#592 in Kitchen & dining accessories
Reddit mentions of Joyce Chen J22-0060 Flat Bottom Wok, Standard, Metal
Sentiment score: 6
Reddit mentions: 12
We found 12 Reddit mentions of Joyce Chen J22-0060 Flat Bottom Wok, Standard, Metal. Here are the top ones.
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Flat bottom wok with a 14-inch diameter; ideal for electric or gas rangesConstructed of heavy gauge carbon steel; 2. 0 mm professional weightErgonomic Phenolic handle fits comfortably and stays coolAdditional helper handle stabilizes and simplifies transportLoop on handle for hanging storage; requires seasoning; hand wash
Specs:
| Color | Silver |
| Height | 4 Inches |
| Length | 24 Inches |
| Number of items | 1 |
| Release date | October 2004 |
| Size | Medium |
| Weight | 0.04 Pounds |
| Width | 14 Inches |
I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!
My thoughts on gifts
Lavatools PT12 Javelin
A Nice carbon steel wok
A good Dutch Oven
A torch for searing, or Creme Brulee
An awesome knife
Another awesome, but cheaper and well rounded knife
The list could go on, and on, and on....just some thoughts though.
Rice cookers - you've already got great info below.
For Woks - it depends on what you want to put into it, as expensive /can/ mean better - but there are good entry level woks that will do almost everything a 'professional' grade will. Flat bottom Woks are going to be better for electric - but I've had no problem (with the right ring) converting my round bottom to work on electric well. Though you'd have to season it yourself - I'd recommend something like this: https://www.amazon.com/dp/B0001VQIP4/ref=psdc_289834_t1_B002AQSWMU and either get flat bottom or the ring to go along. IMO - you really want to stay away from Teflon/non-stick on a wok - it takes away the ability to move things up the side to remove them from some heat as you add things into the center (which is part of the good part of a wok). As well - you cant get a sear on teflon - and frying can be a touch harder. The worst part for me was the 3-4 hour process to season the wok the first time - but after that its been a breeze to clean (even when my gf somehow burned stuff in it).
EDIT: Updated the link i put the wrong one in
Including shipping this is the cheapest thing
I really really want this wok so I can cook and eat a little bit healthier. Doctors orders.
Thanks for the contest!
Maybe this one
The thing about non-stick is that they are very bad (ie poisonous) at high temps and you really want high temps when cooking with a wok.
He also reccomends carbon steel woks:
https://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
Specifically, this one:
https://www.amazon.com/dp/B0001VQIP4/ref=as_at?creativeASIN=B0001VQIP4
We have a cheap one from Crate and Barrel but we really want this Joyce Chen wok or this basic wok from Sur La Table. Or this Mauviel wok because I like the shape and Mauviel makes nice pots, but I’ve never used their carbon steel. The Joyce Chen is definitely my number one pick.
http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
And this is the wok they recommend.
I'll be honest with you, the 365+ wok is nothing special. All teflon coated woks perform exactly the same, so there really isn't any benefit to choosing one ikea wok over another. The teflon coating eventually wears off, and then you'll have to buy a new wok anyway, so my suggestion would be to just get an actual carbon steel wok and learn to season it properly. When properly seasoned, carbon steel woks last forever.
I've been using this https://www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4/ref=sr_1_23?s=kitchen&ie=UTF8&qid=1491957309&sr=1-23&keywords=wok
and this https://www.surlatable.com/product/PRO-1408186/Sur+La+Table+Professional+Carbon+Steel+Wok;jsessionid=6E724508C0926F8F9CC8C614DFB2F733.slt-app-02-p-app3?cat=TCA-257771_Woks
for almost 8 years now.
Go cheap. There's really no point in spending a ton of money on a wok unless you want it to look nice/have some brand recognition. Those cheap carbon steel ones are thin and heat up super quick - exactly what you want in a wok. Serious Eats and Cooks Illustrative both recommend this wok for $36 and Spruce Eats recommends this one for $24. I own the second one and have had it for a couple of years now. It does a great job.
Why not this one
You may think wow thats too many pots. But that is what came with my set and I use them all the time. Sometimes I wish I had more pots. I still need a stock pot though...
Not the right store but for an idea of price I would look at these sets/items
I'm not sure if Amazon links are allowed here, but here's the one that I am using https://www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4/