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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 11/21/2009 08:05 CST details
New (8) from $33.49
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Seller: Amazon.com
Rating:  16 reviews
Sales Rank: 4043
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
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
14" Diameter, Set includes carbon steel flat-bottom wok, bamboo spatula, high-dome lid and recipe booklet. "A well-seasoned carbon steel wok with its natural nonstick patina is the prize of every Asian kitchen" --HelenC Chen
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 16
 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)
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.
People who complain about rust are idiots March 14, 2009
Dwayne L. Talkington (Baltimore, MD)
6 out of 6 found this review helpful
First off are people blind? It states "Carbon Steel" which means it will rust if not properly taken care of. First you need to season it and if you don't know how to do that you don't know how to cook and you need to read a little. Second, for most cookware it is best to rub down and give a light coat of oil(corn or soy) on the inside of any cookware. This is very important with steel or iron cookware. If you do these simple things, don't cook on too high of a temperature honestly most cookware will last for year and just decent cookware can last a lifetime.
 Became rusty trash on first use. December 7, 2008
Blacklagooner (Louisville, KY)
1 out of 10 found this review helpful
Just like several of the other reviews indicate, this rusted completely on the very first use. I wish I had seen these reviews before purchasing it. It's junk.
Helen Chen Carbon Steel Wok with lid November 29, 2008
Angelina Francesco (Leesburg, FL)
1 out of 11 found this review helpful
They should tell you before you buy that this wok will rust horribly if you don't dry it totally.
Showing reviews 1-5 of 16
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