Joyce Chen Non-Stick Wok
Stir-frys and sautés, simplified thanks to iconic Chinese chef-author Joyce Chen. The late Chen, who emigrated from China in 1949, is widely known for introducing authentic Chinese cuisine to the American culture during the late 1950s through the 1960s. Through her cookware, cookbook, restaurants, classes, and television series, her expert teaching taught us to stir-fry using a real wok, introducing Chinese ingredients to make every dish flavorful and authentic. Foods glide over the surface of this generous wok, with a nonstick interior and exterior finish that reduces use of fats and oils along with cleanup time. The carbon steel body is engineered for even heating and cooling, a must for wok cooking. Wok with stainless rivets, birch wood handle and a convenient helper handle diffuses heat up the curved sides, expanding the cooking surface and aiding in tossing and stirring. Beyond the primary techniques, woks are also convenient for simmering, steaming and deep frying.