14" Joyce Chen Classic Series Carbon Steel Wok Set Expired

Yes, it's funny and maybe ridiculous they count the recipe booklet as a "piece" but if you search for comparable 14-inch carbon steel woks of similar thickness (1.5mm), you'll see they are more expensive just for the wok themselves:

https://www.amazon.com/dp/B00428M7K2/
https://www.amazon.com/dp/B002AQSWMU/

A factor is whether you want an unseasoned pan you then season yourself so you can use it with very high temperature cooking, or one that comes with a so-called "non-stick" coating that may not be best for the highest temperatures used for traditional wok cooking.

EDIT: Also, these are best used with gas stoves. While you can use them with induction and other electric stovetops, they do not heat the surface of the wok as evenly and produce hot spots which do not help with most wok cooking styles that work best with more even heat across the whole bottom. If you have electric, you may want to consider the tri-ply or clad style of woks.

That's a non stick wok you linked, this is a carbon steel wok. 2 different types of materials. The non stick wok has a coating that will slowly wear away into your food in my experience these usually last about 1-2 years for me depending on how much you cook. The carbon steel wok needs to be seasoned with oil before using it the first time, and then will be continually seasoned the more you cook with it. The "non stick" surface is effectively just oils, not a chemical surface like the other one

For anyone interested in trying a carbon steel wok, I think this is a great deal. The lid is absolutely necessary as most residential stoves don't put out enough heat to stir fry well. You can toss a little bit of water and the lid on top to effectively steam your food inside to get a more proper cook without drying out your food. I would get this but I have the cheap imusa one from Walmart I bought 5 years ago still going strong. That's the great thing about carbon steel, it gets better the more you use it and you really can use it for a long long time. Also clean up is much easier, no soap required, just scrub gently with a sponge, dry on the stove, and wipe a small bead of oil around it evenly.

I use it cook everything from stir fry to omelets, just don't do any super sticky or citrus based stuff in it

TL;DNR: electric gets the wok just as hot as gas on the flat bottom but gas spreads heat over more of the whole surface.

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Regarding electric (either induction, infrared, ceramic top, or the old large coils), they will all heat the bottom of the wok evenly--in fact induction will be fastest (faster than even gas). Induction will instantly create heat in the pan bottom directly over the induction elements (which can be a circle as small as 4-5 inches across, depending on the induction cooker) and heating stops once you lift the pan of the surface.

Same with other electric cooktops: heat is applied mainly when in direct contact with the surface, unlike with gas where the flames will heat the flat bottom off the pan as well as go up the sides of the pan and will still heat the pan as you flip the food around the pan as in stir-frying (and if you need to flambé, having a gas flame there makes it much easier)

I change my style of cooking with induction and smooth tops by using a spatula to turn and flip the food around compared to my gas stove top (I use induction, gas and electric glass top stovetops).

Using electric/induction, the bottom of the wok will get as hot (if not hotter than with gas), but it takes longer for heat, and there will be less, to spread over the sides of the wok compared to using gas where the flames are also heading up the sides of the wok as much as the bottom, creating a larger cooking surface.

Part of using a wok is using the range of temperatures all along the inside of the wok for cooking. With electric/induction, the bottom is very hot and the sides are much cooler than when you use gas.

Edit:. Here is a link with info about seasoning a carbon steel wok: https://www.seriouseats.com/equip...s-the-best

Edit 2: Did a quick search and saw this wok was on sale last November. The previous SD thread had some interesting discussion which may be useful: https://slickdeals.net/f/16149334-14-joyce-chen-carbon-steel-wok-16-85?page=1#commentsHeader