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Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles

Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles
Studio :
by Joyce Chen
Brand : Joyce Chen
Department : womens
Availability : Usually ships in 24 hours and eligible for FREE Super Saver Shipping on orders over $25.
Size : 14 IN
Color : Punch Pink/Ultra Blue
EAN : 0887710293072
UPC : 885252097387

List Price : $21.95
Our Price : $30.70


Features Of  'Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles'
 
  • Traditional 14-inch, round-bottomed wok with wooden grip and helper handle
  • Made of unseasoned heavy carbon steel
  • Designed for rapid, even heating and cooling
  • Hand wash only
Editorial Reviews for  'Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles'
 
Product Description
Part of the Carbon Steel Wok Series by Joyce Chen, the 14" Round Bottom Wok is a heavy weight at 1.8 mm of carbon steel. It is made for use on gas or electric burners and the pan's heavy weight carbon steel body is designed for rapid, even heating and cooling ¿ a must for any stir-fry. Its generous size will enable you to make delicious Asian meals for your entire family. Once seasoned, these heavy weight carbon steel pans will render superior cooking performance for life. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features Blonde wood grip and helper handles. These wood handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. Joyce Chen's slogan "Eastern Cookware for the Western Kitchen," reflects her focus on providing high-quality, versatile tools and products that have Asian flair, but can be used in a western kitchen. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you. Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. The restaurant flourished, and in 1973 a larger Cambridge restaurant was opened. Chen also began writing Chinese cookbooks and in the 1970s began hosting a cooking show on public television. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards¿ so she developed her own.
 
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