JOYCE CHEN21-9979, Classic Series Carbon Steel Stir Fry Pan, 12-Inch,Silver

This is a good wok like pan. It is not too thick, so it heats up and cools down fast, and you have a better control over the cooking temperature. Like any other carbon steel pan, you have to season it, and care for it so that it is nonstick and does not rust. Overall, it satisfies my requirement, and I would recommend it. I don't like that the price for Canadians is a lot higher than the price for Americans. I bought it on sale at amazon.ca, and it was still more than the regular price at amazon.com.

La calidad es muy buena, se siente pesado y aunque es delgado esta bien, se calienta muy rápido, no recomiendo los que traen antiadherentes ya que los woks son para usarse a fuego alto y eso echa a perder el antiadherente.Ahí vienen las instrucción es mas o menos lo que hice y creo que si funcionó. El video lo dejé hasta la mitad porque si se lleva su tiempo pero se ve como va cambiando de color a azul. En las imagenes se ve como esta nuevo y como quedó al final, después de varios usos se deberá ir quedando negro completamente. Parece que esta sucio pero así es, al tocarlo no se siente pegajoso, se siente liso y resbaladizo.Primero hay que lavar bien el wok con agua caliente, jabón y estropajo verde o lana de acero. Secar, calentar a fuego medio a que se empiece a quemar o agarrar un tono azulado.Dejar enfriar y luego poner una capa de aceite en todo el wok y poner al fuego a que humee. Así varias veces 2 o 3. Cocinar unas cebollas, papas o jengibre hasta quemar y ya estará listo para usar. Se puede lavar solo con agua, secar, poner a calentar a fuego bajo y volver a poner una capa de aceite, dejar enfriar y guardar.Si lo consiguen a un precio similar comprenlo, si lo recomiendo bastante.

Great wok!

The pan needs to be seasoned before use.

I just received this wok/fry pan today and used it this evening, with excellent results. I wanted a 12 inch pan because the 14 inch normal size was too large for a single person. The 12 inch pan is perfect for one or two people. My choice was between this pan and Joyce Chen's 12 inch Peking pan. The differences are the Peking pan is somewhat thicker and has a narrower base which was the deciding factor for me. A wider base allows food to be spread out over a greater heat area to cook evenly - I like to roast red peppers and the wider bottom allows them to be spread out and blacken more evenly.As for seasoning the pan and removing the coating used to protect it in transit, that turned out to be quite easy. There is a reviewer/expert on Chinese cooking who produced a YouTube video on just those tasks. Her first step was to scrub off the lacquer coating. I started doing that but it looked like too much work. I found a commenter on Amazon who shared his technique which worked quite well:First of all, I did this outside to prevent inside heat and smoke. I used an induction cooktop that worked out very well. The technique for cleaning the lacquer was to boil water with about 10 black teabags for about 20 min. I left it on for about 30 min. and saw the loosened lacquer float to the top which I skimmed off. After that I let it cool and washed the pan in the sink with a little soap and water. For any spots that appeared to still be present I just ran some steel wool over the area with moderate pressure.The next step was to season the pan. That too was very easy. Again, I did this out of doors to prevent smoke indoors. I first heated the pan up at a high temperature, at which point the pan started changing colors and darkening. This is normal. After the pan was heating for a few minutes I poured some oil into the pan and using wadded paper towels and a tong to hold the towels, I spread the oil over the inside of the wok. I lowered the heat and let the oil cook in for about 15 min. then let the pan cool down. I then washed the pan again with little soap and for any residual spots including some residual oil that turned sticky, I lightly ran some steel wool over the area. I could have stopped there but, perfectionist that I am, I repeated the heating process once more. The pan was then "seasoned" well enough to start cooking on it. After I completed that process I noticed that the wok would fit into my toaster oven (with the handle hanging outside and the door partially open). So, again, I moved my toaster oven outside, put a little oil in the wok, and then turned on the broil function for about 15 min. This was to take care of the sides of the wok which were not really affected by my first steps. Because the handle hung out of the toaster oven, I shifted it from one side to the other and again ran the broiler for another 15 min. The final result was a seasoned wok on which I cooked my first meal that evening, with excellent results.The steps may sound somewhat complicated but they are well suited to quickly seasoning a wok with a minimal of time and effort. I didn't have to stand over a sink and with great effort remove the lacquer since it easily came off just by boiling. And the seasoning was actually very easy and required little effort.I had previously purchased a nonstick wok. I liked it but there is no comparison to a seasoned carbon steel wok. I always had the fear, with a nonstick wok, of emissions and I found the coating did not last much more than a year or so. I got better results on my new, seasoned wok.As for cleaning, I found this works very well: when you finish cooking, while the pan is still hot, pour a little water into the pan and you can then easily scrape off any residual stuck food. Then quickly rinse the pan in hot water, put a little oil on it, and you are done. This takes about 30 seconds. I usually dry the wok with a little paper toweling and about 15 or so seconds on the range. Make sure you rub a little cooking oil into the wok when done, to prevent rusting.Edit: occasionally there will be some burnt spots. These are very easy to get rid of. First, try adding a little water to the hot wok and scrape using whatever utensil you have. If that doesn't clear everything up then try briefly scrubbing with a soft scrubber under hot water. If that doesn't work then use a copper or steel scouring pad. There is no need to press hard and just use whatever pressure it takes to clear up the spot. Don't worry about the "patina" since it will take care of itself as you continue cooking. Another hint, is to occasionally use a drop or two of liquid dishwasher soap. There is nothing wrong with this and it will do no harm whatsoever to the wok. What it does is remove excess carbon that could discolor food the next time you use the wok (try rubbing a paper towel with a little oil in the wok and you will see what I mean). Always remember, after washing and drying the wok, to put a little oil in it.