--- product_id: 4470808 title: "Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles" brand: "joyce chen" price: "¥35002" currency: JPY in_stock: true reviews_count: 13 category: "Joyce Chen" url: https://www.desertcart.jp/products/4470808-classic-series-14-inch-round-bottom-carbon-steel-wok-birch store_origin: JP region: Japan --- # Uncoated surface develops unique seasoning over time 1.8mm carbon steel gauge for superior heat conduction Solid birch wood handles, removable for oven use Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles **Brand:** joyce chen **Price:** ¥35002 **Availability:** ✅ In Stock ## Summary > 🔥 Elevate your kitchen game with a wok that seasons as you cook! ## Quick Answers - **What is this?** Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles by joyce chen - **How much does it cost?** ¥35002 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/4470808-classic-series-14-inch-round-bottom-carbon-steel-wok-birch) ## 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 - • **Ergonomic Control:** Solid birch wood handles provide a comfortable, secure grip and detach easily for versatile oven use. - • **Evolving Flavor Canvas:** Uncoated surface builds a personalized seasoning patina, unlocking deeper umami with every meal. - • **Precision Heat Mastery:** Thin yet durable 1.8mm carbon steel ensures rapid, even heating for perfect stir-fries every time. - • **Long-Term Culinary Investment:** Hand wash and maintain with simple care to enjoy years of flavor-packed cooking adventures. - • **Authentic Asian Cooking Experience:** Traditional round bottom design fits wok rings and Asian-style stovetops for genuine culinary performance. ## Overview The JOYCE CHEN Classic Series 14-Inch Round Bottom Carbon Steel Wok features a robust 1.8mm carbon steel body that heats quickly and evenly. Its uncoated surface develops a unique seasoning patina over time, enhancing flavor complexity. Equipped with solid birch wood handles that are removable for oven use, this wok is designed for authentic Asian-style stovetop cooking with a traditional round bottom. Hand wash only to maintain its longevity and performance. ## 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: Wok Facts - This is a good wok, traditional round bottom. Great value for money spent. The wok, in the right hands, takes the place of nearly half the gadgets in Western-style kitchen. It is a: steamer, frying pan, pot, and even a smoker. It is an irreplacable part of the Chinese kitchen, and I love it. . . in China. Here are some facts about the wok that you need to understand to appreciate this carbon-steel beauty. 1) This is a bone crushingly heavy wok, heavier than most that I encountered in China. A review from the Joyce Chen Flat bottom wok (with the same thickness) said it was flimsy. It is NOT a flimsy wok. You definitely get your money's worth in steel with this item. 2) American stove burners are usually very wimpy compared to Chinese stove burners (Much taller, and hotter) These facts come together to make this wok of probably minimal use to you in the American kitchen. The thickness of the steel prevents it from really heating up hot enough to get the full "flash fry" benefits of stir frying. It pains me to say this, but this wok will probably, in most American kitchens, be more like an awkwardly-shaped ethnic frying pan than the awesome tool of athletic culinary might that it has the potential of being. USE HIGH HEAT, and be sure you heat it up really hot before you begin cooking. Don't stew your meat (unless that's your intention). High heat in your kitchen is probably the Chinese equivalent of a Chinese "medium". Of course, you might have an awesome, high heat stove whose burners resemble a jet engine's. If that's the case, I envy you. Fact 3: Most of the negative reviews of this product are due to user error (For example: not understanding how to season a wok. . . Hey! It's on youtube! Season it in the oven! It's easy! You'll need a scrub brush, a wet towel, a piece of aluminum foil, green onions and maybe ginger and garlic before you begin.) This is a great wok! Best of luck! ## 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 | | Additional Features | Manual | | Best Sellers Rank | #36,311 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #48 in Woks & Stir-Fry Pans | | Brand | JOYCE CHEN | | Brand Name | JOYCE CHEN | | Capacity | 5 quarts | | Coating Description | uncoated | | Color | 14" Round Bottom Wok | | Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction | | Customer Reviews | 4.0 out of 5 stars 531 Reviews | | Global Trade Identification Number | 00048002211406 | | Handle Material | Wood | | Included Components | Joyce Chen Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles | | Item Type Name | Joyce Chen Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles | | Item Weight | 3.9 pounds | | Manufacturer | Honey-Can-Do | | Manufacturer Part Number | J20-1140 | | 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 | 350 °F | | Metal Type | Carbon Steel | | Model Name | Joyce Chen Classic Series Carbon Steel | | Model Number | J20-1140 | | 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 | | Unit Count | 1 Count | ## Product Details - **Brand:** JOYCE CHEN - **Capacity:** 5 Quarts - **Color:** 14" Round Bottom Wok - **Material:** Steel - **Special Feature:** Manual ## Images ![Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles - Image 1](https://m.media-amazon.com/images/I/41dd0Pvvm+L.jpg) ## Available Options This product comes in different **Style** options. ## 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. ### ⭐⭐⭐⭐⭐ Wok Facts *by S***N on August 25, 2013* This is a good wok, traditional round bottom. Great value for money spent. The wok, in the right hands, takes the place of nearly half the gadgets in Western-style kitchen. It is a: steamer, frying pan, pot, and even a smoker. It is an irreplacable part of the Chinese kitchen, and I love it. . . in China. Here are some facts about the wok that you need to understand to appreciate this carbon-steel beauty. 1) This is a bone crushingly heavy wok, heavier than most that I encountered in China. A review from the Joyce Chen Flat bottom wok (with the same thickness) said it was flimsy. It is NOT a flimsy wok. You definitely get your money's worth in steel with this item. 2) American stove burners are usually very wimpy compared to Chinese stove burners (Much taller, and hotter) These facts come together to make this wok of probably minimal use to you in the American kitchen. The thickness of the steel prevents it from really heating up hot enough to get the full "flash fry" benefits of stir frying. It pains me to say this, but this wok will probably, in most American kitchens, be more like an awkwardly-shaped ethnic frying pan than the awesome tool of athletic culinary might that it has the potential of being. USE HIGH HEAT, and be sure you heat it up really hot before you begin cooking. Don't stew your meat (unless that's your intention). High heat in your kitchen is probably the Chinese equivalent of a Chinese "medium". Of course, you might have an awesome, high heat stove whose burners resemble a jet engine's. If that's the case, I envy you. Fact 3: Most of the negative reviews of this product are due to user error (For example: not understanding how to season a wok. . . Hey! It's on youtube! Season it in the oven! It's easy! You'll need a scrub brush, a wet towel, a piece of aluminum foil, green onions and maybe ginger and garlic before you begin.) This is a great wok! Best of luck! ### ⭐⭐⭐⭐ Great wok, bad instructions *by T***J on April 14, 2012* I want to start out by saying that I've owned this wok for about 6 months now and it is still serving me well. There are also no issues with the metal or the cooking surface in general when properly seasoned. My biggest complaint about this wok, is not about the wok, but those horrible seasoning instructions that is comes with! DO NOT FOLLOW THE SEASONING INSTRUCTIONS! THE PROCESS IT DESCRIBES IS NOT THE TRADITIONAL WAY OF SEASONING A WOK! Needles to say that process did not work for me. There are many instructional videos on how to season a carbon steel wok on YouTube. Do your research! There are many ways of seasoning, but none of them look like the instructions on the sheet! The way I seasoned my wok: 1. I scrubbed the inside and out side of the pan with soap and an abrasive sponge to remove any leftover oils from manufacturing. ( this should be the only time you ever use soap in a wok without a non-stick coating! ) 2. I boiled a good amount of water in the pan, like the instructions said, to help lift the oils left on the pan from manufacture and any leftover soap. (you don't really have to do this, but I did to be safe.) 3. Put the wok over medium to high heat until the center turns a dark metallic blue color. Once the center of the pan has turned completely blue ( I believe it take like 5 to 10 mins ) tilt the pan on its Side and allow its side to turn a dark blue color as well. Keep rotating the pan until the whole thing is dark metallic blue. 4. After the pan has changed color it should be ready to use. However, I didn't trust this. For a last measure of seasoning, you should stir fry a bundle of chives and sliced ginger until completely burnt. Using your spatula rub the chives and ginger on the sides as your frying. This helps to establish a patina on your wok, which will grow stronger the more it is used. 5. Enjoy. Please do your own research into seasoning carbon steel woks. I have just posted my method for reference! Otherwise this is an excellent wok! And has defiantly cooked some good meals! :) ## 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 --- ## 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.jp/products/4470808-classic-series-14-inch-round-bottom-carbon-steel-wok-birch](https://www.desertcart.jp/products/4470808-classic-series-14-inch-round-bottom-carbon-steel-wok-birch) --- *Product available on Desertcart Japan* *Store origin: JP* *Last updated: 2026-09-07*