---
product_id: 5975376
title: "JOYCE CHEN Professional Series 14-Inch Cast Iron Wok with Maple Handle"
brand: "joyce chen"
price: "RM742"
currency: MYR
in_stock: true
reviews_count: 8
category: "Joyce Chen"
url: https://www.desertcart.com.my/products/5975376-joyce-chen-professional-series-14-inch-cast-iron-wok-maple
store_origin: MY
region: Malaysia
---

# Flat bottom with sloped edges for high-temp stir-frying 2.5mm cast iron gauge for superior heat retention Solid removable maple handle for oven-safe versatility JOYCE CHEN Professional Series 14-Inch Cast Iron Wok with Maple Handle

**Brand:** joyce chen
**Price:** RM742
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with chef-grade cast iron mastery!

## Quick Answers

- **What is this?** JOYCE CHEN Professional Series 14-Inch Cast Iron Wok with Maple Handle by joyce chen
- **How much does it cost?** RM742 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.my](https://www.desertcart.com.my/products/5975376-joyce-chen-professional-series-14-inch-cast-iron-wok-maple)

## 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

- • **Hand Wash & Care:** Simple maintenance with hand washing and oiling keeps your wok rust-free and ready to impress.
- • **Durable & Seasoned:** Pre-seasoned cast iron ensures a naturally nonstick surface that improves with every use.
- • **Ergonomic Maple Grip:** Removable solid maple handle offers comfort and easy oven use—upgrade your cooking flow.
- • **Pro-Level Heat Mastery:** Thinner, lighter 2.5mm cast iron delivers even, rapid heating that pro chefs swear by.
- • **Versatile Cooking Surface:** Flat bottom and sloped edges maximize contact and tossing space for perfect stir-fries every time.

## Overview

The JOYCE CHEN Professional Series 14-Inch Cast Iron Wok combines a lightweight 2.5mm cast iron body with a flat bottom and sloped edges for optimal high-heat cooking. Featuring a solid, removable maple handle, this wok is designed for easy handling and oven use. Pre-seasoned for a natural nonstick finish, it requires hand washing and regular oiling to maintain peak performance. Ideal for gas stovetops and stir-fry enthusiasts seeking professional results at home.

## Description

Joyce Chen J23-0001 Cast Iron Wok, Standard, Metal

Review: Awesome wok!! - I love this wok!! It works great with my ceramic stovetop, heats quickly, evenly & adjusts to whatever temp I choose (do not use in the oven tho). Arrived without a blemish & is such an asset to my kitchen. (Don't forget to order Joyce Chen's 13.5 lid separately too... wish it came w/ lid, but it doesn't.) I previously had an electric wok that didn't heat up high enough & I suffered with that piece of junk for 25 years not knowing I could find a quality lightweight, flat bottomed cast iron wok that would work with my ceramic stovetop. Problem solved!) It says it's already seasoned, but I decided to do as others recommended in the reviews. Before my first use I rinsed it out with hot water, dried w/with paper towel, then put a small amount vegetable oil covering all inside surfaces & heated it on my stovetop on high for a minute or two. I NEVER use detergent on it & just scrape out any food with the PAO stainless steel wok spatula (recommended in reviews & I would highly recommend it) then just rinse with hot water & dry it well, then wipe inside with a small amount of veg oil before storing it or it will rust & that will deteriorate the cast iron. Don't put into your sink or put cold water in it or soak it .....I heard it would crack cuz temp changes are bad for this wok. You can heat up warm water on stove on high if you want to sterilize it a bit. I just followed a few rules I saw in reviews .... & it's been working like a dream! The wok, lid & spatula came to less than a $100, which seemed like a fair price for a quality product that will hopefully last for years. Now I can start experimenting with more new Asian recipes! No regrets here! Enjoy! Hope this helps others too! :-)
Review: Avoid--finish peels--doesn't work well with electric cooking surfaces - UPDATE: The coating applied at the factory started bubbling and peeling off. It got into my food. I don't know what it is, but I presume is the same basic coating Lodge uses on their cookware, which is some kind of edible oil. I guess I wasn't that worried about it from a safety perspective, but the flakes did get into my food. Still it was unsightly, so I stripped it down to the bare metal. Unfortunately, you can't season this thing in an oven because of the wood handles, so I did it over my charcoal grill. It worked well enough. As far as cooking goes, it definitely works OK with charcoal or open flame, but is quite miserable with surfaces that are electric, including induction. Only the very bottom gets hot--the sides, less so. I'm changing my rating to one-star because of the limited cooking uses and the peeling. It does what it says, is relatively easy to clean, and is light. I don't think it distributes heat well, though, especially on electric, induction, or glass-top ranges. Very hot on the bottom, very cool on the sides. I'm sure it would do much better on gas. I'm going to try it on my outdoor grill as soon as the temperature gets better.

## Features

- Famed cast iron performance that pro chef’s prefer
- 2.5mm cast iron gauge that’s a thinner, lighter, and more maneuverable composition
- Flat bottom and sloped edges extend the surface for high-temp cooking
- Solid maple handle is removable to easily pop the pan into the oven
- Handwash soon after using, wiping away any excess moisture, for best results

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B001D73UOW |
| Assembly required | No |
| Batteries required | No |
| Best Sellers Rank | #278,153 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #519 in Woks & Stir-Fry Pans |
| Brand | JOYCE CHEN |
| Capacity | 5 Liters |
| Color | Metal |
| Compatible Devices | Gas |
| Customer Reviews | 3.7 3.7 out of 5 stars (374) |
| Diameter | 14 Inches |
| Global Trade Identification Number | 00048002230018 |
| Handle Material | Silicone |
| Has Nonstick Coating | Yes |
| Included Components | Cast Iron Wok |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | No |
| Item Weight | 4.2 pounds |
| Item model number | J23-0001 |
| Manufacturer | Joyce Chen |
| Material | Cast Iron |
| Model Name | J23-0001 |
| Number of pieces | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | stir-fry cooking |
| Special Feature | Dishwasher Safe |
| Specific Uses For Product | stir-fry cooking on electric or gas stoves |
| UPC | 735343284052 791769513572 793842088168 882441629695 048002230018 885118894426 787543809306 |
| Warranty Description | Joyce Chen offers a Lifetime Limited Warranty on our products. Joyce Chen warrants its consumer products to be free from defects in materials and workmanship for the product’s usable lifetime to the original owner. Joyce Chen will repair or replace a product which, upon inspection by Joyce Chen, is found to be defective in materials or workmanship. Joyce Chen does not issue refunds, but only warra… |

## Product Details

- **Brand:** JOYCE CHEN
- **Capacity:** 5 Liters
- **Color:** Metal
- **Material:** Cast Iron
- **Special Feature:** Dishwasher Safe

## Images

![JOYCE CHEN Professional Series 14-Inch Cast Iron Wok with Maple Handle - Image 1](https://m.media-amazon.com/images/I/71pEUiVlycL.jpg)

## Available Options

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

## Customer Reviews

### ⭐⭐⭐⭐⭐ Awesome wok!!
*by M***. on June 20, 2015*

I love this wok!! It works great with my ceramic stovetop, heats quickly, evenly & adjusts to whatever temp I choose (do not use in the oven tho). Arrived without a blemish & is such an asset to my kitchen. (Don't forget to order Joyce Chen's 13.5 lid separately too... wish it came w/ lid, but it doesn't.) I previously had an electric wok that didn't heat up high enough & I suffered with that piece of junk for 25 years not knowing I could find a quality lightweight, flat bottomed cast iron wok that would work with my ceramic stovetop. Problem solved!) It says it's already seasoned, but I decided to do as others recommended in the reviews. Before my first use I rinsed it out with hot water, dried w/with paper towel, then put a small amount vegetable oil covering all inside surfaces & heated it on my stovetop on high for a minute or two. I NEVER use detergent on it & just scrape out any food with the PAO stainless steel wok spatula (recommended in reviews & I would highly recommend it) then just rinse with hot water & dry it well, then wipe inside with a small amount of veg oil before storing it or it will rust & that will deteriorate the cast iron. Don't put into your sink or put cold water in it or soak it .....I heard it would crack cuz temp changes are bad for this wok. You can heat up warm water on stove on high if you want to sterilize it a bit. I just followed a few rules I saw in reviews .... & it's been working like a dream! The wok, lid & spatula came to less than a $100, which seemed like a fair price for a quality product that will hopefully last for years. Now I can start experimenting with more new Asian recipes! No regrets here! Enjoy! Hope this helps others too! :-)

### ⭐ Avoid--finish peels--doesn't work well with electric cooking surfaces
*by E***Y on January 13, 2015*

UPDATE: The coating applied at the factory started bubbling and peeling off. It got into my food. I don't know what it is, but I presume is the same basic coating Lodge uses on their cookware, which is some kind of edible oil. I guess I wasn't that worried about it from a safety perspective, but the flakes did get into my food. Still it was unsightly, so I stripped it down to the bare metal. Unfortunately, you can't season this thing in an oven because of the wood handles, so I did it over my charcoal grill. It worked well enough. As far as cooking goes, it definitely works OK with charcoal or open flame, but is quite miserable with surfaces that are electric, including induction. Only the very bottom gets hot--the sides, less so. I'm changing my rating to one-star because of the limited cooking uses and the peeling. It does what it says, is relatively easy to clean, and is light. I don't think it distributes heat well, though, especially on electric, induction, or glass-top ranges. Very hot on the bottom, very cool on the sides. I'm sure it would do much better on gas. I'm going to try it on my outdoor grill as soon as the temperature gets better.

### ⭐⭐⭐⭐ " I've stir fried with both woks and can say without reservation that the carbon steel wok referred to here is the better choice
*by D***N on May 18, 2015*

I don't write many reviews, but wanted to give this one to assist others who may be trying to choose the right wok. This is definitely a well crafted wok, however its performance on a western gas stove of 12,000 BTUs is inferior to the carbon steel flat bottom 14 inch American made wok from the Wok Shop, which has a thicker "core" or base area at the bottom, or as another reviewer stated "it has a heavily 'padded' bottom of steel." I've stir fried with both woks and can say without reservation that the carbon steel wok referred to here is the better choice for a standard western gas stove. The Joyce Chen cast iron wok is actually thinner at the base area than the carbon steel one (the carbon steel wok weighs 4 pounds compared to the Joyce Chen cast iron wok at only 3 pounds, 11 ounces), causing it to lose heat rapidly when adding the liquid ingredients, and then it takes longer time to recover than the carbon steel wok, which is not what you want in a stir fry because it will turn it into a braise instead. Other considerations: The 14 inch carbon steel wok mentioned above also has a smoother transition from the flat bottom area to the sides than the Joyce Chen cast iron wok which has a more abrupt "turn" from the flat area to the sides. The carbon steel has more of the feel of a round bottom wok when stir frying with a wok spatula or "wok shovel." Also the carbon steel wok seems to preheat slightly faster than the cast iron in spite of its heavier weight, as well as recovering faster after adding liquid ingredients, or sauces. Another slight advantage to the carbon steel wok is that there are no rivets to contend with on the cooking surface. The carbon steel is also less finicky in that you can wash it out while it is still fairly hot. I have to agree with Grace Young that the carbon steel is the best bet. I hope this review is helpful.

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*Product available on Desertcart Malaysia*
*Store origin: MY*
*Last updated: 2026-02-15*