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expiredfis posted Jun 22, 2024 02:14 PM
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expiredfis posted Jun 22, 2024 02:14 PM

Joyce Chen 14" Carbon Steel Wok w/ Lid + $1.60 Amazon Credit

$14

$37

62% off
Amazon
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Amazon has Joyce Chen 14" Carbon Steel Wok w/ Lid + $1.60 Amazon Credit on sale for $14.02. Shipping is free w/ Prime or on orders of $35 or more.

Thanks to community member fis for finding this deal.

Additionally, Amazon Business Accounts may receive an extra discount on this product when logged into your business account.

Product Details:
  • Designed to withstand high-temperature cooking
  • Season before use and season regularly
  • Lightweight 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

Editor's Notes

Written by oceanlake
  • This order qualifies for a promotional credit of $1.60, which Amazon will automatically add to your account 30 days after shipment. Amazon will inform you by e-mail once your credit is available
  • Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
  • If you're not a student, there's also a free 1-Month Amazon Prime trial available.

Original Post

Written by fis
Product Info
Community Notes
About the Poster
Deal Details
Product Info
Community Notes
About the Poster
Amazon has Joyce Chen 14" Carbon Steel Wok w/ Lid + $1.60 Amazon Credit on sale for $14.02. Shipping is free w/ Prime or on orders of $35 or more.

Thanks to community member fis for finding this deal.

Additionally, Amazon Business Accounts may receive an extra discount on this product when logged into your business account.

Product Details:
  • Designed to withstand high-temperature cooking
  • Season before use and season regularly
  • Lightweight 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

Editor's Notes

Written by oceanlake
  • This order qualifies for a promotional credit of $1.60, which Amazon will automatically add to your account 30 days after shipment. Amazon will inform you by e-mail once your credit is available
  • Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
  • If you're not a student, there's also a free 1-Month Amazon Prime trial available.

Original Post

Written by fis

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Price Intelligence

Model: Joyce Chen , Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch, Charcoal

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Sort: Lowest to Highest | Last Updated 12/25/2025, 11:11 PM
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Top Comments

NiBzTrU
62 Posts
10 Reputation
Usually good woks do
forumz
3278 Posts
842 Reputation
For people that cook a lot it's not a big deal, but for the "I cook once a month" ppl I can see it being a pain. Most of my pans are carbon steel or cast iron and I've used them for 7+ years now and they're still nonstick and don't flake off pfoas into my food.
omnicious
729 Posts
54 Reputation
Recommended by America's Test Kitchen. Seems worth a try.

56 Comments

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Original Poster
Pro
Jun 22, 2024 04:50 PM
2,892 Posts
Joined Mar 2008
fis
Original Poster
Pro
Jun 22, 2024 04:50 PM
2,892 Posts
Quote from qqzj :
Why is the following one much more expensive?

https://www.amazon.com/Joyce-Chen...B002AQSWMU
That one's more expensive today because Amazon is not in a price war over that SKU. It's the exact same wok but without the lid and spatula.

This set is usually overpriced at between $40 to $60. I would jump on it.
Original Poster
Pro
Jun 22, 2024 04:55 PM
2,892 Posts
Joined Mar 2008
fis
Original Poster
Pro
Jun 22, 2024 04:55 PM
2,892 Posts
Quote from yazyazoo :
Reading the recent reviews the rivets holding the handle to the wok seems to loosen. For $14 its worth a try. This is America's Test Kitchen recommended wok.
I can confirm the rivets on the one I bought were not super-tight, which is an annoyance. But it still performs great. It's highly rated partially because it's lightweight. I bought a second one today at this price ($12.48 with a business account) just to store a backup in the attic, or maybe give as a gift.
Jun 22, 2024 05:01 PM
61 Posts
Joined Oct 2018
Prime2007Jun 22, 2024 05:01 PM
61 Posts
I have the same wok. This is good for home use. it is so easy to season if you know what you are doing. For new wok, remove the factory coating first before seasoning. If the wok is sticky after seasoning, it means you used too much oil. After each use, remember to coat it with very thin oil and heat the wok until you see smoke then set aside to cool it down before storing. It will be ready for next use. It changes color and it will form a good non-stick coat as you use it over time.
Jun 22, 2024 05:11 PM
1,203 Posts
Joined Jun 2006
howdydoJun 22, 2024 05:11 PM
1,203 Posts
Poor reviews (not counting the dumb ones who don't know about seasoning the wok) state the handle gets loose rather quickly, the metal is thin and flexes, and it's not good for flat top stoves because the bottom isn't perfectly flat. Also trying to season a wok on a flat top stove is a futile exercise; you would have to do it in the oven.

Still this is a very cheap price for a 14" wok. Would be good for beginners.
Jun 22, 2024 05:16 PM
1,203 Posts
Joined Jun 2006
howdydoJun 22, 2024 05:16 PM
1,203 Posts
Quote from yazyazoo :
Some people would season in oven before installing the wooden handle which is easier and more uniform. However if you do that you risk ruining the wooden handle that permanently attached to the wok.
You can wrap a wet towel over the wooden handle then wrap foil over the towel to secure it.
1
Jun 22, 2024 05:32 PM
787 Posts
Joined Jan 2013
jacob2012Jun 22, 2024 05:32 PM
787 Posts
Carbon steel woks need quite a lot of efforts to maintain after *each* use. I opted for a stainless steel wok which is much easier.
Jun 22, 2024 05:32 PM
881 Posts
Joined Sep 2016
jnyipJun 22, 2024 05:32 PM
881 Posts
I have this wok, super old hand me down from my mom. By now the seasoning is impeccable. It's a bit unwieldy for casual cooking, but for large family sized batches of noodles, stir fry, etc, it can't be beat.

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Jun 22, 2024 05:33 PM
251 Posts
Joined May 2011
SlayeroflightJun 22, 2024 05:33 PM
251 Posts
Quote from SmokyBearLex0722 :
This requires lots of maintenance (proper seasoning) to prevent rust
Rub down with light layer bacon fat prior to putting it away. Easy peasy. Do it with all my cast irons
Jun 22, 2024 05:38 PM
24 Posts
Joined May 2020
whatislegJun 22, 2024 05:38 PM
24 Posts
This is actually an amazing deal if you've been looking for a good wok. Just be sure to season it (not as hard as people think it is; look up some of Kenji's videos on youtube).
Jun 22, 2024 06:18 PM
133 Posts
Joined Nov 2012
mkellarJun 22, 2024 06:18 PM
133 Posts
Deal dead?
Jun 22, 2024 06:34 PM
2,910 Posts
Joined Dec 2011
hbsjrJun 22, 2024 06:34 PM
2,910 Posts
I don't get this right.. it rust and doesn't last long. I seasoned it but it rust
1
Original Poster
Pro
Jun 22, 2024 06:57 PM
2,892 Posts
Joined Mar 2008
fis
Original Poster
Pro
Jun 22, 2024 06:57 PM
2,892 Posts
Quote from howdydo :
Poor reviews (not counting the dumb ones who don't know about seasoning the wok) state the handle gets loose rather quickly, the metal is thin and flexes, and it's not good for flat top stoves because the bottom isn't perfectly flat. Also trying to season a wok on a flat top stove is a futile exercise; you would have to do it in the oven.

Still this is a very cheap price for a 14" wok. Would be good for beginners.
I agree the rivets aren't great. Mine has a little give, but they hold. And yes the wok is thin but that's a GOOD thing and is why it's rated so highly by places like Cook's Illustrated. A big 14" wok shouldn't be too heavy and it should respond quickly to heat changes. As for being flat, It's great for a gas cooktop and wasn't hard to season. I haven't used a wok on induction and am not sure a heavy wok isn't better for that.
Quote from jacob2012 :
Carbon steel woks need quite a lot of efforts to maintain after *each* use. I opted for a stainless steel wok which is much easier.
Simply not true. I have many pans: stainless, cast iron, nonstick, carbon steel. This wok is the easiest pan I own to maintain and clean. You just have to know how (see discussion above). As for stainless woks, those aren't even in the same category of pan. They are fine for some things like braising or deep-frying, but you can't build a nonstick seasoning on stainless steel. You could never do things like high-heat dry-fried beans or noodles in a stainless steel "wok" without creating a mess.
Jun 22, 2024 07:29 PM
3,901 Posts
Joined Sep 2019
LavenderPickle7682Jun 22, 2024 07:29 PM
3,901 Posts
Quote from OceanTwelve :
I bought a wok straight from Japan on my trip. the difference is significant and I never cook with anything else to stir fry. If you can get one from Japan, you have to. Nothing compares. It will easily last 50+ years. This amazon, no chance.

the trick to season it is to heat up some oil on medium high or high (watch the heat, you don't want to heat it up to where the oil becomes too hot and can cause a fire which 100% can happen) and then cook some vegetable scraps (onion peelings, carrots, potatoes, random veggies, etc.,) stir it around for a few minutes around the entire woke.

after cooking, you want to clean the wok asap or else you'll ruin the seasoned pan after it becomes difficult to clean.

don't use dish detergent. just a simple wipe and rinse it should do. dish detergent ruins the seasoning and defeats the purpose of cooking with a wok.

you don't need to coat with oil before storing. what you need to do is heat up the wok to dry it off or else it can rust.

then let it cool and store it.

super useful to have a wok around.
"dish detergent ruins the seasoning"

lol. maybe if you're using hard lye dish soap, but "gentle enough to use on marine animals" Dawn hasn't caused any of my cast iron or carbon steel any issues through the years.
Jun 22, 2024 07:32 PM
6,126 Posts
Joined Feb 2007
yazyazooJun 22, 2024 07:32 PM
6,126 Posts
Quote from hbsjr :
I don't get this right.. it rust and doesn't last long. I seasoned it but it rust

How did you season it? Do you wash only with Hot water, no soap? Also after washing I put it back on stove on medium heat and once the water dries off I use a paper towel to apply a thin coat of oil everywhere inside and outside and the handle. Wait til it smokes a little bit then turn off the stove. Let the wok cool then store it.

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Jun 22, 2024 08:00 PM
784 Posts
Joined Oct 2014
turboc20Jun 22, 2024 08:00 PM
784 Posts
Flat bottom. Not good.
3

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