---
product_id: 10582464
title: "JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle"
brand: "joyce chen"
price: "€ 69.95"
currency: EUR
in_stock: true
reviews_count: 3
url: https://www.desertcart.ie/products/10582464-joyce-chen-professional-series-12-inch-carbon-steel-stir-fry
store_origin: IE
region: Ireland
---

# 4L capacity for family meals Oven safe up to 350°F 1.8mm heavy-duty gauge JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle

**Brand:** joyce chen
**Price:** € 69.95
**Availability:** ✅ In Stock

## Summary

> Cook Like a Pro! 🍽️ Elevate your kitchen game with JOYCE CHEN.

## Quick Answers

- **What is this?** JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle by joyce chen
- **How much does it cost?** € 69.95 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/10582464-joyce-chen-professional-series-12-inch-carbon-steel-stir-fry)

## 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

- • **Oven Ready:** Easily transition from stovetop to oven for versatile meal prep.
- • **Durable Design:** Crafted from robust carbon steel for long-lasting performance.
- • **Versatile Cooking:** Perfect for stir-frying, sautéing, and more—your culinary canvas awaits!
- • **Handcrafted Flavor:** Season the uncoated surface for a unique taste that elevates every dish.
- • **Quick & Even Heating:** Experience the joy of cooking with a pan that eliminates hot spots.

## Overview

The JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan is designed for culinary enthusiasts who value quality and performance. With a 1.8mm heavy-duty carbon steel gauge, this pan heats quickly and evenly, ensuring perfect results every time. Its oven-safe phenolic handle allows for versatile cooking, while the 4-liter capacity makes it ideal for family meals. Hand wash only to maintain its character and flavor.

## Description

JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle

## Features

- Carbon Steel
- Flip veggies with ease in this lightweight carbon steel stir-fry pan
- 1.8mm heavy-duty carbon steel gauge heats quickly and evenly without pesky hot spots
- Keep food warming in the oven—resin handle is oven safe up to 350 degrees
- Compact version of the flat-bottom wok
- Season the uncoated surface often to get the most life, flavor, and character out of your wok

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Handle Material | Carbon Steel |
| Is the item dishwasher safe? | No |
| Has Nonstick Coating | No |
| Product Care Instructions | Hand Wash Only |
| Material | Steel |
| Color | Silver |
| Item Weight | 3.1 Pounds |
| Capacity | 4 Liters |
| Maximum Temperature | 350 Degrees Fahrenheit |
| Is Oven Safe | Yes |
| Compatible Devices | Gas |
| Special Features | Manual |

## Product Details

- **Brand:** JOYCE CHEN
- **Material:** Steel
- **Special Feature:** Manual
- **Color:** Silver
- **Capacity:** 4 Liters

## Images

![JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle - Image 1](https://m.media-amazon.com/images/I/61WHDFt8hvL.jpg)

## Available Options

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

## Questions & Answers

**Q: Coated vs. Uncoated - I noticed these carbon steel woks come into coated & uncoated. What will be the difference? I'm using gas range cooking and most of the time with high heat. Thanks.**
A: I use high heat, I follow the same procedure with each of my woks; wash it well before you use it, then coat inside and out with a towel dipped in oil, note not dripping in oil, just lightly swip the pan inside and out (not the handle), follow the seasoning instructions if it is not pre-seasoned (I assume you mean some that are pre-seasoned).  Seasoning instructions are about the same... heat the entire surface of pan by lightly rotating the sides until all are hot, note not burning hot but warm to season the pan, then used the same to set the pan on the burner for a moment to heat the bottom.  Then use it.  If the pan is non-stick the instructions must be followed by the Pan maker.  I do not have non-stick pans, and do not favor them at all, fearing the non-stick coating will come off in food, as I had that early on in my first electric wok (and Last!).

**Q: What are the difference with the classic series?**
A: From memory, the pro series has thicker steel, 2mm vs 1.5mm.

**Q: My wok has started to rust despite the correct maintenance of the wok**
A: Is this a question or a review? That being said if the wok is left with standing water (or a steamy lid) it is very prone to rust. It can be cleaned up and re-seasoned. Be sure to dry completely and leave a light coat of oil on it at all times.

**Q: what is the weight of this wok?**
A: I do not know the exact weight of this wok but it is rather heavy.  I'd guess that it weighs about 2 lbs.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great for the money
*by S***6 on July 5, 2024*

I look at the bad reviews here and have to shake my head at people who just have no idea what they're doing. Someone posted a photo of how food stuck to their pan. A pan that's shiny silver and obviously never seasoned. Somebody else said to season to a brown color, not burnt black. Look at the woks in any Chinese restaurant kitchen and they're black.I've had mine for quite a few years now and it's my everyday pan. It gets used for almost everything except for stuff that needs a wide, flat area, like cooking bacon, pork chops, steaks, etc. Seasoned it once and the seasoning has stayed fine over the years as it renews itself with every use. I can cook fried rice with not so much as a grain of rice sticking. Same with eggs. Just get it nice and hot, add a tablespoon of oil, swirl it around and then the food. Cleanup is very easy. A quick rinse and maybe a quick brush with a bamboo wok brush.Works great with my induction cooker. Heats incredibly fast, smoking heavily within 60 seconds even at only 50% power. The bottom has warped slightly but it's still fine. It doesn't sit completely flat, mainly because the weight of the handle makes it tip toward that side. Wish it had a lighter handle.

### ⭐⭐⭐⭐ So far, so good.
*by B***K on October 29, 2015*

A couple of tips if you are buying this wok: The coating is a real pain to get off all the way. I boiled water in it and then scrubbed with a steel dish scrub in hot soapy water as the instructions state, and I'm a landscaper so it wasn't wimpy scrubbing. I then coated in oil and put into the oven, cooled and coated a couple more times. (The handle comes off nicely by unscrewing the hanger on the tip of the handle). It seemed to take on a nice brown seasoning, but when I went to cook with it there was a strange odor and plasticky goop bubbling off. So, I took sandpaper to it and sanded off all the seasoning I put on and made damn sure I got all the coating off.Which leads me to my next tip. In the process of reseasoning, I put the wok on the coil to dry and it warped the bottom slightly. Make sure there is oil in the pan or this will happen to yours. Dry wok on burner=wobbly wok and no one likes a wobblewok. I took a hammer to the bottom and while it's not perfectly flat, it sits without wobbling now.I love it though, once it starts to season up, nothing sticks and it can cook big meals. It was also fairly inexpensive. I would buy again, but this time I would start by using steel wool on the entire thing, and make sure I don't leave it on the coil dry again.A bit of work, but worth it for me to not eat teflon. Let's face it, teflon pans are garbage.

### ⭐⭐⭐⭐⭐ Excellent!!! Don't give up!!!
*by M***T on May 3, 2012*

Had an expensive non-stick pan and it started to stick after a year so looked for alternative and found carbon steel seemed viable so gave it a try. The pan is very good quality with medium weight steel and good, balanced handle. It has a flat bottom so it works well on my gas stove.The seasoning process took about an hour, but one thing that I did not expect was how much it smelled and the amount of smoke it generated. My kitchen and whole house smelled for 3 days afterwards. I probably used a bit too much oil.After it was seasoned, I tried stir frying some chicken with vegy and wow it made a huge difference. It used to take about 12 minutes to cook over medium heat using the non-stick pan (because high heat destroys the non-stick surface). With this carbon steel pan I was able to cook on high heat and it only took about 6 minutes and it was much more flavorful! It's deeper so fits more ingredients and very easy to flip. A 3 course dinner took about 15 minutes to cook.Is it non-stick? Absolutely! After cooking I rinsed it in hot water and scrubbed with brush then put it back on the stove and heat for a few minutes to dry it up then coat the inside with a few drops of oil.For seasoning the pan, I would suggest using just enough oil to "coat" the pan and not so much that oil sits at the bottom otherwise it would turn into black tar. Just lightly coat it and burn for like 7-8 minutes until it starts to turn brown, not black. I have seen reviews where others do the seasoning on an outdoor bbq.Overall, very good quality pan and truly non-stick when properly seasoned and a healthy alternative to non-stick. From what I have read, it's supposed to last a life time :)Edit: After a few uses the seasoning came off and it started to stick so I re-seasoned it and re-seasoned it until it got completely black from too much burned oil. Wife hated it and made me throw it away. I scrubbed it as much as I could with steel wool then re-seasoned. I think I have finally found the right way. Forget the instruction that came with it. Here's what you do and it will take some time. Drizzle a tablespoon of oil in the pan and wipe it with a paper towel inside and out. Heat on stove until it starts to smoke then remove. Don't burn it. If it burns and turns black it's burned and you need to scub it out. Repeat the process about 2-3 times a day for at least 7-8 days. Then it will have a nice coat of seasoning. Now my pan is dark brown inside and black outside. I can fried an egg and make hashbrowns with minimal sticking which I use a spatula and it comes right off. YOU WILL NEED TO USE MORE OIL THAN NON-STICK PANs otherwise it will stick. I absolutely love my wok love love love!

## Frequently Bought Together

- JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle
- Merten & Storck Pre-Seasoned Carbon Steel Induction 12" Frying Pan Skillet, Oven Safe, Black

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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-02-28*