Joyce Chen Carbon Steel Wok, 14-Inch, Silver
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Model Name | Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles |
Material | Alloy Steel |
Brand | JOYCE CHEN |
Item Diameter | 14 Inches |
Color | Silver |
About this item
- Make sure this fits by entering your model number.
- 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
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From the manufacturer
Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles

Features
- 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
Description
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.
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SizingHoney-Can-Do |
ColorSilver |
FeaturesRemovable Handle |
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Product Description
Joyce Chen J21-9978 Carbon Steel Wok, 14-Inch, Silver
Product information
Product Dimensions | 23.5 x 14 x 5.5 inches |
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Item Weight | 3.24 pounds |
Manufacturer | Honey-Can-Do |
ASIN | B002AQSWMU |
Item model number | J21-9978 |
Customer Reviews |
3.7 out of 5 stars |
Best Sellers Rank | #40,652 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #154 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | May 1, 2009 |
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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.
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Reviewed in the United States on February 20, 2018
Top reviews from the United States
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Reviewed in the United States on February 20, 2018

After seasoning the wok 3 times with flax seed oil the wok was ready for ginger and spring onion.
Please read the directions or watch a youtube tutorial on how to season a carbon steel wok. The one star reviews are from people who didn't follow directions.
We love cooking fried rice, noodle dishes and stir fry in our wok!

Reviewed in the United States on August 13, 2017
After seasoning the wok 3 times with flax seed oil the wok was ready for ginger and spring onion.
Please read the directions or watch a youtube tutorial on how to season a carbon steel wok. The one star reviews are from people who didn't follow directions.
We love cooking fried rice, noodle dishes and stir fry in our wok!

It's great once you get it seasoned. The color darkens with use and age, but that's the nature of the material. If you keep it sparkling silver, you're not really cooking, IMO.
I've had it for about a month and seasoned it according to the directions on the blog Woks of Life. Even with scrubbing first, the initial fumes are... really strong. Make sure you have good ventilation when you do this because wow. However, once that seasoning was done, I have not noticed any other off odors or remaining factory oils. It was reasonably non-stick right away, but after several weeks of use was really great. I clean it with a Scotch Brite type sponge, using the scrubby side. Soap if necessary. I then towel dry and heat it back up to make sure it's completely dry, then coat with just a tiny bit of oil. Grace Young says in Stir-Frying to the Sky's Edge that this is not necessary, but I feel like when I do so it's helped the nonstick nature to develop further. Perhaps after longer use I won't need to do that anymore.
I have not noticed any rust, even one night when I (oops) forgot to clean it after making a vinegar-based sauce. The next morning it was just fine. I do think it's important to clean and dry immediately, as a general rule, and you shouldn't have any problems.
The handles seem very securely bolted on. The weight of the carbon steel is just right - it responds very quickly to temperature changes and it's not too heavy to move around a lot with one hand. I recommended this wok to a friend and they are also very happy with it.


I read the reviews and knew what I was getting into. It works well but is pretty high maintenance so just think about your lifestyle and how often you hand wash stuff. For me, as a mom of two who can’t always get around to cleaning a dish *right* after I cook in it, I was surprised how fast it rusted. Granted I was able to get the rust out using the provided cleaning directions...
It will work, and it will rust. You just have to be committed;) And really into seasoning (first seasoning you have to do 3-4 times!)
Here is my breakdown of the wok
Pros:
-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
Cons:
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.
Top reviews from other countries

Only thing make sure that you season it properly otherwise you gotta a lot of problems.
I took mine to chinese restaurant and they did it for me and now I'm using it dailly .
After every use wash the wok with sponge and hot watter dry it and put some cooking oil like kind of protection and you don't have to worry about anything , just to tell you food from carbon steel material is absolutely amazing .Happy woking!

Read some reviews about rusting issues but purchased anyway. Research indicates rust is not uncommon from lack of use, improper cleaning or lack of seasoning.
I used peanut oil and gas burner on bbq to season. So far so good. Will post more updates in the future but I am happy so far.
Pictures show wok with 2 rounds of seasoning, nice and black so far.... I have 2 more to go before its ready for use as per manufacturers directions.


Reviewed in Canada on January 11, 2019
Read some reviews about rusting issues but purchased anyway. Research indicates rust is not uncommon from lack of use, improper cleaning or lack of seasoning.
I used peanut oil and gas burner on bbq to season. So far so good. Will post more updates in the future but I am happy so far.
Pictures show wok with 2 rounds of seasoning, nice and black so far.... I have 2 more to go before its ready for use as per manufacturers directions.






Reviewed in Canada on June 4, 2019


***Les recomiendo mucho leer las instrucciones incluídas para obtener un curado adecuado. NO SE BRINQUEN EL PASO DE TALLAR CON FUERZA TODO EL WOK ANTES DE CURARLO. Trae una laca protectora para evitar que se oxide y debe ser removida *antes* del curado***

The wok has a flat bottom which I wanted for my induction cooktop. The drawback is it is difficult to season up along the sides.
So far the wok is working out well. I've used it several times now and it is slowly developing a nice dark seasoning.