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JOYCE CHEN Classic Series 14-Inch Uncoated Carbon Steel Wok Set with Lid and Birch Handles, 4 Pieces
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!
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 | Induction Stovetop Compatible, Uncoated carbon steel. Season before use. |
Color | 14" Uncoated Wok Set |
Capacity | 14 Cubic Inches |
About this item
- Turn up the heat—designed to withstand high-temperature cooking
- Season before use, and season regularly for optimum use
- Lighweight 1.5mm carbon steel gauge is stronger, lighter, and thinner than most traditional compositions
- Flat bottom stays balanced on stove tops without extra accessories
- Solid birch wood handle (plus helper handle) can be removed for oven use
Customer ratings by feature
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From the brand
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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.
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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
Videos for this product
0:21
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Customer Review: Great value!! Needs to be seasoned before using.
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Videos for this product
0:05
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Customer Review: Kinda wobbly on a flat top electric stove
E. Reed
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Product information
Brand | JOYCE CHEN |
---|---|
Material | Steel |
Special Feature | Induction Stovetop Compatible, Uncoated carbon steel. Season before use. |
Color | 14" Uncoated Wok Set |
Capacity | 14 Cubic Inches |
Compatible Devices | Smooth Surface Induction, Gas, Smooth Surface Non Induction, Electric Coil |
Product Care Instructions | Hand Wash Only |
Handle Material | Wood |
Item Weight | 3.24 Pounds |
Is Oven Safe | No |
Model Name | Joyce Chen Classic Series Carbon Steel |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Product Dimensions | 23.5 x 14 x 5.5 inches |
Item Weight | 3.24 pounds |
Manufacturer | Honey-Can-Do |
ASIN | B002AQSWNE |
Country of Origin | Taiwan |
Item model number | J21-9972 |
Customer Reviews |
4.1 out of 5 stars |
Best Sellers Rank | #9,967 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #21 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | May 1, 2009 |
Warranty & Support
Feedback
Product guides and documents
Product Description
Both Wirecutter and Serious Eats have raved about this large carbon steel wok—and you’re about to as well. Perhaps you’ll be charmed by how nimble this flat bottom wok can be, its lightweight carbon steel making it easy to stir, flip, or shake food to perfection. Or maybe you’ll swoon over how much heat this pan can absorb, searing that perfect char onto veggies and meat without scorching. Either way, your love for this wok will grow stronger as it ages. Season before use by rinsing off all residue, wiping away moisture with a paper towel, putting it back on the stove and applying a thin layer of vegetable oil til warm and then removing the wok from heat and letting air-dry. Season it regularly and as you season it, its patina will deepen and darken in a beautiful way, eliminating any chance rust will set in. Also included in this set are a tidy nonstick steel lid, a handy bamboo wok spatula, and an inspiring recipe booklet for years of yummy meals.
Compare with similar items
This Item JOYCE CHEN Classic Series 14-Inch Uncoated Carbon Steel Wok Set with Lid and Birch Handles, 4 Pieces | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | $63.89$63.89 | -14% $59.75$59.75 List: $69.75 | $49.99$49.99 | $54.99$54.99 | $85.99$85.99 | -9% $59.75$59.75 List: $65.99 |
Delivery | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 | Get it as soon as Wednesday, Apr 3 | Get it as soon as Friday, Apr 5 | Get it as soon as Wednesday, Apr 3 |
Customer Ratings | ||||||
Easy to clean | 3.4 | 4.3 | 4.1 | 4.3 | 4.1 | 4.0 |
Value for money | — | 4.5 | 4.1 | 4.4 | 3.9 | 4.2 |
Durability | 3.3 | — | — | 4.3 | 4.0 | 4.3 |
Heat distribution | — | 4.5 | 4.4 | 4.4 | — | 4.3 |
Versatility | 3.6 | 4.7 | 4.2 | — | — | — |
Sold By | Amazon.com | Craft Wok | Amazon.com | Teewe-US | Yosukata | Craft Wok |
capacity | 14 cubic inches | 1.55 gallons | 5 quarts | 1.3 liters | 5.2 quarts | 1.6 gallons |
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 | — |
has nonstick coating | ✓ | ✗ | ✗ | ✗ | ✗ | ✗ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✗ | ✗ | ✗ | ✓ | ✗ | ✗ |
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
"...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
"It is a beautiful Wok. Unfortunately, while seasoning it the small wood handle cracked. We are very disappointed in that...." Read more
"...It covers my food while it's cooking. It works well as a steam shield so you don't scald your face and arms...." Read more
"...It's a perfectly fine lid--fits on the 14-inch Lodge wok and does what it is supposed to do: keep grease from flying all over tarnation...." Read more
"Nice lid. I just wish the packaging champion at Amazon had not put it in the same box as the cast iron cookware I also ordered...." Read more
"The lid is great, but you need to be extra careful not to drop it from ANY height or it will dent...." Read more
"...space to have the wok overly full while cooking, and the lid is so lightweight you can store it anywhere or on top of anything with ease...." Read more
"...This one is nice. It is light but not flimsy and fits perfectly over my flat bottom T-Fal wok and it easy to clean...." Read more
"Good product, and fits well in my wok. Lightweight, and I'm sure will get banged up while storing it in cupboard, but I don't really care...." Read more
"...The lid is lightweight and easy to clean. Great value." 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
"...I really enjoy this lid. It fits perfectly on my 14" wok, the dome lid allows enough space to have the wok overly full while cooking, and the..." Read more
"...Actually, I think the fit of this lid is a safety issue because of the fact it does not actually fit the edge of the wok and can fall off easily if..." Read more
"...This one is nice. It is light but not flimsy and fits perfectly over my flat bottom T-Fal wok and it easy to clean...." Read more
"Good product, and fits well in my wok. Lightweight, and I'm sure will get banged up while storing it in cupboard, but I don't really care...." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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As for seasoning the pan and removing the coating used to protect it in transit, that turned out to be quite easy. There is a reviewer/expert on Chinese cooking who produced a YouTube video on just those tasks. Her first step was to scrub off the lacquer coating. I started doing that but it looked like too much work. I found a commenter on Amazon who shared his technique which worked quite well:
First of all, I did this outside to prevent inside heat and smoke. I used an induction cooktop that worked out very well. The technique for cleaning the lacquer was to boil water with about 10 black teabags for about 20 min. I left it on for about 30 min. and saw the loosened lacquer float to the top which I skimmed off. After that I let it cool and washed the pan in the sink with a little soap and water. For any spots that appeared to still be present I just ran some steel wool over the area with moderate pressure.
The next step was to season the pan. That too was very easy. Again, I did this out of doors to prevent smoke indoors. I first heated the pan up at a high temperature, at which point the pan started changing colors and darkening. This is normal. After the pan was heating for a few minutes I poured some oil into the pan and using wadded paper towels and a tong to hold the towels, I spread the oil over the inside of the wok. I lowered the heat and let the oil cook in for about 15 min. then let the pan cool down. I then washed the pan again with little soap and for any residual spots including some residual oil that turned sticky, I lightly ran some steel wool over the area. I could have stopped there but, perfectionist that I am, I repeated the heating process once more. The pan was then "seasoned" well enough to start cooking on it. After I completed that process I noticed that the wok would fit into my toaster oven (with the handle hanging outside and the door partially open). So, again, I moved my toaster oven outside, put a little oil in the wok, and then turned on the broil function for about 15 min. This was to take care of the sides of the wok which were not really affected by my first steps. Because the handle hung out of the toaster oven, I shifted it from one side to the other and again ran the broiler for another 15 min. The final result was a seasoned wok on which I cooked my first meal that evening, with excellent results.
The steps may sound somewhat complicated but they are well suited to quickly seasoning a wok with a minimal of time and effort. I didn't have to stand over a sink and with great effort remove the lacquer since it easily came off just by boiling. And the seasoning was actually very easy and required little effort.
I had previously purchased a nonstick wok. I liked it but there is no comparison to a seasoned carbon steel wok. I always had the fear, with a nonstick wok, of emissions and I found the coating did not last much more than a year or so. I got better results on my new, seasoned wok.
As for cleaning, I found this works very well: when you finish cooking, while the pan is still hot, pour a little water into the pan and you can then easily scrape off any residual stuck food. Then quickly rinse the pan in hot water, put a little oil on it, and you are done. This takes about 30 seconds. I usually dry the wok with a little paper toweling and about 15 or so seconds on the range. Make sure you rub a little cooking oil into the wok when done, to prevent rusting.
Edit: occasionally there will be some burnt spots. These are very easy to get rid of. First, try adding a little water to the hot wok and scrape using whatever utensil you have. If that doesn't clear everything up then try briefly scrubbing with a soft scrubber under hot water. If that doesn't work then use a copper or steel scouring pad. There is no need to press hard and just use whatever pressure it takes to clear up the spot. Don't worry about the "patina" since it will take care of itself as you continue cooking. Another hint, is to occasionally use a drop or two of liquid dishwasher soap. There is nothing wrong with this and it will do no harm whatsoever to the wok. What it does is remove excess carbon that could discolor food the next time you use the wok (try rubbing a paper towel with a little oil in the wok and you will see what I mean). Always remember, after washing and drying the wok, to put a little oil in it.
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 also changed the seasoning process up a bit by baking it in the oven. I didn’t install the handle yet. I boiled water and then washed with soap and scouring pad. After that I baked it at 500 F for an hour. I then rinsed it and used a cloth to clean it. Lastly I coated with veggie oil and baked again at 425 F for an hour. I did another oil coat and baked again at the same temp and time.
This would explain why the small handle is black. I don’t care as I’m used to cooking with pure metal without wood handles, and I like the characteristic of being heavily used.
Reviewed in the United States on December 30, 2023
I also changed the seasoning process up a bit by baking it in the oven. I didn’t install the handle yet. I boiled water and then washed with soap and scouring pad. After that I baked it at 500 F for an hour. I then rinsed it and used a cloth to clean it. Lastly I coated with veggie oil and baked again at 425 F for an hour. I did another oil coat and baked again at the same temp and time.
This would explain why the small handle is black. I don’t care as I’m used to cooking with pure metal without wood handles, and I like the characteristic of being heavily used.
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.