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🔥 Elevate your stir-fry game with the wok that means business!
The Joyce Chen 14-Inch Carbon Steel Wok features a durable 1.5mm gauge that withstands high heat, a flat bottom for stable cooking on any stove, and a birch wood handle for comfort and style. Designed for professional-level stir-frying, it develops a natural nonstick patina with regular seasoning and requires hand washing to maintain its performance and longevity.
| ASIN | B002AQSWMU |
| Additional Features | Regular Seasoning for Patina Development |
| Best Sellers Rank | #96,871 in Kitchen ( See Top 100 in Kitchen ) #170 in Woks |
| Brand Name | JOYCE CHEN |
| Capacity | 3 Liters |
| Coating Description | Seasoned |
| Color | Silver |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction |
| Customer Reviews | 3.8 3.8 out of 5 stars (1,665) |
| Global Trade Identification Number | 00048002219785 |
| Handle Material | Wood |
| Has Nonstick Coating | No |
| Included Components | Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles |
| Is Oven Safe | No |
| Is the item dishwasher safe? | No |
| Item Type Name | Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles |
| Item Weight | 1.47 kg |
| Manufacturer | Honey-Can-Do |
| Manufacturer Part Number | J21-9978 |
| Material Type | Alloy Steel |
| Model Name | Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles |
| Model Number | J21-9978 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Stir-frying, cooking |
| Shape | cylinder with hemispherical bottom |
| Specific Uses For Product | Cooking |
| UPC | 793842015416 048002219785 885252097721 885175268123 735343470417 885168127734 795468979226 718472472866 |
| Unit Count | 1 Count |
A**A
Perfect
Useful. Kitchen must have.
R**7
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.
S**E
Good
M**R
Se tiene que curar el sartén, una vez haciendo eso cocinas padrísimo los platillos especiales.
N**Y
I've owned four other woks over the years (stainless steel, carbon steel and non-stick). I decided to go back to carbon steel after getting rid of all my non-stick pans. I've read reviews about the wok rusting and discolouring. Carbon steel will turn dark as it is seasoned by cooking which creates the non-stick finish, which is the goal. Many years ago I ruined a carbon steel wok by not cleaning it properly and earned a lecture from my mother - my parents owned a Chinese restaurant. Carbon steel should not be washed with soap - just scrub it under hot water, dry over heat and wipe a bit of oil in it. 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.
J**S
disappointed as all the rivets on both handles were loose. I thought i was buying the best of the bunch?
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