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Joyce Chen koolstofstalen wok, 14-inch, zilveren 14-inch wok

Brand:JOYCE CHEN

2.7/5

€
103.02

Preserve's USA Made, Recycled Plastic Everyday Servies is perfect voor alles van informele gezinsmaaltijden tot dineren in de buitenlucht. Toen Preserve begon met het maken van hun geliefde Everyday Tableware, wilden ze ervoor zorgen dat hun borden, kommen en kopjes een permanent lid van uw huishouden zouden kunnen zijn. Ze analyseerden elke gram plastic die aan het product werd toegevoegd om tot de perfecte balans tussen stevigheid te komen en tegelijkertijd de hoeveelheid kostbare gerecyclede grondstoffen te minimaliseren. Materiaal is niet het enige dat kracht en duurzaamheid creëert - het is de gebogen vorm van de borden, kommen en kopjes die het verschil maken. Elk silhouet is speciaal ontworpen voor gebruiksgemak, gevormd en verzwaard voor stabiliteit en weerstand tegen morsen. Het resultaat is dat Preserve's Everyday Tableware duurzaam genoeg is om tientallen jaren mee te gaan - ze kunnen letterlijk duizenden keren worden gebruikt. Preserve is er trots op hun producten in de Verenigde Staten te vervaardigen - de volledige Everyday Tableware-collectie is Made in the USA. Preserve's Recycled Everyday Servies is BPA-vrij, melaminevrij en vaatwasmachinebestendig. Preserve stopt sinds 1996 grote ideeën in kleine verpakkingen en vindt slimmere manieren om alledaagse producten te maken. Preserve recyclet en maakt al onze producten in de VS. We veranderen yoghurtbekers in tandenborstels en meeneembakjes in snijplanken. Alle conservenproducten voor keuken, tafel en badkamer zijn prestatiegericht, stijlvol en gemaakt van 100 procent gerecyclede materialen.

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EAN: 793842015416

Categorieën Home & Kitchen, Keuken & Eetkamer, Cookware, Pannen, Wokken & roer- Koekenpannen,

Afmetingen: 14 inch rond. Na gebruik met de hand wassen, overtollig vocht wegvegen om de levensduur en het karakter van de pan te verlengen. Platte bodem blijft in evenwicht op kookplaten zonder extra accessoires. Regelmatig kruiden zorgt voor een diepe, mooie patina. 1,5 mm koolstofstalen meter is bestand tegen hoge temperaturen en manoeuvreert gemakkelijk.
Brand JOYCE CHEN
Color Silver
Compatible Devices Smooth Surface Induction, Gas, Electric Coil
Country of Origin Taiwan
Customer Reviews 3.6 3.6 out of 5 stars 1,728 ratings 3.6 out of 5 stars
Domestic Shipping Item can be shipped within U.S.
Has Nonstick Coating Yes
International Shipping This item can be shipped to select countries outside of the U.S. Learn More
Is Discontinued By Manufacturer No
Is Dishwasher Safe No
Item model number J21-9978
Item Weight 3.24 Pounds
Manufacturer Honey-Can-Do
Material Steel
Model Name Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles
Number of Pieces 1
Product Care Instructions Hand Wash Only
Product Dimensions 23.5 x 14 x 5.5 inches
Special Feature Manual

2.7

13 Review
5 Star
49
4 Star
14
3 Star
8
2 Star
6
1 Star
23

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Scritto da: J.A
Wok and roll
First time using a legit uncoated carbon steel wok. I cleaned it thoroughly and proceeded to put it on the burner on full blast to "blue" the steel which is essential specifically for carbon steel. I wasnt able to get a uniform "blue all around the pan(apartment gas stove) but good enough for now. I proceeded to make a chicken stir fry( chicken strips with peppers and onion). Riggt off the bat i felt the pan didnt hold as much heat as my all clad d5 skillet which is the gold standard. That pan makes this dish perfect every time and gets as hot as i will ever need without scorching. The wok was still hot but not "blazing wok" hot which is what i would shoot for with any wok. Fast forward and the meal turned out ok but again the wok wasnt really hot enough to sear the meat quickly and lockin the juices. It didnt aid in fast evaporation of the broth i poured in later and hence the food came out less seared and more boiled????. I gave it another shot by making general tso chicken from scratch. I fried the chicken in the wok and then dumped the oil to work on the sauce. It actually worked well for this meal. I now it exclusively for that and its perfect almost always. It took on a nice dark color all around, the center being almost black
Scritto da: Trang T.
Best wok for the money if you season it properly
I usually don’t write reviews but the amount of one-star reviews for this wok from people who don’t know how to season is astounding so I decided to write one to at least do some justice for this wok. So first of all, you need to throw away the instruction from the manufacturer. You cannot get rid of the factory coating with just soapy water and some scrubbing. This wok has one of the most stubborn factory coatings in the history of woks. So you’re gonna need some Easy Off oven cleaner. Spray it on the wok, covering every inch of it, except the wooden handles. Then put the wok in a trash bag and close it. Leave it for at least 8 hours. After 8 hours, take it out and rinse and scrub it thoroughly with hot water and scotch brite to get rid of the factory coating. Dry it with paper towels. Then immediately heat it up on a stove. Use the highest heat setting. You’ll see the wok change color to bronze then dark blue then back to silver with light hint of blue. Make sure you tilt the wok to get the whole surface to that light blue color (see my second picture). Now the wok is ready to be seasoned. Use crisco instead of oil. Let the wok cool down a little bit then use paper towel to wipe the whole surface of the wok with crisco (inside and outside). Now use a clean paper towel to wipe off all the crisco that you spread on there. There will still be enough crisco on there. Now heat the wok up again until it start to smoke. Once the smoke is gone, you’ll have the first layer of seasoning on your wok. You can repeat this step a few more times to get a better coat. Then your wok is gonna be super non-stick.
Scritto da: Stephen Shapiro
Nice size and shape. Difficult to season (factory coating)
Unfortunately, I followed the instructions on the packaging: wash the factory coating off with soap and warm water. As other commenters have mentioned, this is not enough to get the factory coating off. I watched many videos before seasoning the Wok. I have a Cast Iron skillet that I restored from a rusty mess. I'm not foreign to the concept. But I underestimated this factory coating. Anyway, I tried to season the pan as instructed. Even after many attempted coats, the seasoning did not take well. After reading the comments here about the stubborn factory coating, I stripped it with Easy Off (Lye) before attempting again. It's better now, but still not as uniform as I'd like. This is my first proper Wok. It makes stir fry WAY easier than a normal skillet. But I'm looking forward to getting a different Wok someday soon.
Scritto da: The Dawg
Good Not Great
Upfront, this is a good wok at a great price. There are, just a few things I dislike about this model. I bought this as gift, and have used it a few times, it is good. However, I prefer the Babish Wok, I bought for myself for about 15 bucks more, this one was out of stock. The Babish wok is a better steel, has a metal front handle, and you can remove the wooden handle to season in the oven. What I like: Good, uncoated, carbon steel. You will need to clean and season before use, and keep seasoning or it will rust. The handles are great. It is a flat bottom wok. What I do not like: It is a thin wok, even for a wok, you can feel it flex just a bit when you are using it. I really dislike the wooden front handle. It is easy to scorch when using a gas burner (outdoor), and it cannot be removed to season. I purchased this as a gift for my father, and it was unavailable to purchase when I went to get one for myself. I wound up getting the Babbish wok which is better and not that much more.
Scritto da: Amazon Customer
Good for price
Good for the price ($22), but I probably wouldn't pay much more for it. The factory coating was difficult to get off, but I just ended up burning it off on the gas burner until the steel turned blue which took about an hour. Another thing to note is that the wok uses aluminum rivets on the handles that loosen with extreme heat cycling making the handles wobbly.
Scritto da: Helpful Owl
Began to peel with first use for stir frying
Got this in October but only used it with a bamboo steamer for a few months. Decided to stir fry in January and the inner lining began to flake off and into our food! Had to toss the whole meal. Ordered a replacement and hoping it doesn’t happen again. Seems unusual.
Scritto da: AZ
Difficult to clean
This wok worked great at first for stir fry but after a few uses, food would get stuck to it. It’s not very easy to clean even though I followed all the instructions. I would’ve expected something better for the price.
Scritto da: Big K
Well made
Nice gauge steel. Takes a little to get it seasoned but follow the instructions and you'll be very satisfied with this product.
Scritto da: jonathan
Doesn't last
After one cleaning with a foam brush the coating has been flaking off making it useless. Do not buy!
Scritto da: Emil Edwards
A decent wok that leaves much to be desired.
I purchased this wok on sale, looking for a steel wok that isn't covered in unnecessary non-stick nonsense. There's marketing that promotes this wok out there online, so I took this into account when purchasing. After removing the storage coating, and seasoning the wok, it works exactly as you'd expect a stovetop wok to work. The steel is fairly thin, and can shift and bend with less force than I'd like, and the bottom isn't completely flat - something that is less desirable on a flat surface like a glass top stove. However, it takes the seasoning well, and stir fry cooks great. I have an older Paderno wok that I'd still use if it weren't for the game ending non-stick coating on it. That wok could be worn while storming beachheads, and is very sturdy. Overall, I'd prefer a more sturdy wok with a very flat bottom to use on a flat surfaced stovetop, but at least on sale, I'm motivated to keep it. Therefore, I recommend purchasing this when it's on sale.
Scritto da: Samuel Parenteau
Not that great... imho
I am not a big fan of this wok and after only 1 month, we are already thinking of changing it. The anti-sticky layer gets so easily damaged (put some ribs in there, shake the wok a little and the bone will be enough to shred it off). I think we spend more time trying to clean this wok (with soft cloths to avoid more scratching) then using it :(
Scritto da: Adam Misseri
CHEAP GARBAGE
Pan has lost it's non-stick ability after 5 uses. Proper care was used when it was put away. Complete waste of money. Previous pan I had lasted me 15 years.
Scritto da: Stephen Pinsent
Nice wok!
Good pan, good value. It’s a judge maintenance pan given that it need to be seasoned, and carefully cleaned after each use - so if you are not interested in that then don’t bother with it. I’ve used it a few times now and am a lot happier with it than my old non-stick wok. My only real complaint about it is that I wouldn’t have the wood over the small looped handle - I burned it a little over propane flame - it’s not a problem, but I’d prefer it didn’t have it.

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