---
product_id: 4470808
title: "Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles"
brand: "joyce chen"
price: "178490CFA"
currency: XOF
in_stock: true
reviews_count: 13
url: https://www.desertcart.sn/products/4470808-classic-series-14-inch-round-bottom-carbon-steel-wok-birch
store_origin: SN
region: Senegal
---

# Uncoated surface - builds unique seasoning patina 1.8mm carbon steel gauge - ultra durable & lightweight Solid birch handles - ergonomic & oven removable Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles

**Brand:** joyce chen
**Price:** 178490CFA
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry 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?** 178490CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/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

- • **Lightweight Yet Robust:** 1.8mm carbon steel gauge delivers a perfect balance of strength and nimbleness, making high-heat cooking effortless and responsive.
- • **Precision Heat Control:** Traditional round bottom design ensures optimal heat distribution on Asian-style stovetops or wok rings for authentic, restaurant-quality searing.
- • **Ergonomic Birch Handles:** Solid birch wood handles provide a comfortable grip and can be removed for oven use, blending style with versatile functionality.
- • **Built to Last a Lifetime:** Hand wash only and quick drying preserve the wok’s integrity, ensuring your investment ages gracefully with every meal.
- • **Season Your Culinary Masterpiece:** Uncoated carbon steel evolves a personalized nonstick patina with every stir-fry, unlocking deeper umami flavors only true wok lovers crave.

## Overview

The Joyce Chen Classic Series 14-Inch Round Bottom Carbon Steel Wok features a durable 1.8mm uncoated carbon steel body that develops a unique seasoning patina over time, enhancing flavor and nonstick performance. Designed for Asian-style stovetops or wok rings, its traditional round bottom ensures even heat distribution. Equipped with solid birch wood handles that are removable for oven use, this lightweight yet sturdy wok requires hand washing and proper care to maintain longevity and peak cooking 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: PERFECT wok!!! - This is probably the best wok I've ever bought. First, I like the wider than usual bottom for sauteeing, and the 12" size is PERFECT for one to two people, and can easily prepare meals for up to four. I would only buy the 14" if you have an entire family to feed. Many thanks to "The Fred," the customer who left detailed instructions on how to prepare the wok before using, the second review from the top. I would like to only add one more suggestion for CLEANING it... NEVER USE SOAP AND WATER ON A WOK!!! Just use hot water and stainless steel scouring pad to clean it, then just add a thin layer of oil to keep the surface rust-free.

## 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 | #33,351 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #43 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 | 3.9 out of 5 stars 2,730 Reviews |
| Global Trade Identification Number | 00048002211406 |
| Handle Material | Wood |
| Has Nonstick Coating | No |
| Included Components | Joyce Chen Classic Series 14-Inch Round Bottom Carbon Steel Wok with Birch Handles |
| Is Oven Safe | No |
| Is the item dishwasher safe? | No |
| 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 Degrees Fahrenheit |
| 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 | 1.0 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.

### ⭐⭐⭐⭐⭐ PERFECT wok!!!
*by R***M on April 16, 2026*

This is probably the best wok I've ever bought. First, I like the wider than usual bottom for sauteeing, and the 12" size is PERFECT for one to two people, and can easily prepare meals for up to four. I would only buy the 14" if you have an entire family to feed. Many thanks to "The Fred," the customer who left detailed instructions on how to prepare the wok before using, the second review from the top. I would like to only add one more suggestion for CLEANING it... NEVER USE SOAP AND WATER ON A WOK!!! Just use hot water and stainless steel scouring pad to clean it, then just add a thin layer of oil to keep the surface rust-free.

### ⭐⭐⭐⭐ My mom stole mine.
*by T***K on January 27, 2013*

I'm on my second on of these (for reasons explained below). All in all this is a good wok with a couple of silly flaws that increase the learning curve for people new to carbon steel cookware. The good: + Over time and with frequent use the seasoning on the pan will build and form a natural nonstick layer. It's important to note that this takes 1) time and 2) frequent use. I think manufacturers' (all manufacturers) instructions are misleading because seasoning the pan is not a one-time thing. My first pan I did not enjoy cooking with until after a few months of sparse use, and during that time I treated it more like I treat my stainless steel pans. After that the bottom of the wok had turned black and I found that if I cooked more like I was using a well seasoned cast iron pan it performed very well. After 5 years it was so nicely seasoned that my mom preferred it to her new calphalon non stick and stole it from me. Hence, I bought a new one. + The handle is so much more ergonomic than the cheaper carbon steel pans you can get elsewhere. Some might say this is a dumb point, but having the width and length for grip and leverage as well as the wood for insulation makes holding the wok to tip food out with one hand so much easier than doing so with the small ring handle you find on so many cheaper woks. + I find the 12in size a little more convenient. The bad: - Another reviewer noted this but for some reason the Joyce Chen wok ships with some layer of lacquer/resin. I am guessing that this is to prevent any oxidation while shipping and storage and some cast iron cookware also ships this way. The problem is that the resin needs to come off before use, either by extensive scrubbing or by heat. I'm guessing some of the difficulties others are having with sticking and funny flavors have to do with this resin. - It can rust. This is true though of almost any pan that needs seasoning, and the one star review complaining about this is someone who just didn't do their homework. However there is an easy way to avoid this: dry the pan after washing. For me, rather than toweling it off, I put it back on the range I just used so that as the range cools it helps to cook off any moisture on the pan.

## 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

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-07-21*