30 DAYS OPEN PURCHASEStir-frying is not something that works at low temperatures. The technique requires intense heat that exceeds what most coated pans can tolerate. And a traditional wok is round-bottomed, which makes gas the only realistic heat source for even heat distribution across the whole pan. Stir-frying on a flat induction hob works against its own logic. A stir fry pan is a much better alternative in this situation. In Chinese restaurant kitchens, carbon steel is used — not synthetic nonstick coatings. Joyce Chen was the restaurateur and TV chef who opened her restaurant in Cambridge, Massachusetts in the 1950s and devoted her career to making Asian cooking accessible in American homes. The brand carries her name and continues her legacy.
The pan is made from 1.5 mm carbon steel and is delivered with an oil layer already seasoned into the surface so it can be used immediately. The real work begins with the first few cooking sessions, however. Each time you cook in the pan, a new layer builds on top of the previous one; the surface darkens and evens out gradually, developing properties no synthetic coating can replicate. It improves rather than deteriorates over time.
The handle is beech wood, riveted to the pan. It does not conduct heat the way metal does and gives a stable grip without an oven mitt. The handle is removable, making the pan easy to hang up or store in a drawer.
Available in 24 and 30.5 cm.
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