---
product_id: 328488
title: "Classic Series 14\" Flat Bottom Wok"
brand: "joyce chen"
price: "€ 111.54"
currency: EUR
in_stock: null
reviews_count: 7
category: "Joyce Chen"
url: https://www.desertcart.it/products/328488-classic-series-14-flat-bottom-wok
store_origin: IT
region: Italy
---

# 1.5mm carbon steel gauge for high heat Ergonomic birch wood handles Lightweight yet stronger than cast iron Classic Series 14" Flat Bottom Wok

**Brand:** joyce chen
**Price:** € 111.54
**Availability:** ❌ Out of Stock

## Summary

> 🔥 Elevate your stir-fry game with the wok that means business!

## Quick Answers

- **What is this?** Classic Series 14" Flat Bottom Wok by joyce chen
- **How much does it cost?** € 111.54 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.it](https://www.desertcart.it/products/328488-classic-series-14-flat-bottom-wok)

## 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

- • **Balanced Flat Bottom:** Stable on all stovetops—no extra accessories needed for a seamless cooking experience.
- • **Effortless Toss & Stir:** Stronger than cast iron but lighter, making stir-frying nimble and precise.
- • **Generous 14-Inch Capacity:** Cook large, restaurant-quality meals that impress your guests every time.
- • **Master the Maillard Magic:** Achieve perfect browning with 1.5mm carbon steel that thrives under intense heat.
- • **Timeless Patina Development:** Season regularly to build a beautiful, non-stick surface that improves with every use.

## Overview

The JOYCE CHEN Classic Series 14-Inch Carbon Steel Wok combines professional-grade 1.5mm carbon steel construction with lightweight maneuverability and ergonomic birch handles. Designed for high-heat cooking, it delivers superior browning and stir-fry performance. Its flat bottom ensures stability on all stovetops, while regular seasoning develops a durable, naturally non-stick patina. Perfect for millennial professionals seeking authentic, high-performance cookware that grows better with every meal.

## 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: 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
- 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 |
| Assembly required | No |
| Batteries required | No |
| Best Sellers Rank | #15,939 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #31 in Woks & Stir-Fry Pans |
| Brand | JOYCE CHEN |
| Capacity | 3 Liters |
| Color | 14" Uncoated Wok |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 3.9 3.9 out of 5 stars (2,690) |
| Diameter | 14 Inches |
| Fabric Type | Carbon Steel |
| 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 Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | No |
| Item Weight | 3.24 pounds |
| Item model number | J21-9978 |
| Manufacturer | Honey-Can-Do |
| Material | Steel |
| Model Name | Joyce Chen Classic Series Carbon Steel |
| Number of pieces | 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 |
| 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:** 3 Liters
- **Color:** 14" Uncoated Wok
- **Material:** Steel
- **Special Feature:** Manual

## Images

![Classic Series 14" Flat Bottom Wok - Image 1](https://m.media-amazon.com/images/I/71baM9n9dSL.jpg)

## 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 Carbon Steel Wok with Birch Handles
- Joyce Chen 31-0066, 13.5-Inch Nonstick Steel Dome Lid for 14-Inch Wok Black
- Joyce Chen 2-Tier Bamboo Steamer Baskets, 10-Inch

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*Product available on Desertcart Italy*
*Store origin: IT*
*Last updated: 2026-02-01*