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| Helen Chen's Asian Kitchen Flat Bottom Carbon Steel 14-Inch Lidded Wok Set |  | Brand: Harold Import Company, Inc.
Category: Kitchen
Buy New: $35.99
as of 3/20/2010 16:48 CDT details
New (6) Used (1) from $31.99
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Seller: Amazon.com
Rating:  19 reviews
Sales Rank: 4,707
Size: 12.1-inch-and-up
Shipping Weight (lbs): 5.6
Dimensions (in): 14.5 x 14.3 x 5.7
MPN: 97005
Model: 97005
UPC: 781723970053
EAN: 0781723970053
ASIN: B000OFREDC
Release Date: April 25, 2007
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 24 hours
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| Features:
| | Traditional carbon steel wok set created in collaboration with Helen Chen | | | Includes 14-inch wok, domed metal lid, 13-inch bamboo spatula, and recipes | | | Crafted from 1.6 mm carbon steel for durability, comfortable weight, and quick conduction | | | Durable and attractive wooden handles; compatible with gas and electric stoves | | | Washing by hand recommended; simple initial seasoning required |
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| Editorial Reviews:
Product Description
This carbon steel wok set from Helen's Kitchen will have you stir-frying like a pro in no time! A versatile kitchen tool, the wok is also great for stewing, sauteing, deep frying, braising, and more.The carbon steel wok is 1.6 mm thick and measures 14" d
Amazon.com Review
Fashioned with a handsome profile and a rugged build, this Asian Kitchen carbon steel lidded wok provides a smart-performing traditional tool for high-heat cooking. Created by Helen Chen, daughter of Chinese cooking pioneer Joyce Chen, the 14-inch piece is crafted from heavy-gauge 1.6 mm carbon steel for speedy conduction. As opposed to nonstick pans, this material does require seasoning but with a little initial help from the cook provides an optimum surface for searing and stir-frying. Flat-bottomed for stability, this wok features deeply sloped sides and dual heat-resistant handles made of wood. A high-domed lid allows for steaming and accommodates bamboo steam baskets comfortably. The set also includes a 13-inch bamboo spatula and recipe booklet. For best results, both wok and lid should always be washed by hand. --Emily Bedard
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| Customer Reviews:
Showing reviews 1-5 of 19
 Do not trust this wok. March 18, 2010
ponzasella (FL)
This wok was ok for the first few uses. We did season it correctly and we were happy with it. Then it started to rust and we tried to wash and dry it quickly. Plus I think this metal heats to quickly because one day it just blew are food into flames. So we wasted about $36 because I just threw it in the trash.
 good while it lasted December 23, 2009
Tina G. Frizner (Sacramento, CA)
0 out of 1 found this review helpful
i had this wok for a couple of years and used it sporadically. just recently the finished began flaking off into the food i was cooking. It may be that i was not properly taking care of the wok, as i cleaned it with warm soapy water each time. Next time i will buy one that will not erode over time and tolerate my neglect.
 Great if seasoned properly December 16, 2009
J. Rose (Boston, MA USA)
This is my first wok, and after reading the enclosed instructions (which were very explicit), I was able to season my wok and enjoy healthy stir-frys next day! This is a good-quality pan - the handle hasn't twisted or come loose. But you MUST follow the directions and season it properly! I recommend repeating the first step where you smoke off the factory-coating and scrub it at least twice, and then season it with oil (thin layer - too much will gunk up and stick) at least four times. Also, do not attempt to cook anything starchy (like, say, cornstarch-coated tofu) the first few times until the coating has built up. When finished, rinse with water, dry totally, and rub in a bit of oil. After that, you will be golden... I have let my wok sit around unused - AFTER seasoning - for weeks and no rust has built up.
(I left off a star because I have not yet used the lid, since I am unsure of how to clean that and whether it needs to be seasoned as well - that would have been helpful in the directions)
 Great Wok November 2, 2009
S. Owens (Winfield, MO United States)
I bought this wok after searching many local stores and then researching the web. It came with great reviews. I have been very pleased with it. I live with parrots so nonstick- (Teflon) coated cookware is out of the question due to its toxicity. Used to have an ancient wok which finally saw its last day a couple yrs. ago when its handle fell off. Cooking stir fry and Asian fare in a regular skillet is possible, but not as good.
My new wok is wonderful. I seasoned it according to directions. Have used it five times since. You need very little oil when cooking, so food is flavorful AND healthy. To keep it nonstick and non rusty, you merely have to wash in hot water, dry well, and wipe with a bit of veggie oil and a bit of paper towel. I like the flat bottom which sits well on my gas stove and is stable. My last wok came with a ring which unfortunately caused scorch marks on my gas stove top. This wok doesn't.
I am very happy with this product and would recommend it to anyone. Treat it as you would treat your treasured cast iron cookware (Yes, I have some of that too.... some of it is older than I am). One of my cast iron skillets belonged to my late husband's grandma, so it's nearly a century old. I expect that with minimal care, my new wok will last nearly as long.
Helen Chen's Asian Kitchen Flat Bottom Carbon Steel October 20, 2009
Elizabeth Bliss (Garfield, Arkansas)
2 out of 2 found this review helpful
I am very pleased with this wok. I seasoned it per the instructions and after the first couple of stir-fries, it is completely seasoned and non stick. It cooks the food quickly and uniformly.
Showing reviews 1-5 of 19
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