Name: Helen Chen's Asian Kitchen Flat Bottom Wok
Brand: Helen Chen's Asian Kitchen
SKU: 62c9efbb8132e1d9fca3b6e2
Rating: 4.0 (90 reviews)

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PRODUCT DESCRIPTION 
 Helen’s Asian Kitchen Carbon Steel Wok is the perfect addition to cookware for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and so much more. Crafted from a sturdy 1.6-millimeter carbon steel, it distributes heat quickly so foods cook evenly. The cooking surface collects a natural patina over time to create that coveted non-stick cooking performance. The bamboo handle and helper handles are heat-resistant for comfortable use. Its sturdy riveted and flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction. The high-domed lid retains heat during the cooking process and prevents splatters. The wok hangs for easy storage. Carbon steel is easily seasoned, reseasoned, and maintained to help prevent rust. Successive seasoning and regular use will gradually build a black patina, providing a smooth, stick-resistant surface, much like a well-seasoned cast iron skillet. The more use the pan gets, the darker and more stick-resistant it becomes. It is completely normal for an unseasoned wok to develop rust. Rust will not harm or alter the performance of the wok in any way. Simply scour away the rusted areas and season as instructed. Before first-time use, clean thoroughly, then season to seal the surface and prevent rusting. Set includes a 13-inch bamboo spatula, recipe booklet, full use and care instructions along. s defects in workmanship. Brought to you by HIC Harold Import Co. 

 AMAZON.COM 
 Fashioned with a handsome profile and a rugged build, this Asian Kitchen carbon steel lidded wok provides a smart-performing traditional tool for high-heat cooking. Created by Helen Chen, daughter of Chinese cooking pioneer Joyce Chen, the 13.5-inch piece is crafted from heavy-gauge 1.6 mm carbon steel for speedy conduction. As opposed to nonstick pans, this material does require seasoning but with a little initial help from the cook provides an optimum surface for searing and stir-frying. 

 Flat-bottomed for stability, this wok features deeply sloped sides and dual heat-resistant handles made of wood. A high-domed lid allows for steaming and accommodates bamboo steam baskets comfortably. The set also includes a 13-inch bamboo spatula and recipe booklet. For best results, both wok and lid should always be washed by hand. --Emily Bedard

TechGearLab

If you are looking for a modern spin on a traditional-style wok, check out this model from Helen Chen's Asian Kitchen. It is an enjoyable option for all your stir-frying and other wok needs. A carbon-steel construction enables this wok to regulate heat wonderfully, and it heats and cools very quickly as a result. This kind of heat regulation allows for a quick hot start, sealing in liquids and leaving meat and veggies juicy, while rapid cooling after you turn off the stove means you can avoid burning sauces or overcooking your scrambled eggs. We also appreciate that the large size of this wok allows the home chef to spread ingredients around the pan easily, and the flat bottom keeps the wok stable on all stovetops. Finally, carbon steel is a relatively thinner and lighter material, so you can easily pick up the pan with one hand.
There are a few drawbacks that might make this pan less than ideal for some cooks. First, it comes with a large domed lid, which is very helpful for soups and steaming, but when added to the woks 14-inch diameter and long handle can make storage difficult if you're short on space. Also, the handle is wooden, which means this wok cannot be seasoned in the oven. It can be seasoned without a gas stove, but that is more challenging. Still, this model is an excellent choice for cooks with a little more storage space in their kitchen who are looking for an affordable, flat-bottom model; it is an excellent tool for creating stir-fry and soups and whatever else you might dream up.

amazon.ae

amazon.com

techgearlab.com

America's Test Kitchen

 Priced from about 33 dollars to about 55 dollars. They were all 14 inches from room to rim. That's the size our wok expert said works best for home cooks making two to six servings. Smaller woks can crowd and steam your food instead of searing it

[music] Because this is America's test Kitchen, we're always questioning our assumptions. For years, we've tweaked stir fry recipes to achieve delicious results in a non-stick skillet rather than a wok which is the traditional cooking vessel. And recently we decided to take another look at walks. There was a lot to learn

 While we were ultimately able to cook successfully in all of the woks, all of the cast iron walks were thicker and heavier and slower to heat up, and they retained heat longer than the carbon steel ones that made them less responsive and more difficult to control the rate of cooking than walks made of thin carbon steel handles also mattered. Most of our woks had metal or wooden handles Now, since stir frying often happens over high heat did not take long before we prefer the stay cool wooden handles. You lose valuable seconds reaching for a potholder to grab metal handles, and they often surprised us by heating up halfway through a recipe. We preferred walks with a single long handle like on a skillet

 at three pounds four ounces. It was one of the lightest walks we tested and its comfortable stay cool. Wooden handles made it easy to lift and maneuver even when it was full of hot food. It had the widest, flat cooking surface and its thin carbon steel construction helped it heat and cool quickly and responsively as we cooked

Equipment Review: The Best Woks on the Market

 Honestly, it was loose and rather precarious after about the first ten cooks as the metal around the rivets contracted leading to the handle becoming flimsy. Wasn’t comfortable with the wife or others using it as a result, but I adjusted and assumed the risk-to-reward myself; however, during the last cook, the rivets themselves weakened under the necessary high heat (gas top) to the point they just gave up and the handle separated. Obviously far from safe. I’d been fine-to-happy with it, but cannot recommend the wok as-is given the danger

I’ve probably cooked around 40 dishes in this wok. The wok bowl and steel itself? No problem. Season well (used potato and kosher salt method) and it’s good. Not a pro chef, but no slouch when it comes to cooking with and maintaining equipment

 Season well (used potato and kosher salt method) and it’s good. Not a pro chef, but no slouch when it comes to cooking with and maintaining equipment. This wok will serve all typical purposes desired, stir fry’s, deep frying, eggs, proteins, veggies. Unfortunately, mine is no longer usable, however, due to the loosening of the metal around the two-river handle connection

Fine wok, poor handle.

My initial impression out of the box was positive. The wok was lightweight, handles were sturdy, bottom was flat, cover had a few dents but still useable. However after using an outdoor butane burner to heat off the protective lacquer and begin the seasoning process, both handles became very loose. The rivets attaching the handles probably loosened up from being heated

 However after using an outdoor butane burner to heat off the protective lacquer and begin the seasoning process, both handles became very loose. The rivets attaching the handles probably loosened up from being heated. I considered returning the wok due to the loose handles but hated the thought of wasting all that time spent seasoning. I was able to tighten up the rivets by using two hammers; one to place stationary on the inside rivet, and another to hammer on the outside

 The rivets are made of a soft metal so you dont need a lot of force to tighten them up. Just a few solid taps are enough. If the rivets get loose again and I cant hammer them tight anymore, I'll probably dremel off the rivets and use stainless steel nuts and bolts with high-temp Loctite to keep them attached.  That being said, this is a cheap wok but if the handles stay firmly attached over time its a very good bang for your buck

cheap wok

This wok was really pretty and I was excited to start using it. It sat well on the stove but once you turn the heat on - it started spinning which means it’s not meant for induction stoves. Had to send it back or it’ll eventually end up ruining my stove with scratches with all the spinning during cooking.

Not for induction stoves

This is probably fine for gas stoves, but it doesn't sit flat on my glass electric stove top. It wobbles and only makes contact with the heat element in a small single area. Maybe this one is an exception. I chose to return instead of replace to try again

doesn't sit flat on electric glass top

 I know Helen is also known as a chef, cookbook author, and sells her own Asian Kitchen products so I felt I could trust her products and purchased her wok despite some of the reviews.  As a suggestion, I found a wonderfully informative stir-fry guide, Stir-Frying to the Sky's Edge by Grace Young. Among many things I learned from this book was how to properly season a wok and I would highly recommend this book. I've read many concerns regarding the discoloration of the wok but from this book I learned that is a good thing! I followed Young's suggested seasoning of my wok (scrub even factory-seasoned woks) with a stainless steel scouring pad (this is the only time it should be done) and hot soapy water, then stir fry scallions, fresh ginger, and peanut oil

 Since I bought the wok in early December it was past the return date by the time I first used it.  Helen Chen's Carbon Steel Flat Bottom Wok is exactly what my research found is the best type of wok for cooking. It's made of carbon steel that when properly seasoned is ideal for the high heat required for stir frying because its naturally non-stick feature, it heats up and cools down quickly which prevents overcooking, adds iron into the diet (which is a perk for me because I'm iron deficient but may not be for a person with other medical issues), and adds a special fragrance and taste to food. Mine is a 14-inch which many Asian chefs state is the ideal overall size that doesn't crowd food, and has a flat bottom that allows the wok to sit directly on the burner which lets the pan get hotter than a round-bottomed wok stabilized on a wok ring

 It has a wooden long handle is heat resistant and is more comfortable for me to hold than a wok with 2 small handles because I have severe arthritis in my hands. There's also a small handle that makes it easier to lift the wok and also serves as a spoon rest. A lid and a bamboo spatula is also included. Finally, Helen Chen is the daughter of Joyce Chen, a well-known chef, author, and restaurateur

 Among many things I learned from this book was how to properly season a wok and I would highly recommend this book. I've read many concerns regarding the discoloration of the wok but from this book I learned that is a good thing! I followed Young's suggested seasoning of my wok (scrub even factory-seasoned woks) with a stainless steel scouring pad (this is the only time it should be done) and hot soapy water, then stir fry scallions, fresh ginger, and peanut oil. She gives full instructions on pages 20-21. Young not only stresses it's normal for a properly seasoned and cared-for wok to discolor; she also includes photos showing how the coloring changes as the wok ages

Perfect for healthy cooking.

I realized I had no way to pick up the hot lid and I finally figured out what to do with the leftover wood nub sitting in my drawer. LOL!  The one thing I still haven't figured out is how to properly season this thing. The Q&As and reviews would have you believe that watching a simple video will teach you the trick, but for me it has not. I've taken extra great care in following "seasoning" instructions, but to no avail

 Instead I've just been developing gunk at the bottom of the wok and the pan is not turning black like I thought it would. Maybe that only applies to seasoning cast iron and not steel. I don't know, but if you're not worried about the seasoning, you'll be pleased with this wok. It holds a TON of food

 I've put in 2-3 lbs of chicken, head of broccoli, carrots, 4 squash/zucchini, 8 oz mushrooms and then some and have room for everything to cook in this wok. I now use this instead of my other "flat" pan all the time simply due to the size.  If you're a novice cook who just wants to be able to do stir fry, then this wok is certainly worth getting.

My First Wok

  The other thing I don't like about this pan is the branding. Helen Chen is written across the handle (which is not shown in the marketing pictures).  I haven't used this yet so can not vouch for it's utility, but it seems similar to other carbon steel woks with a flat bottom. If I were to do this purchase over, I would buy a wok that does not come with a toxic coating and save my family and the environment the trouble

 The directions that come with the pan say to heat up the pan and then scrub it several times to get off the coating. However, heating up the pan causes all of the toxins in the coating to be released into the air (so instead of eating the toxin, you are now breathing it in). This made my entire house stink and despite opening all my windows/doors, I woke up with a sore throat the next morning. I am afraid to use this pan cause it's hard to tell if the coating is fully removed and whether the toxins will leak into my food (especially when cooking with high heat on a wok)

 This made my entire house stink and despite opening all my windows/doors, I woke up with a sore throat the next morning. I am afraid to use this pan cause it's hard to tell if the coating is fully removed and whether the toxins will leak into my food (especially when cooking with high heat on a wok). To the manufacturer: instead of using a toxic coating that sticks to the pan, why not use a simple removable plastic sheet to prevent air from touching the pan if you are worried about discoloration or rusting - that would be much easier to remove. This coating should at minimum be listed in the description and materials of this item, otherwise it is completely misleading

Delivered with toxic coating - BEWARE

 I could see if my girlfriend tried to use it when she was here, it could be a bit of an issue to flip the food with a single hand. Fortunately, I do most of the cooking by myself! Thanks to the non-stick surface over the entire wok, it's very easy to clean.  I am not sure if it's because of the surface area of the bottom of the wok or the inconsistency of my electric stove (probably both), but the wok seems to heat up extremely easily and then retains that heat for longer than I would expect. I try to remember to never bring the heat up past where I want it to be, but with my other pans I will use heat them up on a higher heat then bring it down

  I am not sure if it's because of the surface area of the bottom of the wok or the inconsistency of my electric stove (probably both), but the wok seems to heat up extremely easily and then retains that heat for longer than I would expect. I try to remember to never bring the heat up past where I want it to be, but with my other pans I will use heat them up on a higher heat then bring it down..

This wok was exactly what I was looking for: large but manageable, and has a great lid! As a recent post-graduate living without a girlfriend nearby, I have been surviving mostly off of stir fry, so I use this almost every single night in one way or another. It is a bit heavy, but it doesn't bother me too much. I could see if my girlfriend tried to use it when she was here, it could be a bit of an issue to flip the food with a single hand. Fortunately, I do most of the cooking by myself! Thanks to the non-stick surface over the entire wok, it's very easy to clean

..and I can't do that with this pan, so I forget sometimes.  Other than that minor complaint, it's great for stir fry of all kind! I do have to say be aware if your arms are out of shape, you may have some problems handling this without two hands though, and be careful with electric stove tops

Ok value, gets hot fast on electric stovetops, but effective

 With all my other woks when I turn the heat down or off, they cool down fairly quickly. This one hold on to the heat for my opinion too long which makes it harder for me to increase/decrease heat for stirfry/fried rice/etc. Also, the wooden handles are sure to be burnt to a crisp after a few uses with a wok burner, maybe it'll be okay on a traditional stove. Lastly - I did run into some weird hotspots on the pan mixed with cooler spots (duh)

Okay - so I have a few woks and wanted to give this one a try. I seasoned it properly about 5 times and right away I could tell something wasn't right. With all my other woks when I turn the heat down or off, they cool down fairly quickly. This one hold on to the heat for my opinion too long which makes it harder for me to increase/decrease heat for stirfry/fried rice/etc

 With this, I noticed that my ingredients were actually sticking super bad in some spots and it was just hard to cook with. It is also pretty heavy, I have decent strong grip and like to toss my food. It was on the heavy side to accomplish this. I ended up getting frustrated with it and threw it out

Heavy and doesn't cook very even

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Helen Chen's Asian Kitchen Flat Bottom Wok

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