---
product_id: 328488
title: "Classic Series 14-Inch Carbon Steel Wok with Birch Handles"
brand: "joyce chen"
price: "¥34532"
currency: JPY
in_stock: true
reviews_count: 13
category: "Joyce Chen"
url: https://www.desertcart.jp/products/328488-classic-series-14-inch-carbon-steel-wok-with-birch-handles
store_origin: JP
region: Japan
---

# 1.5mm carbon steel gauge for intense heat Birch wood handles for cool, secure grip Lightweight yet stronger than cast iron Classic Series 14-Inch Carbon Steel Wok with Birch Handles

**Brand:** joyce chen
**Price:** ¥34532
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with the wok that’s built to last and impress!

## Quick Answers

- **What is this?** Classic Series 14-Inch Carbon Steel Wok with Birch Handles by joyce chen
- **How much does it cost?** ¥34532 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/328488-classic-series-14-inch-carbon-steel-wok-with-birch-handles)

## 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

- • **Patina Power:** Regular seasoning transforms the wok’s surface into a naturally non-stick, beautifully darkened patina that tells your cooking story.
- • **Flat-Bottom Stability:** Designed for modern stovetops—no wobble, no extra accessories needed, just seamless cooking flow.
- • **Timeless Craftsmanship:** Birch handles combine ergonomic comfort with rustic style, elevating your kitchen aesthetic and cooking experience.
- • **Generous 14-Inch Capacity:** Cook for friends, family, or your next dinner party with ample space for stir-fries, rice, and more.
- • **Master the Maillard Magic:** Achieve perfect browning with high-heat carbon steel that outperforms cast iron in nimbleness and heat retention.

## Overview

The JOYCE CHEN Classic Series 14-Inch Carbon Steel Wok features a durable 1.5mm carbon steel body that withstands high heat for superior browning and stir-frying. Its flat bottom ensures stability on all stovetops, while birch wood handles provide a comfortable, cool grip. This uncoated wok requires regular seasoning to develop a natural non-stick patina, making it a versatile and long-lasting kitchen essential for professional-quality cooking at home.

## 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.

Review: It's a wok . . . and a good one - Bought this one after several decades of using a thrift shop, second-hand round bottom wok . . . on an electric stove. Who knew this didn't work? It actually produced good dinners for us, but when I read more on using a wok, I realized that a flat bottom, carbon-steel wok would likely work better for most uses. So, I ordered this one. I followed instructions for cleaning (stainless steel scouring pad and dishwashing soap) and seasoning (stir fry scallions and ginger in peanut oil for 15 minutes, allow to cool, then wash with water -- no soap! -- and warm on stovetop to dry; and then just used as normal for cooking) and it works great. Initial seasoning went fine, and it continues to season up just like the old one did. No big deal, so long as you follow the basic procedure, which starts with a good wash and scour (which is never repeated unless you want to begin the process all over again). And don't treat this like your non-stick aluminum fancy cookware. Respect it like a good iron pan, and it'll treat you well. Toss it in the dishwasher and you'll have earned your punishment. (Please. Just. Don't.) I'm quite happy with this one. Love the wood handles. Cooked a great Kung Pao chicken tonight on it. The flat bottom does help with getting a higher temperature from a flat-top electric stove. Treat it nice and it'll treat you nice.
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
- 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

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B002AQSWMU |
| Additional Features | Manual |
| Best Sellers Rank | #39,402 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #61 in Woks & Stir-Fry Pans |
| Brand | JOYCE CHEN |
| Brand Name | JOYCE CHEN |
| Capacity | 3 liters |
| Coating Description | Uncoated, requires regular seasoning |
| Color | 14" Uncoated Wok |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 3.8 out of 5 stars 1,770 Reviews |
| Global Trade Identification Number | 00048002219785 |
| Handle Material | Wood |
| Included Components | Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles |
| Item Type Name | Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles |
| Item Weight | 3.2 pounds |
| Manufacturer | Honey-Can-Do |
| Manufacturer Part Number | J21-9978 |
| 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 |
| Metal Type | Steel |
| Model Name | Joyce Chen Classic Series Carbon Steel |
| Model Number | J21-9978 |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Stir-frying, cooking |
| Shape | cylinder with hemispherical bottom |
| Special Feature | Manual |
| Specific Uses For Product | Cooking |
| UPC | 793842015416 048002219785 885252097721 885175268123 735343470417 885168127734 795468979226 718472472866 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** JOYCE CHEN
- **Capacity:** 3 liters
- **Color:** 14" Uncoated Wok
- **Material:** Steel
- **Special Feature:** Manual

## Images

![Classic Series 14-Inch Carbon Steel Wok with Birch Handles - Image 1](https://m.media-amazon.com/images/I/71baM9n9dSL.jpg)

## Available Options

This product comes in different **Style** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ It's a wok . . . and a good one
*by J***S on April 20, 2025*

Bought this one after several decades of using a thrift shop, second-hand round bottom wok . . . on an electric stove. Who knew this didn't work? It actually produced good dinners for us, but when I read more on using a wok, I realized that a flat bottom, carbon-steel wok would likely work better for most uses. So, I ordered this one. I followed instructions for cleaning (stainless steel scouring pad and dishwashing soap) and seasoning (stir fry scallions and ginger in peanut oil for 15 minutes, allow to cool, then wash with water -- no soap! -- and warm on stovetop to dry; and then just used as normal for cooking) and it works great. Initial seasoning went fine, and it continues to season up just like the old one did. No big deal, so long as you follow the basic procedure, which starts with a good wash and scour (which is never repeated unless you want to begin the process all over again). And don't treat this like your non-stick aluminum fancy cookware. Respect it like a good iron pan, and it'll treat you well. Toss it in the dishwasher and you'll have earned your punishment. (Please. Just. Don't.) I'm quite happy with this one. Love the wood handles. Cooked a great Kung Pao chicken tonight on it. The flat bottom does help with getting a higher temperature from a flat-top electric stove. Treat it nice and it'll treat you nice.

### ⭐⭐⭐⭐⭐ 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.

### ⭐ Can't season it, and rust forms all over.
*by A***R on July 19, 2026*

We followed the seasoning instructions carefully several times, but the results were disappointing. The surface developed several uneven patches, and it gets a rust covering all over. Food consistently sticks when sautéing or frying, making it difficult to use. Would not recommend this to anyone.

## Frequently Bought Together

- JOYCE CHEN Classic Series 14-Inch Carbon Steel Wok with Birch Handles
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*Product available on Desertcart Japan*
*Store origin: JP*
*Last updated: 2026-09-07*