---
product_id: 10582464
title: "JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenoli..."
brand: "joyce chen"
price: "594.57 DT"
currency: TND
in_stock: true
reviews_count: 13
category: "Joyce Chen"
url: https://www.desertcart.tn/products/10582464-joyce-chen-professional-series-12-inch-carbon-steel-stir-fry
store_origin: TN
region: Tunisia
---

# Flat bottom for stable stovetop cooking 1.8mm carbon steel heats fast & even Oven safe handle up to 350°F JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenoli...

**Brand:** joyce chen
**Price:** 594.57 DT
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game—cook faster, flip easier, and season like a chef!

## Quick Answers

- **What is this?** JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenoli... by joyce chen
- **How much does it cost?** 594.57 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/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

- • **Lightweight Power:** Stronger and lighter than cast iron, this pan lets you toss and flip like a pro without arm fatigue.
- • **Oven-Ready Handle:** Phenolic handle withstands oven temps up to 350°F, so you can keep dishes warm or finish cooking with ease.
- • **Rapid Heat Mastery:** Heavy-duty 1.8mm carbon steel ensures lightning-fast, even heating—no more scorched stir-fries.
- • **Stovetop Stability:** Flat-bottom design keeps your pan rock-solid on any gas stove—no wobble, no extra gear needed.
- • **Season to Perfection:** Uncoated surface develops a natural non-stick patina with use—each meal makes it better.

## Overview

The JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan combines rapid, even heating with a flat-bottom design for stovetop stability. Crafted from 1.8mm heavy-duty carbon steel, it’s lightweight yet durable, perfect for high-heat cooking and quick stir-fries. Its uncoated surface improves with seasoning, creating a natural non-stick finish, while the phenolic handle is oven safe up to 350°F, adding versatile cooking options. Ideal for millennial pros seeking performance and longevity in their kitchen arsenal.

## Description

Working on your pan flip? Toss stir-fry veggies into the air with ease using this carbon steel wok that’s lighter yet stronger than cast iron. That carbon steel heats quickly and evenly, so there are no hot spots that might scorch the broccoli while the peapods wilt. Unlike its rounded-bottom relative, this stir-fry pan’s flat bottom keeps it balanced on the stovetop without any additional accessories. This pan must be seasoned often, meaning that the more it’s used the better it performs.

Review: Excellent!!! Don't give up!!! - 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!
Review: Still a very good pan - I bought this pan, because it assured me that it would work on the Duxtop magnetic stove top, & it does work great, I usually prefer stainless, but I cannot complain. It cooks the food easily & quickly. The temperature is displayed accurately while using it & since I make mostly vegetable stir frys & at times, I make French fries, it serves me well. But when I make spagetti, it takes away the slipery surface, & after I cook another stir fry, its back to normal. I can even make popcorn in it without hurting the pan, I am really glad that I got the lid with it. I did add three machine screws on the ridge of the rim, of the lid, which keeps the lid securely flat upon the pan, so that it does not tilt into the pan. I bolted them on , & the ridge holds them well. My son is a chef & believes that a wok is for stir fries, but I like it because it is big enough to cook everything. I will use a stainless pan that my son has, for sandwiches, eggs, hamburgers & sausage. But this Uncoated carbon steel pan is great for every thing else. I have had some practice using this pan, I still cook popcorn in it, on #3 setting, . I finally started using it to stir fry again, I have mixed vegetables & home shredded vegetables that can be cooked in the microwave with a little butter on top. But when I add sweet potatoes, I need to thaw everything in the microwave for 5 minutes, & then stir fry with a little oil, on #3, on the Duxtop. I cook it until the food gets little brown tips.Sometimes I add garlic to the mixture,for medical reasons, That is when I need to put in catchup & chili powder, to make it taste better, usually after it is cooked. Ive had the pan for over a year, & will occasionally cook eggs on it too. I do not wash it with soap, but I will wash with water & dry it with a towel. I keep it as one of my favorite three pans.

## 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 |
|---------------|-------|
| ASIN | B0009S5O0Y |
| Additional Features | Manual |
| Best Sellers Rank | #125,872 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #203 in Woks & Stir-Fry Pans |
| Brand | JOYCE CHEN |
| Brand Name | JOYCE CHEN |
| Capacity | 4 liters |
| Coating Description | Uncoated |
| Color | Silver |
| Compatible Devices | Gas |
| Customer Reviews | 4.1 out of 5 stars 281 Reviews |
| Global Trade Identification Number | 00048002220507 |
| Handle Material | Carbon Steel |
| Included Components | Joyce Chen Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle |
| Item Type Name | Joyce Chen Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle |
| Item Weight | 3.1 pounds |
| Manufacturer | Honey-Can-Do |
| Manufacturer Part Number | J22-0050 |
| Manufacturer Warranty Description | Honey-Can-Do International, LLC (HCD) warrants its products will be free from defects in materials and workmanship when used for normal personal or household use, except as provided below. Within 60 days of purchase, and with proof of purchase, HCD, at its option, may offer a comparable product or offer a replacement part or request that the item be returned to the place of purchase. This warranty… |
| Material | Steel |
| Material Type | Steel |
| Maximum Temperature | 350 °F |
| Metal Type | Carbon Steel |
| Model Name | Joyce Chen Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle |
| Model Number | J22-0050 |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | stir-fry cooking |
| Shape | cylinder |
| Special Feature | Manual |
| Specific Uses For Product | stir-fry cooking, sautéing, searing |
| UPC | 048002220507 643749857773 |
| Unit Count | 1 Count |

## Product Details

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

## Images

![JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenoli... - 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

### ⭐⭐⭐⭐⭐ 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!

### ⭐⭐⭐⭐⭐ Still a very good pan
*by L***G on July 12, 2012*

I bought this pan, because it assured me that it would work on the Duxtop magnetic stove top, & it does work great, I usually prefer stainless, but I cannot complain. It cooks the food easily & quickly. The temperature is displayed accurately while using it & since I make mostly vegetable stir frys & at times, I make French fries, it serves me well. But when I make spagetti, it takes away the slipery surface, & after I cook another stir fry, its back to normal. I can even make popcorn in it without hurting the pan, I am really glad that I got the lid with it. I did add three machine screws on the ridge of the rim, of the lid, which keeps the lid securely flat upon the pan, so that it does not tilt into the pan. I bolted them on , & the ridge holds them well. My son is a chef & believes that a wok is for stir fries, but I like it because it is big enough to cook everything. I will use a stainless pan that my son has, for sandwiches, eggs, hamburgers & sausage. But this Uncoated carbon steel pan is great for every thing else. I have had some practice using this pan, I still cook popcorn in it, on #3 setting, . I finally started using it to stir fry again, I have mixed vegetables & home shredded vegetables that can be cooked in the microwave with a little butter on top. But when I add sweet potatoes, I need to thaw everything in the microwave for 5 minutes, & then stir fry with a little oil, on #3, on the Duxtop. I cook it until the food gets little brown tips.Sometimes I add garlic to the mixture,for medical reasons, That is when I need to put in catchup & chili powder, to make it taste better, usually after it is cooked. Ive had the pan for over a year, & will occasionally cook eggs on it too. I do not wash it with soap, but I will wash with water & dry it with a towel. I keep it as one of my favorite three pans.

### ⭐⭐⭐⭐ Nice wok for the price!
*by A***R on January 12, 2020*

This wok gets better with every use. Seasoning is a must before use and a high heat flame outdoors is recommended. I used a butane burner to do mine. The wok became slightly warped on the bottom but it doesn’t affect its performance or the way it sits on the burner. Overall, I really enjoy using it.

## 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 Tunisia*
*Store origin: TN*
*Last updated: 2026-10-08*