mr. Bar-B-Q Mr. Bar-B-Q Cast Iron Wok )

"very disappointed", I purchased this wok based on other people's review, expectinng it to be a fairly nice product. However, I was very disappointed with it after using it. It's way too heavy for a woman to lift it with a single hand. After just first use, the wok became black and sticky. I should have purchased an iron wok, instead of a carbon steel one.

"Carbon Steel vs. Quality Non-Stick", I have been cooking Chinese for over 20 years now, using all kinds of woks, from carbon steel, to non-stick, and electric.

- A seasoned carbon steel wok still requires more oil to cook with than a non-stick. For many this isn't necessarily bad, because a little oil is OK and gives the food flavor, esp. when infused with garlic and / or ginger. A non-stick can cook with no or very little oil, so if that is a priority then this isn't the wok for you.

- Steaming with a seasoned carbon steel wok can negatively affect the "patina", or seasoning. With a non-stick this isn't an issue.

- Cleaning a seasoned Wok requires more work than a non-stick. It's not quite as "in the kitchen, out of the kitchen"; it's an extra step, and in busy lifestyles, it might be a step worth eliminating.

I have had good luck with Calphalon, Analon, and Circulon non-stick woks. All of them have retained their non-stick coating even after cooking at high temperatures.

So, this wok is good, and I thought I'd post this comparison to share some of what I have learned over the past 20 years.

"I love this wok!", This is the second wok I have owned, and by far, THE BEST! If you follow the seasoning directions, it won't rust. Food cooks up just wonderfully. You can't go wrong with this wok!

Hint: For added protection, whenever I'm finished using it, I heat it up again with a little oil so that I can ensure that it has thoroughly dried and it adds a little extra protection. This process may not be necessary, but I do it anyway just in case.

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