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  • Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles
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Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles

100 customer reviews
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Price: $30.95 & FREE Shipping on orders over $35. Details
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  • Traditional 14-inch, round-bottomed wok with wooden grip and helper handle
  • Made of unseasoned heavy carbon steel
  • Designed for rapid, even heating and cooling
  • Designed for rapid, even heating and cooling
  • Hand wash only
1 used from $21.76
$30.95 & FREE Shipping on orders over $35. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles + Joyce Chen 31-0066, 13.5-Inch Nonstick Steel Dome Lid for 14-Inch Wok + New Star International NCWS-9 Steel Wok Rack, 7¾-Inch and 9¾-Inch Reversible Size
Price for all three: $56.75

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This item: Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles
Customer Rating (100) (160) (363) (345)
Price $ 30.95 $ 43.28 $ 38.60 $ 33.70
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Material Steel Steel Steel Steel
Size 14 IN 14 IN 14-Inch with Lid 14 IN
Dimensions 8.4 inches x 22.2 inches x 15.4 inches 3.6 inches x 22.8 inches x 15.4 inches 10 inches x 19 inches x 14 inches 5.63 inches x 23.25 inches x 14 inches
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Product Description

Part of the Carbon Steel Wok Series by Joyce Chen, the 14" Round Bottom Wok is a heavy weight at 1.8 mm of carbon steel. It is made for use on gas or electric burners and the pan's heavy weight carbon steel body is designed for rapid, even heating and cooling ¿ a must for any stir-fry. Its generous size will enable you to make delicious Asian meals for your entire family. Once seasoned, these heavy weight carbon steel pans will render superior cooking performance for life. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features Blonde wood grip and helper handles. These wood handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. 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. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you. Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. The restaurant flourished, and in 1973 a larger Cambridge restaurant was opened. Chen also began writing Chinese cookbooks and in the 1970s began hosting a cooking show on public television. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards¿ so she developed her own.

Product Details

  • Product Dimensions: 22.2 x 15.4 x 8.4 inches
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item can be shipped to select countries outside of the U.S. Learn More
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00004RBTH
  • Item model number: 20-1140
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (100 customer reviews)
  • Amazon Best Sellers Rank: #14,316 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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From the Manufacturer

Joyce Chen Pro-Chef 14-Inch Round Bottom Wok with Wood Handles

Part of the Carbon Steel Wok Series by Joyce Chen, the 14 inch Round Bottom Wok is a heavy weight at 1.8 mm of carbon steel. It is made for use on gas or electric burners and the pan's heavy weight carbon steel body is designed for rapid, even heating and cooling - a must for any stir-fry. Its generous size will enable you to make delicious Asian meals for your entire family.

Once seasoned, these heavy weight carbon steel pans will render superior cooking performance for life. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features Blonde wood grip and helper handles. These wood handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders.

Initial Cleaning: The protective coating on your wok must be removed prior to first use. Fill your pan 1/2 to 2/3 full with water. Boil for 5-7 minutes. Pour the water out of the wok. Be sure to immediately scrub with hot soapy water and scouring pad. Scrub vigorously inside and out, rinse and wipe dry. Immediately season as directed below to ensure best results.

Initial Seasoning: Rub 2 tablespoons cooking oil over the entire interior surface of the wok. Place over medium heat for about 10 minutes. Using a paper towel, distribute the oil over the inside of the wok while it is heating. Tilt the wok over the burner so the sides of the wok heat as well as the bottom. Caution - this pan is hot so handle with care. Remove the wok from the heat and cool. Repeat 3 or 4 times. Your wok is now seasoned and ready for use. A well-seasoned wok will darken with use.

Basic Care: Wash with hot water only. Dry thoroughly. Remove burned food with a scouring pad and hot water. Soaps or detergents will remove the seasoning. Apply a light film of cooking oil before storing to prevent rusting. If you use soap to clean the wok, simply follow the initial seasoning instructions to restore the protective finish. If your wok becomes rusted, scour and re-season. Do not wash in the dishwasher. A properly seasoned wok will help prevent rust.

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. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you. Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. The restaurant flourished, and in 1973 a larger Cambridge restaurant was opened. Chen also began writing Chinese cookbooks and in the 1970s began hosting a cooking show on public television. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards so she developed her own.


Important Information

Safety Warning
Carbon steel requires seasoning

Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

69 of 73 people found the following review helpful By A Customer on November 1, 2000
This is really the best wok if you are cooking on a gas stove. Flat bottom woks are really not going to give you the best flavor, and many woks readily available in the US are too heavy to lift and shake the food while cooking - which is the way a wok should be used. This wok is round-bottomed and light, and costs much less than almost all of the other woks on offer.
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38 of 38 people found the following review helpful By A Customer on March 9, 2001
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I bought this wok because I have a gas range and I wanted to try a good carbon steel wok. I was not disappointed. I was able to season the wok very easily as detailed in the instructions. This wok is light and heats up very well. The food tasted great too. You will have to purchase a ring separately as well as a cover, but for this price it's a great deal.
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33 of 34 people found the following review helpful By Tj on April 14, 2012
Verified Purchase
I want to start out by saying that I've owned this wok for about 6 months now and it is still serving me well. There are also no issues with the metal or the cooking surface in general when properly seasoned.

My biggest complaint about this wok, is not about the wok, but those horrible seasoning instructions that is comes with! DO NOT FOLLOW THE SEASONING INSTRUCTIONS! THE PROCESS IT DESCRIBES IS NOT THE TRADITIONAL WAY OF SEASONING A WOK! 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. Do your research! There are many ways of seasoning, but none of them look like the instructions on the sheet!

The way I seasoned my wok:

1. I scrubbed the inside and out side of the pan with soap and an abrasive sponge to remove any leftover oils from manufacturing. ( this should be the only time you ever use soap in a wok without a non-stick coating! )

2. I boiled a good amount of water in the pan, like the instructions said, to help lift the oils left on the pan from manufacture and any leftover soap. (you don't really have to do this, but I did to be safe.)

3. Put the wok over medium to high heat until the center turns a dark metallic blue color. Once the center of the pan has turned completely blue ( I believe it take like 5 to 10 mins ) tilt the pan on its Side and allow its side to turn a dark blue color as well. Keep rotating the pan until the whole thing is dark metallic blue.

4. After the pan has changed color it should be ready to use. However, I didn't trust this. For a last measure of seasoning, you should stir fry a bundle of chives and sliced ginger until completely burnt. Using your spatula rub the chives and ginger on the sides as your frying.
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36 of 39 people found the following review helpful By Wendy A. B. Whipple on March 12, 2003
This is heavy, solid, and BIG. Lightly ridged sides keep food out of the oil. It's sturdy, well-made, generously sized -- this is a real treat to cook with.
This is a rounded bottom wok. It's best used for cooking on a gas range. If you cook on electric, you'll want the flat-bottomed wok. It also needs to be "seasoned" they way you would season cast iron. If you do that, you will end up with a cook surface that cleans up beautifully. However, you do have to be aware of this when you scrub it clean - don't use anything too abrasive or you'll have to re-season it.
I have been nothing but pleased with the performance of this pan. It heats up well, cooks beautifully, and the seasoning has made it lightly non-stick (just like with cast iron) and so cleaning up isn't a major chore. I heartily recommend this wok for anyone cooking over gas. I love mine, and I think you will love it, too.
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18 of 19 people found the following review helpful By John on January 30, 2011
I purchased this round bottom wok years ago and fell into disatisfaction after using it a few times, having problems with sticking food and minor rust problems I put it in storage. More recently after seeing a video on wok seasoning and care I brought my wok back into service. I learned that proper seasoning and maintenance is actually easy when you incorporate it into your cooking experience. While I wish I had a gas cooktop I still prefer the round bottom because the wok ring allows you to set the height and gimble the heat to where you want it. I've been making some of the tastiest meals I've ever cooked in this wok, and rust is a thing of the past. Do all your food prep before heating the wok because you will be cooking fast. The cleanup is simple. Just run some hot water into it and a quick scrub with a stiff bristle brush and dry.
If you really want to see the round bottom wok cook the way it was invented for, you can lay it in the bed of a wood or charcoal fire. It makes backyard parties and camping trips really taste good.
Proper seasoning is going to make lots of smoke the first time, so be ready for that. Also be aware that the hot oil vapors can flash fire, so be careful. My wok is now a primary cooking implement and I've purchased the ladle and spatula to make it easier and faster to cook with. I rarely buy chinese takeout anymore because I cook it my way now. The wok is also great for reheating stir fried leftovers. The wok now has a nice blackened color to it and is frequently a conversation starter.
Wok cooking is an art form and needs to be practiced to make perfect, but "perfect" comes in many levels and stages. So begin with proper seasoning and be adventurous and experience foods in a beautifully delicious way.
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Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles
This item: Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles
Price: $30.95
Ships from and sold by Amazon.com

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