Joyce Chen Carbon Steel Wok, 14-Inch, Silver

Useful. Kitchen must have.

This is one of the worst products I have bought from Amazon. Seasoning instructions obeyed to the letter caused uneven black with ridges. Smoked so badly I had to throw it into the garden.

Good

Buenísimo wok de acero al carbono (ligero y resistente). Es el material más tradicional y el mejor para este tipo de herramientas porque te permite saltear el stir fry como es debido. Lo recomiendo muy por encima de los de hierro fundido (a menos que tengas brazos de Terminator).***Les recomiendo mucho leer las instrucciones incluídas para obtener un curado adecuado. NO SE BRINQUEN EL PASO DE TALLAR CON FUERZA TODO EL WOK ANTES DE CURARLO. Trae una laca protectora para evitar que se oxide y debe ser removida *antes* del curado***

Just got this wok today. This is the first stovetop wok I've owned. My previous was an electric, non-stick wok whose non-stick finish finally wore out after many years. This one seems to be good quality and hopefully it's the last one I'll ever buy.I read many of the reviews, and it seems many people are having a problem removing the factory anti-rust coating and getting it seasoned properly. I was able to get it done and seasoned, at least to my satisfaction. Here's what I did:1) The most important step is to completely remove the factory coating. I followed the instructions on the cardboard label as to boiling water for in the wok for 5-10 minutes. I did 10. To remove the coating, use a steel wool soap pad (Brillo) and LOTS of elbow grease. Don't be afraid to scrub hard, inside and out, adding a little water to keep things flowing. When you think you have it, rinse and check for any places where the water seems to bead up and scrub that area some more. When you're satisfied, dry it with paper towels and heat it on the stove to dry thoroughly.2) Now "Blue" the wok. This is a step that's not in the enclosed instructions, but it's important according to what I read on Youtube. Turn the burner up high and heat the pan until it turns blue. Tilt and rotate to hold different parts over the flame until each part, bottom and all sides, turn approximately the same shade of blue.3) Time to season the wok. While it's still hot, coat the inside and outside with a high temperature oil. I used Canola oil cooking spray. Use a paper towel pad held in tongs to remove ALLthe oil, leaving a very thin, even coating. Repeat the same heating routine you used to blue the wok, heating each area, bottom and sides, until it no longer smokes (Open the windows and use an exhaust fan if you have it). Repeat the seasoning step twice more.If you did it properly it should look about like the attached photo. If it comes out mottled a lot , you didn't scrub the factory finish off thoroughly enough. Start again with the Brillo pad.I have a gas range. If you have electric, you may be able to get the same results; no guarantees.

I've owned four other woks over the years (stainless steel, carbon steel and non-stick). I decided to go back to carbon steel after getting rid of all my non-stick pans. I've read reviews about the wok rusting and discolouring. Carbon steel will turn dark as it is seasoned by cooking which creates the non-stick finish, which is the goal. Many years ago I ruined a carbon steel wok by not cleaning it properly and earned a lecture from my mother - my parents owned a Chinese restaurant. Carbon steel should not be washed with soap - just scrub it under hot water, dry over heat and wipe a bit of oil in it.The wok has a flat bottom which I wanted for my induction cooktop. The drawback is it is difficult to season up along the sides.So far the wok is working out well. I've used it several times now and it is slowly developing a nice dark seasoning.