Joyce Chen Excalibur Nonstick Wok Review

When people ask me about buying a wok, I point them to the Wok Shop in San Francisco's Chinatown. If that doesn't work out, I suggest a heavy gauge carbon steel Joyce Chen wok. However, the Joyce Chen carbon steel wok is not as easily obtainable as it's nonstick kin with an Excalibur coating (what a shock-and-awe name!). Wondering if the Excalibur coated wok had mythical powers, I bought one in November 2021. There is a simple initial seasoning process on the label and then after that, it was time to cook. (Below, the Joyce Chen Excalibur is on the left and the carbon steel Joyce Chen is on the right.) After using it on and off for nearly six months, I have thoughts to share.

If you own this wok, please contribute your insights. Similarly, if you own a nonstick coated wok, let us know about it!

Does the Excalibur Wok Perform?

I was ready to dislike the Excalibur but it was HIGHLY likeable. It heated up quickly, retained heat on its walls, stir-fried with a certain "shoosh shoosh", and cleaned up easily after it was left to sit to cool. There was no need to rush to clean the wok right after cooking! As you can see from the video recap below, the Excalibur wok can be heated on a big burner, though I keep the heat at medium-high. When I use the carbon steel or cast iron wok, I don't hesitate to blast it at high heat on the 21,000 BTU burner.

Joyce Chen nonstick wok and carbon steel wok

The main drawback to the Joyce Chen nonstick Excalibur wok was this: You won't fully get that edge of wok hei that you'd get from carbon steel or cast iron. On a lower burner like my 18K BTU burner, the wok will stir-fry well but it's a bit wimpy; I learned to be patient. That said, I was comparing the Joyce Chen Excalibur with the Joyce Chen carbon steel wok. Carbon steel can take the heat, though I've noticed that the Joyce Chen carbon steel wok has warped slightly.

What is the Excalibur Nonstick Coating?

What's unusual about the nonstick coating on the wok's interior is that it is not smooth. I'd describe it as smooth-rough. Excalibur turns out to not be a charming name from Joyce Chen's manufacturer but rather the specific name of the nonstick coating. According to companies, such as Toefco, the Excalibur nonstick Fluoropolymer (PTFE) coating includes particles of stainless steel to create peaks and valleys, resulting in a tougher surface. The bumps give the PTFE coating more to adhere to.

Note that PTFE is considered safe, but some people are concerned about how it is manufactured. If that is an issue with you, then nonstick coated cookware is likely not your thing. I'd go with a carbon steel or cast iron wok. Of course, there are some concerns about how carbon steel, cast iron and stainless steel is manufactured too so one could become paralyzed and never pick up a pan to cook again! Weigh what's important to you and dive in. In this 2010 Chowhound thread, Excalibur has performed satisfactorily over time.

So, the Joyce Chen wok that I purchased has a carbon steel core that's coated with a combination of stainless steel and nonstick PTFE. The carbon steel wok weighs 4 pounds, 1 ounce whereas the nonstick wok weights 4 pounds, 5 ounces.

Can You use Metal Utensils in the Wok?

Nowadays, nonstick cookware are often oven safe up to a certain temperature. Some say the surfaces are so sturdy that you may use metal tools on them. But when you read the fine print, the manufacturers tell you to be gentle with their nonstick surfaces. Under the "Care and Cleaning" section of the Excalibur wok's packaging are these words: "We recommend wood, bamboo or plastic tools, but you may use metal utensils if you like; the special Excalibur surface is designed to stand up to them. Be careful however not to stab the surface with a sharp point or cut foods with a knife while in the pan. All nonstick cookware will scratch. This is normal and will not affect the nonstick properties of Excalibur."

Is that true about scratched nonstick pans being safe? Yes, it is, according to a number sources cited in this article.

In the main, I don't use a metal wok spatula but prefer a wood one. (For carbon steel and cast iron woks, I like to use one or two big restaurant-style metal spoons to wok cook too.) Before purchasing yours, hold it in your hand and pretend to cook and see how comfortable you are. Sometimes I feel that two wood turners feel better in my hand than an angled wok spatula. There are many options online but head to a cookware store to check out options.

Additionally, I wouldn't wash the nonstick wok with my regular wok brush. After letting the wok cool, I use warm water, a scrubby, and dish soap.

Can you use the Excalibur Wok on a Powerful Burner?

How hot can you heat a nonstick pan? Some people advising heating nonstick cookware on low to medium heat. That's no good for stir-frying which relies on quick searing and high-heat cooking. As I noted in the article on nonstick frying pans, the red alert temperature is 500 or 600°F but you're likely not going to heat the pan that hot on the stove. The better gauge is to not heat your butter, fat or oil in the wok so that it's smoking hot -- which signals about 400°F. I typically use canola oil or refined peanut oil, which have smoking points of 400°F and 450°F. I heat the oil until shy of that point and once the ingredients hit the pan, the temperature will obviously go down.

Joyce Chen Nonstick Wok Review Video

I've used the Joyce Chen nonstick Excalibur wok on both my 18K and 21K BTU burners and it is alright. It cooks with gentle, steady heat and cooking takes about 15 percent longer than with my carbon steel or cast iron woks. That's not a deal breaker. It's just different. Listen to the sounds in this video from my kitchen.

Is the Joyce Chen Excalibur Wok for you?

I love the personalities of my carbon steel and cast iron woks. They talk to me, they change appearances, and they take lots of heat. However, if you're newish to wok cooking and don't want to deal with carbon steel or cast iron, this would be a good wok to try. My husband has been somewhat reluctant to wok in the carbon steel and cast iron woks in our kitchen. Cooking seems too fast and furious for him. BUT, he warmed up to the Joyce Chen nonstick wok, saying that it seems to cook at a more reasonable pace for him but still provides good heat. I started tasking him with easy vegetable stir-fries for dinner!

The Joyce Chen is the first nonstick coated wok that I would recommend. Many other nonstick coated woks are small or oddly sized. The Joyce Chen is roomy because it's built on the size of a regular 14-inch wok. It has heft but is still light enough to hold and toss food. If you're not into nonstick coatings, I'd suggest buying a carbon steel or cast iron wok, seasoning and cooking to a nonstick nirvana surface. The Joyce Chen woks are induction ready, so are carbon steel flat-bottom woks. The product website does not indicate induction ready but the wok's label does. To verify, here's a photo of the wok atop my portable induction cooktop. The wok's bottom and sides heat up very fast so be vigilant.

Joyce Chen Nonstick Wok Buying Options

The 14-inch nonstick wok I purchased came with just the wok. It was all I needed. When you shop for the JC, there's an option to buy just the Joyce Chen nonstick Excalibur wok which sports a black phenolic (bakelite) handle, or a maple wood handle Excalibur wok plus cooking kit (the lid is the most useful item but you may use any wok lid, or just a large pan lid). The black handle wok specifies a 2.0 mm carbon steel coated wok whereas the wood handled wok does not specify the carbon steel thickness. I assume that they are the same product but you may want to check with the manufacturer -- Honey Can Do. I queried the company but did not get a response. I like the black handled Excalibur wok just fine! Save money and extra clutter.

Once again, if you have insights, tips or experiences to share, please don't hold back. We learn as a group