This is heavy, solid, and BIG. Lightly ridged sides keep food out of the oil. It's sturdy, well-made, generously sized -- this is a real treat to cook with. This is a rounded bottom wok. It's best used for cooking on a gas range. If you cook on electric, you'll want the flat-bottomed wok. It also needs to be "seasoned" they way you would season cast iron. If you do that, you will end up with a cook surface that cleans up beautifully. However, you do have to be aware of this when you scrub it clean - don't use anything too abrasive or you'll have to re-season it.
I have been nothing but pleased with the performance of this pan. It heats up well, cooks beautifully, and the seasoning has made it lightly non-stick (just like with cast iron) and so cleaning up isn't a major chore. I heartily recommend this wok for anyone cooking over gas. I love mine, and I think you will love it, too.
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Product Description:
Offering traditional construction for time-tested and tasty stir fry meals, this 14-inch round-bottom wok from Joyce Chen is a great choice for high-heat cooking, especially on gas stoves. It's made of uncoated carbon steel, which is optimal for rapid, even heating and cooling--a must for any stir-fry. A few doses of oil dried over low heat will season your wok and seal the surface, creating a natural nonstick patina. Once seasoned, this heavy weight carbon steel pan will render superior cooking performance for life. Safety features include the addition of a blond-wood skillet handle, which doesn't conduct heat, and a wooden helper handle to help distribute weight, preventing accidents when you're moving or carrying your wok from the stove to the table. Hand wash only.
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