Joyce Chen Flat Bottom Carbon Steel Wok - 14"

Joyce Chen Flat Bottom Carbon Steel Wok - 14"Turn the burner all the way up. This carbon steel wok was made to handle high heat. This means that you can get that perfect Maillard reaction (aka browning) on sliced meats without overcooking. Stronger than cast iron, its also lighter and therefore more nimble, tossing veggies and rice with ease. At 14 inches, this large carbon steel wok can serve up a very generous meal. All this wok asks in return is that you season its uncoated surface regularly,

and its clever handle design is like having a built-in spoon rest so your Supoon’s head sits up off your bench

Adjusts to seven different positions to fit any size bird or roast

Perfect for artisan baking

beechwood handle gives you a sure grip and the Tampico fiber bristles thoroughly clean even the toughest of vegetables without the elbow grease

round Chamba plates make for an attractive table display during holidays

which allows it to be used as a mini cook’s knife as well as a paring knife

With this in mind

5 mm thin tip

5" x 12" x 2" / 42cm x 30

Servings: 9+

Or use it for salads or as a serving dish

it will never alter the taste