--- product_id: 1214567 title: "JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles" brand: "joyce chen" price: "$284.86" currency: USD in_stock: true reviews_count: 13 category: "Joyce Chen" url: https://www.desertcart.ec/products/1214567-joyce-chen-professional-series-14-inch-carbon-steel-wok-phenolic store_origin: EC region: Ecuador --- # Heats evenly up to 500°C Oven safe to 350°F with handles Lightweight 4.1 lbs carbon steel JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles **Brand:** joyce chen **Price:** $284.86 **Availability:** ✅ In Stock ## Summary > 🔥 Elevate your stir-fry game with a wok that’s as dynamic as your culinary journey! ## Quick Answers - **What is this?** JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles by joyce chen - **How much does it cost?** $284.86 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.ec](https://www.desertcart.ec/products/1214567-joyce-chen-professional-series-14-inch-carbon-steel-wok-phenolic) ## 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 - • **Oven-Ready Versatility:** Safe up to 350°F with removable phenolic handles for multi-cooking styles. - • **Precision Heat Mastery:** Carbon steel gauge of 1.8mm ensures scorching-hot stir-fries without burning. - • **Seasoned to Perfection:** Uncoated surface develops a unique, non-stick patina that improves with every meal. - • **Effortless Maneuverability:** Lightweight 4.1 lbs design with helper handle for seamless tossing and flipping. - • **Heritage Kitchen Essential:** A wok that evolves with you, destined to become a timeless family heirloom. ## Overview The JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok combines lightweight durability with superior heat conduction, reaching temperatures up to 500°C. Its 1.8mm heavy-duty carbon steel construction ensures even cooking, while the removable phenolic handles make it oven safe up to 350°F. Designed for stir-fry enthusiasts, this uncoated wok develops a unique seasoning over time, promising a personalized cooking experience and a lasting kitchen legacy. ## Description This Professional Series carbon steel wok might require an update to your will. Because family will want something special you made on your own, something you aged with each meal you cooked, something you imbued with a flavorful seasoning and a special character that’s uniquely your own. So you see, this classic cookware is destined to become your very own heritage piece, joining the ranks of that cherished tea pot or timeless carving knife. No two uncoated carbon steel woks age quite the same way. While they begin their life in your kitchen shiny and bright, the more you use them, the more they evolve, developing a unique seasoning to the surface. Yes, the metal will darken. But do not be alarmed! This is all part of the process, which could take a few months before the pan turns completely black, like a cast iron pan, but without the bulk and brittleness common to that composition. Carbon steel is lighter, stronger, thinner, and smoother. And it’ll be in your kitchen for a long time—unless your heirs have something to say about it. Review: My Seasoning Adventure - OK so I want to start this review off by saying this is my first wok. I'm fairly confident in the kitchen and I've seasoned cast iron for years, so I wasn't afraid of the seasoning process for a wok. It took me 3 days to do my first seasoning. Some of this was definitely mistakes on my part and the wok maintenance learning curve, but I'll walk through my process so hopefully someone else can learn from my mistakes. Day 1: I heated the wok on my gas burner. I wrapped the handles in tin foil to protect the plastic. I started with wok flat and then occasionally picked it up and tilted it over the burner for a minute on each spot. I spent like 3 hours doing this and here is my first mistake. I didn't realize how much coating was actually on this thing. I thought I had gotten it all off, so I started using vegetable oil to season. I did 3 rounds of vegetable oil coating when I went to google because it just didn't "feel" right to me. This is when I realized that I hadn't removed all of the initial anti-rust coating, because I started applying vegetable oil when the pan hadn't even gotten to the completely silver/gray, let alone to the dark bluish gray that was needed. Well shit, /sigh. This site had some good images of what the wok should look like at each stage. I cobbled together seasoning tips from a few sites as well as the instructions that came with the wok, so I didn’t follow their steps exactly, but the pictures helped a lot. https://thewoksoflife.com/how-to-season-a-wok/ Day 1-part 2: This time I set up a heavy pot behind my wok and laid each side spot over the gas burner for at least 15mins, and the coating really started coming off this way. It will smoke and have a slight chemical burn smell, use your fan. I slowly turned it until I got a nice silver/gray sheen coming through. Then moved on to the next spot. This is the better way, it stops the wasting of heat, each spot gets cooked long enough to heat up and burn off all of the nasty stuff. Slowly turning it for like a minute on each spot like I did initially was stupid and a huge waste of time. I got the vast majority of the vegetable oil and coating off this way. But there were still a number of stubborn parts (mostly around the handles) that I just couldn't get to. This is when I figured out that you can remove both the handles. The helper handle has 2 screws and the long handle you simply turn/unscrew the holder hook and it comes out. But I was done for the day. Day 2: I washed and scrubbed with dawn dish soap and then dried and threw it in the oven at 500F (After I removed both handles). It was in there for hours (6hrs+) and not much was happening, the remaining spots were definitely getting lighter, but they were still there. I moved up the rack until it sat as close to the broil element as I could and made sure that the two handle spots were aligned with the burner element. And I broiled for another 3hrs. This loosened up some more but after another 3hrs the gunk was still there. I should mention that besides the stubborn spots the rest of the wok was getting to a nice dark bluish black color, I had gotten down to the carbon steel on about 80% of the wok at this point. I turned off the oven and let it cool down in there and went to bed. Day 3: I washed it in the sink with more dawn soap and a copper scrubber. It took a little bit of the gunk off but not enough. At this point I figured my gas bill was going through the roof, so I took some bar keepers friend and the scrubby side of a dish sponge and covered it in bar keepers friend let it sit for a minute and scrubbed it. Rinse and repeat 2 times. I finally had a perfectly clean, no residue left wok!!!! It was a triumph. In hindsight I think I could have probably just started with bar keepers friend. I now had the perfect bluish black tint all over, and now it was time to do my actual seasoning. I dried the wok, put the handles back on, and put it back on the burner with medium high heat and let it heat up for about 3 minutes. Then I dropped 2 tbsp of vegetable oil in and coated it as much as a I could by swirling. Then I folded up a paper towel and swirled around the hot oil, getting all the way up the sides, while wiping off excess. This is when I learned that 2 tbsp is way too much oil for this step. You only need 1 tbsp. I kept it on the burner until it the oil looked even, and I couldn’t see any clearly defined, overly oil spots. The oil will smoke during this step, especially when you are wiping away excess. You have to kind move the wok around to see if there is excess oil anywhere. I let it cool, rinsed with warm water and lightly scrubbed with the soft side of the sponge, this removed the sticky dried spots of oil. Then I dried and repeated this step 3 more times. I got a nice patina everywhere. I used it that same night to make some stir fry and it worked great. I did have to re-season about 3 times after my first use to get the bottom to have the same nice patina as the sides, but I figure that's normal for the first dozen or so times I use the wok. This is my seasoning adventure. Hopefully you learn something from this epic tale, and it doesn't take you 3 days to get to the final level. The image above is after my first cook, you can see the bottom isn't quite as seasoned as the sides, but I'll re-season before I cook again. But that nice patina is what you are looking for after you season. Review: Finally a kitchen gadget that can take a beating and perform beautifully - I bought this wok after extensive research online, the goal was to replace my Le Creuset wok I got years ago. The Le Creuset wok was nonstick (got it back before I knew any better about cookware) and it was showing it's age. I decided to move away from nonstick and get into cooking with cast iron and carbon steel. With a little TLC I hadn't regret my decision, even when cooking eggs. It is true what the other reviewers said, the factory lacquer took unholy efforts to remove. But with lots of elbow grease, scrubbing with a green scouring pad under very hot water while wearing thick plastic gloves, it came off. One thing to note is once the lacquer is off the wok will rust immediately. So it's important to work quickly after that and towel dry asap. The seasoning part was just as the instruction said, which I delegated to my husband to do after 1 round of standing by the hot stove. Only thing he did differently was after the last seasoning (he did it 5 times), he stir fried aromatics (leeks and ginger) to really sear the flavor in. I used the wok an hour later and it cooked like a dream. Nothing stuck and took to the high heat very well. To clean I pour hot water in it while the wok is still warm and stirred a paper towel around. Then I dump the water out and immediately towel dry. Then I put it on medium heat to make sure it's good and dried all the way around and rub a few drops of canola oil back in with a paper towel to keep it from rusting. I won't bother to find a place for it in my kitchen cabinets, this baby is going to be used so much that it won't need to be put away. ## Features - Carbon Steel - Large traditional wok with lightweight composition and helper handle for better maneuverability - Heats evenly to prevent scorching and cook stir frys evenly - 1.8mm heavy-duty carbon steel gauge can handle high temps up to 500 degrees - Oven safe up to 350 degrees with the removable resin handles attached - Season the uncoated surface often to get the most life and flavor out of your wok ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B0001VQIP4 | | Additional Features | Manual | | Best Sellers Rank | #108,855 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #198 in Woks & Stir-Fry Pans | | Brand | JOYCE CHEN | | Brand Name | JOYCE CHEN | | Capacity | 5 liters | | Coating Description | Uncoated | | Color | Silver | | Compatible Devices | Gas | | Customer Reviews | 4.2 out of 5 stars 2,393 Reviews | | Global Trade Identification Number | 00048002220606 | | Handle Material | Carbon Steel,Metal,Resin,Steel | | Included Components | Joyce Chen Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles | | Item Type Name | Joyce Chen Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles | | Item Weight | 4.1 pounds | | Manufacturer | Honey-Can-Do | | Manufacturer Part Number | J22-0060 | | Manufacturer 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… | | Material | Steel | | Material Type | Steel | | Maximum Temperature | 500 °C | | Metal Type | Steel | | Model Name | Joyce Chen Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles | | Model Number | J22-0060 | | Number of Items | 1 | | Number of Packs | 1 | | Product Care Instructions | Hand Wash Only | | Recommended Uses For Product | stir-fry cooking | | Shape | round | | Special Feature | Manual | | Specific Uses For Product | Stir Frying | | UPC | 885115913700 885242745939 885115728229 887685753335 048002220606 885728083296 735343638688 885118011113 793842015737 | | Unit Count | 1 Count | ## Product Details - **Brand:** JOYCE CHEN - **Capacity:** 5 liters - **Color:** Silver - **Material:** Steel - **Special Feature:** Manual ## Images ![JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles - Image 1](https://m.media-amazon.com/images/I/6196EFCc36L.jpg) ![JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles - Image 2](https://m.media-amazon.com/images/I/711lrrPVSkL.jpg) ![JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles - Image 3](https://m.media-amazon.com/images/I/91l+nN0+CkL.jpg) ![JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles - Image 4](https://m.media-amazon.com/images/I/81QVHLeFJXL.jpg) ![JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles - Image 5](https://m.media-amazon.com/images/I/91OaTtnczSL.jpg) ## Available Options This product comes in different **Size** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ My Seasoning Adventure *by J***R on January 11, 2021* OK so I want to start this review off by saying this is my first wok. I'm fairly confident in the kitchen and I've seasoned cast iron for years, so I wasn't afraid of the seasoning process for a wok. It took me 3 days to do my first seasoning. Some of this was definitely mistakes on my part and the wok maintenance learning curve, but I'll walk through my process so hopefully someone else can learn from my mistakes. Day 1: I heated the wok on my gas burner. I wrapped the handles in tin foil to protect the plastic. I started with wok flat and then occasionally picked it up and tilted it over the burner for a minute on each spot. I spent like 3 hours doing this and here is my first mistake. I didn't realize how much coating was actually on this thing. I thought I had gotten it all off, so I started using vegetable oil to season. I did 3 rounds of vegetable oil coating when I went to google because it just didn't "feel" right to me. This is when I realized that I hadn't removed all of the initial anti-rust coating, because I started applying vegetable oil when the pan hadn't even gotten to the completely silver/gray, let alone to the dark bluish gray that was needed. Well shit, /sigh. This site had some good images of what the wok should look like at each stage. I cobbled together seasoning tips from a few sites as well as the instructions that came with the wok, so I didn’t follow their steps exactly, but the pictures helped a lot. https://thewoksoflife.com/how-to-season-a-wok/ Day 1-part 2: This time I set up a heavy pot behind my wok and laid each side spot over the gas burner for at least 15mins, and the coating really started coming off this way. It will smoke and have a slight chemical burn smell, use your fan. I slowly turned it until I got a nice silver/gray sheen coming through. Then moved on to the next spot. This is the better way, it stops the wasting of heat, each spot gets cooked long enough to heat up and burn off all of the nasty stuff. Slowly turning it for like a minute on each spot like I did initially was stupid and a huge waste of time. I got the vast majority of the vegetable oil and coating off this way. But there were still a number of stubborn parts (mostly around the handles) that I just couldn't get to. This is when I figured out that you can remove both the handles. The helper handle has 2 screws and the long handle you simply turn/unscrew the holder hook and it comes out. But I was done for the day. Day 2: I washed and scrubbed with dawn dish soap and then dried and threw it in the oven at 500F (After I removed both handles). It was in there for hours (6hrs+) and not much was happening, the remaining spots were definitely getting lighter, but they were still there. I moved up the rack until it sat as close to the broil element as I could and made sure that the two handle spots were aligned with the burner element. And I broiled for another 3hrs. This loosened up some more but after another 3hrs the gunk was still there. I should mention that besides the stubborn spots the rest of the wok was getting to a nice dark bluish black color, I had gotten down to the carbon steel on about 80% of the wok at this point. I turned off the oven and let it cool down in there and went to bed. Day 3: I washed it in the sink with more dawn soap and a copper scrubber. It took a little bit of the gunk off but not enough. At this point I figured my gas bill was going through the roof, so I took some bar keepers friend and the scrubby side of a dish sponge and covered it in bar keepers friend let it sit for a minute and scrubbed it. Rinse and repeat 2 times. I finally had a perfectly clean, no residue left wok!!!! It was a triumph. In hindsight I think I could have probably just started with bar keepers friend. I now had the perfect bluish black tint all over, and now it was time to do my actual seasoning. I dried the wok, put the handles back on, and put it back on the burner with medium high heat and let it heat up for about 3 minutes. Then I dropped 2 tbsp of vegetable oil in and coated it as much as a I could by swirling. Then I folded up a paper towel and swirled around the hot oil, getting all the way up the sides, while wiping off excess. This is when I learned that 2 tbsp is way too much oil for this step. You only need 1 tbsp. I kept it on the burner until it the oil looked even, and I couldn’t see any clearly defined, overly oil spots. The oil will smoke during this step, especially when you are wiping away excess. You have to kind move the wok around to see if there is excess oil anywhere. I let it cool, rinsed with warm water and lightly scrubbed with the soft side of the sponge, this removed the sticky dried spots of oil. Then I dried and repeated this step 3 more times. I got a nice patina everywhere. I used it that same night to make some stir fry and it worked great. I did have to re-season about 3 times after my first use to get the bottom to have the same nice patina as the sides, but I figure that's normal for the first dozen or so times I use the wok. This is my seasoning adventure. Hopefully you learn something from this epic tale, and it doesn't take you 3 days to get to the final level. The image above is after my first cook, you can see the bottom isn't quite as seasoned as the sides, but I'll re-season before I cook again. But that nice patina is what you are looking for after you season. ### ⭐⭐⭐⭐⭐ Finally a kitchen gadget that can take a beating and perform beautifully *by M***A on June 25, 2021* I bought this wok after extensive research online, the goal was to replace my Le Creuset wok I got years ago. The Le Creuset wok was nonstick (got it back before I knew any better about cookware) and it was showing it's age. I decided to move away from nonstick and get into cooking with cast iron and carbon steel. With a little TLC I hadn't regret my decision, even when cooking eggs. It is true what the other reviewers said, the factory lacquer took unholy efforts to remove. But with lots of elbow grease, scrubbing with a green scouring pad under very hot water while wearing thick plastic gloves, it came off. One thing to note is once the lacquer is off the wok will rust immediately. So it's important to work quickly after that and towel dry asap. The seasoning part was just as the instruction said, which I delegated to my husband to do after 1 round of standing by the hot stove. Only thing he did differently was after the last seasoning (he did it 5 times), he stir fried aromatics (leeks and ginger) to really sear the flavor in. I used the wok an hour later and it cooked like a dream. Nothing stuck and took to the high heat very well. To clean I pour hot water in it while the wok is still warm and stirred a paper towel around. Then I dump the water out and immediately towel dry. Then I put it on medium heat to make sure it's good and dried all the way around and rub a few drops of canola oil back in with a paper towel to keep it from rusting. I won't bother to find a place for it in my kitchen cabinets, this baby is going to be used so much that it won't need to be put away. ### ⭐⭐⭐⭐ Cooks Very Well But Seasoning Was A Disaster *by S***E on May 18, 2019* This wok cooks well but I encountered significant issues trying to season it. Upon delivery a few weeks ago, I closely followed the instructions about boiling water in it and scrubbing to remove the factory coating. While it took a good bit of elbow grease, all of the coating eventually came off. Seasoning is where I ran into problems. Since the steel should be heated thoroughly, I used my propane jet burner which is used to heat seafood in a 100qt pot. The burner can generate a lot of heat, as you might imagine. I lit the burner and coated the wok in oil. Then, I put it over the burner. While the steel seasoned exactly as it should, both handles melted and the rivets which attach the handles to the bowl loosened up considerably. I will take the blame for the melted handles. I should have removed them both BEFORE heating the wok. After seasoning, I could have simply re-installed them after the wok cooled down. I am going to contact the manufacturer to inquire about purchasing new handles. They are each held on by screws so replacement ought to be simple. Live and learn. The rivets are another story. All rivets were tight before I seasoned the wok. After seasoning, they are so loose that I cannot hold either handle with any confidence that they are not going to break off at some point. I am going to try to hammer them back tight, if possible. If not, I will not be able to move the wok during cooking (which is what I am forced to do at the moment). That makes this wok largely ineffective so I will have to search for another one with better construction quality. The sad part is that the cooking surface works very well. It is impressively non-stick and heats quickly and evenly. The few things that I have cooked in it came out great. I will update this review after I attempt to re-seat the rivets. I hope I can salvage this thing. TL;DR Remove the handles before seasoning the wok or do not use a high-heat source like an outdoor jet burner. Once it is seasoned, this wok functions very well. ## Frequently Bought Together - JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles - The Wok: Recipes and Techniques - FJNATINH Spatula & Ladle Wok Tool Set, 14.2-15 inches Wok Utensils, Stainless Steel Wok Spatula --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.ec/products/1214567-joyce-chen-professional-series-14-inch-carbon-steel-wok-phenolic](https://www.desertcart.ec/products/1214567-joyce-chen-professional-series-14-inch-carbon-steel-wok-phenolic) --- *Product available on Desertcart Ecuador* *Store origin: EC* *Last updated: 2026-10-13*