Joyce Chen 10-Piece Wok Setsearch

Joyce Chen 10-Piece Wok Set

Joyce Chen 10-Piece Wok Set

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My handle on mine just now came off and I purchased this on Apr 29, 2017. Is there a manufacture warranty on this item?
Good gift
I recently was in the market to upgrade my stir fry experience and decided to pop on a real wok. Did my research first though and did come across this one on Amazon. I also found a real deal, steel, hand hammered wok by Craft Wok on Amazon as well, it was twice the price but well worth it. Once you learn and taste what traditional cooking in a wok is supposed to be and you want to re-create that, buying anything with non-stick is counter productive. A real carbon steel wok tempered and sealed/seasoned properly before it's first use becomes non-stick! I tempered mine with a blow torch and it turned the most beautiful, iridescent blue, then sealed it w/a high temp safflower oil. First time out of the gate I had the best stir fry I've ever made. This other one is another Massdrop ball drop. Oh, it's Joyce Chen so it must be the real deal right? Wrong. They should sell this one with the Roasting Chain Mail they were hawking a while back.
I've been using the "stick" version of this wok for something like 10 years, and it's still my main wok. Would only recommend a nonstick one for things like braising or steaming.
Why does massdrop keep trying to drop his product that has the worst reviews and is dangerous to health
Got this recently and was deeply depressed to discover that it is coated with Teflon. Went back and discovered that it does indeed mention this (except it calls it Excalibur and mentions it only in the specs). When you call something CARBON STEEL I don't expect it to be coated with Teflon! Call it NON-STICK so everyone knows what they're getting. Now I have to give this away or just trash it (why poison my friends?) and order something else. So I just spent a lot of money (including shipping to NZ) for some wooden tools and a wok lid. Bummer.
chasmun
Oh no! I️ didn’t see teflon and I️ never use it. Much like you I️ have to find someone who doesn’t mind being poisoned- and I️ think Amazon has it for less. A total waste of money I️ don’t have to spare as well as MASSIVE dispointment! lzbern
Was going to join this but the shipping costs more than the set.
Woks are unable to cook food properly at temperatures safe for Teflon - this is useless.
FourLetters
and the shipping is outrageous can i️ take a pass.? this turned out BA D !,
search
19 dollars..carbon steel. Ring sold separately. Restaurant champion.
Had a Joyce wok before....hated it. My son is a chef and advised me to visit any commercial chef restaurant supply store and pick up a mandarin wok and ring. The bottom will be round so the ring is non negotiable. Lots of YouTube posts to season a real wok. Mine is as slick as glass After seasoning it. Forget the gimmicks and tchotchkes that comes with the Joyce wok...they are a distraction. Your mileage may vary.
Jerzybears
Joyce makes carbon steel woks and they're fine. Mine still sticks a little bit but I'm new to seasoning so I'm sure it's my inexperience. Definitely wouldn't get this nonstick wok.
Jerzybears
The carbon steel Joyce Chen is fine. I have an electric stove in my apartment, so I need a flat bottom to get enough heat into the pan. My round bottom doesn't get hot enough to cook anything even with the wok ring.
This was a terrible drop. First use (after treating according to care instructions) and everything stuck. Even with oil in the pan. It was like trying to move stuff over molasses. To top it off, it rusted after the second wash. What kind of cheap crap is this wok? I will be applying for the warranty service, but I have never heard of a TEFLON coated pan rusting on the TEFLON coated side before.
Learn from my mistake and avoid this drop.
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I used the one that said to treat with oil, but I made sure not to let it get too hot because I didn't want the Teflon offgassing. I looked online and this is an incredibly common issue for this wok
ansonik
Hm.. that's just very weird because mine works fine and we've basically used it 3-4 times a week since it arrived without any trouble. Sometimes I barely use any oil at all.
Non-stick coating in a wok? COMPLETE IDIOCY!!
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Also, excalibur non stick is NOT Teflon. It does not off gas at 500° and is coated in stainless steel. Before you make jerk level comments, maybe learn a little of the engineering behind the nonstick coating in question. While yes, excalibur is a ptfe coating, it's rated for higher temps than old school spray on ptfe (Teflon). I learned this with like 5 seconds of Google scholar.
Finkz
3 seconds of google.
"Good Housekeeping warns that high temperatures may cause nonstick coatings like Xylan to break down at the molecular level. This breakdown is not visible, but can cause potential problems. It is advised that nonstick pans should not be heated above 500 degrees Fahrenheit; above this, the nonstick coating begins to break down, becoming a possible health hazard."
i had one of the ones that are hand hammered, after seasoning it first time no issues with it, used it for like 14 years. this thing is not even a wok in my opinion, its a high sided frying pan. and only 14 inches? lol pass.
Stone_MaN
It does look like a nice frying pan though. Very stylish, or something.
theny by all means get a stylish one. I would would direct those looking for a wok to look for one with rounded bottom and a ring that it nests into. carbon steel. some will try and tell you a rounded bottom will not work well with anything other than gas stove, its not been my experience with them . preheating them getting the wok hot is the key to wok cooking. this nonstick crap is well, crap. but hey to each their own. I digress
Round or flat bottom wok?
Juiblex
Read the other comments in here, it sounds like it's a flat bottom wok
Yea, unless you have a woc jet, you really don't have the heat required to properly cook on a woc. If you're on a stove top, you might as well just use another non-stick pan, as they are going to do the same thing.
How much is it
I was looking to buy a new wok. Ask and ye shall receive I guess...
I received this set about a decade ago as a present. Kept the bamboo utensils and donated the rest to Goodwill. The wok bottom is too small for cooking stir fry and everything sticks to it no matter how you treat the surface--whatever that surface treatment is, it's cheap. Generally impractical for cooking. The other accessories are unnecessary and just get in the way. I've found that a large heating surface works best to get an evenly cooked stir fry. My trusty cast iron skillet does a fabulous job AND seasoned correctly does not stick!
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Yes it does look fine. Just sharing my experience with this particular wok. Everything stuck. It should not need any type of treatment, oil, etc. but it did. My iron skillet, overall, performed better. Since then, I've learned that stir frying requires, good even, large heating surface--wala! my iron skillet fits the bill.
CandiceB
I suppose it really just wasn't very well made!
This is a pretty small wok...
if this were a nine piece set, i would totally pull the trigger.
What exactly is "reinforced Excalibur nonstick interior coating"? Is it just pre-seasoned or is it some sort of Teflon deal? (you can't get Teflon too hot. and wok cooking is all about getting it REALLY HOT)
edit: it's a Teflon type deal. I can't find any info on its heat resistance though. I guess I'll pass on this one, better safe than sorry.
Schmengie
Agreed, would rather have a uncoated one as well!
Will this work on an induction stovetop?
RaproeGoRawr
No, the link given by the other person does not address this particular item which is a wok, only the fact that ferrous materials are a prerequisite (prerequisite doesn't mean it fits all the requirements for good performance).
Induction doesn't work so great at a distance, meaning the curved sides are barely going to heat up. And induction aside, using a flat bottom wok as a workaround for not having a gas burner pretty much negates the entire purpose of a wok. You want the entire surface area of the wok to be blasted with intense heat, not just a small spot in the center. If you don't have the stovetop for that and you want that wok hei flavor, you're better off with cookware that can deliver the heat even if the shape isn't ideal. A large iron skillet, for instance.
Edit: it's not even flat bottom (not that flat bottom is good, but for induction it's only slightly less than completely useless). So no, it won't work.
I have this wok (though not all the accessories) and I've been pretty happy with it. It's a very practical size for home cooking, and the flat bottom is essential if you have an electric stove.
Be sure to read up on how to clean and season a carbon steel wok -- like a cast iron pan, getting a good seasoning coat on the pan is essential.
What is the diameter of the flat bottom of the wok?
Snow
The diameter of the bottom of the wok is 7"
kstokley
Thank you
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