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Your cart is empty.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.
Dylsworth
September 7, 2025
I recently purchased the JOYCE CHEN Classic Series 14-Inch Carbon Steel Wok with Birch Handles, and I must say, it has exceeded my expectations! The wok is beautifully crafted with high-quality carbon steel that heats up quickly and distributes heat evenly. This makes it perfect for stir-frying, sautéing, and even deep-frying. The 14-inch size provides ample cooking space, allowing me to prepare meals for my family and friends with ease. The birch handles are not only sturdy but also stay cool to the touch during cooking, which is a great safety feature. I also appreciate how lightweight the wok is, making it easy to maneuver around the stove. The wok has a seasoned coating that improves with each use, enhancing its non-stick properties over time. Cleanup is straightforward, as I simply wipe it clean with a paper towel after each use. Overall, I'm incredibly happy with this wok. It's well-designed, functional, and has become an essential tool in my kitchen for creating delicious Asian-inspired dishes. I highly recommend it to anyone looking for a quality wok for their culinary adventures!
Tammy
August 16, 2025
I made fried rice today & it turned out perfect, with nothing sticking and I only needed to rinse it with warm water afterward. Super easy! Negative reviews likely come from unfamiliarity with proper wok seasoning. I seasoned mine on a portable gas stove (had to do outside due to a lot of smoke) by first cleaning it with soap and water, drying it completely, and heating it on high to burn off the factory seal. After turning off the heat, I applied a very THIN layer of canola oil and heated it again until the smoke subsided, repeating the process 2–3 times.
Joanne
August 10, 2025
This wok was good for its price – I like the size and it's very functional with handles on both sides.Some things to note, though. The handles are not fastened tightly and have a slight wobble. While the bottom is flat compared to the round bottom wok, it is still slightly rounded, and the weight of the long handle tilts the wok more towards the handle side. Because of this, there is uneven heating on an electric stovetop.I followed The Woks of Life instructions on seasoning a new wok, and overall it went well. However, I was unable to remove/burn the industrial oil coating near both the handles using an electric stove top. Also, the handles are not removable and get singed a little while seasoning.Overall, this wok is not perfect, but it does the job for its price point.
Tim
July 30, 2025
This item is not fit for cooking it rust day one of use, and had to stop using the pot after only one use, I would not recommend anyone buying g this item. It's a health hazard.Again please do not buy.
Customer
June 18, 2025
Seasoned up nice, no rust problems. Good wok.
Grizzly
June 17, 2025
The most important thing is to clean and season the WOK. The instructions call for boiling water in the wok and then scrubbing it vigorously with an abrasive scouring pad. I recommend Brillo. Then it calls for seasoning the wok on the stove top. This is not necessary. You can season the wok in the oven by removing the handle by turning off the eye bolt on the end; then cover the helper handle with a wet cloth or paper towel, be sure it's completely covered including the sides, then cover the wet paper towel with aluminum foil (shiny side out). Again, be sure the handle is well covered by several layers of foil making sure you seal off the sides. As you are doing this, pre-heat your oven to 450F or 500F. Lightly oil the inside and outside of he wok using a high smoke point oil (vegetable, peanut, etc. NOT OLIVE OIL!) Place the wok upside down on the middle rack and set a timer for 30 minutes to an hour (I heated it for one hour). Repeat this process three times, re-wrapping the helper handle each time. If you don't rewrap the handle, it will burn! Wipe out the wok with a clean cloth or rag and re-apply oil. Once seasoned heat the hock on the stove top to temperature, add some oil and stir fry aromatics such as onion, garlic, ginger, etc. This will flavor the seasoning and help to remove the metallic flavor from a new wok. Hope this helps.
Brian Cochran
June 6, 2025
I wanted a light weight wok, so tried this one. Looks nice, but the steel is very thin, and I found that the oil scorched and the surface turned black very easily when going through the arduous seasoning process. Ending up throwing the wok away, then buying a good quality pre-seasoned one for about twice the price. The new one still needed to be seasoned a bit, but that process was easy and didn't take long. The new one (a Yosukata) is not too heavy for my starting-to-get-older arms and wrists, and I would say that a good standard-thickness wok is necessary for even heat distribution. I tried the Joyce Chen one to begin with because I thought that a light weight wok would be easier to cook with. Wrong. Super easy to scorch with.
D. Nguyen
May 24, 2025
Our non-stick wok began showing its age after about 12 years and so I looked into getting more of a "buy it for life" type of product, which led me down the rabbit hole of looking at carbon steel woks. I am not sure if I'll necessarily have this wok for life but our use of it so far signals that it may be awhile before it is replaced. I looked up how to season carbon steel on Youtube and decided that doing it outside on our high BTU stove would do the trick. It DID season it pretty well except I did singe the wooden handle because it got so hot. We have used the wok regularly in our home since and it is really easy to take care of. I am hopeful that it becomes super seasoned with more use. It is exciting to see the patina get better over time. I would recommend this for anyone looking for a wok (especially those that are in the non-stick camp - come over here, it's not so scary and it's likely healthier!!).
Philip Borowski
May 23, 2025
I bought this for my husband for Father’s Day and it’s great! Love the wooden handle and the quality. It was easy to season and came with easy to follow instructions.
Rev47
May 13, 2025
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.
ANALYN MABESA
May 12, 2025
Useful. Kitchen must have.
agalma
March 1, 2025
BuenÃsimo wok de acero al carbono (ligero y resistente). Es el material más tradicional y el mejor para este tipo de herramientas porque te permite saltear el stir fry como es debido. Lo recomiendo muy por encima de los de hierro fundido (a menos que tengas brazos de Terminator).***Les recomiendo mucho leer las instrucciones incluÃdas para obtener un curado adecuado. NO SE BRINQUEN EL PASO DE TALLAR CON FUERZA TODO EL WOK ANTES DE CURARLO. Trae una laca protectora para evitar que se oxide y debe ser removida *antes* del curado***
Singapore
February 3, 2025
Good
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