JOYCE CHEN Classic 14-Inch Carbon Steel Wok with Birch Handles

Reviews

1. B Busy Mommy 4/5

   Do your homework on seasoning

   The manufacturer's seasoning steps didn't work for me at first — food burned on the first try and I had to start over. After watching videos I learned to blue the steel over high heat first and to use much smaller amounts of oil (a teaspoon at a time) when building the seasoning. Once reconditioned the wok performs beautifully.

2. J J. Edwards 5/5

   A reliable stovetop wok replacement

   Switched to this after years using a thrift-store round-bottom wok on an electric range. The flat bottom is far more practical for my stove. I stripped and cleaned it well with a stainless scouring pad and soap, then seasoned by stir-frying scallions and ginger in peanut oil, letting it cool, washing with water only, and drying on the burner. The initial seasoning took and it keeps improving with use. Follow the prep steps and it behaves like a proper carbon steel pan.

3. T The Fred 5/5

   Get ready to scrub off the factory coating

   This is my first stovetop carbon steel wok and it seems solid. The biggest chore is removing the factory anti-rust lacquer: boil water for several minutes, then attack the surface with steel wool and lots of elbow grease, inside and out. Rinse and inspect carefully; persistent scrubbing is necessary before you can start seasoning.

4. G Grizzly 5/5

   Solid construction and oven-seasoning tip

   Well made and sturdy. The package suggests boiling and scrubbing first; I recommend oven seasoning instead. Unscrew the eye bolt to remove the main handle, wrap the helper handle in wet cloth then multiple layers of foil, preheat the oven to 450–500°F, oil lightly inside and out, place upside down on the middle rack and bake for about 30 minutes to develop the patina.

5. R Rev47 1/5

   Avoid this one

   My experience was awful. Following the included seasoning method produced uneven black patches and ridges, it smoked badly, and I ended up abandoning it.

6. B Brian Cochran 3/5

   Too thin—easy to scorch while seasoning

   I wanted a lightweight pan but found the steel very thin. During the tough seasoning routine the oil burned and the surface blackened unevenly. I ended up replacing it with a higher-end, pre-seasoned wok that was heavier but more forgiving. This one is easy to scorch if you’re not careful.

7. A ANN 5/5

   Simple and useful

   Handy and practical. A kitchen must-have for high-heat cooking.

8. M Meg Y. 5/5

   Good build, a touch heavy for me

   The wok is well built but a bit heavy for my small frame. I seasoned it three times per the instructions, then did a stir-fry with ginger, scallions and celery leaves as an extra seasoning step. Has worked well since; I rinse with hot water and keep a light coat of oil on the surface after drying.

9. A agalma 5/5

   Excellent — read the curing instructions

   Excellent carbon steel wok: light yet durable, ideal for proper stir-frying. It outperforms cast iron for this style unless you have very strong arms. Read the included curing instructions and be sure to vigorously scrub the protective lacquer off before you begin seasoning.

10. T Tyson 5/5

    Works great after proper seasoning

    Tough to season initially but excellent once conditioned. If you don’t want the upkeep, this isn’t the pan for you. Many poor comments here seem to come from people who skipped proper cleaning or drying. One warning: do the initial chemical-cleaning somewhere that can be scrubbed — I cleaned it in my bathtub and it left black stains on the surface.

11. H Hotcoffey 5/5

    Made for traditional Chinese techniques

    Great for authentic wok cooking if you respect the process. You must invest time into initial seasoning. I combined a ginger-and-scallion stir method and then oven-cured the pan many times (15–20 cycles): cover the wood handles with damp cloth and foil, rub a very thin oil layer inside, bake at 450°F for about 20 minutes, cool, and repeat until it develops a warm copper hue.