Celebrated chef, restaurateur and PBS star Joyce Chen introduced many Americans to Chinese foods and cooking techniques. Her pans are the chef’s choice for using with bamboo steamers, sautéing, deep-frying and stir-frying fish, meat, rice and more the authentic Asian way.
Perfectly weighted and balanced, the professional carbon steel construction duplicates an authentic wok-cooking surface. It heats up very quickly and evenly, and the flat bottom gives you even results on variety of cooking surfaces, including gas, electric, induction and halogen ranges.
The secure handle is rounded for a naturally comfortable grip and excellent control. Ergonomic handles provide excellent control and are securely riveted to the pan to eliminate twisting. Seasoning is required.
Care: Hand wash
Dimensions: 12" d
Material: Carbon steel
Made in Taiwan
In 1958, James Beard Hall of Fame member Joyce Chen opened her first restaurant in Cambridge, Massachusetts, halfway between Harvard and MIT. Ten years later, Joyce Chen Cooks aired on PBS to the delight of cooks across the country.
Chen is credited with popularizing the Mandarin style of Chinese cooking in the US, and her slogan—“Eastern Cookware for the Western Kitchen”—reflects her focus on providing high-quality, versatile Asian products to professional and beginning cooks all over the world.
I smiled when I read the 1-star review - this was someone who didn't bother to season the pan and certainly didn't understand that it is not a pan to be left wet.
I have one of these and I love it. It needs to be seasoned. Do not do it in the way recommended in the instructions that come with the pan. Wash it thoroughly with soap and hot water and then put it on the stove and heat it up HOT. Then put about 1 tablespoon of good olive oil into it and wipe an even layer around the pan. Let it cool and repeat twice. Voila- your pan is seasoned. Do that again after each use, as you would a cast iron pan.
As for using this pan, it's great. I use it for stir-fry as well as other dishes. It heats up to searing temperature in no time. Really - in no time...like 1 minute on a gas range. When seasoned, you can prepare cut-up chicken or meat for stir-fry in no time. It sears on the outside and holds in the juices. I can then quickly fry scallions and other veges and complete the stir-fry.
I also use it for a wide range of other dishes that require a high-edged pan including an asparagus and chicken pasta dish and to make spiced chicken for burritos. Nothing sticks and it all cooks perfectly with temperatures that can be adjusted in no time thanks to the thin metal.
I sent my son off to college with one of these as well and he's doing fine...but he knows how to season a pan as well.
True example of ""you get what you pay for"". The pan ""looked"" good once the handle was installed (which is easy). My issues started with trying to use it. The pan was not totally flat on the bottom, so didn't have even contact with my glasstop electric stove. Probably would be OK for a gas top stove. Some of my stir fry created a hard crust in the pan, to which my husband took a metal scrubbie and then left it out to dry. The pan promptly started to rust. Out it went into the trash... To conclude - if I used it properly (gas stove, dry immediately after hand washing), it could be a decent pan, it's just not a match for my dish-washer lifestyle