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Joyce Chen 21-9978, Classic Series Carbon Steel Wok, 14-inch
|Price:||$49.99 & FREE Shipping|
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- 1.5 mm gauge Carbon Steel body
- Natural Carbon Steel
- 14 inch diameter Wok
- Birch wood handles
- Use on gas, electric or induction stovetops
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From the manufacturer
Classic Series Carbon Steel Wok
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 14-inch carbon steel wok. 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.
Birch-wood stay-cool handles--one long and an opposite helper handle stay cool to the touch for added comfort and convenience.
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 (sold separately).
Heats Quickly and Evenly:
Made of 1.5 mm carbon steel, the wok heats quickly and evenly, and its smooth interior requires seasoning before use.
Additional Sizes Available
Model 20-1140 14 inch Classic Series Carbon Steel Wok with round bottom
Model 21-9972 14 inch Classic Series 4-Piece Carbon-Steel Wok Set
- Made of 1.5 mm carbon steel for fast, even heating
- Requires seasoning before use
- Birch-wood stay-cool handles
- 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
Curved Bottom Promotes Proper Stir-Frying
Joyce Chen by Columbian Home Products
In 1949 Joyce Chen came to America from Shanghai, China and settled in Cambridge, Massachusetts. She discovered America's growing interest in Chinese food. She soon began teaching lessons at her home and, later 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.
In 1994 Joyce Chen passed away and in 1998, she was inducted into the James Beard Foundation Hall of Fame.
Joyce Chen has a large 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 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).
Compare to similar items
This item Joyce Chen 21-9978, Classic Series Carbon Steel Wok, 14-inch
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|Item Dimensions||14 x 23.5 x 4 in||15.4 x 22.8 x 3.6 in||14 x 23.25 x 5.63 in||13.75 x 13.75 x 3 in||—||14 x 19 x 10 in|
|Material Type||Steel||Steel||Steel||Steel||Carbon Steel||Steel|
|Size||14 IN||14 IN||14 IN||13.5-Inch||14-Inches||Carbon Steel, 14-Inch w/ Lid|
Part of the Classic Series by Joyce Chen, the 14" Flat Bottom Wok is the perfect combination of size, features and function. The natural carbon steel surface duplicates a more authentic wok cooking surface - seasoning is required. These sturdy carbon steel pans will deliver excellent cooking performance and feature a long Birch wood handle and side helper handle for easy lifting. The handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. Its curved sides diffuse heat and extend the cooking surface, which helps with tossing and stirring. The great depth allows ample room to cook a whole fish, if so desired. Simmering, deep frying, or steaming, are just a few of its multiple uses. 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.
Top Customer Reviews
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.
However this wok is far from perfect--it is made of rather THIN steel, 1.5mm, but like a lot of flat bottom woks it does have a thicker padding of steel on the flat bottom area to hold more heat--to make it that much more effective on weaker stoves (particularly electrical coil stoves). I have used it on my powerful outdoor propane wok burner as well as on my electrical coil stove, and it does well on both. However on the electrical stove you really have to let it get HOT--when smoke is billowing out of the bottom after preheating you are good to go).
Also, the rivets that attach the handles can get too hot with high power burners and permanently expand and then the handles wobble a bit. Some won't mind or notice this much, but it dries me nuts. I solved the problem by winding some thin wire around the stainless handle base (that is riveted to the wok bowl) several times and then twisting it, cutting the twist and prying it underneath the wraps of wires. Works like a charm and the handle feels rock steady to me now. And you barely notice the wire wrapped around the handle holder.
The lacquer coating was easier to remove than many other lacquered woks I have "de-lacquered" in the past years. I filled it with distilled water and boiled the water (on my outside wok burner) for 20 minutes. After the boiling, I scrubbed the wok very well with SOS brillo pads and then seasoned it. I seasoned it lightly by heating it up over a medium flame, and then wiping peanut oil all over (inside and out), and then bit by bit, I heated it all over, turning it around and around, in new positions over the flame--turning it to a new position when it started to smoke. Every inch of the wok got this treatment, and most of it turned a light golden brown. Then I stir fried several batches of scallions and ginger with plenty of oil until charred, which darkened the bottom of the wok very well. A few stir fries of bacon followed the veggies, until the bacon was charred black bits. This was all about 90 minutes of hot and oily work, at the end of which the wok was initially seasoned and ready for making meals.
I did about a dozen stir fries in the first week, and they were all superlative--some of the best food I have ever produced from a freshly (and so lightly) seasoned wok. I don't know if it's the steel used or what, but I really have noticed tastier food from a new, freshly seasoned wok more with this beauty than any other I have used/seasoned, and I am really hooked! Plus absolutely nothing has stuck to the wok. Oyster sauce slighty burned onto the sides (as it normally does as it contains sugar); but after cooling, the sauce remains brushed right off with hot water--NO problems or residue remaining.
Another big plus is that the bottom flat area has not warped to any great degree at all--a common problem with flat bottom woks used on high heat (I've had carbon steel skillets warp over high heat too!) Some have warped so badly that on a level surface only a quarter or so of the flat area sits on the flat surface; not a big problem for electrical coiled stoves (that are not level to begin with), or with gas stoves; but for induction or flat topped gas stoves, this warpage could be e PROBLEM deluxe!
Anyway, the ergonomics of this wok are greatly appreciated by me, someone who has used many woks, and tossed food in many woks (including metal handled woks while wearing asbestos mitts). The steel used to make this wok released the lacquer coating quite easily, and it lightly seasoned with ease, giving tasty dishes and non-stick performance from the first stir fry. The steel may be thin on this wok's sides, but this steel sure stands out from the crowd in my hefty wok experience.
WIN WIN! I highly recommend!
I like this for frying food or making fried rice. Even frying eggs works great. It heats up SUPER fast, I mean really really fast so you need to keep an eye on it. The handle is strong and hasn't given me any trouble at all.
This is much better than a non-stick wok. Keep it seasoned and you'll have very little trouble with sticking. Seasoning might sound scary but it's basically putting oil on it and then heating the oil so it soaks into the metal. Just follow the directions for the first usage and you'll be fine. Oh, and the last thing, make sure to clean it well before the first usage. Mine had a coating on it that smelled bad when I heated it. Make sure to clean it all off and then heat it until the smell goes away. You won't have that smell or flavor in your food if you clean it properly the first use, it's just some protective coating on it for shipping or something.
Seasoning: The initial process was a little time consuming, but since then we can clean it with just hot water and a cloth. Works great! Then I warm it and wipe it with a little oil. Cleanup is amazingly easy and fast. No rust problems here. We got our seasoning instructions from Eating Well Magazine.
Cost: I think this is a great price and when you add free Prime shipping, wow.
Recommendation: It's used in and recommended by the Eating Well test kitchen. We agree - highly recommended.
Assembly: Ours came with the handle assembled which meant the box was huge. Thank goodness for cardboard recycling in our town.
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