---
product_id: 65441616
title: "Pro Chef 34 cm 14\" Carbon Steel Wok"
brand: "joyce chen"
price: "฿10708"
currency: THB
in_stock: true
reviews_count: 6
category: "Joyce Chen"
url: https://www.desertcart.co.th/products/65441616-pro-chef-34-cm-14-carbon-steel-wok
store_origin: TH
region: Thailand
---

# Heats evenly up to 500°C Lightweight 1.8mm carbon steel Oven safe up to 350°C with removable handles Pro Chef 34 cm 14" Carbon Steel Wok

**Brand:** joyce chen
**Price:** ฿10708
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with pro-grade heat and effortless control!

## Quick Answers

- **What is this?** Pro Chef 34 cm 14" Carbon Steel Wok by joyce chen
- **How much does it cost?** ฿10708 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/65441616-pro-chef-34-cm-14-carbon-steel-wok)

## 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

- • **Season to Perfection:** Uncoated surface invites seasoning that builds natural non-stick layers, enhancing flavor and longevity with every use.
- • **Oven-Ready Versatility:** Take your cooking beyond the stovetop—oven safe up to 350°C with removable phenolic handles for seamless transitions.
- • **Pro-Level Heat Mastery:** Achieve perfect stir-fry with even heat distribution up to 500°C—no scorching, just flawless flavor.
- • **Durable Yet Lightweight:** Crafted from 1.8mm heavy-duty carbon steel for professional sturdiness without the bulk—maneuver with ease.
- • **Traditional Design Meets Modern Convenience:** Classic 14-inch round wok shape with a helper handle for effortless control and authentic cooking experience.

## Overview

The Joyce Chen Pro Chef 14" Carbon Steel Wok combines professional-grade 1.8mm carbon steel construction with a lightweight design and helper handle for superior maneuverability. Engineered to heat evenly up to 500°C and oven safe up to 350°C with removable handles, this wok delivers authentic stir-fry performance. Its uncoated surface requires seasoning to build a natural non-stick patina, ensuring enhanced flavor and durability. Ideal for gas and electric stovetops, it’s the trusted choice for serious home chefs seeking lasting quality and versatility.

## Description

Joyce Chen Pro Chef 34 cm 14" Carbon Steel Wok : desertcart.co.uk: Home & Kitchen

Review: Great wok - I've used this wok for a while now and it's a big sturdy wok, I have no regret buying this wok, it's just great to use
Review: 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.

## Features

- 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 |
| Best Sellers Rank | 980,238 in Home & Kitchen ( See Top 100 in Home & Kitchen ) 235 in Woks |
| Brand Name | Joyce Chen |
| Capacity | 5 litres |
| Colour | Steel |
| Compatible Devices | Gas |
| Customer Reviews | 4.2 4.2 out of 5 stars (2,422) |
| Global Trade Identification Number | 00048002220606 |
| Handle Material | Plastic |
| 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 Shape | round |
| Item Type Name | Wok |
| Item Weight | 4.14 Pounds |
| Manufacturer | Joyce Chen |
| Manufacturer Part Number | J22-0060 |
| Material Type | Steel |
| Maximum Temperature | 500 Degrees Celsius |
| Model Name | J21-9978 |
| Model Number | J22-0060 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | stir-fry cooking |
| Special Features | Electric Stovetop Compatible, Gas Stovetop Compatible |
| Specific Uses For Product | Stir Frying |
| UPC | 885115913700 885242745939 885115728229 887685753335 048002220606 885728083296 735343638688 885118011113 793842015737 |

## Product Details

- **Brand:** Joyce Chen
- **Capacity:** 5 litres
- **Colour:** Steel
- **Material:** Steel
- **Special feature:** Electric Stovetop Compatible, Gas Stovetop Compatible

## Images

![Pro Chef 34 cm 14" Carbon Steel Wok - Image 1](https://m.media-amazon.com/images/I/6196EFCc36L.jpg)

## Available Options

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

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great wok
*by S***T on 14 June 2021*

I've used this wok for a while now and it's a big sturdy wok, I have no regret buying this wok, it's just great to use

### ⭐⭐⭐⭐⭐ Review
*by K***3 on 2 August 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.

### ⭐⭐⭐⭐⭐ Review
*by A***R on 22 March 2017*

This is the first wok I have ever purchased, and I am overall very satisfied with it. It took me awhile to season it properly before using it, (that's the only downside for me)but after that it was awesome to use. It heats up really fast which is awesome for chinese stir fry and does not require too much scrubbing when washing with some salt. It even gives a nice stir fry smell that my other pots aren't able to produce when I'm cooking. I also enjoy the large cooking area, means I get to cook lots of food all at once and mix with ease! It is well balanced when I am stirring the food inside the pot because it's pretty heavy so it supports itself. Overall I am pleased with the pot and will recommend it for anyone who is new to buying their first decent wok. Update: I've been using this wok for more than 6months now and I'm lovin it! Now that I understand how seasoning works, I don't worry about it rusting. It's amazing at being nonstick and cleans very easy after soaking for a minute. The taste is so authentic, I really love this wok. Been using it for scramble eggs and doing most of my cooking with it now. Its pretty much non stick.

## 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 Thailand*
*Store origin: TH*
*Last updated: 2026-04-24*