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JOYCE CHEN Classic Series 14-Inch Carbon Steel Wok with Birch Handles
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Learn more about free returns.- Go to your orders and start the return
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Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns.- Go to your orders and start the return
- Select the return method
- Ship it!
Purchase options and add-ons
Brand | JOYCE CHEN |
Material | Steel |
Special Feature | Manual |
Color | 14" Uncoated Wok |
Capacity | 3 Liters |
About this item
- 1.5mm carbon steel gauge withstands high heat and maneauvers easily
- Regular seasoning brings out deep, beautiful patina
- Flat bottom stays balanced on stove tops without extra accessories
- Hand wash after use, wiping off extra moisture to extend the life and character of the pan
- Dimensions: 14 inches round
Customer ratings by feature
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Price | $38.39$38.39 | $49.99$49.99 | -14% $59.75$59.75 List: $69.75 | -29% $39.09$39.09 List: $54.99 | $85.99$85.99 | $34.99$34.99 |
Delivery | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 |
Customer Ratings | ||||||
Easy to clean | 3.2 | 4.1 | 4.3 | 4.3 | 4.1 | 4.1 |
Value for money | — | 4.1 | 4.5 | 4.4 | 3.9 | 4.2 |
Versatility | 3.6 | 4.2 | 4.7 | — | — | 4.8 |
Durability | 3.1 | — | — | 4.3 | 4.0 | 3.9 |
Sturdiness | — | 4.4 | 4.6 | 4.5 | — | 4.3 |
Sold By | Amazon.com | Amazon.com | Craft Wok | Teewe-US | YANTURION | Bielmeierglobal |
capacity | 3 liters | 5 quarts | 1.55 gallons | 1.3 liters | 5.2 quarts | 5 liters |
material | Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel |
diameter | 14 inches inches | 14 inches inches | 14 inches inches | — | 13.5 inches inches | 14 inches inches |
has nonstick coating | ✓ | ✗ | ✗ | ✗ | ✗ | ✗ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✗ | ✗ | ✗ | ✓ | ✗ | ✗ |
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From the brand
-
A Culinary Legacy
Joyce Chen is inspired by the chef's legacy and offers premium products that help you bring delicious new flavors to your table.
-
OVER 50 YEARS OF CULINARY EXCELLENCE
Joyce Chen was more than just a chef. She was a pioneer who introduced authentic Chinese cuisine to the American public, through her restaurants, cookbooks, and television show. She was passionate about cooking healthy and delicious meals, and making Asian cooking accessible to every household, forever enriching the cuisine, culture, and curiosity of culinary experts and enthusiasts alike.
From the manufacturer
Add delicious umami flavors to your meals!
Joyce Chen Classic Carbon Steel Kitchenware
A versatile addition for any cook who loves making Asian cuisine and stir-fry.
OVER 50 YEARS OF CULINARY EXCELLENCE
Joyce Chen: A Legacy
Joyce Chen was more than just a chef. She was a pioneer who introduced authentic Chinese cuisine to the American public, through her restaurants, cookbooks, and television show. She was passionate about cooking healthy and delicious meals, and making Asian cooking accessible to every household, forever enriching the cuisine, culture, and curiosity of culinary experts and enthusiasts alike.
Joyce Chen Kitchenware is inspired by her legacy and offers a complete range of products that help you craft authentic Asian dishes in your own kitchen and bring delicious new flavors to your table.
Videos
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JOYCE CHEN 14-Inch Carbon Steel Wok Review
M Chowdhury
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Product information
Brand | JOYCE CHEN |
---|---|
Material | Steel |
Special Feature | Manual |
Color | 14" Uncoated Wok |
Capacity | 3 Liters |
Compatible Devices | Smooth Surface Induction, Gas, Smooth Surface Non Induction, Electric Coil |
Product Care Instructions | Hand Wash Only |
Handle Material | Wood |
Item Weight | 3.2 Pounds |
Number of Pieces | 1 |
Is Oven Safe | No |
Model Name | Joyce Chen Classic Series Carbon Steel |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Specific Uses For Product | Cooking |
Product Dimensions | 23.5 x 14 x 5.5 inches |
Item Weight | 3.24 pounds |
Manufacturer | Honey-Can-Do |
ASIN | B002AQSWMU |
Country of Origin | Taiwan |
Item model number | J21-9978 |
Customer Reviews |
4.0 out of 5 stars |
Best Sellers Rank | #10,115 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #23 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | May 1, 2009 |
Warranty & Support
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Product guides and documents
Product Description
Turn the burner all the way up. This carbon steel wok was made to handle high heat. This means that you can get that perfect Maillard reaction (aka browning) on sliced meats without overcooking. Stronger than cast iron, it’s also lighter and therefore more nimble, tossing veggies and rice with ease. At 14 inches, this large carbon steel wok can serve up a very generous meal. All this wok asks in return is that you season its uncoated surface regularly, and it will reward you with a deep and beautiful patina.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the appearance of the wok, mentioning it's beautiful and has a nice finish. They also say that the pan is light weight and has good quality. However, some customers have reported that the wow rusts easily, causing horrible stains all over the product. Customers also disagree on the handle, value, ease of cleaning, performance, ease, use, and quality.
AI-generated from the text of customer reviews
Customers like the appearance of the wok. They mention it's beautiful, has a nice finish, and has developed a patina. The wok turns into a beautiful patinan color in just 15 minutes, and the inside has gotten a bronze coating.
"...I`ts a great pan, seasoned easily and easy to use. Completely non-stick now. My daily driver." Read more
"...It started turning deep golden very quickly. Keep hitting the wok with the paper towel and if it stops smoking put on more oil, doesn't take much...." Read more
"It is a beautiful Wok. Unfortunately, while seasoning it the small wood handle cracked. We are very disappointed in that...." Read more
"...But...I like the wok! It's already seasoned to my liking and it's showing some patina so...into the garage it went!..." Read more
Customers are mixed about the quality of the wok. Some mention that it's a nice product, with strong metal and a firm handle. However, others say that it is flimsy with floppy aluminum rivets and the material has some flex.
"It's a round solid bottom carbon steel wok. The handles are solid and well made so far. I love the price and prime delivery...." Read more
"...The handle is attached by 2 rivets, doesn't feel super solid. Material has some flex. The lid and spoon feel cheap, but that's not the point." Read more
"...I received the wok and I was actually surprised at the thickness of the material, its thicker than a standard Cantonese style wok...." Read more
"...So, I love that the metal is strong, the handle is firm, and it came with a spatula." Read more
Customers are mixed about the performance of the saute fry pan. Some mention that it performed very well, while others say that it's totally inadequate and wobbly.
"Pretty decent wok. Needs to be seasoned first. I’ve been using cast iron for years so this wasn’t too bad...." Read more
"...received this wok/fry pan today and used it this evening, with excellent results...." Read more
"...Needles to say that process did not work for me. There are many instructional videos on how to season a carbon steel wok on YouTube...." Read more
"...After scrubbing it I dried it off right away. I think this product is great and the metal is very strong...." Read more
Customers are mixed about the value of the wok. Some mention it's great value for money spent, has good quality, and works well for meals for two. However, others say that it'll break in a few years and the price is a little high for a wok, and you can find unbranded versions.
"...Overall, it’s a really good wok for the price...." Read more
"...The cheap little ALUMINUM (are you kidding) rivets began working their way out...." Read more
"...Nice quality, fast shipping, a good price. Very happy with the purchase" Read more
"Upfront, this is a good wok at a great price. There are, just a few things I dislike about this model...." Read more
Customers are mixed about the ease of use of the wok. Some mention that it is easy to manage, season, and stir-fry since it's a bit lighter than large woks. However, others say that the seasoning instructions are a little brief and mediocre. The process takes extra care from the beginning and is daunting.
"...And the seasoning was actually very easy and required little effort.I had previously purchased a nonstick wok...." Read more
"...The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example...." Read more
"...I`ts a great pan, seasoned easily and easy to use. Completely non-stick now. My daily driver." Read more
"...The directions aren't very clear as to how to properly season it, but here is my method I use and it work's perfectly...." Read more
Customers are mixed about the handle of the saute fry pan. Some mention that the wood handles are much more convenient than without, they are securely bolted on, and the helper handle is riveted. However, other customers say that the handle got ridiculously loose, wobbly, and is going to fall off.
"...But it should be fine for years. The small handle also rattles, which is a slight annoyance...." Read more
"...with another hour of seasoning, and once again the handle got ridiculously loose, even more than the first...." Read more
"...The good:Solid wok, good material. The small handle doesn't come off, the larger one does. Very thin and heat responsive...." Read more
"I`ve used this pan daily for about 6 months, the handle came loose where it was riveted to the pan...." Read more
Customers have mixed opinions about the ease of cleaning the saute fry pan. Some mention that they added water and sponged the particles out of the pan, and that care and cleaning are quite similar to that of a cast iron pan. However, others say that they are unfinished and will quickly get dirty and hard to clean. They also mention that the pan gets stained and that they could not get these marks to scrub off during subsequent seasoning steps.
"...It will change color and get stained. That's by design and will happen to every carbon steel wok regardless of price.You NEED to season it...." Read more
"...Edit: occasionally there will be some burnt spots. These are very easy to get rid of...." Read more
"...I could not get these marks to scrub off during subsequent seasoning steps...." Read more
"...It cleaned up nicely. Then I put it on the stove without oil med flame on the outside first and flipped the wok upside down to season the inside...." Read more
Customers are dissatisfied with the rust of the saute fry pan. They mention that it can rust, has horrible stains all over the product, and will oxidize quickly. When the layer is removed, the whole pan is exposed to oxidation and must be seasoned right away.
"...You NEED to season it. If you don't, it will rust, no matter what. Seasoning is not heating some oil on it, or rubbing some oil while it's hot...." Read more
"...I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides...." Read more
"...coating that MUST be removed before any cooking is done and the pan WILL rust if it isn't seasoned before using. That's an absolute...." Read more
"...First pic taken at 1:44, last pic at 2:04Rusty as heck. I can tell the original buyer did not know how to handle carbon steel...." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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Let me break it down:
For the beginner:
This is a carbon steel wok. It's a PITA to mantain, and you know it buying this. It isn't non-stick, used improperly, it will rust. It will change color and get stained. That's by design and will happen to every carbon steel wok regardless of price.
You NEED to season it. If you don't, it will rust, no matter what. Seasoning is not heating some oil on it, or rubbing some oil while it's hot. You need to carefully get every part of the surface to a extremely high temperature. It will change color. Then, you need to rub some oil on it until it smokes, covering every inch of the surface. Let it cool, heat it and oil 2 or 3 times more, and it should be brownish-black all over. Then you can cook.
After every use you quickly wipe, rinse or wash and immediately dry, heat and oil again. If you don't, it might rust.
Most negative reviews are about stains, rust, or sticking. Properly seasoned this is reasonably non stick, but people think this will behave like a aluminum non stick wok, and it won't. If you want CS, you must be aware and willing of the measures required to make it perform. Otherwise, choose another material. This is not meant to cook several pounds of food, it will flex. the size is for stir fry and tossing. Properly used, is not the best available, but for the price it's pretty darn good.
The good:
Solid wok, good material. The small handle doesn't come off, the larger one does. Very thin and heat responsive. Seasoning it was a breeze, after one pass, a fried egg slid off no problem.
The bad:
The handle is attached by 2 rivets, doesn't feel super solid. Material has some flex. The lid and spoon feel cheap, but that's not the point.
I had an non-typical sized 13-inch Chinese cast iron wok for 2 years. 14 inch makes a lot of difference in the volume but still fit reasonably into my twin kitchen sink. My typical wok ring is for 14 inches and above. It was slightly too large for my old wok. Carbonized food residue can integrate with the cast iron or come off in trunks. I think carbon steel should be better.
I would have got the small steel loop handles if they are not more expensive including shipping. For seasoning I can put the whole wok in the oven or the gas barbecue. Also, wood will break down sooner than metal, right? Without the wood handles, it could fit better in the sink. However, the wood handles are much more convenient than without. I can happily live with it.
The wok comes with a clear protective lacquer. The boiling, hot soapy water, and abrasive pad helps to remove most or all of it. I don't know if there's something special about my hand dish detergent - Palmolive pure & clear ultra. When the undiluted detergent make contact with the wok surface, the surrounding area seems to have lacquer still on it. And before the lacquer comes off completely, wiping the wok with kitchen paper towel will result in greenish color on the paper. And when the wok seems to be very clean, it seems to rust on one side (slightly brownish spots) as soon as you are washing the other side.
The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example. And they should say what to expect after you season the wok.
Peanut oil has a higher smoke point so I wonder if that would make the kitchen less smokey. I would say the idea of seasoning is to get a least a brown color on the shiny carbon steel surface, black doesn't hurt as long as it is even (see my pic). If you don't do that during seasoning, a proper stir fry will do that for you (unevenly though). The sturdy wood handle is great to manoeuvre the wok to get some brown color on the side. The area near the rim doesn't matter much as it is not hot enough during cooking and food don't get there to be carbonized.
For after use care you don't actually need to put oil on it, as long as you don't use detergent. I dry it by flame because when it is wet, any normal rust will stain the sink.
I don't know why I didn't season the bottom of the wok. I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides. For this one I just smear oil on the bottom and put it under the stove, normal side up.
Reviewed in the United States on October 10, 2013
I had an non-typical sized 13-inch Chinese cast iron wok for 2 years. 14 inch makes a lot of difference in the volume but still fit reasonably into my twin kitchen sink. My typical wok ring is for 14 inches and above. It was slightly too large for my old wok. Carbonized food residue can integrate with the cast iron or come off in trunks. I think carbon steel should be better.
I would have got the small steel loop handles if they are not more expensive including shipping. For seasoning I can put the whole wok in the oven or the gas barbecue. Also, wood will break down sooner than metal, right? Without the wood handles, it could fit better in the sink. However, the wood handles are much more convenient than without. I can happily live with it.
The wok comes with a clear protective lacquer. The boiling, hot soapy water, and abrasive pad helps to remove most or all of it. I don't know if there's something special about my hand dish detergent - Palmolive pure & clear ultra. When the undiluted detergent make contact with the wok surface, the surrounding area seems to have lacquer still on it. And before the lacquer comes off completely, wiping the wok with kitchen paper towel will result in greenish color on the paper. And when the wok seems to be very clean, it seems to rust on one side (slightly brownish spots) as soon as you are washing the other side.
The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example. And they should say what to expect after you season the wok.
Peanut oil has a higher smoke point so I wonder if that would make the kitchen less smokey. I would say the idea of seasoning is to get a least a brown color on the shiny carbon steel surface, black doesn't hurt as long as it is even (see my pic). If you don't do that during seasoning, a proper stir fry will do that for you (unevenly though). The sturdy wood handle is great to manoeuvre the wok to get some brown color on the side. The area near the rim doesn't matter much as it is not hot enough during cooking and food don't get there to be carbonized.
For after use care you don't actually need to put oil on it, as long as you don't use detergent. I dry it by flame because when it is wet, any normal rust will stain the sink.
I don't know why I didn't season the bottom of the wok. I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides. For this one I just smear oil on the bottom and put it under the stove, normal side up.
I did this 4 times, then cooked some stir fry and cleaned it. The picture you see is after that.
The wok isn’t as thick as I would like, it has some flex and I feel like with heavier loads, and pick it it up, it could eventually crack or wear out where the handle attaches. But it should be fine for years. The small handle also rattles, which is a slight annoyance. Overall, it’s a really good wok for the price.
UPDATED: I’ve been using this for a few months now. On about the 4th or 5th time I used it, the seasoning started peeling off in the bottom. I transferred the food over before it was too bad, but I knew the seasoning was bad. I put it aside for a while, then when I had time, I scrubbed it with steel wool till the seasoning on the bottom was gone. Basically if it was loose enough to come out, it came out. I then reseasoned it and have been using it for a month or two now, 2-4times a week. The seasoning is not uniform at, and almost doesn’t look seasoned in spots, but I have no sticking issues at all. It just looks like a well used wok you’d see in a restaurant or something. The seasoning peeling may have been my fault, so I’m sticking with my 4/5 star rating. The first photo I before the flaking seasoning. The second is how I’ve been using it. It may look bad, but it does the job fantastically.
Reviewed in the United States on January 11, 2021
I did this 4 times, then cooked some stir fry and cleaned it. The picture you see is after that.
The wok isn’t as thick as I would like, it has some flex and I feel like with heavier loads, and pick it it up, it could eventually crack or wear out where the handle attaches. But it should be fine for years. The small handle also rattles, which is a slight annoyance. Overall, it’s a really good wok for the price.
UPDATED: I’ve been using this for a few months now. On about the 4th or 5th time I used it, the seasoning started peeling off in the bottom. I transferred the food over before it was too bad, but I knew the seasoning was bad. I put it aside for a while, then when I had time, I scrubbed it with steel wool till the seasoning on the bottom was gone. Basically if it was loose enough to come out, it came out. I then reseasoned it and have been using it for a month or two now, 2-4times a week. The seasoning is not uniform at, and almost doesn’t look seasoned in spots, but I have no sticking issues at all. It just looks like a well used wok you’d see in a restaurant or something. The seasoning peeling may have been my fault, so I’m sticking with my 4/5 star rating. The first photo I before the flaking seasoning. The second is how I’ve been using it. It may look bad, but it does the job fantastically.
Top reviews from other countries
Ahí vienen las instrucción es mas o menos lo que hice y creo que si funcionó. El video lo dejé hasta la mitad porque si se lleva su tiempo pero se ve como va cambiando de color a azul. En las imagenes se ve como esta nuevo y como quedó al final, después de varios usos se deberá ir quedando negro completamente. Parece que esta sucio pero así es, al tocarlo no se siente pegajoso, se siente liso y resbaladizo.
Primero hay que lavar bien el wok con agua caliente, jabón y estropajo verde o lana de acero. Secar, calentar a fuego medio a que se empiece a quemar o agarrar un tono azulado.
Dejar enfriar y luego poner una capa de aceite en todo el wok y poner al fuego a que humee. Así varias veces 2 o 3. Cocinar unas cebollas, papas o jengibre hasta quemar y ya estará listo para usar. Se puede lavar solo con agua, secar, poner a calentar a fuego bajo y volver a poner una capa de aceite, dejar enfriar y guardar.
Si lo consiguen a un precio similar comprenlo, si lo recomiendo bastante.
Reviewed in Mexico on July 26, 2022
Ahí vienen las instrucción es mas o menos lo que hice y creo que si funcionó. El video lo dejé hasta la mitad porque si se lleva su tiempo pero se ve como va cambiando de color a azul. En las imagenes se ve como esta nuevo y como quedó al final, después de varios usos se deberá ir quedando negro completamente. Parece que esta sucio pero así es, al tocarlo no se siente pegajoso, se siente liso y resbaladizo.
Primero hay que lavar bien el wok con agua caliente, jabón y estropajo verde o lana de acero. Secar, calentar a fuego medio a que se empiece a quemar o agarrar un tono azulado.
Dejar enfriar y luego poner una capa de aceite en todo el wok y poner al fuego a que humee. Así varias veces 2 o 3. Cocinar unas cebollas, papas o jengibre hasta quemar y ya estará listo para usar. Se puede lavar solo con agua, secar, poner a calentar a fuego bajo y volver a poner una capa de aceite, dejar enfriar y guardar.
Si lo consiguen a un precio similar comprenlo, si lo recomiendo bastante.
I use it on an induction. It can wobble a bit but so far it's been great. I've made beef ho fun and Chinese fried rice so far and it has not disappointed. Plan to try a lot more dishes.
Seasoning took a few hours on induction, I'm not sure I did it perfectly but it hasn't rusted so far. Small issue with induction is that the sides don't seem to heat up as well. If it becomes an issue I may invest in a burner.