Worth: $51.95 - $34.00 (as of Feb 13, 2025 15:40:13 UTC – Particulars) Prepare dinner like a professional with this versatile stir-fry pan. A smaller, shallower model of the flat-bottom carbon metal wok, this pan can be utilized for therefore many dishes past stir-fry—from sauteed veggies to scrambled eggs. Made out of carbon metal, it’s lighter and smoother than forged iron, but simply as hardy, with a nonstick coating robust even to resist the scrapes and rakes of steel utensils. Whenever you pop off the detachable resin deal with, this pan may also go from stovetop to oven to maintain dishes simmering as much as 500 levels. Versatile carbon metal pan sears satisfying stir fry, but in addition nice for veggies and eggs Premium Excalibur nonstick coating resists scratching—even with steel utensils 2.0mm skilled carbon metal gauge is lighter and stronger than forged iron; heats evenly with no sizzling spots Flat backside and sloped sides are perfect for searing and sautéing Resin deal with stays cool and stays oven protected as much as 350 levels
Prospects say
Prospects discover the saute fry pan straightforward to wash and use. They admire its good warmth distribution, dimension, and ease of cleansing. Nonetheless, some clients disagree on its sturdiness, stickiness, and weight.
AI-generated from the textual content of buyer opinions
11 reviews for JOYCE CHEN Skilled Collection 12-Inch Carbon Metal Excalibur Nonstick Stir Fry Pan with Phenolic Deal with
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Rosc –
Loving it!
I posted a review about the Helen Chen Excalibur wok, and am essentially repeating the same information here.I love these Excalibur pans. They have been the best non-stick pans I’ve owned. They’re tough, durable, and get super hot on just medium heat (hot enough to carbonize/burn/sear food in a minute!)You get a fabulous wok-hee effect on your foods, even with the low heat typical of a household stove. These pans are heavy, so they do not warp (do NOT put it on high heat, it WILL destroy the pan – I wouldn’t even put carbon steel or cast iron on high heat – only stainless, and then only to bring liquids to boil).These pans are a breeze to clean up. Hot soapy sponge, rinse, done!Being so heavy, this is a bit of a detraction for me, I have arthritis weakened hands. But, I manage.The Helen Chen Excalibur pans are slightly more expensive, but the quality is worth it to me. If they endure more than 5 years of abuse in my kitchen, I will have gotten my money’s worth! These pans tout a 25 year prorated warranty on defects (which probably doesn’t mean much, as it does not cover “normal wear or scratches” – but it’s nice to see a manufacturer backing their product up with a warranty of any kind these days.)I think this Excalibur coating gives Dupont Teflon a run for their money. I searched for info about newer non-stick coatings, and found a chart that compared several, including Teflon, generic PTFE, ceramic, and others. Excalibur had the better results overall, particularly durability and heat tolerances. Google “excalibur coating” and you’ll come across the test results from the manufacturer.Sorry Fabreware & Teflon-Pro, you were good in the past, but now something better has come along. I’m switching all future non-stick pan purchases to Helen Chen’s Excalibur :)Now if Helen Chen would make a nice flat griddle pan, for pancakes, and a saute pan for omelets, etc…..
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Martin Mazurik –
Best Wok type pan ever !!
I don’t know, this is my second (have one at my main house, and one at my 2nd home),had the first one for many years, like 10, then replaced it with this one,which has a tighter, better non-stick (even can gently use metal tools, which I never do, I cookwith wood paddles, duh!)Anyway, if you are losing non-stick surface, I don’t know how … I use it every dayand its like brand new several years later,the other negative review that said its sticky, well if you burn the oil on the surfaceof the pan, it will be stick and should be cleaned WITH HOT WATER!This one foot (12″) pan is unbelievable for stir fry, making oriental soup dishes,light deep frying (which I don’t do any more), but cooking with a little oil,then putting water in the pan as you’re cooking (steaming) is such a great tool,because of the non-stick, to minimize your oil use.Secondarily, every wok that is steel, seems to burn on, stink, etc. etc. and the lastthing I want is metal, stinking, rusting, exposed to your next dish.Now the best wok cooks, can get it done (the cleaning) but I found, the burned on is justannoying with steel woks.This walk alleviates that, and the burning (or deep browning, of your stir fry vegetables) at the edges,is not only possible, its easy with this pan!Get yourself a flat wood paddle, to scrape the sides down and stir-fry away !!
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Thaiville –
BUY IT BUY IT NEEDS 8 STARS
I bought this for the firehouse but I bought another one for my house a smaller size though. This is a 12″and wow the pan feels solid but light enough to run back and forth for stiring rice and other foods like vegetables in a stir fry.I don’t use metal even though it says its tough enough but the non-stick surface is almost Spackle but nothing sticks to it. NOTHING.USE: cook for firefighters at firehouse about 4-6 times a week.The handle is solid the hook allows you to hang it, the bottom is flat so I use it on a electric stove NO PROBLEM cooking up fast, holding heat and evenly cooking all.I just don’t see a use for a lid even though one is available.I use this pan and feel 100% confident whatever I make it in.I don’t regret buying this and the smaller one for my house is say EVERYONE should have this Wok
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long time customer –
Works well.
Had a previous JC pan for many years and wanted to replace. This one is basically the same but the interior of the pan itself it a little rough. Still works fine. No lid comes with it so had to use the old one.
Not the best choice
I bought this wok only a few months ago and have used it maybe 5-6 times. Used it last night and the plastic handle broke into pieces, making it unusable. Stay away from the plastic-handled variety.
I like the wok, but is a bit heavy, I am using it for stir fry meat, noodles and etc…… It is good because the bottom is flat fits in my flatted stove ! Thank you !
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Bergy –
The wok came with a loose handle. The rivets were not installed with the right amount of pressure. I considered returning it but I had looked a long time before I found this wok that I thought would fit my requirements. So……….I took two hammers and banged the rivets until the handle did not shake any more. Not very good quality control therefore only 4 stars. I also bought the 12″ black lid made by Joyce Chen that was advertised to fit this 12″wok. It was much too big by about an inch. The lid should fit inside the top rim of the 12″ wok. It did not. For 9 bucks I will not return it.The wok (with repaired handle) does stir fry excellent, perfect for my one person needs. I am hoping for a long lasting relationship with this wok.
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Itai –
This is a workhorse wok. It transmits heat well, does not buckle and is very robust. It’s non-stick coating is still stuck to the pan which I can’t say for most other brands. I own the 2 other sizes, larger and bigger. This is good size for a stir-fry with 2-3 portions.
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Annie chen –
One of my best wok. Non stick not too heavy and easy to clean.
Rosc –
Loving it!
I posted a review about the Helen Chen Excalibur wok, and am essentially repeating the same information here.I love these Excalibur pans. They have been the best non-stick pans I’ve owned. They’re tough, durable, and get super hot on just medium heat (hot enough to carbonize/burn/sear food in a minute!)You get a fabulous wok-hee effect on your foods, even with the low heat typical of a household stove. These pans are heavy, so they do not warp (do NOT put it on high heat, it WILL destroy the pan – I wouldn’t even put carbon steel or cast iron on high heat – only stainless, and then only to bring liquids to boil).These pans are a breeze to clean up. Hot soapy sponge, rinse, done!Being so heavy, this is a bit of a detraction for me, I have arthritis weakened hands. But, I manage.The Helen Chen Excalibur pans are slightly more expensive, but the quality is worth it to me. If they endure more than 5 years of abuse in my kitchen, I will have gotten my money’s worth! These pans tout a 25 year prorated warranty on defects (which probably doesn’t mean much, as it does not cover “normal wear or scratches” – but it’s nice to see a manufacturer backing their product up with a warranty of any kind these days.)I think this Excalibur coating gives Dupont Teflon a run for their money. I searched for info about newer non-stick coatings, and found a chart that compared several, including Teflon, generic PTFE, ceramic, and others. Excalibur had the better results overall, particularly durability and heat tolerances. Google “excalibur coating” and you’ll come across the test results from the manufacturer.Sorry Fabreware & Teflon-Pro, you were good in the past, but now something better has come along. I’m switching all future non-stick pan purchases to Helen Chen’s Excalibur :)Now if Helen Chen would make a nice flat griddle pan, for pancakes, and a saute pan for omelets, etc…..
Martin Mazurik –
Best Wok type pan ever !!
I don’t know, this is my second (have one at my main house, and one at my 2nd home),had the first one for many years, like 10, then replaced it with this one,which has a tighter, better non-stick (even can gently use metal tools, which I never do, I cookwith wood paddles, duh!)Anyway, if you are losing non-stick surface, I don’t know how … I use it every dayand its like brand new several years later,the other negative review that said its sticky, well if you burn the oil on the surfaceof the pan, it will be stick and should be cleaned WITH HOT WATER!This one foot (12″) pan is unbelievable for stir fry, making oriental soup dishes,light deep frying (which I don’t do any more), but cooking with a little oil,then putting water in the pan as you’re cooking (steaming) is such a great tool,because of the non-stick, to minimize your oil use.Secondarily, every wok that is steel, seems to burn on, stink, etc. etc. and the lastthing I want is metal, stinking, rusting, exposed to your next dish.Now the best wok cooks, can get it done (the cleaning) but I found, the burned on is justannoying with steel woks.This walk alleviates that, and the burning (or deep browning, of your stir fry vegetables) at the edges,is not only possible, its easy with this pan!Get yourself a flat wood paddle, to scrape the sides down and stir-fry away !!
Thaiville –
BUY IT BUY IT NEEDS 8 STARS
I bought this for the firehouse but I bought another one for my house a smaller size though. This is a 12″and wow the pan feels solid but light enough to run back and forth for stiring rice and other foods like vegetables in a stir fry.I don’t use metal even though it says its tough enough but the non-stick surface is almost Spackle but nothing sticks to it. NOTHING.USE: cook for firefighters at firehouse about 4-6 times a week.The handle is solid the hook allows you to hang it, the bottom is flat so I use it on a electric stove NO PROBLEM cooking up fast, holding heat and evenly cooking all.I just don’t see a use for a lid even though one is available.I use this pan and feel 100% confident whatever I make it in.I don’t regret buying this and the smaller one for my house is say EVERYONE should have this Wok
long time customer –
Works well.
Had a previous JC pan for many years and wanted to replace. This one is basically the same but the interior of the pan itself it a little rough. Still works fine. No lid comes with it so had to use the old one.
Lorie B –
Using for “everyday pan”
This pan never gets put away, it’s on my stove top all the time. I have a smaller wok (see my review) by Joyce Chen and love it, so bought the bigger one. I use woks for pretty much everything. I love the high sides, no splatter and because the bottom is small and then tapers up to a larger size, you can use this pan for just about anything except for those items that need to be cooked flat. I use mine for oatmeal in the morning, warming leftovers or soup for lunch, and last night I boiled my noodles in it and drained, then added the rest of ingredients for mac & cheese. Just one pan to clean!! I brown hamburger, scramble eggs, stir fry, sauté onions & bells – you name it – I do it in this pan. I now have 3 sizes of woks – 12″, 9″ and 6″. With these, a stock pot and a cast iron skillet, I don’t need anything else. I have this same group in a R.V. Does it all. By the way, I’m using these pans on an induction stove. Everything works great.Edit**** June 26th, 2015Still using my Joyce Chen Woks – they are holding up great. I think that people that have trouble with non-stick pans, are trying to clean them like a S/S pan. Non-stick needs just a dash of soap and a little warm water, not really hot. Just wipe them out. They don’t need to be scrubbed. But, remember, non-stick doesn’t have the life expectancy of S/S. Just a fact of life.
Brad –
Not the best choice
I bought this wok only a few months ago and have used it maybe 5-6 times. Used it last night and the plastic handle broke into pieces, making it unusable. Stay away from the plastic-handled variety.
Murielle Masin –
Finalement un poêle wok si facile à manipuler… car léger et facile nettoyer.. Et cela ne Cole vrrrraiment pas!… vive les sautés!
Butterfly –
I like the wok, but is a bit heavy, I am using it for stir fry meat, noodles and etc…… It is good because the bottom is flat fits in my flatted stove ! Thank you !
Bergy –
The wok came with a loose handle. The rivets were not installed with the right amount of pressure. I considered returning it but I had looked a long time before I found this wok that I thought would fit my requirements. So……….I took two hammers and banged the rivets until the handle did not shake any more. Not very good quality control therefore only 4 stars. I also bought the 12″ black lid made by Joyce Chen that was advertised to fit this 12″wok. It was much too big by about an inch. The lid should fit inside the top rim of the 12″ wok. It did not. For 9 bucks I will not return it.The wok (with repaired handle) does stir fry excellent, perfect for my one person needs. I am hoping for a long lasting relationship with this wok.
Itai –
This is a workhorse wok. It transmits heat well, does not buckle and is very robust. It’s non-stick coating is still stuck to the pan which I can’t say for most other brands. I own the 2 other sizes, larger and bigger. This is good size for a stir-fry with 2-3 portions.
Annie chen –
One of my best wok. Non stick not too heavy and easy to clean.