---
product_id: 1214567
title: "JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles"
brand: "joyce chen"
price: "VT29851"
currency: VUV
in_stock: true
reviews_count: 13
category: "Joyce Chen"
url: https://www.desertcart.vu/products/1214567-joyce-chen-professional-series-14-inch-carbon-steel-wok-phenolic
store_origin: VU
region: Vanuatu
---

# Heats evenly up to 500°C Lightweight 1.8mm carbon steel Oven safe up to 350°C with phenolic handles JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles

**Brand:** joyce chen
**Price:** VT29851
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with the wok that ages like fine wine!

## 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?** VT29851 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/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

- • **Featherweight Power:** Crafted from 1.8mm carbon steel, this wok offers professional durability without the bulk—maneuver with ease and precision.
- • **Oven-Ready Versatility:** Phenolic handles stay cool and removable resin grips make it oven safe up to 350°C, expanding your culinary creativity.
- • **Pro-Level Heat Mastery:** Handles scorching stir-fries with even heat distribution up to 500°C for flawless cooking every time.
- • **Seasoned to Perfection:** Develops a unique, non-stick seasoning over time, turning every meal into a flavorful legacy piece in your kitchen.
- • **Timeless Heritage Design:** Classic round shape with a helper handle for effortless flipping and stirring—join the ranks of culinary pros who swear by it.

## Overview

The JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok combines lightweight 1.8mm carbon steel construction with superior heat retention and even cooking up to 500°C. Featuring phenolic handles that stay cool and removable resin grips for oven use up to 350°C, this wok is designed for serious home chefs who want a durable, versatile, and heirloom-quality pan that improves with every use through natural seasoning.

## 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: Looking for a wok? Get this one. - I've been using this wok several times a week for over a year now. I've been completely satisfied with its performance. Short review: Ok, you've decided on carbon steel for a wok, but which one, there are so many choices... what's different about this one? The phenolic handles and the thicker gauge steel. I have had zero problems with the handles - they're solid, look sharp, easy to clean, and they stay cool during use. The thicker steel, only half a millimeter? It makes a difference. It's very solid, no flex or warp, and it holds heat better. It has noticeably more heft than the 1.5mm, but isn't too heavy. IMO it's worth it. Overall this wok earns its "pro" label every time I handle it. Long review: Wok material - basically three choices: non-stick, cast iron, and carbon steel. Don't bother with non-stick. Proper wok stir-frying is done at high temperatures, and that doesn't go well with non-stick. A non-stick wok is really just a regular pan in the shape of a wok. Meh. Cast iron is not a bad choice, such as the option from Lodge. But it's very heavy, making it difficult to store and manipulate. And you have to use pot holders to handle it. It takes longer to preheat, and then its strength of heat retention becomes a weakness if you're looking to change the temperature quickly. What about the lightweight cast iron wok option, which comes with handles? Too sensitive to thermal shock, i.e. can easily crack due to temperature changes, while the cooking performance isn't really better than carbon steel. So, then there's carbon steel. Like cast iron, it needs to be seasoned (google and use the ginger and green onion method, not the standard methods used for cast iron). But it's stronger and more durable than cast iron of a comparable gauge, and lighter and more easily manipulated than thick cast iron. And it handles the high heat needed for proper wok stir-frying. It's the best choice. And this wok is the best choice of the carbon steel options. Flat or round bottomed? Round bottomed is the traditional shape, but unless you want to mess with a wok ring or retrofit a specialized burner, just go with the flat bottomed. Seasoning: This is not flavoring but building up layers of polymerized oil that protect the steel (or iron) from rust and provide non-stick properties. Look at 10 different how-tos for seasoning and you'll find 10 different variations. The aforementioned "ginger and green onion" method helps get the raised sides properly seasoned, then it's just a case of maintaining it properly. I've been using a traditional bamboo wok whisk with great results; there's a number of them available here. Or you can use some sort of non-scratch scrubber designed for cast iron. The key is to use something that won't remove the seasoning. Rinse it off in hot water (no soap), use the wok whisk to remove any stuck particles and rinse again, dry off with a paper towel, heat it a little bit on the stove to dry any remaining moisture, then coat it with a thin layer of vegetable oil after each use. Basically the same as cast iron. It's easier than it sounds. And the best way to maintain / improve seasoning is to keep using the wok for stir-frying or deep frying, the more you use it the more it builds seasoning naturally... Utensils, I originally used a cheapo wood-handled metal wok spatula from the local Chinese supermarket. It worked fine, until the wood handle kept coming off. So I replaced it with the Tablecraft bamboo handle SS wok spatula found here. It's a quite fine quality wok spatula, but with one problem - it's too good, the stainless steel is too hard and it scratches off the wok's seasoning, a problem I didn't have with the cheapo spatula. I've recently switched to an all-bamboo wok spatula and so far, so good... As of this writing this wok costs 25% less than I paid for it a year ago. Yet I still think it was worth the price I paid. Buy with confidence.
Review: The Perfect Wok - You will love this wok. For the initial seasoning, I ignored much of what other reviewers said but did boil water in it as directed and scrubbed it thoroughly with steel wool, then did the initial seasoning on my biggest gas burner on my stovetop. This process got a good deep brown coating on the bottom in just about 20 minutes that is a better non-stick surface than my old Teflon coated wok. I haven't got a deep brown seasoning on the entire surface yet, but it will happen with time. One useful tip is to hold an oil soaked paper towel with tongs while doing the seasoning so as not to burn your fingers; and keep the fan going on your hood because it will certainly smoke. Oh, and Wesson oil (pure soybean oil) worked just fine for seasoning my pan. The book The Food Lab by J. Kenji Lopez-Alt has a great guide to selecting a wok and this model is a perfect fit to those recommendations. Heavy walled carbon steel is very responsive to changes in flame but heats very uniformly. The 2mm thickness of this wok is just the perfect thickness, good uniform heating but not so heavy as a cast-iron wok. The flat bottom design means it sits well on my stove eye and is stable without requiring a special stand. The handles stay cool and with one-long and one short, it's easier to work with than with just short handles. This wok is made by turning and has fine machining rings all the way up the sloped sides. These help to hold food in the cooler parts of the wok while you cook other food in the bottom. If you haven't used a wok before you will be amazed at all of the things it does better than any other cooking tool. A wok is perfect for deep frying, and for pan searing meats, as well as stir frying. Make sure and get a lid for this wok so you can use it for steaming too. Tips for use, just make sure and season it well, don't wash it in soap or dishwasher, and oil it before putting it away, just like it says. If wash water turns yellow or it rusts in storage, you didn't oil it enough. Also, carbon steel will not hold up to vinegar or acidic foods, so always make sour sauces in a separate pan, preferably stainless. Walmart doesn't sell this wok, and does sell a cheaper carbon steel wok without the removable handles. Not sure if the cheaper ones are as thick as this one is either.

## 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 | #92,253 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #142 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 |
| Has Nonstick Coating | No |
| Included Components | Joyce Chen Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | Joyce Chen Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles |
| Item Weight | 4.14 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 Degrees Celsius |
| Metal Type | Steel |
| Model Name | Joyce Chen Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles |
| Model Number | J22-0060 |
| 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 | 1.0 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)

## Available Options

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

## Customer Reviews

### ⭐⭐⭐⭐⭐ Looking for a wok? Get this one.
*by K***3 on August 2, 2016*

I've been using this wok several times a week for over a year now. I've been completely satisfied with its performance. Short review: Ok, you've decided on carbon steel for a wok, but which one, there are so many choices... what's different about this one? The phenolic handles and the thicker gauge steel. I have had zero problems with the handles - they're solid, look sharp, easy to clean, and they stay cool during use. The thicker steel, only half a millimeter? It makes a difference. It's very solid, no flex or warp, and it holds heat better. It has noticeably more heft than the 1.5mm, but isn't too heavy. IMO it's worth it. Overall this wok earns its "pro" label every time I handle it. Long review: Wok material - basically three choices: non-stick, cast iron, and carbon steel. Don't bother with non-stick. Proper wok stir-frying is done at high temperatures, and that doesn't go well with non-stick. A non-stick wok is really just a regular pan in the shape of a wok. Meh. Cast iron is not a bad choice, such as the option from Lodge. But it's very heavy, making it difficult to store and manipulate. And you have to use pot holders to handle it. It takes longer to preheat, and then its strength of heat retention becomes a weakness if you're looking to change the temperature quickly. What about the lightweight cast iron wok option, which comes with handles? Too sensitive to thermal shock, i.e. can easily crack due to temperature changes, while the cooking performance isn't really better than carbon steel. So, then there's carbon steel. Like cast iron, it needs to be seasoned (google and use the ginger and green onion method, not the standard methods used for cast iron). But it's stronger and more durable than cast iron of a comparable gauge, and lighter and more easily manipulated than thick cast iron. And it handles the high heat needed for proper wok stir-frying. It's the best choice. And this wok is the best choice of the carbon steel options. Flat or round bottomed? Round bottomed is the traditional shape, but unless you want to mess with a wok ring or retrofit a specialized burner, just go with the flat bottomed. Seasoning: This is not flavoring but building up layers of polymerized oil that protect the steel (or iron) from rust and provide non-stick properties. Look at 10 different how-tos for seasoning and you'll find 10 different variations. The aforementioned "ginger and green onion" method helps get the raised sides properly seasoned, then it's just a case of maintaining it properly. I've been using a traditional bamboo wok whisk with great results; there's a number of them available here. Or you can use some sort of non-scratch scrubber designed for cast iron. The key is to use something that won't remove the seasoning. Rinse it off in hot water (no soap), use the wok whisk to remove any stuck particles and rinse again, dry off with a paper towel, heat it a little bit on the stove to dry any remaining moisture, then coat it with a thin layer of vegetable oil after each use. Basically the same as cast iron. It's easier than it sounds. And the best way to maintain / improve seasoning is to keep using the wok for stir-frying or deep frying, the more you use it the more it builds seasoning naturally... Utensils, I originally used a cheapo wood-handled metal wok spatula from the local Chinese supermarket. It worked fine, until the wood handle kept coming off. So I replaced it with the Tablecraft bamboo handle SS wok spatula found here. It's a quite fine quality wok spatula, but with one problem - it's too good, the stainless steel is too hard and it scratches off the wok's seasoning, a problem I didn't have with the cheapo spatula. I've recently switched to an all-bamboo wok spatula and so far, so good... As of this writing this wok costs 25% less than I paid for it a year ago. Yet I still think it was worth the price I paid. Buy with confidence.

### ⭐⭐⭐⭐⭐ The Perfect Wok
*by D***D on November 12, 2018*

You will love this wok. For the initial seasoning, I ignored much of what other reviewers said but did boil water in it as directed and scrubbed it thoroughly with steel wool, then did the initial seasoning on my biggest gas burner on my stovetop. This process got a good deep brown coating on the bottom in just about 20 minutes that is a better non-stick surface than my old Teflon coated wok. I haven't got a deep brown seasoning on the entire surface yet, but it will happen with time. One useful tip is to hold an oil soaked paper towel with tongs while doing the seasoning so as not to burn your fingers; and keep the fan going on your hood because it will certainly smoke. Oh, and Wesson oil (pure soybean oil) worked just fine for seasoning my pan. The book The Food Lab by J. Kenji Lopez-Alt has a great guide to selecting a wok and this model is a perfect fit to those recommendations. Heavy walled carbon steel is very responsive to changes in flame but heats very uniformly. The 2mm thickness of this wok is just the perfect thickness, good uniform heating but not so heavy as a cast-iron wok. The flat bottom design means it sits well on my stove eye and is stable without requiring a special stand. The handles stay cool and with one-long and one short, it's easier to work with than with just short handles. This wok is made by turning and has fine machining rings all the way up the sloped sides. These help to hold food in the cooler parts of the wok while you cook other food in the bottom. If you haven't used a wok before you will be amazed at all of the things it does better than any other cooking tool. A wok is perfect for deep frying, and for pan searing meats, as well as stir frying. Make sure and get a lid for this wok so you can use it for steaming too. Tips for use, just make sure and season it well, don't wash it in soap or dishwasher, and oil it before putting it away, just like it says. If wash water turns yellow or it rusts in storage, you didn't oil it enough. Also, carbon steel will not hold up to vinegar or acidic foods, so always make sour sauces in a separate pan, preferably stainless. Walmart doesn't sell this wok, and does sell a cheaper carbon steel wok without the removable handles. Not sure if the cheaper ones are as thick as this one is either.

### ⭐⭐⭐⭐ Seems good quality
*by G***1 on March 1, 2011*

After several years of use, my old wok started started losing its coating and began to rust. It was a very thin model-probably $15 or so. So when I decided to replace it I did my research. I origianlly wanted to get non-stick, however after reading so many reviews of complaints of the non-stick coating peeling off, I decided to opt for carbon steel. I have to say I was weary with all the talk about proper seasoning and the seemingly high maintenance of not letting it sit around wet or with food for fear of rusting, but then I looked around and realized that both my cast iron and my cutlery are the same way, and the value of better quality on those items was worth it. So I purchased this wok mainly because of the amount of good reviews and the weight of it, and am persistant to follow seasoning and cleaning techniques, and so far after a few months I am very pleased with it. I looked up how to season a carbon steel wok online, and for using with electric rangetop not gas I have no problems with. Sometimes food sticks a bit but that's quite normal in pans. I just remove the food and allow wok to continue heating and throw some water in to deglaze, bring to a boil and use the spatula and any leftovers come right off. a light scrub with one of those green scrub pads to make all surfaces clean, lightly wipe with oil and toss in low heat oven for a few minutes and it's all good. At first I didn't like dealing with it though was scared to leave it based on some complaints, but it's actually great in that it forced me to spend a minute cleaning and be done with versus letting it sit for later and fighting like mad to scrub dried on hardened stuff. I was used to the styles that have the wooden or bamoo handles-I can't say I like the plastic handles as much but it doesn't bother me other than it don't look as authentic I suppose. It is quite heavy, more than any I've used before, but that helps with retaining heat as I understand it. Don't worry-it's supposed to patina from shiny silver to black with use. Overall I cannot compare to other woks in this range but I like it just fine.

## 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

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-06-05*