Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch

Joyce Chen

Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch

Regular price: €159,00
Sale price: €159,00
Regular price: ~~€262,00~~
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Description

Flat bottom wok with a 14-inch diameter; ideal for electric or gas ranges
Constructed of heavy gauge carbon steel; 2.0 mm professional weight
Ergonomic Phenolic handle fits comfortably and stays cool
Additional helper handle stabilizes and simplifies transport
Loop on handle for hanging storage; requires seasoning; hand wash

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Customer Reviews

Black sediment around the wok I did all the necessary things before First use as printed. However even after a few times of cooking i am seeing a black thin layer thats developing in the process of cooking and when i wipe it with the tissue, it does not go off and a wierd smell too. Disnt want to take chances so retirnibg this back. 1How I got the coating off... Yes, this thing has a very stubborn coating (5 stars from me: a quality, 5-star wok with one star fallen for the tenacity of that unholy coating). So you're going to have to deal with that stuff, yep. I'm new to new wok prep, so I scoured (sorry) the net and found there are a number of different opinions on how to get the coating off a new high-carbon steel wok. Some actually just left it on. I was skeptical of leaving any coating and didn't like that some initial seasoning jobs seemed to result in a black base with nearly clean sides (didn't seem like the end result we want). What to do? So I did the following and got an evenly-seasoned wok that seems to be working great. First, I tried soap and elbow grease with steel wool. It removed some coating, not much. I think this was wise, though, because the followup "burn" on the stove top created a fair amount of nasty stink even in a well-ventilated small apartment. When I tried rinsing/scouring again after the "burn," I noticed the coating hadn't been removed totally and the water was really pretty foul during this cleaning. So I then removed the plastic handles (both can be removed--the smaller with screw driver and the larger by twisting the hook, which is just a long screw) and baked in the oven at 425 for about 30 to 40 minutes: less foul stink but still some. I cleaned in the sink again, found the water still dirty. So I baked again for about 25 minutes. This time not much stink, and the cleaning in the sink afterwards left me with relatively clean water and no more of that glossy, slippery surface. So, I then coated both in and out surface with with a light film of peanut oil and baked again for 25 minutes on 425. It came out a very even and dark brown on all surfaces (definitely not the brown/black gunk that was the coating burning during the first stove "burn"). Looked great. Wok-ed some ginger after this because someone said to, and then just wiped "clean." Def doing its job as far as that ginger thing, everything sliding around and not sticking and whatnot, with just a tiny bit of oil for the wok-in'. So, in the future I'd probably: scrub in the sink with steel wool and dish soap (to reduce the awful smoke/stink that I'll be creating), then bake one or more times until the coating was clearly gone (per observation of the amount of foulness in the water during sink-scrubbing each time), then season-bake with oil 425 for 25 min (I'd probably skip the stove-top burn).What do I know? All I do know is that following the bake with oil I got a very even and dark brown coating on all surfaces without any weird blotches or stuff that makes me go "hmmmm." Also, I now think that some of the browning/blackening that you see on seasoning videos for wok prep is a combination of coating burn and oil browning. Me, I'd def remove that wickedness before oil seasoning. But, that's just me; take it for what you like. Check out the picture of that even brown after the oil-stove seasoning. 4Carbon Steel Wok I bought this Wok for my Chinese wife after my old Non-Stick one began have the non-stick coating come off.Before purchasing this Wok we tried another brands (it didn't work out b/c it came with rust).We chose this wok over some of the other wood handle ones because of the metal thickness. Basically thicker metal take longer to cool down and will hold heat better. Thicker metal should also last longer and is less likely to crack.Carbon steel is the 1# rated material for real Chinese woks. Cast Iron conducts heat slightly worse and rusts easier. Stainless steel is very sticky so you have to use more oil. Non-Stick cannot take high temperatures needed for stir-fry.Carbon steel does require immediate care after every use. First had hot water to the hot wok after cooking, let the water get up to a boil (this removes food residue), dump the water down the drain. If extra residue remains use (NO SOAP) scrubber / Brillo pad and gently scrub. Place Wok back over your stove (burner) and get bottom and sides warm (NOT HOT) then put 1Tbsp of oil in wok and use paper towl to spread oil everywhere (bottom and sides) doe this 2-3 times. Then do the same to the outside of the wok. Now its ready to use next time.The build quality feels great, I do wish this model came with wooden handles rather than plastic. But the handles feel secure but the helper handle can get hot.The wok is made using a Lathe process rather than stamped steel or hammered, making it higher quality. 5Horrible Wok I MUST do a review on this terrible wok. But first I want to tell you that the wok is NOT preseasoned as someone posted here. It has a horrible FACTORY COATING!! I have spent at least 12 hours trying to remove the factory coating so here goes. I read the manufacturer's directions, which were to first fill it 1/2 to 1/3 with water and boil it for 5-7 minutes. Remember this is a flat bottomed wok so is OK for electric range. I scrubbed it out after boiling using a harsh pad for at least 10 min and rinsed it thoroughly. Then it should have been ready to use, so I coated the sides with a little rapeseed oil and then added about a TBL or 2 of rapeseed oil to the wok and heated it on med. heat until it was hot enough to start cooking. I tested the heat with a drop of water. When it sizziled I added chunks of red onion and ginger and swirled it around bottom and sides until the veggies were charred. This took about 20 min. Then threw them out. It was suggested to do this to further season if with flavor. After throwing out the charred veggies, I brought the wok to the right temp on the stove, and when I put a drop of water and it sizzled, it was ready for cooking our first meal. I added mushrooms, red onion, bok choy and red, orange and yellow pepper strips and cooked them for a few min or until they were still crunchy. All good so far.Then I added chunks of chicken. Guess what. The chunks STUCK TO THE BOTTOM. When I wiped out the wok with paper towels, I saw that the bottom was BLACK but the sides retained their original color. We still tried to eat it over rice, the veggies were ok but the chicken was terrible. I then read every review here using the word OVEN. OK I thought, I'll try to remove the factory coating using the methods posted by a few others.I again scrubbed it out vigorously with a harsh scrubbie, the copper colored ones you get at your supermarket. I did try to buy it at a Dollar Store as someont suggested, but they don''t sell them. After scrubbing it throughly, and made sure it was totally dry, I removed the handle which is attached with a round metal end which screws out. There was no way to remove the helper handle, as someone posted here could be removed with a phillips head screwdriver but is welded, t and I wet a wash cloth well enough so it did not drip, wrapped it around the helper handle, and wrapped that with heavy duty foil.It then went into my oven, faced down, and brought the temp to 450, heating it for 30 min. It started to throw off nasty fumes so I waited until that stopped. Had to put a window fan against the balcony screen door the smell was so bad. I then took it out after it was cool enough to handle but still pretty warm, and cleaned it out with paper towels. WOW, I got a lot of orangy colored paper towels, a LOT of towels.OK. looks like this is the factory coating but all wasn't going to come off, so I scrubbed it again with my scrubbie and put it in the oven as before, wrapping the handle as before. I should mention that some of the coating in the first round in the oven dripped onto the wash cloth and became a HARDENED BLOB. I just knew more coating coming off the wok.So I then started the third round of placing it in the oven, of course wrapping a completely wet washcloth around the helper handle covered with heavy duty foil so it would not melt, and brought the oven temp again up to 450 for 30 min with the wok facing down. The wok should be already in the oven as the temp rises. After it was cool enough to handle but still pretty warm, I again wiped the inside and outside too with paper towels. AGAIN, yukky orangy stuff was coming off, and it was a alot, on the paper towels.Once again I scrubbed it out as above, replaced the wash cloth with a wet one, wrapped it with heavy duty foil, and into the oven it went bringing the temp again to 450 for30 min. I then cooled the wok leaving it in the oven which took about 2 hrs. This morning , I got no more orangy gunky stuff off the inside or outside on the paper towels. YAY, it was ready to be seasoned with again, red onion and ginger chunks on med-hi heat until they were charred, swirling them around bottom and sides which took about 20 min. I then threw out the charred veggies.Now ready to see if anything stuck to it after putting some rapeseed oil on the bottom and waiting until I got a sizzle on the bottom from a drop of water. That's when you add your veggies. All looked good but I wanted to see if anything would stick to the bottom. I cracked an egg and threw it on the bottom. IT STUCK! Someone here posted a pic of the stuck egg on the bottom! I then washed all out. It is going back.Someone here posted he used laquer remover for getting rid of the coating. And used linseed oil to season it. I'm pretty sure he is right. But it's too late to start over again. Spending 12 hours on it is ENOUGH. In fact, this morning I had a circle of the coating on the bottom of my sink, and it must have come from my final scrubbing. I could not get if off even after scrubbing it a long time with my scrubbie. This is how horrible and tenacious the factory coating is.I urge you to read review here using the seach words OVEN, COATING, STICKING, LACQUER, EGG and LINSEED OIL.I have now ordered the Lodge cast iron flat bottomed wok and am getting ready to season that even though the info provided says it's already seasoned. When I bought my dutch ovens, I researched how to season the cast iron ring around the top which was not enamel coated. The posting for this was the same as what I used when I put this wok in the oven. Only this time for the dutch oven, all I had to do was put a thin layer of oil on the exposed cast iron, place it in the oven cold until it the temp came up to 450 and baked for 20 min. The exposed rims are now seasoned perfectly, getting no rust on the rims. Some posted here that the wok rusted. Also search for the word RUST. 1User error, poor instructions, great pan! Unlike some of the other folks who have written reviews of their pan gone horribly wrong, I will admit fault where it is due.During the first seasoning of the pan, I tried my best to remove the coating that was originally on the pan but I couldn't actually see the coating to begin with. Not seeing any progress whatsoever, I assumed it was fine and went on with washing it out. After the first wash, I took it outside on my burner and put it over a high heat until it changed colors. Unlike some of the photos and reviews here, It didn't go through the multiple stages of color, instead, it turned a dark brown rather than a blue/black. The first point that I will make regarding the pan is the difficulty with seasoning by the handles. Although the handles are removable, it was nearly impossible to get a proper seasoning by the handles without removing them and throwing it in the oven.After the color changed, I applied my first coat of oil, repeating the process for about 2 hours (waiting about 20 minutes for it each time and turning the pan) Unlike my cast iron, the pan became very sticky and I still decided to go out and try an egg. ABSOLUTE HORROR! Everything was completely stuck, all hope was lost as far as cleaning it goes. After about an hour of furious sanding by hand, I removed almost all of the egg/seasoning from the failed attempt and restarted indoors and with less oil. While the pan isn't perfect and still has chicken stick to the sides every so often, It's much better than before and I'm sure will be better with time.As for why I failed the first time? I'd like to attribute it to being outdoors as well as the amount of oil/process. I don't think the propane burner was able to actually get hot enough to properly season the pan, hence not going through the full range of colors. Despite that, I continued adding oil and it resulted in a big mess.My advice would be to make sure your flame is actually hot enough by waiting after each coat and making sure the pan isn't sticky. Don't use an egg right away either, if you poorly seasoned your pan, you're in for a lot of fun... 3The Perfect Wok You will love this wok.For the initial seasoning, I ignored much of what other reviewers said but did boil water in it as directed and scrubbed it thoroughly with steel wool, then did the initial seasoning on my biggest gas burner on my stovetop. This process got a good deep brown coating on the bottom in just about 20 minutes that is a better non-stick surface than my old Teflon coated wok. I haven't got a deep brown seasoning on the entire surface yet, but it will happen with time. One useful tip is to hold an oil soaked paper towel with tongs while doing the seasoning so as not to burn your fingers; and keep the fan going on your hood because it will certainly smoke. Oh, and Wesson oil (pure soybean oil) worked just fine for seasoning my pan.The book The Food Lab by J. Kenji Lopez-Alt has a great guide to selecting a wok and this model is a perfect fit to those recommendations.Heavy walled carbon steel is very responsive to changes in flame but heats very uniformly. The 2mm thickness of this wok is just the perfect thickness, good uniform heating but not so heavy as a cast-iron wok.The flat bottom design means it sits well on my stove eye and is stable without requiring a special stand.The handles stay cool and with one-long and one short, it's easier to work with than with just short handles.This wok is made by turning and has fine machining rings all the way up the sloped sides. These help to hold food in the cooler parts of the wok while you cook other food in the bottom.If you haven't used a wok before you will be amazed at all of the things it does better than any other cooking tool.A wok is perfect for deep frying, and for pan searing meats, as well as stir frying.Make sure and get a lid for this wok so you can use it for steaming too.Tips for use, just make sure and season it well, don't wash it in soap or dishwasher, and oil it before putting it away, just like it says. If wash water turns yellow or it rusts in storage, you didn't oil it enough. Also, carbon steel will not hold up to vinegar or acidic foods, so always make sour sauces in a separate pan, preferably stainless.Walmart doesn't sell this wok, and does sell a cheaper carbon steel wok without the removable handles. Not sure if the cheaper ones are as thick as this one is either. 5Its been two years, I still haven't been able to get the coating off. So the fact that the wok is advertised as 'uncoated' and the first words of the initial cleaning step are "The protective coating on your wok..." should have tipped me off that this was possibly not on the up-and-up.I returned the first two because the flimsy plastic of the handles were broken in shipping both times.The third I kept and figured I would eventually get to the tremendous labor that is taking the coating off of this bloody 'uncoated' wok. I heated it multiple times, made my hands bleed scrubbing it with steel wool and finally resorted to my small blowtorch. The blowtorch works, but takes a long time, I'm about a quarter of the way through it and its been almost 2 years since I purchased this bloody thing. 1Don't forget to season it! You have to pay attention to the details in the description. This is untreated/unseasoned. Meaning you have to do some simple steps to preserve its longevity. If you follow instructions well, this will be one of the best woks you will purchase. The steps to seasoning this wok is in the description. If you need to, copy it and print it and post it somewhere in your kitchen so that you dont freak out when rust starts to appear. One thing that I always do is wipe it dry right away after washing it. It helps reduce any rusts from forming. One tip that I use in cleaning hard burned food is Distilled vinegar. Look it up online. It works wonders.This Wok is pretty heavy compared to the cheap non sticks that you will mostly find in stores. It has a solid feel to it and doesnt give in to dings if you give it a hard beating. It wouldve been nice if it came with a matching lid. The size is perfect for the portions I cook. It lays flat on my burner as well. Lastly, always remember do not wash it in the dishwasher and dry it right away. Enjoy! 5This wok is pretty solid and better than I expected This wok is pretty solid and better than I expected. After seasoning in the oven and on a terribly weak electric stove, the result? Passed my egg test!!. Although it looks smooth on the picture, if you look at the actual product closely it actually has a ring pattern on it, which helps you be able to push food to the side and have more cooking area. I like the 2.0 mm thickness. It's solid on weight, but not impossible to lift. Both the handles are removable during the seasoning process, which is very helpful. Now what's not great are the seasoning instructions included, ignore those, they aren't good enough.Try these instead, and you'll need heat protection. I used two oven mitts:1. run the inside of the wok in very very hot water (or boil water in the wok per instructions). Then using steel wool and dish detergent, scrub the day lights out of that wok. You know you're starting to remove the factory coating when the dish detergent gel turns a funny yellow (mine was blue to start with), and you know you're done when no matter what you do, you find no more scum on the steel wool.2. you need to temper the wok by putting it on high heat, heating the bottom and the sides until you can see the metal turning colors. I have a electric stove-top, so I was only patient enough to do this for the bottom and the bottom half of my wok. If you have gas or other open flames this will be a lot easier.3. using a paper towel (and a tong or other heat protection), wipe it down inside and out with vegetable shortening (preferred) or vegetable oil. Place it upside and down in the oven, 450F, 20 minutes.4. remove from oven,, add more vegetable oil, and add chinese chives, scallions, or ginger, with medium-high heat, and stir until vegis are all charred. remove vegi. once slightly cooled, you can wash with water, put back on heat and dry.5. Most people should be done at this point, but for us electric stove users might need extra work. If your bottom is matte rather than shiny and your coating don't look black enough, you add more oil, 10 min on medium low heat, wipe off. Repeat as necessary.Treat carbon steel like your cast-iron -> no soap! 5Plastic coating ruins this wok The coating is impossible to get off. When I followed the seasoning instructions on the packaging and tried to cook something, the seasoning came off of parts of the pan. I tried several strategies posted in the reviews to remove the coating. I tried scrubbing with soap, hot water, scour pads, scrubbers and several different grades of steel wool. Finally I tried putting it through my oven's self clean mode for 5 hours. After doing that twice I noticed this blotchy pattern. Please do not waste your time like I did. I spent several hours over the course of weeks trying to properly season this pan. I'm never going to buy a wok coated like this again. I'm going to try to find a wok from a different company that is coated in the more traditional machine oil. 1

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Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch

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Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch

Categories

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Cookware

Bed & Bath

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Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch

Description

Shipping and Returns

Customer Reviews

Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch

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