Joyce Chen 31-0066, 13.5-Inch Nonstick Steel Dome Lid for 14-Inch Wok Black
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Purchase options and add-ons
Material | Steel |
Color | Black |
Brand | JOYCE CHEN |
Style | Wok Lid |
Item Weight | 1.1 Pounds |
About this item
- Nonstick inside and out
- Birch wood knob
- Fits 14-inch diameter woks; Lid size 13.5-inch diameter
- Rolled edge
Customer ratings by feature
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From the manufacturer
Features
- Fits the 14-Inch Nonstick Classic Series Carbon Steel Wok
- Rounded edge engineered to lock inside the wok rim, trapping more heat and moisture
- Tames a stir fry bursting with extra sizzle and pop
- Nonstick Xylan coating for a quick cleanup
Joyce Chen Classic Series 14-Inch Carbon Steel Nonstick Wok Lid with Birch Knob
Description
Ok, we admit it: part of the fun of a wok is watching all of the exciting stuff that sizzles and stirs inside of it. Why would we want to cover that up with a lid? Here’s one reason why: steam. Steam can be a good thing. It can be a great thing for softening vegetables, especially something super fibrous like broccoli or cauliflower. Steam is also quite essential for another of the major food groups: dumplings. Line this lid up over those doughy, bit-sized morsels of heavenly bliss, and you’ll be serving some satisfied smiles in no time. Oh, and in addition to capturing steam, a lid is just plain practical, especially when it’s nonstick carbon steel. Trap any stir fry splatter, saving your stovetop (and yourself) an extra bit of hassle before closing up the kitchen and crashing onto the couch for a show.
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SizingHoney-Can-Do |
ColorBlack |
FeaturesNonstick |
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JOYCE CHEN 14-Inch Carbon Steel Wok Review
M Chowdhury
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Product information
Material | Steel |
---|---|
Color | Black |
Brand | JOYCE CHEN |
Style | Wok Lid |
Item Weight | 1.1 Pounds |
Shape | Round |
Number of Pieces | 1 |
Is Dishwasher Safe | Yes |
Closure Type | Snap |
Is Microwaveable | Yes |
Product Dimensions | 13.25 x 13.25 x 4.75 inches |
Item Weight | 1.06 pounds |
Manufacturer | Honey-Can-Do |
ASIN | B002AQSWP2 |
Country of Origin | Taiwan |
Item model number | J31-0066 |
Customer Reviews |
4.1 out of 5 stars |
Best Sellers Rank | #61,670 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #127 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | May 1, 2009 |
Warranty & Support
Feedback
Product Description
Joyce Chen 31-0066, 13.5-Inch Nonstick Steel Dome Lid for 14-Inch Wok. 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. This Nonstick Steel Wok Lid is a handy kitchen addition, designed to fit 14-inch woks. If you've lost your lid or started your Joyce Chen cookware collection with a gift that didn't include a lid here's what you've been without. Will also fit many skillets and is a simple and easy cover for serving dishes. Features nonstick interior and exterior and birch wood knob. 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. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the appearance of the wok, mentioning it's beautiful and has a nice finish. They also say that the pan is light weight and has good quality. However, some customers have reported that the wow rusts easily, causing horrible stains all over the product. Customers also disagree on the handle, value, ease of cleaning, performance, ease, use, and quality.
AI-generated from the text of customer reviews
Customers like the appearance of the wok. They mention it's beautiful, has a nice finish, and has developed a patina. The wok turns into a beautiful patinan color in just 15 minutes, and the inside has gotten a bronze coating.
"...I`ts a great pan, seasoned easily and easy to use. Completely non-stick now. My daily driver." Read more
"...It started turning deep golden very quickly. Keep hitting the wok with the paper towel and if it stops smoking put on more oil, doesn't take much...." Read more
"...But...I like the wok! It's already seasoned to my liking and it's showing some patina so...into the garage it went!..." Read more
"It is a beautiful Wok. Unfortunately, while seasoning it the small wood handle cracked. We are very disappointed in that...." Read more
"...It covers my food while it's cooking. It works well as a steam shield so you don't scald your face and arms...." Read more
"...It's a perfectly fine lid--fits on the 14-inch Lodge wok and does what it is supposed to do: keep grease from flying all over tarnation...." Read more
"Nice lid. I just wish the packaging champion at Amazon had not put it in the same box as the cast iron cookware I also ordered...." Read more
"The lid is great, but you need to be extra careful not to drop it from ANY height or it will dent...." Read more
"...space to have the wok overly full while cooking, and the lid is so lightweight you can store it anywhere or on top of anything with ease...." Read more
"...This one is nice. It is light but not flimsy and fits perfectly over my flat bottom T-Fal wok and it easy to clean...." Read more
"Good product, and fits well in my wok. Lightweight, and I'm sure will get banged up while storing it in cupboard, but I don't really care...." Read more
"...The lid is lightweight and easy to clean. Great value." Read more
Customers are mixed about the value of the wok. Some mention it's great value for money spent, has good quality, and works well for meals for two. However, others say that it'll break in a few years and the price is a little high for a wok, and you can find unbranded versions.
"...Overall, it’s a really good wok for the price...." Read more
"...The cheap little ALUMINUM (are you kidding) rivets began working their way out...." Read more
"...Nice quality, fast shipping, a good price. Very happy with the purchase" Read more
"Upfront, this is a good wok at a great price. There are, just a few things I dislike about this model...." Read more
Customers are mixed about the ease of use of the wok. Some mention that it is easy to manage, season, and stir-fry since it's a bit lighter than large woks. However, others say that the seasoning instructions are a little brief and mediocre. The process takes extra care from the beginning and is daunting.
"...And the seasoning was actually very easy and required little effort.I had previously purchased a nonstick wok...." Read more
"...The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example...." Read more
"...I`ts a great pan, seasoned easily and easy to use. Completely non-stick now. My daily driver." Read more
"...The directions aren't very clear as to how to properly season it, but here is my method I use and it work's perfectly...." Read more
"...I really enjoy this lid. It fits perfectly on my 14" wok, the dome lid allows enough space to have the wok overly full while cooking, and the..." Read more
"...Actually, I think the fit of this lid is a safety issue because of the fact it does not actually fit the edge of the wok and can fall off easily if..." Read more
"...This one is nice. It is light but not flimsy and fits perfectly over my flat bottom T-Fal wok and it easy to clean...." Read more
"Good product, and fits well in my wok. Lightweight, and I'm sure will get banged up while storing it in cupboard, but I don't really care...." Read more
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Top reviews from the United States
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Let me break it down:
For the beginner:
This is a carbon steel wok. It's a PITA to mantain, and you know it buying this. It isn't non-stick, used improperly, it will rust. It will change color and get stained. That's by design and will happen to every carbon steel wok regardless of price.
You NEED to season it. If you don't, it will rust, no matter what. Seasoning is not heating some oil on it, or rubbing some oil while it's hot. You need to carefully get every part of the surface to a extremely high temperature. It will change color. Then, you need to rub some oil on it until it smokes, covering every inch of the surface. Let it cool, heat it and oil 2 or 3 times more, and it should be brownish-black all over. Then you can cook.
After every use you quickly wipe, rinse or wash and immediately dry, heat and oil again. If you don't, it might rust.
Most negative reviews are about stains, rust, or sticking. Properly seasoned this is reasonably non stick, but people think this will behave like a aluminum non stick wok, and it won't. If you want CS, you must be aware and willing of the measures required to make it perform. Otherwise, choose another material. This is not meant to cook several pounds of food, it will flex. the size is for stir fry and tossing. Properly used, is not the best available, but for the price it's pretty darn good.
The good:
Solid wok, good material. The small handle doesn't come off, the larger one does. Very thin and heat responsive. Seasoning it was a breeze, after one pass, a fried egg slid off no problem.
The bad:
The handle is attached by 2 rivets, doesn't feel super solid. Material has some flex. The lid and spoon feel cheap, but that's not the point.
I had an non-typical sized 13-inch Chinese cast iron wok for 2 years. 14 inch makes a lot of difference in the volume but still fit reasonably into my twin kitchen sink. My typical wok ring is for 14 inches and above. It was slightly too large for my old wok. Carbonized food residue can integrate with the cast iron or come off in trunks. I think carbon steel should be better.
I would have got the small steel loop handles if they are not more expensive including shipping. For seasoning I can put the whole wok in the oven or the gas barbecue. Also, wood will break down sooner than metal, right? Without the wood handles, it could fit better in the sink. However, the wood handles are much more convenient than without. I can happily live with it.
The wok comes with a clear protective lacquer. The boiling, hot soapy water, and abrasive pad helps to remove most or all of it. I don't know if there's something special about my hand dish detergent - Palmolive pure & clear ultra. When the undiluted detergent make contact with the wok surface, the surrounding area seems to have lacquer still on it. And before the lacquer comes off completely, wiping the wok with kitchen paper towel will result in greenish color on the paper. And when the wok seems to be very clean, it seems to rust on one side (slightly brownish spots) as soon as you are washing the other side.
The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example. And they should say what to expect after you season the wok.
Peanut oil has a higher smoke point so I wonder if that would make the kitchen less smokey. I would say the idea of seasoning is to get a least a brown color on the shiny carbon steel surface, black doesn't hurt as long as it is even (see my pic). If you don't do that during seasoning, a proper stir fry will do that for you (unevenly though). The sturdy wood handle is great to manoeuvre the wok to get some brown color on the side. The area near the rim doesn't matter much as it is not hot enough during cooking and food don't get there to be carbonized.
For after use care you don't actually need to put oil on it, as long as you don't use detergent. I dry it by flame because when it is wet, any normal rust will stain the sink.
I don't know why I didn't season the bottom of the wok. I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides. For this one I just smear oil on the bottom and put it under the stove, normal side up.
Reviewed in the United States on October 10, 2013
I had an non-typical sized 13-inch Chinese cast iron wok for 2 years. 14 inch makes a lot of difference in the volume but still fit reasonably into my twin kitchen sink. My typical wok ring is for 14 inches and above. It was slightly too large for my old wok. Carbonized food residue can integrate with the cast iron or come off in trunks. I think carbon steel should be better.
I would have got the small steel loop handles if they are not more expensive including shipping. For seasoning I can put the whole wok in the oven or the gas barbecue. Also, wood will break down sooner than metal, right? Without the wood handles, it could fit better in the sink. However, the wood handles are much more convenient than without. I can happily live with it.
The wok comes with a clear protective lacquer. The boiling, hot soapy water, and abrasive pad helps to remove most or all of it. I don't know if there's something special about my hand dish detergent - Palmolive pure & clear ultra. When the undiluted detergent make contact with the wok surface, the surrounding area seems to have lacquer still on it. And before the lacquer comes off completely, wiping the wok with kitchen paper towel will result in greenish color on the paper. And when the wok seems to be very clean, it seems to rust on one side (slightly brownish spots) as soon as you are washing the other side.
The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example. And they should say what to expect after you season the wok.
Peanut oil has a higher smoke point so I wonder if that would make the kitchen less smokey. I would say the idea of seasoning is to get a least a brown color on the shiny carbon steel surface, black doesn't hurt as long as it is even (see my pic). If you don't do that during seasoning, a proper stir fry will do that for you (unevenly though). The sturdy wood handle is great to manoeuvre the wok to get some brown color on the side. The area near the rim doesn't matter much as it is not hot enough during cooking and food don't get there to be carbonized.
For after use care you don't actually need to put oil on it, as long as you don't use detergent. I dry it by flame because when it is wet, any normal rust will stain the sink.
I don't know why I didn't season the bottom of the wok. I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides. For this one I just smear oil on the bottom and put it under the stove, normal side up.
I did this 4 times, then cooked some stir fry and cleaned it. The picture you see is after that.
The wok isn’t as thick as I would like, it has some flex and I feel like with heavier loads, and pick it it up, it could eventually crack or wear out where the handle attaches. But it should be fine for years. The small handle also rattles, which is a slight annoyance. Overall, it’s a really good wok for the price.
UPDATED: I’ve been using this for a few months now. On about the 4th or 5th time I used it, the seasoning started peeling off in the bottom. I transferred the food over before it was too bad, but I knew the seasoning was bad. I put it aside for a while, then when I had time, I scrubbed it with steel wool till the seasoning on the bottom was gone. Basically if it was loose enough to come out, it came out. I then reseasoned it and have been using it for a month or two now, 2-4times a week. The seasoning is not uniform at, and almost doesn’t look seasoned in spots, but I have no sticking issues at all. It just looks like a well used wok you’d see in a restaurant or something. The seasoning peeling may have been my fault, so I’m sticking with my 4/5 star rating. The first photo I before the flaking seasoning. The second is how I’ve been using it. It may look bad, but it does the job fantastically.
Reviewed in the United States on January 11, 2021
I did this 4 times, then cooked some stir fry and cleaned it. The picture you see is after that.
The wok isn’t as thick as I would like, it has some flex and I feel like with heavier loads, and pick it it up, it could eventually crack or wear out where the handle attaches. But it should be fine for years. The small handle also rattles, which is a slight annoyance. Overall, it’s a really good wok for the price.
UPDATED: I’ve been using this for a few months now. On about the 4th or 5th time I used it, the seasoning started peeling off in the bottom. I transferred the food over before it was too bad, but I knew the seasoning was bad. I put it aside for a while, then when I had time, I scrubbed it with steel wool till the seasoning on the bottom was gone. Basically if it was loose enough to come out, it came out. I then reseasoned it and have been using it for a month or two now, 2-4times a week. The seasoning is not uniform at, and almost doesn’t look seasoned in spots, but I have no sticking issues at all. It just looks like a well used wok you’d see in a restaurant or something. The seasoning peeling may have been my fault, so I’m sticking with my 4/5 star rating. The first photo I before the flaking seasoning. The second is how I’ve been using it. It may look bad, but it does the job fantastically.
Top reviews from other countries
Ahí vienen las instrucción es mas o menos lo que hice y creo que si funcionó. El video lo dejé hasta la mitad porque si se lleva su tiempo pero se ve como va cambiando de color a azul. En las imagenes se ve como esta nuevo y como quedó al final, después de varios usos se deberá ir quedando negro completamente. Parece que esta sucio pero así es, al tocarlo no se siente pegajoso, se siente liso y resbaladizo.
Primero hay que lavar bien el wok con agua caliente, jabón y estropajo verde o lana de acero. Secar, calentar a fuego medio a que se empiece a quemar o agarrar un tono azulado.
Dejar enfriar y luego poner una capa de aceite en todo el wok y poner al fuego a que humee. Así varias veces 2 o 3. Cocinar unas cebollas, papas o jengibre hasta quemar y ya estará listo para usar. Se puede lavar solo con agua, secar, poner a calentar a fuego bajo y volver a poner una capa de aceite, dejar enfriar y guardar.
Si lo consiguen a un precio similar comprenlo, si lo recomiendo bastante.
Reviewed in Mexico on July 26, 2022
Ahí vienen las instrucción es mas o menos lo que hice y creo que si funcionó. El video lo dejé hasta la mitad porque si se lleva su tiempo pero se ve como va cambiando de color a azul. En las imagenes se ve como esta nuevo y como quedó al final, después de varios usos se deberá ir quedando negro completamente. Parece que esta sucio pero así es, al tocarlo no se siente pegajoso, se siente liso y resbaladizo.
Primero hay que lavar bien el wok con agua caliente, jabón y estropajo verde o lana de acero. Secar, calentar a fuego medio a que se empiece a quemar o agarrar un tono azulado.
Dejar enfriar y luego poner una capa de aceite en todo el wok y poner al fuego a que humee. Así varias veces 2 o 3. Cocinar unas cebollas, papas o jengibre hasta quemar y ya estará listo para usar. Se puede lavar solo con agua, secar, poner a calentar a fuego bajo y volver a poner una capa de aceite, dejar enfriar y guardar.
Si lo consiguen a un precio similar comprenlo, si lo recomiendo bastante.
I use it on an induction. It can wobble a bit but so far it's been great. I've made beef ho fun and Chinese fried rice so far and it has not disappointed. Plan to try a lot more dishes.
Seasoning took a few hours on induction, I'm not sure I did it perfectly but it hasn't rusted so far. Small issue with induction is that the sides don't seem to heat up as well. If it becomes an issue I may invest in a burner.