---
product_id: 328482
title: "Classic Series 14-Inch Uncoated Carbon Steel Wok Set with Lid and Birch Handles, 4 Pieces"
brand: "joyce chen"
price: "₨93558"
currency: LKR
in_stock: true
reviews_count: 8
category: "Joyce Chen"
url: https://www.desertcart.lk/products/328482-classic-series-14-inch-uncoated-carbon-steel-wok-set-lid
store_origin: LK
region: Sri Lanka
---

# Solid birch wood handles High-temp resistant carbon steel Lightweight 1.5mm gauge Classic Series 14-Inch Uncoated Carbon Steel Wok Set with Lid and Birch Handles, 4 Pieces

**Brand:** joyce chen
**Price:** ₨93558
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with the wok that professionals swear by!

## Quick Answers

- **What is this?** Classic Series 14-Inch Uncoated Carbon Steel Wok Set with Lid and Birch Handles, 4 Pieces by joyce chen
- **How much does it cost?** ₨93558 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/328482-classic-series-14-inch-uncoated-carbon-steel-wok-set-lid)

## 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

- • **Master the Heat:** Uncoated carbon steel designed to withstand intense high-temperature stir-frying and searing without warping or damage.
- • **Balanced & Stable:** Flat bottom design ensures perfect stove-top stability—no extra accessories needed, compatible with induction and all stovetops.
- • **Effortless Control:** Lightweight 1.5mm steel gauge offers superior strength and nimbleness, making tossing and flipping your dishes a breeze.
- • **Season to Perfection:** Develops a naturally non-stick patina with regular seasoning, enhancing flavor and durability—your wok only gets better with age.
- • **Timeless Craftsmanship:** Solid birch wood handles provide ergonomic comfort and can be removed for oven use, blending style with versatility.

## Overview

The JOYCE CHEN Classic Series 14-Inch Carbon Steel Wok Set is a lightweight, durable, and versatile cookware essential for any serious home chef. Crafted from uncoated 1.5mm carbon steel, it excels at high-heat cooking and develops a natural non-stick surface with seasoning. Its flat bottom ensures stability on all stovetops, including induction, while solid birch wood handles offer comfort and oven compatibility. This 4-piece set includes a steel lid, bamboo spatula, and recipe booklet, making it the perfect starter kit for mastering authentic stir-fry and searing techniques.

## Description

Both Wirecutter and Serious Eats have raved about this large carbon steel wok—and you’re about to as well. Perhaps you’ll be charmed by how nimble this flat bottom wok can be, its lightweight carbon steel making it easy to stir, flip, or shake food to perfection. Or maybe you’ll swoon over how much heat this pan can absorb, searing that perfect char onto veggies and meat without scorching. Either way, your love for this wok will grow stronger as it ages. Season before use by rinsing off all residue, wiping away moisture with a paper towel, putting it back on the stove and applying a thin layer of vegetable oil til warm and then removing the wok from heat and letting air-dry. Season it regularly and as you season it, its patina will deepen and darken in a beautiful way, eliminating any chance rust will set in. Also included in this set are a tidy nonstick steel lid, a handy bamboo wok spatula, and an inspiring recipe booklet for years of yummy meals.

Review: Took hours to clean the first time. Then worked fine. - I'm writing this the day I opened the box. It was trivial to assemble, although it took a few tries before the handle would go on all the way. The instructions say that, before use, you should clean it by boiling water in it for 5 to 7 minutes, and then scrub with hot soapy water and a scouring pad. I didn't follow the instructions to the word. I had "Bon Ami" cleansing powder, so I tried that first. I did a lot of scrubbing and the sides of the wok felt like metal, but the bottom was still slick like plastic. I boiled water in it twice. I didn't let it sit for "5 to 7 minutes" (I probably should have read the directions closer). It stank and got dark streaks on it. It was weird. It still stank after the second boil. Online instructions said to heat it, without water in it. Just heat the metal until the factory coating burned off. I had the large gas burner on high and it took a while. The wok turned bronze, then brown, then bluish. It really stank. You want your windows open and the stove's exhaust fan on. I used the Bon Ami powder on it after that. Some of the blue came off on the bottom. It was taking sooooo long and I was making little progress, so I just gave up. I put some oil in the pan and seasoned it. (I burned the oil and set off the fire alarm ... I do not recommend imitating me there.) I then made fried rice. It worked fine. It didn't stink and it cleaned up well afterwards. I think I'm going to like this pan. My only complaint so far, besides the 2+ hours to clean it, is that the short-handle doesn't stick out away from the pan. The handle is up and above the pan. That means that the handle gets warm while on the burner. You'll need an oven mitt whenever you want to use that second handle. But I'll live with that. It wasn't a very expensive pan.
Review: Beautiful Product - This is an excellent product. The pan is lightweight without sacrificing sturdiness, it has a good thickness for a wok but is still easy to manage. It's actually made of carbon steel, no 'non-stick' coating or anything else that prevents woks from working at the high temperatures needed for stir-frying. I did not use the booklet instructions to season the wok, rather I used "The Wok Shop" directions because they came so highly recommended (do an internet search for it!), they have a lovely video showing exactly how to season the wok. I followed them and it came out just as the woman shows, it was a perfect result. Fair warning; it can become a little stinky/smokey during the first seasoning, but gets much better after the veggies are all charred on the stove top. I sauteed some sliced up ginger with the green onions (the video shows just green onions) in peanut oil for the first stove top seasoning. The green onions didn't stick too much (just a little). The ginger did stick a bit more (because it's so fibrous it grabs onto the hot surface while it cures the first time) which was scary, but if you keep going and make sure the heat is high enough and scrape the black bits off it suddenly turns slippery and magical and everything slides around. Note that you need to heat the wok slightly before adding the oil, but DO NOT OVERHEAT! You can tell if it's ready by throwing a sprinkle of water onto the bottom of the wok, if it dances and vaporizes a few seconds later you can add the oil. Make sure you have your ingredients prepped to throw in right after or you risk setting fire to the oil or making it smoke (which just makes everything taste and smell gross). I'm buying a second one for myself (1st was a gift) and think I will do only the green onions, and do a second seasoning on the stove with ginger when it gets much more stick proof. The smell that comes off of it the first time you stir fry is heavenly, absolutely worth the steps. If you care for it properly and never use soap on it after the first cleaning (Only very hot water and a plastic scrubbie or bamboo spatula for tooling off food bits), you'll have a lovely blackened wok in no time. Edit (7/18/14): It's been well over a year since purchasing, and this wok (and the one I bought my for my Dad) is still going strong. I completely agree with the top reviews, this pan is only a success if you season it well before first use and maintain it with correct cleaning. If it helps, you can think of it the same way you would a cast iron pan, care and cleaning are quite similar. It's a little extra work but I've never regretted it, make sure you use a well established seasoning method before your first use and you'll be just fine.

## Features

- Turn up the heat—designed to withstand high-temperature cooking
- Season before use, and season regularly for optimum use
- Lighweight 1.5mm carbon steel gauge is stronger, lighter, and thinner than most traditional compositions
- Flat bottom stays balanced on stove tops without extra accessories
- Solid birch wood handle (plus helper handle) can be removed for oven use

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B002AQSWNE |
| Best Sellers Rank | #95,527 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #169 in Woks & Stir-Fry Pans |
| Brand | JOYCE CHEN |
| Capacity | 14 Cubic Inches |
| Color | 14" Uncoated Wok Set |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 3.9 3.9 out of 5 stars (3,717) |
| Date First Available | May 1, 2009 |
| Global Trade Identification Number | 00048002219723 |
| Handle Material | Wood |
| Has Nonstick Coating | No |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | No |
| Item Weight | 3.24 pounds |
| Item model number | J21-9972 |
| Manufacturer | Honey-Can-Do |
| Material | Steel |
| Model Name | Joyce Chen Classic Series Carbon Steel |
| Product Care Instructions | Hand Wash Only |
| Product Dimensions | 23.5 x 14 x 5.5 inches |
| Recommended Uses For Product | Stir-frying, searing, oven cooking |
| Shape | cylinder (flat bottom and sloping sides) |
| Special Feature | Induction Stovetop Compatible, Uncoated carbon steel. Season before use. |
| Specific Uses For Product | Versatile cooking methods and stovetop compatibility |
| UPC | 802193034318 716080044604 780851140475 791810237549 702916420599 801210947761 048002219723 700516987511 643749725072 735343560835 887657912036 743724550030 797267854995 702785958926 724137543918 |

## Product Details

- **Brand:** JOYCE CHEN
- **Capacity:** 14 Cubic Inches
- **Color:** 14" Uncoated Wok Set
- **Material:** Steel
- **Special Feature:** Induction Stovetop Compatible, Uncoated carbon steel. Season before use.

## Images

![Classic Series 14-Inch Uncoated Carbon Steel Wok Set with Lid and Birch Handles, 4 Pieces - Image 1](https://m.media-amazon.com/images/I/614ewBwCk0L.jpg)

## 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

### ⭐⭐⭐⭐⭐ Took hours to clean the first time. Then worked fine.
*by M***S on May 14, 2021*

I'm writing this the day I opened the box. It was trivial to assemble, although it took a few tries before the handle would go on all the way. The instructions say that, before use, you should clean it by boiling water in it for 5 to 7 minutes, and then scrub with hot soapy water and a scouring pad. I didn't follow the instructions to the word. I had "Bon Ami" cleansing powder, so I tried that first. I did a lot of scrubbing and the sides of the wok felt like metal, but the bottom was still slick like plastic. I boiled water in it twice. I didn't let it sit for "5 to 7 minutes" (I probably should have read the directions closer). It stank and got dark streaks on it. It was weird. It still stank after the second boil. Online instructions said to heat it, without water in it. Just heat the metal until the factory coating burned off. I had the large gas burner on high and it took a while. The wok turned bronze, then brown, then bluish. It really stank. You want your windows open and the stove's exhaust fan on. I used the Bon Ami powder on it after that. Some of the blue came off on the bottom. It was taking sooooo long and I was making little progress, so I just gave up. I put some oil in the pan and seasoned it. (I burned the oil and set off the fire alarm ... I do not recommend imitating me there.) I then made fried rice. It worked fine. It didn't stink and it cleaned up well afterwards. I think I'm going to like this pan. My only complaint so far, besides the 2+ hours to clean it, is that the short-handle doesn't stick out away from the pan. The handle is up and above the pan. That means that the handle gets warm while on the burner. You'll need an oven mitt whenever you want to use that second handle. But I'll live with that. It wasn't a very expensive pan.

### ⭐⭐⭐⭐⭐ Beautiful Product
*by E***Y on July 7, 2011*

This is an excellent product. The pan is lightweight without sacrificing sturdiness, it has a good thickness for a wok but is still easy to manage. It's actually made of carbon steel, no 'non-stick' coating or anything else that prevents woks from working at the high temperatures needed for stir-frying. I did not use the booklet instructions to season the wok, rather I used "The Wok Shop" directions because they came so highly recommended (do an internet search for it!), they have a lovely video showing exactly how to season the wok. I followed them and it came out just as the woman shows, it was a perfect result. Fair warning; it can become a little stinky/smokey during the first seasoning, but gets much better after the veggies are all charred on the stove top. I sauteed some sliced up ginger with the green onions (the video shows just green onions) in peanut oil for the first stove top seasoning. The green onions didn't stick too much (just a little). The ginger did stick a bit more (because it's so fibrous it grabs onto the hot surface while it cures the first time) which was scary, but if you keep going and make sure the heat is high enough and scrape the black bits off it suddenly turns slippery and magical and everything slides around. Note that you need to heat the wok slightly before adding the oil, but DO NOT OVERHEAT! You can tell if it's ready by throwing a sprinkle of water onto the bottom of the wok, if it dances and vaporizes a few seconds later you can add the oil. Make sure you have your ingredients prepped to throw in right after or you risk setting fire to the oil or making it smoke (which just makes everything taste and smell gross). I'm buying a second one for myself (1st was a gift) and think I will do only the green onions, and do a second seasoning on the stove with ginger when it gets much more stick proof. The smell that comes off of it the first time you stir fry is heavenly, absolutely worth the steps. If you care for it properly and never use soap on it after the first cleaning (Only very hot water and a plastic scrubbie or bamboo spatula for tooling off food bits), you'll have a lovely blackened wok in no time. Edit (7/18/14): It's been well over a year since purchasing, and this wok (and the one I bought my for my Dad) is still going strong. I completely agree with the top reviews, this pan is only a success if you season it well before first use and maintain it with correct cleaning. If it helps, you can think of it the same way you would a cast iron pan, care and cleaning are quite similar. It's a little extra work but I've never regretted it, make sure you use a well established seasoning method before your first use and you'll be just fine.

### ⭐⭐⭐⭐ Great wok, a little thin though.
*by E***C on January 11, 2021*

Pretty decent wok. Needs to be seasoned first. I’ve been using cast iron for years so this wasn’t too bad. I cleaned it very well, then wiped it with oil and put it in the oven, upside down at 400 for 10 min, then turned the oven off and let it sit for another 10. I took the main handle off so it would fit better in the oven. Wrap the other one in a wet rag and then foil to hold it in place. I did this 4 times, then cooked some stir fry and cleaned it. The picture you see is after that. The wok isn’t as thick as I would like, it has some flex and I feel like with heavier loads, and pick it it up, it could eventually crack or wear out where the handle attaches. But it should be fine for years. The small handle also rattles, which is a slight annoyance. Overall, it’s a really good wok for the price. UPDATED: I’ve been using this for a few months now. On about the 4th or 5th time I used it, the seasoning started peeling off in the bottom. I transferred the food over before it was too bad, but I knew the seasoning was bad. I put it aside for a while, then when I had time, I scrubbed it with steel wool till the seasoning on the bottom was gone. Basically if it was loose enough to come out, it came out. I then reseasoned it and have been using it for a month or two now, 2-4times a week. The seasoning is not uniform at, and almost doesn’t look seasoned in spots, but I have no sticking issues at all. It just looks like a well used wok you’d see in a restaurant or something. The seasoning peeling may have been my fault, so I’m sticking with my 4/5 star rating. The first photo I before the flaking seasoning. The second is how I’ve been using it. It may look bad, but it does the job fantastically.

## Frequently Bought Together

- JOYCE CHEN Classic Series 14-Inch Uncoated Carbon Steel Wok Set with Lid and Birch Handles, 4 Pieces
- 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 Sri Lanka*
*Store origin: LK*
*Last updated: 2026-03-21*