30 DAYS OPEN PURCHASEThe traditional Chinese wok has a round bottom, shaped for the ring burners on Chinese stoves. Joyce Chen understood that American home kitchens did not have those burners, and in the 1960s she designed a flat-bottomed wok that stands steadily on all standard hobs without accessories. That is still the principle behind this wok.
The vessel's deep, curved sides set it apart from a frying pan. When stir-frying, ingredients can be pushed up along the sides, away from the hottest surface at the bottom, and fall back down again, giving a degree of control over cooking that a flat pan does not allow in the same way. The steel is 1.8 mm carbon steel with an open, uncoated surface that needs to be seasoned by hand: no factory coating, but a surface that builds up with each use until it darkens and the food releases more easily every time.
The handles are in phenolic resin, a heat-resistant hard plastic used in professional cookware that does not conduct heat the way metal does. There is one handle on each side, giving a secure two-handed grip when the wok is large and full. The handles are removable and oven-safe up to 175 degrees.
Diameter: 35.5 cm. Height: 10 cm. Total length including handles: 61 cm. Wall thickness: 1.8 mm.
