---
product_id: 4470808
title: "JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Ha..."
brand: "joyce chen"
price: "€ 144.73"
currency: EUR
in_stock: null
reviews_count: 7
url: https://www.desertcart.fi/products/4470808-joyce-chen-classic-series-14-inch-round-bottom-carbon-steel
store_origin: FI
region: Finland
---

# 14-inch round bottom - perfect for authentic stir-fry 1.8mm carbon steel gauge - ultra durable & lightweight Solid birch wood handles - ergonomic & oven removable JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Ha...

**Brand:** joyce chen
**Price:** € 144.73
**Availability:** ❌ Out of Stock

## Summary

> 🔥 Elevate your stir-fry game with a wok that seasons as you cook!

## Quick Answers

- **What is this?** JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Ha... by joyce chen
- **How much does it cost?** € 144.73 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/4470808-joyce-chen-classic-series-14-inch-round-bottom-carbon-steel)

## Best For

- joyce chen enthusiasts

## Why This Product

- Trusted joyce chen brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Lightweight Yet Tough:** 1.8mm carbon steel gauge offers the ideal balance of strength and lightness, making it easy to toss and sear without fatigue.
- • **Built to Last with Care:** Hand wash only and quick drying preserve your wok’s seasoning and prevent rust, ensuring years of delicious dedication.
- • **Season Your Flavor Legacy:** Uncoated carbon steel surface develops a unique, personalized seasoning patina with every use, elevating your cooking game and flavor profile.
- • **Ergonomic & Versatile Handles:** Solid birch wood handles provide a comfortable grip and can be removed for oven use, expanding your culinary possibilities.
- • **Authentic Asian Cooking Experience:** Traditional round bottom design fits perfectly on wok rings or Asian-style stovetops, delivering professional stir-fry results at home.

## Overview

The JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok features a durable 1.8mm carbon steel construction that is lighter and stronger than traditional pans. Its uncoated surface develops a unique seasoning over time, enhancing flavor with every use. Designed for authentic Asian-style cooking, the wok’s round bottom fits perfectly on wok rings and gas stovetops. Solid birch wood handles offer ergonomic comfort and can be removed for oven use. Hand wash care ensures longevity, making this wok a versatile and lasting kitchen essential.

## Description

This wok can be a bit of a project (and we welcome any kind of a project these days tbh), since every time you cook with its uncoated carbon steel, you’re adding something to it. You’re helping to evolve this traditional round-bottom wok by developing a unique seasoning (or patina) that coats the surface with each and every meal. No seasoning will age in quite the same way, nor will any carbon steel surface darken at the exact same rate or pattern. Though typically, within a few months of sizzling up stir fry, the carbon steel will turn black, like a cast iron pan. Sure, like any project, this wok will require a bit more effort. But it’ll worth it, especially as it returns meals packed with complex umami flavors seared into meats and charred into veggies. And that effort? It’s pretty straightforward. Just be sure to clean up soon after cooking (this is not a pan to soak overnight), wipe away any leftover moisture (we like to throw the wok back over a flame for a hot minute), and then finish by working generous dabs of vegetable or castor oil over the surfaces. Your wok will soak up all that love and attention, thanking you with years of delicious dedication.

Review: No reason to take stars off - It's a round solid bottom carbon steel wok. The handles are solid and well made so far. I love the price and prime delivery. It came all the way from Taiwan. So it keeps all the stars. I had an non-typical sized 13-inch Chinese cast iron wok for 2 years. 14 inch makes a lot of difference in the volume but still fit reasonably into my twin kitchen sink. My typical wok ring is for 14 inches and above. It was slightly too large for my old wok. Carbonized food residue can integrate with the cast iron or come off in trunks. I think carbon steel should be better. I would have got the small steel loop handles if they are not more expensive including shipping. For seasoning I can put the whole wok in the oven or the gas barbecue. Also, wood will break down sooner than metal, right? Without the wood handles, it could fit better in the sink. However, the wood handles are much more convenient than without. I can happily live with it. The wok comes with a clear protective lacquer. The boiling, hot soapy water, and abrasive pad helps to remove most or all of it. I don't know if there's something special about my hand dish detergent - Palmolive pure & clear ultra. When the undiluted detergent make contact with the wok surface, the surrounding area seems to have lacquer still on it. And before the lacquer comes off completely, wiping the wok with kitchen paper towel will result in greenish color on the paper. And when the wok seems to be very clean, it seems to rust on one side (slightly brownish spots) as soon as you are washing the other side. The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example. And they should say what to expect after you season the wok. Peanut oil has a higher smoke point so I wonder if that would make the kitchen less smokey. I would say the idea of seasoning is to get a least a brown color on the shiny carbon steel surface, black doesn't hurt as long as it is even (see my pic). If you don't do that during seasoning, a proper stir fry will do that for you (unevenly though). The sturdy wood handle is great to manoeuvre the wok to get some brown color on the side. The area near the rim doesn't matter much as it is not hot enough during cooking and food don't get there to be carbonized. For after use care you don't actually need to put oil on it, as long as you don't use detergent. I dry it by flame because when it is wet, any normal rust will stain the sink. I don't know why I didn't season the bottom of the wok. I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides. For this one I just smear oil on the bottom and put it under the stove, normal side up.
Review: Getting the factory anti-rust coating off is job one and the most important. - Just got this wok today. This is the first stovetop wok I've owned. My previous was an electric, non-stick wok whose non-stick finish finally wore out after many years. This one seems to be good quality and hopefully it's the last one I'll ever buy. I read many of the reviews, and it seems many people are having a problem removing the factory anti-rust coating and getting it seasoned properly. I was able to get it done and seasoned, at least to my satisfaction. Here's what I did: 1) The most important step is to completely remove the factory coating. I followed the instructions on the cardboard label as to boiling water for in the wok for 5-10 minutes. I did 10. To remove the coating, use a steel wool soap pad (Brillo) and LOTS of elbow grease. Don't be afraid to scrub hard, inside and out, adding a little water to keep things flowing. When you think you have it, rinse and check for any places where the water seems to bead up and scrub that area some more. When you're satisfied, dry it with paper towels and heat it on the stove to dry thoroughly. 2) Now "Blue" the wok. This is a step that's not in the enclosed instructions, but it's important according to what I read on Youtube. Turn the burner up high and heat the pan until it turns blue. Tilt and rotate to hold different parts over the flame until each part, bottom and all sides, turn approximately the same shade of blue. 3) Time to season the wok. While it's still hot, coat the inside and outside with a high temperature oil. I used Canola oil cooking spray. Use a paper towel pad held in tongs to remove ALLthe oil, leaving a very thin, even coating. Repeat the same heating routine you used to blue the wok, heating each area, bottom and sides, until it no longer smokes (Open the windows and use an exhaust fan if you have it). Repeat the seasoning step twice more. If you did it properly it should look about like the attached photo. If it comes out mottled a lot , you didn't scrub the factory finish off thoroughly enough. Start again with the Brillo pad. I have a gas range. If you have electric, you may be able to get the same results; no guarantees.

## Features

- Carbon Steel
- Traditional round bottom for exclusive use with asian-style stovetop or wok ring
- 1.8mm carbon steel gauge is stronger, lighter, and thinner than most traditional compositions
- Uncoated surface develops unique seasoning over time with use and care
- Solid birch wood handle (plus helper handle) can be removed for oven use
- Handwash soon after use, wiping up any moisture to keep this wok a long time

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00004RBTH |
| Assembly required | No |
| Batteries required | No |
| Best Sellers Rank | #21,114 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #40 in Woks & Stir-Fry Pans |
| Brand | JOYCE CHEN |
| Capacity | 5 Quarts |
| Color | 14" Round Bottom Wok |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 3.9 3.9 out of 5 stars (2,693) |
| Department | womens |
| Diameter | 14 Inches |
| Fabric Type | Carbon Steel |
| Finish types | non-stick |
| Global Trade Identification Number | 00048002211406 |
| Handle Material | Wood |
| Has Nonstick Coating | No |
| Included Components | Joyce Chen Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | No |
| Item Weight | 3.88 pounds |
| Item model number | J20-1140 |
| Manufacturer | Honey-Can-Do |
| Material | Steel |
| Maximum Temperature | 350 Degrees Fahrenheit |
| Model Name | Joyce Chen Classic Series Carbon Steel |
| Number of pieces | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Stir-frying, searing, Asian-style cooking |
| Shape | Round |
| Special Feature | Manual |
| Specific Uses For Product | Stir-frying, searing meats and vegetables, Asian-style stovetop cooking |
| UPC | 048002211406 885252097387 887710293072 793842055948 781147840819 |
| Warranty Description | Honey-Can-Do International, LLC (HCD) warrants its products will be free from defects in materials and workmanship when used for normal personal or household use, except as provided below. Within 60 days of purchase, and with proof of purchase, HCD, at its option, may offer a comparable product or offer a replacement part or request that the item be returned to the place of purchase. This warranty… |

## Product Details

- **Brand:** JOYCE CHEN
- **Capacity:** 5 Quarts
- **Color:** 14" Round Bottom Wok
- **Material:** Steel
- **Special Feature:** Manual

## Images

![JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Ha... - Image 1](https://m.media-amazon.com/images/I/31P6dpmvCuL.jpg)
![JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Ha... - Image 2](https://m.media-amazon.com/images/I/31TRBpN0fCL.jpg)
![JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Ha... - Image 3](https://m.media-amazon.com/images/I/41R7OgutUoL.jpg)
![JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Ha... - Image 4](https://m.media-amazon.com/images/I/41yhYAxEdNL.jpg)
![JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Ha... - Image 5](https://m.media-amazon.com/images/I/511eWP3rglL.jpg)

## Questions & Answers

**Q: I have an induction cooktop.  Can someone please tell me if a magnet will stick to the bottom of the wok?**
A: I use this wok on a counter-top induction cooker. Works perfectly.

**Q: What is the flat bottom diameter(what comes in contact with stove top)?**
A: 5 and 1/2 inches of flat surface

**Q: Can it stay level on a regular stove top? I am a bit concerned about the round bottom (as opposed to a flat bottom)**
A: http://www.amazon.com/Whirlpool-W10216179-Wok-Ring/dp/B0049IBXYQ/ref=sr_1_7?ie=UTF8&qid=1389104132&sr=8-7&keywords=wok+ring  A regular wok ring didn't work for me, but someone gave me one of these, a Whirlpool Wok Ring (I don't know if the link is allowed, if not just search for it on Amazon.)  A round bottom is MUCH better than a flat bottom when it comes to woking.  If you need to know why, I can write you the 10+ page answer.

**Q: Is the cooking surface nonstick or plain carbon steel?**
A: Plain carbon steel

## Customer Reviews

### ⭐⭐⭐⭐⭐ No reason to take stars off
*by S***R on October 10, 2013*

It's a round solid bottom carbon steel wok. The handles are solid and well made so far. I love the price and prime delivery. It came all the way from Taiwan. So it keeps all the stars. I had an non-typical sized 13-inch Chinese cast iron wok for 2 years. 14 inch makes a lot of difference in the volume but still fit reasonably into my twin kitchen sink. My typical wok ring is for 14 inches and above. It was slightly too large for my old wok. Carbonized food residue can integrate with the cast iron or come off in trunks. I think carbon steel should be better. I would have got the small steel loop handles if they are not more expensive including shipping. For seasoning I can put the whole wok in the oven or the gas barbecue. Also, wood will break down sooner than metal, right? Without the wood handles, it could fit better in the sink. However, the wood handles are much more convenient than without. I can happily live with it. The wok comes with a clear protective lacquer. The boiling, hot soapy water, and abrasive pad helps to remove most or all of it. I don't know if there's something special about my hand dish detergent - Palmolive pure & clear ultra. When the undiluted detergent make contact with the wok surface, the surrounding area seems to have lacquer still on it. And before the lacquer comes off completely, wiping the wok with kitchen paper towel will result in greenish color on the paper. And when the wok seems to be very clean, it seems to rust on one side (slightly brownish spots) as soon as you are washing the other side. The seasoning instructions are a bit brief. I would dry the wok first completely before adding oil for example. And they should say what to expect after you season the wok. Peanut oil has a higher smoke point so I wonder if that would make the kitchen less smokey. I would say the idea of seasoning is to get a least a brown color on the shiny carbon steel surface, black doesn't hurt as long as it is even (see my pic). If you don't do that during seasoning, a proper stir fry will do that for you (unevenly though). The sturdy wood handle is great to manoeuvre the wok to get some brown color on the side. The area near the rim doesn't matter much as it is not hot enough during cooking and food don't get there to be carbonized. For after use care you don't actually need to put oil on it, as long as you don't use detergent. I dry it by flame because when it is wet, any normal rust will stain the sink. I don't know why I didn't season the bottom of the wok. I didn't remember if it is in the instructions. The whole bottom rust after use. For the oven seasoning method I used to put oil on both sides. For this one I just smear oil on the bottom and put it under the stove, normal side up.

### ⭐⭐⭐⭐⭐ Getting the factory anti-rust coating off is job one and the most important.
*by T***D on April 11, 2025*

Just got this wok today. This is the first stovetop wok I've owned. My previous was an electric, non-stick wok whose non-stick finish finally wore out after many years. This one seems to be good quality and hopefully it's the last one I'll ever buy. I read many of the reviews, and it seems many people are having a problem removing the factory anti-rust coating and getting it seasoned properly. I was able to get it done and seasoned, at least to my satisfaction. Here's what I did: 1) The most important step is to completely remove the factory coating. I followed the instructions on the cardboard label as to boiling water for in the wok for 5-10 minutes. I did 10. To remove the coating, use a steel wool soap pad (Brillo) and LOTS of elbow grease. Don't be afraid to scrub hard, inside and out, adding a little water to keep things flowing. When you think you have it, rinse and check for any places where the water seems to bead up and scrub that area some more. When you're satisfied, dry it with paper towels and heat it on the stove to dry thoroughly. 2) Now "Blue" the wok. This is a step that's not in the enclosed instructions, but it's important according to what I read on Youtube. Turn the burner up high and heat the pan until it turns blue. Tilt and rotate to hold different parts over the flame until each part, bottom and all sides, turn approximately the same shade of blue. 3) Time to season the wok. While it's still hot, coat the inside and outside with a high temperature oil. I used Canola oil cooking spray. Use a paper towel pad held in tongs to remove ALLthe oil, leaving a very thin, even coating. Repeat the same heating routine you used to blue the wok, heating each area, bottom and sides, until it no longer smokes (Open the windows and use an exhaust fan if you have it). Repeat the seasoning step twice more. If you did it properly it should look about like the attached photo. If it comes out mottled a lot , you didn't scrub the factory finish off thoroughly enough. Start again with the Brillo pad. I have a gas range. If you have electric, you may be able to get the same results; no guarantees.

### ⭐ Review
*by R***7 on October 15, 2024*

This is one of the worst products I have bought from Amazon. Seasoning instructions obeyed to the letter caused uneven black with ridges. Smoked so badly I had to throw it into the garden.

## Frequently Bought Together

- JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles
- FJNATINH Spatula & Ladle Wok Tool Set, 14.2-15 inches Wok Utensils, Stainless Steel Wok Spatula
- JOYCE CHEN Wok Ring for Pairing with Traditional Round Bottom Woks

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-01-27*