Joyce Chen Nonstick Steel Dome Lid in my opinion

Joyce Chen Nonstick Steel Dome Lid

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Joyce Chen's slogan "Eastern Cookware for the Western Kitchen" reflects her focus on providing high-quality versatile tools and products that have Asian flair but can be used in a western kitchen. The 14" Nonstick Steel Wok Lid is a handy kitchen addition. If you've lost your lid or started your Joyce Chen cookware collection with a gift that didn't include a lid here's what ... Read more or Check Price

Joyce Chen Nonstick Steel Dome Lid Features

• Nonstick inside and out
• Birch wood knob
• Fits 14 inch diameter woks
• Rolled edge

Customer Reviews Purchased this product

We bought a cast iron wok from Lodge and this lid was recommended to go with it. It's a perfectly fine lid--fits on the 14-inch Lodge wok and does what it is supposed to do keep... by R. Smith

It's a lid what can I say... It fits the wok I bought it for the wooden knob on top stays cool and the lid keeps spatter down and food hot. by Randy C. Horne

ordered my wok and got this lid to go with it works perfectly. Can't wait to cook more stir fry with it. by Bob O'Shea

Use this regularly with my wok. Fit is perfect. Good quality. I actually keep this buy stove for safety whenever recipe calls for frying with larger quantities of oil just in... by m.s.

I'm not sure how to rate this... The lid does not fit around the rim edge of the wok instead it fits inside the wok resting on the rivets of the wok handles. by Benny B. Imbert

I bought this paired with the Lodge Pro-Logic P14W3 Iron Wok. I figured it would fit snug like my normal tops do. It doesn't but it seems to work just fine. About 1. by Hickabilly

I bought this to use with a Joyce Chen 12-inch flat-bottomed wok that I bought for patio use and hoped it might also fit an Emeril tagine base for which the ceramic conical lid... by Dale E. Hammerschmidt

This is a heavy Wok and with the flat surface it is the best for electric stoves. I followed the seasoning direction for the Wok and it is coming along nicely as we cook with it. by mike coleman

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