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Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece
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- Wok set includes 14-inch wok, dome lid, 12-inch bamboo spatula, and recipe booklet
- Made of 1-1/2 mm gauge carbon steel for fast, even heating; requires seasoning before use
- Birch-wood stay-cool handles--one long and an opposite helper handle
- Nonstick steel dome lid with knob helps keep in heat, moisture, and nutrients
- Safe for use on either gas or electric cooktops; hand wash
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|Item Dimensions||14 x 23.25 x 5.63 in||14 x 18 x 5 in||15.4 x 22.8 x 3.6 in||13.75 x 13.75 x 3 in||—||21.5 x 14.3 x 5.5 in|
|Material Type||Steel||Information Not Available||Steel||Steel||Carbon Steel||Stainless Steel|
Classic Series Carbon Steel 4 Pc. Wok Set
Instead of going out for dinner, stay in, and make a healthy tofu and vegetable stir-fry or Szechwan beef and broccoli stir-fry using this four-piece wok set. Safe for use on either gas or electric cooktops, the flat-bottomed wok should be hand washed and dried thoroughly before storing. The collection comes gift-boxed, making it a nice choice for a housewarming or birthday present.
- Made of 1-1/2 mm gauge carbon steel for fast, even heating
- Requires seasoning before use
- Birch-wood stay-cool handles
- Nonstick steel dome lid with knob
- Safe for use on either gas or electric cooktops
- Carbon steel for strength and excellent heat distribution
- Wide top and narrow bottom allow for frying with less oil
- Hand wash
Birch-wood stay-cool handles--one long and an opposite helper handle stay cool to the touch for added comfort and convenience.
Nonstick steel dome lid with cool-touch knob helps keep in heat, moisture, and nutrients.
Curved Cooking Interior
Promotes proper stir-frying, while its wide top and narrow bottom allow for frying with less oil than with a straight-sided pan. Simply heat the oil; add any favorite combination of fresh vegetables, tofu, or meat; then keep things moving with the long-handled spatula.
Heats Quickly and Evenly
Made of 1-1/2 mm gauge carbon steel, the wok heats quickly and evenly, and its smooth interior requires seasoning before use.
What's in the Box:
- 14-inch carbon-steel wok
- Nonstick steel dome lid
- 12-inch bamboo spatula
- Recipe booklet
Additional Sizes Available
Model # J20-1140 14" Classic Series Carbon Steel Wok with round bottom
Model # J21-9978 14" Classic Series Carbon Steel Wok
Joyce Chen has a large variety and selection of woks
With so many variations every cook will be able to find their perfect fit. From heavy professional weight to lightweight pre-seasoned, Joyce Chen has it all.
- Pro Chef Excalibur Nonstick Cookware: The Excalibur reinforced non-stick coating system used on our Pro Chef Woks and Peking Pans has been acclaimed by U.S. retailers, professional chefs, and consumers as the best performing non-stick finish for cookware in today's market. It is covered by our 25-year limited warranty. PFOA and PTFE Free.
- Pro Chef Carbon Steel Cookware: Once seasoned, these professional weight (2.0 mm) carbon steel pans will render superior cooking performance for life.
- Pro Chef Pre-Seasoned Cast Iron Cookware: Lightweight pre-seasoned cast iron has all the benefits of cooking with traditional cast iron, such as even heating and great temperature control but is half the weight. It is covered by our 25-year limited warranty.
- Classic Series Xylan Nonstick Cookware: This heavy weight (1.8mm) Classic Series cookware is for the discerning cook. The availability of 9-inch and 12-inch stir fry pans as well as 14-inch woks makes it easy to choose the perfect size pan for any cooking task.
- Classic Series Carbon Steel Cookware: Whether your personal choice is a round or flat bottom, loop or skillet handles, we have the perfect wok for you. Our carbon steel woks are crafted of superior quality and weight (1.5 mm).
Joyce Chen by Columbian Home Products
In 1949 Joyce Chen came to America from Shanghai, China and settled in Cambridge, Massachusetts. Her culinary career began when she brought egg rolls to her children's school bake sale -- they sold out immediately. She had discovered America's growing interest in Chinese food. She soon began teaching lessons at her home and, later, at Cambridge's and Boston's Adult Education Centers. With the encouragement of friends and neighbors, she opened The Joyce Chen Restaurant in 1958. She also wrote her first Joyce Chen Cook Book in 1964, and in 1968 starred in her own national televised PBS cooking series called Joyce Chen Cooks.
In the '70s, 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 line of cookware with the slogan "Eastern Cookware for the Western Kitchen." Her goal was to provide high-quality, versatile tools and products with Asian flair. Today, sourced from all over the Pacific Rim, Joyce Chen products bring the best of Asia to you.
In 1994 Joyce Chen passed away and in 1998, she was inducted into the James Beard Foundation Hall of Fame.
Top customer reviews
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1. Remove wok from box and attach handle.
2. Fill about 3/4 of the wok with water and boil (this will help get that sticky oil off).
3. After boiling for a few minutes take off the burner.
4. Wash with a copper or steel scrubber and a little soap!!! (wash the entire wok , I mean top/bottom all over to scrub the oil away (this will be the last time you use a scrubber or even soap to wash the wok)
(There is a factory lacquer oil on the wok, you can't see it but you'll definitely smell it, you must get as much of that oil off before starting the seasoning process).
5. Dry (it's okay if you leave a little water since you will put it right back to the burner).
6. Get the wok back on the burner on medium heat, you will notice the bottom of the pan will start developing a golden color, then almost blue, then darker...
7. After the bottom has some color turn the wok to the side to get the side some heat, repeat this until most of the wok is dark goldish brown/blue, it's perfectly fine if it's not dark all around and is blotchy.
8. Remain on medium heat and even the wok back flat on the burner, now get some oil in there, something that has a high smoke point, lard, canola, veggie oil.....and rub the oil with a paper towel all around the wok, let the wok sit on the medium heat burner for about 5-10 minutes, add more oil if too dry, it might get super smokey so get your windows open and fan running.
9. Now, you should have a seasoned wok!
10. Feel free to throw some bacon in the pan to season even more, I did that but did not eat the bacon, just tossed it out.
After you are done just wash the Wok with a soft sponge and warm water, NO SOAP, NO HARSH SCRUBBER, that will take away the hard work you just put in.
I think it's a great Wok, I will give it 4 not 5 stars because I think it could have come with better instructions on seasoning, I ruined my first one, also it would have been nice to know that there was a lacquer based oil on the wok, I didn't realize that either.....
Here is my breakdown of the wok
-Wooden handle and helper handle are sturdy and perfect for managing even the fullest dish.
-the carbon steel pan allows for quick and even heating
-ridged sides are wonderful for classic stir-fry cooking, allowing food to cling to the sides of the pan as you clear a space on the floor of the pan for the next ingredient(s) > this means food clinging to the walls will continue to cook slowly and evenly
Literally NONE. I love this pan!
NOTES: Seasoning and cleaning a wok is much like a cast iron pan. In order for this pan to work at it's best, you need to know how to clean it and maintain it. It really isn't that hard though and when done properly, just like with case iron, your pan will have the most beautiful, natural non-stick surface. I oil mine with peanut oil after cleaning, since i use that oil the most in it, and I also cook with the pan so often that the oil won't go rancid from disuse. Check out some quick you tube video's if you aren't sure how to manage it. But it really is a super quick and easy process.
I was able to season mine perfectly the very 1st time. This is what I did:
1. I put about 5 tablespoons of laquer thinner inside and scrubbed it around with a brillo (steel wool) pad. This step I'm sure isn't necessary but I wanted some help removing the laquer coating that so many complain about.
2. I filled it 3/4 with water and brought it to a boil
2.5 preheat oven to 500 degrees
3. Dumped water out and immediately scrubbed it with hot soap, water and the steel wool. (I recommend wearing rubber gloves as this part is quite hot)
4. Dry wok out completely. (I heated mine up n a burner after I towel dried it)
5. Witth a paper towel, rub about 3 tablespoons of canola oil all over the surface.
6. Remove wooden handle and wrap fixed wooden handle with a wet wet rag.
7. Place in oven upside down for about 30 minutes ( until oil has burned away and isn't sticky)
8. Remove from oven and let cool
9. Repeat steps 5-8 about 3 times