Joyce Chen Stir Fry Pan

Pros: non-stick, useful shape/size, handle, heats up quickly
Cons: no lid; non-stick coating comes off in food even with care

We Really Did Like It

We really did like our Joyce Chen stirfry pan. It was a fantastic shape - flat on the bottom, with gently curved sides.

It could hold a decent amount of food; we didn't have the old problem of stirring...

Pros: good for smashing bugs
Cons: heating throughout the entire surface, peeled non-stick, no lid

I received one of these "woks" as a gift recently. And I was a bit put off by the shape.

Woks are not supposed to be flat on bottom, nor are they supposed to be coated with a non-stick surface. Both of these characteristics...

Pros: Holds A Good Deal Of Food
Cons: Xylan Coating Comes Off Quickly

I spend a considerable amount of time in the kitchen preparing my families meals and am always on the lookout for new items to add to my cookware collection when I am shopping. The Joyce Chen Stir Fry Pan was given to me as a gift (read: someone wants me...

Pros: flat bottom shape
Cons: less than durable finish

I purchased this product because I had previously purchased other Joyce Chen products. Those I found to be more than adequate in value.
The Wok however was a different matter. The non-stick interior was a lot less than durable. It pealed and came...

Pros: Unlike most "woks"/stir-fry pans, comes with a lid - and the right shape lid, too
Cons: Pan doesn't last for more than three meals; after that, rapidly becomes unusable.

I bought a 9.5 inch Joyce Chen nonstick stir-fry set with one of these wok/pans. I'm ethnically Chinese, and although I don't do much intense stir-frying (my kitchenette isn't equipped with fans to draw out the fumes) I did all of my cooking in this one wok - bacon and eggs, boiling pasta, sauteing pork, you name it. However, I did treat it with respect - I only used the supplied wooden spatula/turner in it and washed it with a non-scratch pad. Within a day or two, the nonstick coating was malfunctioning. I have had the pan about two weeks, and the coating is already peeling profusely. I've been eating Teflon for a week! I'm not asking that a nonstick "wok" stand up to abuse like a traditional wok, but it should at least survive as long as an ordinary nonstick frying pan.
Yesterday I finally had enough and bought a Calphalon anodized aluminum nonstick pan of the same size so that I can still use the lid, and I am certain it will last much longer. It only cost a couple of dollars more, so there are definitely better alternatives out there in the same price range.