Side by Side Comparison of: Joyce Chen

I use this wok almost daily, and the items included in the kit are wonderful, since all of my pots and pans are non-stick. The tongs are great for getting toast out of the toaster, and the wood utensils are well made. I love it, because you know that you are eating more healthy, since you can cook with water. I make a big batch of vegetables, black beans, and sauce, then put them in small Tupperware for my lunches. Great value.

Hubby & I both love to cook with this - Joyce Chen has definitely met her goal, making cooking Asian food more accessible to those of us who didn't grow up with it! We have used this wok, which is a nice solid weight, frequently & on a glass, conventional cooktop since purchasing it 8 months ago & we haven't had any issues or complaints with it.

I love this wok. I bought it due to the fact it is made out of a little thicker carbon steel than most. This extra thickness adds a little heft to the pan which helps keep it from moving all over the stove. Maybe a little heavy for those who like to do a lot of flipping your stir fry back and forth.

I have a flat top electric stove which makes it very hard to season it the traditional way. Like all carbon steel woks, seasoning is a very important 1st step before you start cooking with the wok. Proper seasoning will make the difference if you enjoy the wok or not! I read another review here suggesting using the oven method, doing it a similar way you would season a cast iron skillet.

1st I removed the factory oil per instructions. I then coated the pan, inside and out, with a light coating of canola oil (just about any high temp / high smoke point oil will do). VERY IMPORTANT TO REMOVE BOTH plastic handles! (It's very easy to remove these handles.) Pre-heat your oven to 450 degrees (this carbon steel needs more heat than your cast iron). Place pan upside down on the oven rack (may want to place foil below it to catch any oil that may drip off) and season/bake for about an hour. Let cool in the oven. Repeat this about three times, applying a light coat of oil each time. This will help put a good initial seasoned coating over your whole wok, inside and out. Of course, the more you use it the better the seasoning gets! (Photos below shows the outside and inside of the wok AFTER seasoning in the oven.)

Oh boy, bought this item on risk and get the right item. I was weighting on 1.5mm and 2.00 mm thickness, Reviews was right, 2.00mm is thicker , bit heavier and heat consume on pan more. But i feel that you may not need 2.00mm for home kitchen. My freind has 1.5mm and more easier to cook and manuever. Also on insturction of this pan was wrong, First part, you suppose to "scratch" hard to remove coating and on Second part of seasoning, you suppose to heat the pan without oil first and also missing the seasoning with some garlic and ginger. Alot of instruction on web is different that this. Also first i was doubt to buy non stick or Excalibur coating, Friend told me that these coating will flank off over time becasue cabron steel conduct more heat . I also see that somepeople complain about rust, Yes, carbon steel are easy to rust when it contact with water, and you will get this overtime no matter what, when it happen you can scratch it off easily.

I also have the 9½" and 12" versions of this pan.
I haven't had any problems with the coatings or handles with any of the pans.
I wish they offered a Joyce Chen 14" glass lid, but I haven't found one yet - I had to settle for the metal domed lid. It fits okay, but the rivet heads inside the wok kind of get in the way. A minor problem - hardly worth mentioning.
The helper handle is much appreciated.
Actual capacity: one gallon fills it up to 1" from the top.

BTW, this pan DOES work on induction cooktops.

It took a couple months to get around to using it (didn't have time to season, had to get down to cooking, whatever).And now that I've been using it once or twice a week, I can't imagine not using this awesome wok. It will change your cooking for the better.Sears meat at ultra high temps with very little oil so chicken/pork/beef stay juicy with almost no fat. Tofu flips easy and you can fry (hello sweet/sour chicken!) right in the wok with 1/2 the oil you'd usually use & the high sides contain spatters.You cannot cook at high temperatures stovetop with any other cookware (and I cook with top-notch All-Clad). You need a wok.And you'll find this wok to be an incredible tool for speed, heart-healthy and low-fat cooking.Cooks fast and clean-up with steel wool and warm water and after it's dry, a tsp of oil swiped quickly around the cooking surface with a paper towel to prevent rust. How easy it is.I've made all sorts of meals in this beauty and now it's developing a nice patina.After seasoning once (takes 20-25 minutes) I haven't had to season it again. I just love it.PS Get on WoksOfLife for great recipes (authentic & easy/fast). They recommended this particular wok and I'm very pleased.

I clearly need wok cooking lessons but this wok has been great. I followed online tutorials for buying a wok and what to look for and how to season a new wok. I've already got a great season going on it. Now if I could just learn to not get everything overly greasy and how to toss the food without throwing half of it out onto the stove.

5 stars easily. Works great on my electric stove (all i have in my apartment). Those who have complained that it rusts didn't read the instructions. This is CARBON STEEL it WILL rust if water is kept in it for even a few minutes. If you wash after use, use a towel to dry it then use olive oil to put a very thin coat on the inside of the wok. This will prevent it from rusting.I was lazy one night and didn't wash it right away. It rusted, I used a scoring pad and got the rust out in just a few seconds. This is a good wok if you use proper steps to take care of it like you would a carbon steel knife.

Great work ,I followed the instructions on how to season it and it is probably the best work I have ever owned. I used to have a nonstick wok that I bought from Wal-Mart but after a couple of years the nonstick coating started to peal off. I was a little worried about seasoning the wok but after watching a couple of YouTube videos it's really petty easy ,so now I have a great nonstick wok and I never have to worry about the coating coming of in my food. Buy the way this wok was 10 dollars cheaper than the one I got from Wal-Mart and I think it will last a lifetime.

This wok is awesome quality and seasoned very well. I used a method found on YouTube under the name Dennis M. I washed thoroughly with steel wool and dish soap, dried it well, then coated the inside and outside in vegetable oil, and baked upside down (handle off) for 20 min at 425 degrees. After baking for 20 min the wok had a nice golden glow. I then recoated the inside with oil and began stir frying some green onions and ginger until they were charred (maybe 20-25 min). That created a nice dark color on the bottom. I'm excited to watch this wok progress! If you use the baking method be sure to cover any exposed wood with a damp cloth and then aluminum foil.

Okay, this makes me a little chagrined to admit--after boo hoo-ing mass marketed Joyce and Helen Chen woks for years--but this Classic model wok has become my favorite wok. I am a stir fry fanatic and have seasoned and used over 15 woks (both carbon steel and cast iron) over the last 7 years, and this one really stands out for me. First off--I love the feel of the handle and its length. I like the "decorator" ball of silver at the end of the wooden handle, and the skinny rod of stainless that protrudes from this ball and connects the handle to the wok bowl. And i love how smooth and comfortable the birchwood handle is (with a few coats of mineral oil applied). This wok just feels "right" in my hands and is joy to toss food around in. The bowl is wonderfully round and stir frying in it reminds me of the dance of food usually only found in round bottomed woks (many flat bottomed woks do not have this subtle characteristic--usually those with a larger flat bottom area and sharply angled sides, rather than more rounded sides as on this wok.)However this wok is far from perfect--it is made of rather THIN steel, 1.5mm, but like a lot of flat bottom woks it does have a thicker padding of steel on the flat bottom area to hold more heat--to make it that much more effective on weaker stoves (particularly electrical coil stoves). I have used it on my powerful outdoor propane wok burner as well as on my electrical coil stove, and it does well on both. However on the electrical stove you really have to let it get HOT--when smoke is billowing out of the bottom after preheating you are good to go).Also, the rivets that attach the handles can get too hot with high power burners and permanently expand and then the handles wobble a bit. Some won't mind or notice this much, but it dries me nuts. I solved the problem by winding some thin wire around the stainless handle base (that is riveted to the wok bowl) several times and then twisting it, cutting the twist and prying it underneath the wraps of wires. Works like a charm and the handle feels rock steady to me now. And you barely notice the wire wrapped around the handle holder.The lacquer coating was easier to remove than many other lacquered woks I have "de-lacquered" in the past years. I filled it with distilled water and boiled the water (on my outside wok burner) for 20 minutes. After the boiling, I scrubbed the wok very well with SOS brillo pads and then seasoned it. I seasoned it lightly by heating it up over a medium flame, and then wiping peanut oil all over (inside and out), and then bit by bit, I heated it all over, turning it around and around, in new positions over the flame--turning it to a new position when it started to smoke. Every inch of the wok got this treatment, and most of it turned a light golden brown. Then I stir fried several batches of scallions and ginger with plenty of oil until charred, which darkened the bottom of the wok very well. A few stir fries of bacon followed the veggies, until the bacon was charred black bits. This was all about 90 minutes of hot and oily work, at the end of which the wok was initially seasoned and ready for making meals.I did about a dozen stir fries in the first week, and they were all superlative--some of the best food I have ever produced from a freshly (and so lightly) seasoned wok. I don't know if it's the steel used or what, but I really have noticed tastier food from a new, freshly seasoned wok more with this beauty than any other I have used/seasoned, and I am really hooked! Plus absolutely nothing has stuck to the wok. Oyster sauce slighty burned onto the sides (as it normally does as it contains sugar); but after cooling, the sauce remains brushed right off with hot water--NO problems or residue remaining.Another big plus is that the bottom flat area has not warped to any great degree at all--a common problem with flat bottom woks used on high heat (I've had carbon steel skillets warp over high heat too!) Some have warped so badly that on a level surface only a quarter or so of the flat area sits on the flat surface; not a big problem for electrical coiled stoves (that are not level to begin with), or with gas stoves; but for induction or flat topped gas stoves, this warpage could be e PROBLEM deluxe!Anyway, the ergonomics of this wok are greatly appreciated by me, someone who has used many woks, and tossed food in many woks (including metal handled woks while wearing asbestos mitts). The steel used to make this wok released the lacquer coating quite easily, and it lightly seasoned with ease, giving tasty dishes and non-stick performance from the first stir fry. The steel may be thin on this wok's sides, but this steel sure stands out from the crowd in my hefty wok experience.WIN WIN! I highly recommend!

I initially got the classic series. But then changed my mind an got this. I truly love it, because
1. Light weight still sturdy
2. Handles help a lot and does not get hot while cooking
3. 14" is the ideal size for cooking for 4 people

Following are the steps I used:
1. Boiled 7 to 8 cups of water. Scrub the inside and outside of wok thoroughly in warm soapy water to move the chemical coating.
2. Heat the wok, add 1 tbsp oil and evenly rub it on the inside surface and keep it on med heat for 8 to 10 mins.
3. Let it cool and repeat this process 3 times. A golden layer will form on the inside of the wok. This is the non stick layer.

After you use the wok for cooking. Scrub in warm water until you remove the residues. Once you clean it, heat up the wok until it dries completely. Rub 1.5tsp oil on the inside and store.

This is a wonderful wok. I am new to stir fry and I have really used this wok. Easy to clean, nice flat bottom and even comes with a recipe book,. I looked at a lot of woks before buying this one. I would recommend this wok. Thank you Joyce Chen.

Love it. It's heavy duty, and doesn't get scratched up like my other wok used to. It's very heavy-duty - emphasis on heavy. Stir-frying with this wok is a workout on its own - it feels like I'm both lifting some light weights, and cooking. (Good or bad, depending on how fit you are, and whether you'd rather do some weight-lifting while you cook to knock out two birds with one stone.)

The review gets only 4 stars because the plastic handles seem more likely to melt under heat, the handles aren't as grippy (and the one of the far side isn't as wide) as was I would have liked. Besides that, this thing is virtually flawless. The flat bottom is very good if, like me, you live in an apartment where you only have electric stoves rather than natural gas as your only option. It makes stir-frying a bit trickier, but at least with this thing you can still do it on an electric stove. (Ideally a more curved bottom where the food goes would be better, but you need the metal that contacts the stove on the bottom to be flat for it to conduct heat well on an electric stove.)

This wok is great. I use it on a gas burner and sometimes on a ring on my charcoal grill when I need really high heat. The manufacturer's coating came off easy with a scouring pad. I seasoned it a few times and have been cooking with it since. After a dozen or so meals, it's practically nonstick. It's well made and works flawlessly; however, If I had to buy it again, I would get a model without the extra handle. It just seems to burn and get in the way. I also think the long handle could be riveted to the body a little better. If this is your first wok, I highly recommend the cookbook The Breath Of A Wok. It explains how to season and cook in your wok..

It heated up as well. It does require to be seasoned. The texture inside is a problem. It is rough which means using a paper towel to help clean it between uses doesn't work. It shreds the paper towel. The good part meats or vegetables pushed to the side as you add something else to the bottom to cook stay there. I like using it I just hate cleaning it. I always used to clean with a bamboo brush but because of the texture in here I am afraid to try that on here.

It is well made. The seasoning process is a bit intimidating but I'm sure it will be worth the effort when I'm done. If there's a smaller version of the same thing I'll buy one of those, too.

Nearly perfect. I should not have let my husband convince me to go with the double handled version as the secondary handle is not removable. I've had to smoke out my house to keep it seasoned rather than unscrewing the long handle and seasoning in the grill. Great carbon wok, meh on the second handle.

Google "wok recommendations," I'll wait...Did you do it? The reviews (outside of Amazon) are accurate. This wok feels great in the hand (nice weight, well constructed), comes with a lid and bamboo spatula (enhanced value for the money). Spun surface (I imagine not hand-hammered, but irrelevant), so it has the concentric circles that keep foods from sliding around. Fast, even heating. Make sure you season first (instructions included). Fast even heating.Go for it!

As long as you season it correctly, I don't see why one may be disappointed with this purchase. If you're looking to start cooking your own stir fry dishes, this is a good way to go.But remember, you really have to season it properly to ensure if functions--non stick--as it should. Also, after seasoning it, there's care instructions for maintenance. The biggest complaint is rust and that generally occurs if the maintenance is not performed.Main things I learned regarding maintenance:Do not leave the food in the wok after you're finished cooking; immediately transfer it to a dish.Do not use wire brush to clean wokAfter cleaning wok, place it on stove, under high flame, to dry all residual moisture (prevents rust)Storing in a brown paper bag also aids in rust preventionSeasoning instruction/tutorials can be found all over the web (ie: YouTube), and I suggest you do your research to ensure your wok functions as it should and they way you'd like it to.Overall, I'm happy with this purchase.

This is a great wok, but please make sure to follow these steps....don't worry about the instructions the wok came with, TRUST ME, I've gone through two of these suckers.1. Remove wok from box and attach handle.2. Fill about 3/4 of the wok with water and boil (this will help get that sticky oil off).3. After boiling for a few minutes take off the burner.4. Wash with a copper or steel scrubber and a little soap!!! (wash the entire wok , I mean top/bottom all over to scrub the oil away (this will be the last time you use a scrubber or even soap to wash the wok)(There is a factory lacquer oil on the wok, you can't see it but you'll definitely smell it, you must get as much of that oil off before starting the seasoning process).5. Dry (it's okay if you leave a little water since you will put it right back to the burner).6. Get the wok back on the burner on medium heat, you will notice the bottom of the pan will start developing a golden color, then almost blue, then darker...7. After the bottom has some color turn the wok to the side to get the side some heat, repeat this until most of the wok is dark goldish brown/blue, it's perfectly fine if it's not dark all around and is blotchy.8. Remain on medium heat and even the wok back flat on the burner, now get some oil in there, something that has a high smoke point, lard, canola, veggie oil.....and rub the oil with a paper towel all around the wok, let the wok sit on the medium heat burner for about 5-10 minutes, add more oil if too dry, it might get super smokey so get your windows open and fan running.9. Now, you should have a seasoned wok!10. Feel free to throw some bacon in the pan to season even more, I did that but did not eat the bacon, just tossed it out.After you are done just wash the Wok with a soft sponge and warm water, NO SOAP, NO HARSH SCRUBBER, that will take away the hard work you just put in.I think it's a great Wok, I will give it 4 not 5 stars because I think it could have come with better instructions on seasoning, I ruined my first one, also it would have been nice to know that there was a lacquer based oil on the wok, I didn't realize that either.....

I've used this wok several times, to replace the Helen Chen wok I purchased a year ago. This wok is SOOOO much better. It heats up faster, it's bigger, and I can't say enough good things about this wok.The teflon is made of Xylan, which is a better material than Helen Chen's teflon which is made of Excalibur.Xylan is much better and doesn't scratch as easily.I use a Bamboo Wok Brush to clean my wok now and I always use hot water when I clean. Then I just take a cloth or paper towel and wipe dry. I rarely use detergent now on my wok just because the food particles come off so easily with this Xylan material.=========== Updated July 4, 2011 =============My 1st Joyce Chan wok started losing it's non-stick coating. It was my fault because I used soap to wash off some gunk that stuck to the pot because I didn't wash it right away after I cooked. I also boiled some beef stew in it, which is a big no no.So I got a second Joyce Chan wok. This time I wasn't going to use the Bamboo Wok Brush to clean but I did season the wok. I read the often conflicting instructions on how to pre-season this carbon steel wok and it started peeling after I rubbed the oil on with a paper towel. This didn't happen with the first wok I got. I then cooked a batch of vegetables and it was covered in black flakes. So $45 for the wok + $5 for the veggies. I lost $50 in one night.At this point I've given up on Joyce Chan's wok. It's kind of a hit and miss with this wok. I'm going to try 3 Piece 14" Preseasoned Flat Bottom Wok Set and see how it goes.

Pros
Thick metal with good heat retention and distribution.

Cons
Handle rivets started loosening after a few months. I was able to tighten them but this shouldn't happen in the first place.

Notes
I tried seasoning with pure flaxseed oil and had issues with peeling and flaking. In the end, it was easier to just start cooking with it and let the seasoning build up instead of coating it and baking it in the oven. Just make sure to dry on the stove and wipe with oil after each use.

Have not used yet, but was very difficult to remove the factory coating. Boiled water and scrubbed twice. I have seasoned on my electric stove top and 5 times in oven (after removing handles), and am going to season one last time on my outdoor gas crawfish boiler stove. I'll update after a few uses.

Throw away after two months use. I cook for two adults daily and live in a New York apartment. This is too large and heavy for my purpose. The seasoning is also a pain. I tried to follow the comments here - steel wool to remove the hard to see "plastic" surface and season with flex seed oil. Made the apartment full of smook by seasoning five times but the layer is lost within three days. is very HARD to make it "black". But - the large wok enable me to do some large batch of stir fry so does has its use. I finally throw it and bought a 30cm steel wok from Alibaba's online store. The wok plus shipping fee is under $30 and seasoning is super easy.

I loved this wok at first but perhaps I didn't season it properly. The first initial seasoning took a long time. I followed steps left by another reviewer on here. It stunk up my house so bad I had to open the back door and several windows. That being said the first few weeks of use it was great I used this every day. After that it seemed my seasoning was wearing off as the food was sticking like crazy. I had to use steel wool to scrub off the coating and re-season. This took a lot of elbow grease and it seems to be lasting a little longer this time. Like I said I am new to seasoning pans so this may be user error but its more work than I expected. The food cooked in the wok is great! Cooks evenly and fast.

The wok dish itself is definitely quality material, but the handles are not. Through my many attempts at seasoning, the smaller plastic(?) grip handle came off (most likely due to heat). Also if you're new to seasoning like me, I cannot recommend this wok - I had a friend recommend after the fact that it's best to get a carbon steel wok with detachable handles because you can consistently rub an even coat of oil through the wok, flip it upside down and set it in an oven to get an evenly distributed seasoning.

I know the plastic handles of this wok can withstand heat (eg it won't melt, just come loose), but I'm unsure if they can withstand whatever temperature is required of an oven to perform seasoning.

Was good for the first couple of times I used it. Then I made some chicken in it and it had stuck to the bottom of the pan. Tried to scrub it off, but didn't work. Then, tried to scrape it off and the coating came off with it. Now, it has rust on the bottom, where the coating came off and am sort of scared to use it again.

It is a lot of work to maintain. Instructions say 20 minutes to season every time you scratch the seasoning or burn anything. Pans that you can season in the oven are much easier. Otherwise a nice pan.

The pan is great, but...the protective plastic or resin coating they put on it is a pain in the ... behind .... to get off. We had to burn it off. Lucky for us we have a decent outdoor propane stove so this was a fairly easy process, but if I had to do it indoors wow that would stink! After that some steel wool to make sure the chemical residues were off then a good seasoning, and it's now a great pan! We were hoping to just season and use, and the extra hour of prep time before use earned it a three star, otherwise would be a five star

The Wok works well enough and is sturdy. The reason I give it 3 starts though is because it took forever to season. After using it a few times the season just flakes right off too. After using it a dozen times the original seasoning is almost completely gone and parts look a little rusty. For now I'm just keeping it well oiled and hoping it'll season itself.

Not a very good product. Requires constant seasoning otherwise it rusts. And because the pan is so thin, it develops hot spots. This causes the seasoning to coke over time - becoming soot black which indicates the presence of high carbon organic molecules which are probably carcinogenic.Given that the material is steel, why not just make it stainless steel and avoid all this pain ?

my order arrived damaged. the wok was really asymmetrical and bent. I pushed it back into place fairly easily. As far as performance; after following the instructions to preseason the wok I found that it heated up very quickly over an 18k btu open burner and did pretty well. Construction seems pretty decent for the price. I am curious to see how it holds up over time

The coating IS difficult to remove. You need to use fine grit sandpaper and then wash well with hot soapy water before seasoning. This pan bottom warped on me during the very first use. I have returned this pan.

I did all I could to season my wok, and did it so so many times. Better ask a chef to help you bc the fire from our kitchen it's not enough

The metal steamer support started to corrode after the second use, the wok is Ok so far.

Spent an hour seasoning it. Then noticed that the handle was loose. FYI, the handle is attached to the wok with only 2 rivets. Other woks have 3 or 4 rivets. Returned it and bought another brand.

The carbon steel itself is ok however both handles are poorly attached with rivets and are loose. The long handle should have 4 rivets securing it. I was afraid welding on such thin material might burn through so I got some high temperature cold weld and sanded the hand attachment and applied the weld. The handle now is secure for the time being. Disappointed, could have been much better product with a little more attention to design.

This wok is unfortunately not made well enough. I guess that’s to be expected for the low price. It’s pretty flimsy and I actually threw it away last night after dinner. I’ve only used it four times, but I’d had enough of lifting it full of food and feeling as if it’d break apart.

This product wore out really quick. I won't buy this product again.

The one I ordered did not come with any of the extras.The wok didnt even have a handle...But from what I could see, the wok seemed okay. hahahah.... . . .

For some reason the provided instructions offer cleaning and prep instructions for a 'non stick pan' that is not part of this product before 'carbon steel' instructions you actually want to read. They are vastly different and you may rust your wok immediately after first use if you make the mistake.The product maker needs to separate their instruction pamphlets per product, particularly with such a finicky type of metal.

We like the wok, but had to use channel locks to tighten the handle. Otherwise, it was not safe to cook with.

Flimsy wok , sent it back. Got a 2 mm thick one.

The handles on this wok melt. As I was seasoning the wok the handles started melting over medium heat and releasing the terrible smell of burning plastic. If you are thinking about getting this wok, get the one with wooden handles, you will thank yourself later.

It rusts!!!! Nothing special. Dont waste your money

Poor. Bent in just second use. Had to throw in recycle

Well, it was looking pretty good until I tried to put the small handle back on after seasoning the wok. I had taken it off because I seasoned the wok over a high propane flame and didn't want to melt the plastic handle. After it was seasoned, I tried to screw the small handle back on and the screws just spun and didn't tighten. On top of that, I can't UNscrew the screws..... they're jammed in. Seriously, I know how to screw and unscrew..... and this is just garbage! I'm not sure if a plastic handle is all that good if you're going to be using this on a high BTU propane flame. I had ordered one for my mom, also, and the handle is loose. I think I'm going to go buy a solid metal wok at the san francisco wok store. Disappointing. If not for the crappy handles, seems like a nice wok.

Before I begin I just wanted to give a little insight, I am a culinary arts student who recently found a huge respect for the art of Wok Hei. Upon extensive research, I found that the only way to even closely resemble authentic Asian cookery at home would be through the use of a properly seasoned carbon steel wok. $30 for a simple bowl of carbon steel is not cheap, our school uses 12" woks that cost a mere $15 a piece and we had them for about 4 years; thus I assumed this would be a quality wok.

I received the wok and I was actually surprised at the thickness of the material, its thicker than a standard Cantonese style wok. This material is perfect for standard western home kitchens as it helps retain some heat when you add fresh product for cooking, minimizing recovery time.

So I received the wok and seasoned it until it was perfectly black, after the seasoning process concluded (about an hour of a smoke filled house) I noticed the handle got worryingly loose. The cheap little ALUMINUM (are you kidding) rivets began working their way out. I thought this was a fluke, so I contacted amazon and they quickly sent me a replacement. The second wok handle felt secure and in-place, so I proceeded with another hour of seasoning, and once again the handle got ridiculously loose, even more than the first.

Woks are supposed to last a lifetime, and the value of the wok comes from the quality of the patina you buildup over years of cooking. What good is a wok if you have to replace it all the time because the handle falls off?

In the end its a good wok, but its NOT WORTH THE HASSLE. The two cheap aluminum rivets ruin everything. Next wok I buy I will head to Chinatown and buy an authentic, quality wok.
__________________________________________________________________________________
For those leaving one star reviews because of rusting issues, you need to understand that a carbon steel needs to be properly seasoned. These types of high carbon alloys will rust from the sheer moisture in the air, thus the reason you are advised to scrub the wok before seasoning, as its coated in a oily wax to prevent this issue. The directions aren't very clear as to how to properly season it, but here is my method I use and it work's perfectly. [Note: If you don't have a gas stove with a burner with at-least 10,000 BTU, this wont work that well. If you have an electric stove, don't even bother with this method, do it at a friends home.]

1. Scrub the wok with hot (as hot as you can stand) soapy water. Use a stainless steel scrubbing pad, note that scotch pads or abrasive sponges wont work, you really need to scrub the surface with a metallic sponge. Scrub the inside and outside very thoroughly, you will smell a metallic chemical smell, this is the coating coming off. Place the wok onto high heat, and add about 2/3 full of a wok of hot water and boil for 5 minutes. Drain and scrub/ clean again.

2. immediately dry the wok and place it on a high, emphasis on high here, gas burner. The wok will turn black near the burner, keep turning the wok so it gets black on all sides, cover the helper handle with a soaking wet paper towel to prevent the wood from burning.

3. After the wok is completely black, you might see some areas with a sticky residue, these areas you did not remove the factory wax well enough. Scrub these areas again. If your wok looks perfectly black in a single toned sheen, proceed to the next step.

4. Add a touch of oil to a small bowl & dip in a folded paper towel, using a paper towel held with a pair of tongs, carefully spread the oil onto the hot wok, outside and inside. It should begin to smoke upon contact with the oil. Your oil shouldn't drip and pool, just enough to cover and give a nice sheen. Return to flame, turning to heat evenly.

5. After the wok stops smoking add another sheen of oil as in step 4. Repeat about 5 times.

6. Your wok should now be completely black and almost ready for use. After the wok cools a bit, take a medium onion with about a 1/2 cup of oil and sir fry until the onions get a very, very deep brown, (est 10 min on medium high) making sure you spread the oil to all the sides. Now just drain and discard the oil and onion. Wipe with a paper towel & your ready to WOK!

Wasted my money and my time on this wok - I seasoned exactly as the instructions indicated - all it does is rust! Also, it's really only the bottom that heats.

nothing but rust, every time you use it there's a lot of rust to clean out of it, what a mistake it was to buy this THING

Nowhere in either the product description or the product packaging does it alert the buyer that this wok is TEFLON COATED. Exactly what I do not want. Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piecewant.

Only heats on the bottom, not up the sides or anything, creating a very small limited cooking surface!

Extremely disappointed in this wok. After my first use which was just a simple vegetable stir fry, it immediately became stained regardless of how much scrubbing. I did not use any fancy ingredients that would cause a stain but it looked absolutely horrendous. As other reviews have mentioned, it rusts very easily. After handwashing, I wipe it down so that it's completely dry but it still manages to collect rust. I had prewashed it one day and then let it soak (completely submerged) in hopes of loosening up any remaining hard and stuck on food. While submerged, black rings of what I can only assume is metallic grime gathered in the wok. Of course, I had cleaned the sink out completely and ran a new sink of clean, unsoaped, warm water so it makes no sense to me how this metallic grime came to be and how or why it gathered. There is definitely a very DISTINCT metal smell that makes any dish you cook in it unappetizing. I've used it twice and it looks like it's see battle on the kitchen stove for over two years; if it weren't for that it looks so horrendous, I would consider sending it back but I doubt even the seller would take it now. I would not recommend this product at all.

Terrible quality... the handle was flimsy and terribly put together. I returned it.