The story of Joyce Chen and her line of cookware starts back in 1949 when she and her family moved to America from Shanghai, China. With her love for cooking, shortly after moving to America, Joyce made authentic Chinese egg rolls for her children's school fair. After seeing the popularity of them at the fair and noticing the growing interest in Chinese food, Joyce soon began teaching cooking lessons at Cambridge's and Boston's Adult Education Centers. From 1949 to 1968 Joyce's love for cooking grew even more. In those 20 years, Joyce opened The Joyce Chen Restaurant, wrote her first Joyce Chen Cook Book, and even starred in her own national televised cooking series called Joyce Chen Cooks. With the popularity of Chinese food growing in America, Joyce saw that the selection and quality of Chinese cookware found in the states did not meet her high standards. It was then, in the 1970s, that Joyce developed her own line of Chinese cookware. The Joyce Chen cookware line is an array of cooking essentials that provides high-quality versatility with an Asian flair. The attention to detail and quality craftsmanship are exhibited in the entire line of cookware products from the heavy gauge carbon steel woks to the stoneware teapots. Everything you need for authentic Asian style dining in the comfort of your own home can be found in the Joyce Chen line. Serve tea, make sushi, fry rice, or make dumplings like a professional Asian chef without ever leaving home. The Joyce Chen cookware line brings Eastern Cookware for the Western Kitchen right to you.