Classic Series Carbon Steel Wok with Birch Handles, 14"

3.4 (10)
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Product Details

Web ID: 14244888

Turn the burner all the way up. This carbon steel wok was made to handle high heat. This means that you can get browning on sliced meats without overcooking. Stronger than cast iron, it's also lighter and therefore more nimble, tossing veggies and rice with ease.

  • Product Features

    • Product dimension - 23.5" L x 14" W x 5.5" H
    • Product weight - 3.24 lbs
    • 1.5 millimeter carbon steel gauge withstands high heat and maneuvers 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
    • 60 days manufacturer's limited warranty
    • This product Contains – Este Producto Contiene Iron [CAS# 7439-89-6], Chromium [CAS# 7440-47-3], Nickel [7440-02-0], Manganese [CAS# 7439-96-5], Phosphorus [CAS#7723-14-0], Aluminum [CAS# 7429-90-5]
    • For more information about PFAS chemicals in this product, visit Para más información sobre las sustancias químicas PFAS en este producto, visite Kitchensupply.com/pages/PFAS
    • Carbon Steel
    • Wipe Clean
    • Imported
    • Request warranty information

  • Shipping & Returns

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    • California customers call 1-800-289-6229 for Free Shipping information.
    • For complete details, see our Shipping and Returns policies.

Ratings & Reviews

3.4/5

10 star ratings, 7 reviews

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6 months ago

rust all over

I would not recommend this wok! It should be taken off the market! After several uses the product rusty so badly that I was never able to use it! I scour and scrubbed so hard, evenly I threw it away! Very disappointed

7 months ago

rusted 1st use

I used one washed and dries immediately when I came back to the kitchen 10 mins later papan was rusting.

1 year ago
from California

Good wok

This is my 1st wok. I followed a YouTube video to season the wok, and I think it turned out well. I love the wok. Nothing sticks to it, so it's easy to clean. It works really well. I'm happy with my purchase.

Recommends this product

1 year ago
from Washington, DC

This is the Wok to buy. Look for a sale.

Macy's sells a lot of woks that are either gimmicks posing as woks, or too small for effective stir frying, or packages with a lot of accessories that jack up the price. But if you want a serious wok that cooks the way a real wok should, then this Joyce Chen 14" carbon steel is what you want. Don't go for woks that are not carbon steel, or that are advertised as "non-stick." Those have a coating that will wear out quickly, and can't be used over super-high heat (which is the whole point of wok cooking). And don't go for woks that are smaller than 13.5 to 14 inches. Those are for single-batch cooking or really cramped cooktops. You want a wok to be big, so that you can stir-fry without your ingredients flying out and making a mess. This Joyce Chen wok is no-frills, but in a good way. It's made of lightweight pure carbon steel, and isn't as thick as some "premium" woks, but it heats efficiently and is lightweight enough to lift and handle or pour with either hand. That's important. It has two wooden handles that stay cool and are angled perfectly for lifting and tossing. My only beef with this wok was that the handle rivets on mind had a little "give" to them out of the box. I could have exchanged for another one that didn't have this defect but I didn't bother. I'm sure it'll be fine. IMPORTANT: This is a raw carbon steel wok, which means you have to season it yourself. If you don't properly season and care for your wok, it will rust. But don't be intimidated. It's not hard, and even "pre-seasoned" woks need more seasoning, so it's worth taking a few minutes to learn how to do it properly. There's a QR code in the package for a Joyce Chen video that's pretty easy to follow. You simply scrub the protective coating off the wok, then heat the wok up with boiling water for 5 minutes, then dry it off and begin the seasoning, which involves coating the wok inside and out with oil, and heating it past the smoking point. This will turn your wok completely black, inside and out (see photo). From that point forward, you should never need to scrub your wok again. Just keep it oiled and dry. So get this wok. Your only choice is whether to wait for one of the frequent sales that bring the price under $30, and whether you want to choose the flat bottom or round bottom version. For most American cooktops, you'll want the flat-bottom version (the round bottom needs a high-BTU gas cooktop and a wok ring).

Recommends this product

  • Photo from Quaker
1 year ago

Great value if you know what you're doing

I got it on sale for $30, which is about half the price of equivalent carbon steel woks. It's been treating me well since. Great for deep frying. Can get wok hei in my stir-fries. Negative reviews here seem to be coming from people who do not know how to use and care for raw metal like carbon steel. If you season well and keep dry, rust should not be an issue. Also, be careful about the metal that connects the wood helper handle. I burn myself on it every time.

Recommends this product

3 years ago

most undesirable cooking wok!Rusty Rysty Rusty!!!

oh my God your dish smile rust after cooking in this don't my 13 years complain about his tummy hurting for a week after eating cookie g food in the wok full of rust I just bought a week ago and I have got rid of it .

3 years ago

bad

really bad dangerous for our health and within one minute it became super rusty after I washed it it really bad.