Can someone explained to me what the difference is this wok comparing with the other Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok?
151027
I cannot speak directly to a comparison between the two products, but as a general statement the flat bottom wok works better on electric ranges and the round bottom is better on gas. I have both kinds of woks and use both on electric ranges, Both give good results, but I am hoping to buy a gas range for one of my kitchens and then the round bottom wok will go there.
151028
The round bottom wok is a traditional shape and needs a ring under it to place on a stove burner to keep it stable while cooking. With a flat bottom, you have a more stable wok that can rest sit directly on the burner of a gas or electric stove.
964748
yes,i have both and you can do anything in this skillet ,but it wont hold as much as a wok because of the shorter sides.it can handle any heat and goes from the burner to the oven and not miss a beat.its thicker than a wok but to do both chinese and larger meals just go with the mineral b pots or high side.i deep fry chicken all the time in the 12 in and there the best quality ive ever bought,and they spank my expensive wolfgang puck set.
2078734
I don't think you could go wrong with either one. I bought the Hobart 210 only because I'm usually financially embarrassed. I had a tough enough time reaching for the 210, let alone that upper shelf 211. But, the 211 is supposed to be the better machine. And, if you're just the typical homeowner, the Hobart 140 would most likely be all that you would ever need and at half the cost.
849841
The pan is shaped like a "shallow wok" and measures 12 inches across the top edge, the bottom area is about 8 inches across, and it is about 3 inches in height (I measured by placing the pan on a counter and measured from the counter up to the rim of the pan). Its a nice little pan, perfect for 1 or 2 people, although it can be used to prepare most recipes that call for a wok. You can put it over high heat empty and get it blazing hot before adding oil and food to stir fry. Kind of indestructible except for the handle. Pan looks like bare steel or aluminum in color when brand new but quickly turns mostly black like a real wok should after you cook in it a few times and it becomes seasoned. I only stir fry and saute in it. I don't use it for boiling or long cooking sauces, because those tend to remove the seasoning. Joyce Chen used to sell this same style pan back in the 70's & 80's with some kind of non-stick finish and she marketed it as the Joyce Chen Peking Pan. I had one. I saw a very very similar looking pan recently in World Imports but it is not quite as heavy as the Joyce Chen. Joyce Chen makes top quality Asian cookware. Her daughter Helen has written several nice cookbooks. Helen has a really great recipe for sweet & sour pork that is very old school Chiinese cooking (like from the 70's) and is a wonderful comfort food I treat myself to occasionally. I think its my favorite sweet & sour pork recipe.
1177896
I don't know the difference, but I love this pot. We use it for everything. Would make an excellent wedding gift to the couple that is just starting out. It is by far my favorite piece of cookware....
1419772
Dear C.Smith, The only difference will be the spatula. Otherwise the cooking ability is the same. Thank you for allowing us to be of service to you. Sincerely, Tonia D.
321860
I don't think they are the same, bit I don't know what the differences are. I have had these knives for years and they a still perfectly sharp. I don't see why they wouldn't suit a professional kitchen. I prefer these over my wusthof knives I paid triple for.
888336
I love the wok. I find the handle much easier to use than the two small side handles on my previous one. The only warning I would give is that the top edge is not rolled and I have gotten small cuts from the sharp edge when I reach for something in the nestedans and lids in my cupboard.
2177216
cast iron wok requires care, just like any other iron skillet. it cooks faster, uses less oil, and you can control the heat. you can choose 14" if 16" is too big but we have a big family and loves to stir fry noodles...16" wok is perfect for us. We love to cook outdoors using gas...and you can order a ring to set the wok in place. I don't know if this helps...good luck in choosing the perfect wok. I totally recommend it.
964751
My mother-in-law who is Chinese prefers the 12" Green Earth Wok by Ozeri, with Smooth Ceramic Non-Stick Coating. If a carbon steel wok is like a Chinese wok the DeBuyer is very heavy compared to traditional Chinese woks. Wife said she would not use the DeBuyer as a wok.
1020764
Both the older [French] and newer [Chinese] models of the T-Fal 14" Jumbo Wok are marked: NO PFOA, NO Lead, NO Cadmium; and have a 14" outer Lip diameter with a depth of 3-1/4" bottom-to-lip, and hold 3-Quarts to the Rivets about 1" below the Lip. Neither is marked as the 'Professional Series' and the packaging does not state 'Profession Series. -note- That the 'Professional Series' features the 'Expert' {Prometal Pro} interior base with the Red Thermo-Spot and the hexagon metallic pattern. ~ RHF
1230880
No - this is the best wok I have. The wok does not discolor your food, nothing sticks to it, it is easy to clean, and it maintains it color. It cooks your food evenly. When cooking, I do not use steel utensils, I use rubber so as not to damage the wok. I purchased my wok 3 years ago and it still looks the same as when I purchased it. My son is relocating and I just ordered the same ones for him for his house. He loves this wok also. I highly recommend this wok and the bigger one also.
1028346
This is a round bottom Wok with a ring that it sits upon. Handles are to small. Consider getting one with a larger handle. The only thing we kept was the cover.
1955677
I'm not sure of the difference, we bought it for my sister-in-law for Christmas. We got the AirBake Ultra by T-fal, I guess she swears by the air-bake branding.
1922969
Cast iron woks take a long, long time to get hot. Had one and did not like it. Steel is better and 14 inches is more than enough for two.
1038077
NO, it has rounded edges and is too small for our smallest burner on our glass top stove, it's going back. Off course some off the bottom is flat, it's not a wok!
969264
As good or better overall. I have the 14.5, two 18.5s and the 22.5. The 14 is nice for small cooks. I overloaded it once and had to add charcoal. If you stick to smaller cooks, you won't have that problem. I have had no issues with temp control on it. Either using water or without water. Have roasted chickens in the 320-335 range and have smoked fish at 200-225 and also have done ribs and butts in between.