Joyce Chen Wok in ghisa, Standard, Metallo

Name: Joyce Chen Wok in ghisa, Standard, Metallo
Brand: JOYCE CHEN
SKU: 0048002230018
Price: 108.10 EUR
Availability: InStock

Brand:JOYCE CHEN

2.7/5

€
108.10

Joyce Chen J23-0001 Wok in ghisa, Standard, Metallo

Prodotto non disponibile

EAN: 0048002230018

Categories: Casa e cucina, Cucina e sala da pranzo, Pentole, Pentole e padelle, Wok e padelle per friggere,

Esterno in silicone facile da pulire. Pre-stagionato pronto da cucinare. Eccellente ritenzione del calore. Distribuzione uniforme del calore. Ghisa leggera.

Brand	JOYCE CHEN
Capacity	5 Liters
Color	Metal
Material	Cast Iron
Special Feature	Dishwasher Safe

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Scritto da: Dan Man

" I've stir fried with both woks and can say without reservation that the carbon steel wok referred to here is the better choice

I don't write many reviews, but wanted to give this one to assist others who may be trying to choose the right wok. This is definitely a well crafted wok, however its performance on a western gas stove of 12,000 BTUs is inferior to the carbon steel flat bottom 14 inch American made wok from the Wok Shop, which has a thicker "core" or base area at the bottom, or as another reviewer stated "it has a heavily 'padded' bottom of steel." I've stir fried with both woks and can say without reservation that the carbon steel wok referred to here is the better choice for a standard western gas stove. The Joyce Chen cast iron wok is actually thinner at the base area than the carbon steel one (the carbon steel wok weighs 4 pounds compared to the Joyce Chen cast iron wok at only 3 pounds, 11 ounces), causing it to lose heat rapidly when adding the liquid ingredients, and then it takes longer time to recover than the carbon steel wok, which is not what you want in a stir fry because it will turn it into a braise instead. Other considerations: The 14 inch carbon steel wok mentioned above also has a smoother transition from the flat bottom area to the sides than the Joyce Chen cast iron wok which has a more abrupt "turn" from the flat area to the sides. The carbon steel has more of the feel of a round bottom wok when stir frying with a wok spatula or "wok shovel." Also the carbon steel wok seems to preheat slightly faster than the cast iron in spite of its heavier weight, as well as recovering faster after adding liquid ingredients, or sauces. Another slight advantage to the carbon steel wok is that there are no rivets to contend with on the cooking surface. The carbon steel is also less finicky in that you can wash it out while it is still fairly hot. I have to agree with Grace Young that the carbon steel is the best bet. I hope this review is helpful.

Scritto da: Mike Daniels

Best Wok for electric stove top

Solid flat bottom works great on electric stove top. Comes well seasoned. Easy clean up. Heaver but not so much so that it's a problem, in fact I like it heaver.

Scritto da: BH

great wok

A nice carbon steel wok will last for ever. An essential kitchen piece for sure.

Scritto da: JenLA

Still needs seasoning

I have only used this wok twice so far so I may have to update this review once I've spent more time cooking with it. A couple things to note: 1. The instructions say to apply a light layer of oil before your first use. I would suggest using a generous amount of oil and doing a proper seasoning. I followed the instructions and coated it using a thin layer and my first stir-fry stuck pretty badly and I had to keep adding more and more oil. I had to season this wok (you can look up videos on youtube for tips, but basically lots of vegetable oil, optional ginger/green onions and on high fire until your whole house stinks of smoke). Seasoning isn't difficult, but it is inconvenient. I don't think this should be advertised as as a pre-seasoned wok. 2. It's still pretty heavy! I'm switching from a cheapo non-stick so I can't compare with a traditional cast-iron wok, but I can imagine the real deal is super heavy if this is the lightweight version. I wouldn't recommend this to anyone that considers themselves frail/weak and even as an able bodied woman I can't really do the whole quick-toss thing with just the main handle. Also, it gets HOT quickly. This is a good thing, but don't burn your dinner!

Scritto da: J. Vant

Lightweight but not durable like traditional cast iron

After doing some research on lightweight cast iron, I was under the impression the entire wok was cast iron. It appears that it is just a thin layer. As you may know, cast iron cannot be washed like other pots. Unfortunately, within the first week a well-intentioned family member scrubbed the wok, not knowing it was cast iron because it is so light. That destroyed the seasoning and it is continuing to peel all over the inside, not just the bottom which was initially scraped off. This is a great size and very lightweight. I am open to helpful feedback about how to save this wok.

Scritto da: Vivian

Perfect for my dishes.

First of all, this is the first wok I ever bought and used. Since I'm a novice, I chose this pre-seasoned wok because I wasn't sure if I could do it perfectly myself. Ever since I opened the package, I have not been using ANY of my other pans. I'm not sure what they do for the pre-seasoning, but just in case, I had seasoned it again after opening it using canola oil and chives. When I was doing this, it did give off a smell of metal or gas, but since then did not give that weird smell again. My stir-fry and Chinese dishes turn out AWESOME after cooking from this wok. I use a gas stove, and the heat goes to the wok so fast, the food cooks suuuper fast. Sometimes I have to scramble to get all my ingredients. I do take good care of this well so that it doesn't rust easily. I rinse only with hot water and wipe gently with a towel. No detergent is used. I then wipe dry every part of the wok to avoid rust, and then wipe a small layer of oil on the cooking surface to give it a non-stick effect. The first 2-3 times I cooked on it, the food did stick, but after a couple more uses, the oil does accumulate and it no longer sticks. The only thing is, since it is cast iron, it's definitely heavier than I'm used to. It's also 14-inches so is actually a little too big for what I need. I'm not very strong, so I can't lift the wok with my food using just the extended handle. I need both hands to lift the wok and (somehow) get the food on a plate. It's a little inconvenient, also makes it so I can't toss my food or wash it efficiently because it doesn't fit in my sink. But then, you could always choose a smaller one. Overall, VERY HAPPY with this.

Scritto da: Cheryl D. Robinson

Fantastic Wok

I really love this Wok. Even though it's cast iron it is much lighter than other cast iron pans. It is a very generous size for stir fries. It has a good sized flat area for stir frying shrimp, veggies, whatever, and the sides have enough slope to push veggies, etc. out of the way while creating a sauce. It gets good and hot and holds the heat so no problem with watery veggies. The handles are really sturdy and easy to grip. This is the best stir fry pan I've ever used and I highly recommend it. I bought one for my daughter after I had this one for a while and I bought her the cover/lid for it also.

Scritto da: Gary S

Top Quality Product, exactly as described

I rec'd this wok today. Cleaned and oiled it according to the instructions. Placed it on my ceramic cooktop and took the wok up to 550˚F. I measured temps of the wok at the upper part during this and the highest was 107˚ while the bottom was 500˚F+. Later I did a stir fry. The wok performed perfectly. Very happy with this purchase. It's very sturdy and much lighter than the last cast iron wok I had.

Scritto da: CD from BC

Great cooking tool

Nice, heavy duty wok but still light and easy to handle. Heats evenly, and the cast iron is easy to clean and cook with. Care instructions are a little different from traditional cast iron. This wok is intended to be washed in soap and water, and to be seasoned again on an infrequent basis. It's size is ample for a large dish to serve 6 to 8 people.

Scritto da: Tim W

Excellent Wok

Used 3-4 times a week on an induction cooktop. Wok is well made and cooks evenly (allow a few minutes to heat up completely). It's barely heavier than a carbon steel one. No problems with food sticking, even eggs. It is cast iron, so requires a bit maintenance. After cleaning, heat the wok until it's quite warm, add a tiny bit of flax or grape seed oil and wipe it over the inside with a cloth until it disappears. I haven't experienced any on the reported issues with the factory seasoning or warping. Perhaps some are heating the pan too quickly or leaving it too hot too long. Cast iron retains heat, so once it's up to temperature, you need to modulate the heat so you don't burn the food or the pan. On my induction hob, I've never cooked anything at high. Medium high setting gets the pan up past 260C (500F) in just a few minutes. Once it's cooking, I often turn it down to medium.

Scritto da: Amazon Customer

Ok, but not perfect.

Nice wok. Good material, sturdy, not too heavy, decent handles. However it does seem to stick to the bottom of the wok more than my other old-fashioned cast-iron pots.