Joyce Chen Flat-Bottom Wok

Last updated date: November 7, 2019

DWYM Score
8.2


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Overall Take

The Joyce Chen Flat-Bottom Wok has one long handle and one assist loop handle, which stays cool during cooking. A unique feature is that it comes with a hanging loop to help save space in your kitchen cupboard. Keep in mind that it requires seasoning before it’s used. During our testing, this wok heated up very quickly and was lightweight. We also liked the feel of the handle. In our analysis of 190 expert reviews, the Joyce Chen Joyce Chen Flat-Bottom Wok placed 10th when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note November 7, 2019:
Checkout The Best Wok for a detailed review of all the top woks.

Expert Summarized Score
8.6
26 expert reviews
User Summarized Score
7.4
582 user reviews
Our Favorite Video Reviews
What experts liked
One thing we love about this pan is its ability to save energy regardless of whether you are using gas or electricity.
- Food Shark Marfa
The handles are easy to grip and stay cool, even when the wok pan is sizzling.
- Delishably
June 7, 2019 | Full review
As standard, this wok has two Phenolic handles, which will stay cool during any wok usage and they are easy to remove, which is quite good for cleaning
- Kitchen Byte
What really impressed us was the manufacturer's attention to small details. There is a small helper handle located on the opposite side of the main handle. It carries the same characteristics, so it will stay cool and allow an easy and stable transportation. Plus, there's a loop on the handle, so you can hang the wok.
- EatrBox
June 9, 2019 | Full review
The phenolic handle has an ergonomic design that enables the steel wok to remain cool during use. You can conveniently clean this carbon steel wok initially with hot water, soap and a scouring pad.
- Sweet Revelations
The handle and loop are firm and suitable for hanging storage.
- Cookware Ninja
July 18, 2019 | Full review
The handle stays cool to the touch for improved grasp and confidence when moving food about the pan. There is a loop for easy hanging.
- Best Pickist
I love the wooden handle as not only does it stay cool but it’s long. This is important as woks get extremely hot and the further away you are from it, the better.
- Veg Byte
February 19, 2019 | Full review
While we loved the traditional shape, we found the slopes too slippery to move food around effectively.
- Reviewed
June 24, 2019 | Full review
Both the long handle and the smaller helper one have stay-cool technology. They can be easily removed if you want to use the wok in the oven.
- Kitchen Thinker
For easier and more comfortable handling, there are 2 phenolic handles (one is horizontal while the other vertical) which are ergonomic and remain cool during cooking.
- The Wise Spoon
It has two handles in different shapes, one is long and another one is the looped shape. Both handles remain cool while cooking so that you can hold. Holding the handle, it is quite easy to mix the food while cooking. And you can also store the wok in a hanging position with the help of looped handles.
- Cookware Diary
February 18, 2019 | Full review
The Joyce Chen wok has an ergonomic and handle that fits comfortably in your hands and provides the perfect grip, as well as a helper handle that makes it easy to carry your cookware around.
- Big Deal HQ
Furthermore, this wok features a flat bottom which makes it suitable for use on all kinds of stoves. It will work with induction too. If you regularly use a flat cooktop, a flat bottom wok is just the most practical choice.
- Alice's Kitchen
January 12, 2019 | Full review
The wok is light weight and carbon steel used for the construction ensures durability and the non-stick is strong enough to not peel off. It has a flat bottom with a diameter of 14-inch and is ideal for cooking on electric or gas
- Cooking Pots 'n' Pans
November 8, 2018 | Full review
The phenolic handle that comes with this beautifully made wok is designed in such a way that it is both ergonomic and heat resistant. You can grip it elegantly and do all sorts of chef frying stunt with it.
- Lovely Flavor
It is made from a heavy gauge carbon steel, with a thickness of 2 mm—thicker than many woks available. The long handle and loop handle are made from phenolic plastic, which can withstand high heats, even the oven.
- FamilyNano
Quality is a good word to describe the Joyce Chen Pro Chef Bottom Wok, as it is made from heavy gauge carbon steel that is 2 mm thick. When a robust material like this is used, you can be assured that the manufacturer wants the wok to last a long time.
- Gimme Tasty
This Wok is ideal for cooking especially for those of us that like their stir fry a bit crunchy; the thicker carbon steel ensures higher heat retention
- The Best Guider
The ergonomically shaped phenolic handles are comfortable to hold and are easily removed for seasoning and cleaning.
- Two Kitchen Junkies
January 5, 2019 | Full review
It also gives you an extra helper handle for stability and easy movement of the wok, plus an additional loop on the handle which allows you to hang the wok on the wall for even more convenience.
- Kitchenaholic
Another great thing about this carbon steel wok is that it is highly ergonomic. It comes with multiple handles that will make tossing the food inside the wok as easy as pie.
- Warm Chef
Beautiful and affordable, the Joyce Chen 22-0060 features a non-stick inside covering to allow easy to keep clean. It has a flat bottom and dramatically works on both electric and gas stoves. You’ll love its loop handle and long bamboo handle design for carrying and cooking.
- No Meal No Health
Ergonomic phenolic handle to stay cool.
- KitchenGearPros
The Joyce Chen 22-0060, Pro Chef Flat Bottom Wok is durable enough, and it is supposed to last for lifetime use. This type of high carbon steel wok is also free from rust and toxic chemical.
- Cheap Cookers Home
One of the coolest things about this wok is the ergonomic phenolic handle which stays cool as you cook. This means no more burning yourself or wearing oven mitts just to make dinner.
- Your Wok Place
What experts didn't like
However, like any other carbon steel pan, you will be required to season it before using for optimal cooking experience.
- Food Shark Marfa
Although the non-stick coating works fine and is in many ways easier, I do feel that an uncoated and seasoned carbon steel wok works just as well, and is in many ways more authentic.
- Delishably
June 7, 2019 | Full review
It’s a bit heavy comparing to standard 14 inches wok weight
- Kitchen Byte
The extra thickness makes this wok heavier than other units.
- EatrBox
June 9, 2019 | Full review
Sensitive to high fame, could burn the food in no time.
- Cookware Ninja
July 18, 2019 | Full review
The handle is rated to withstand heat up to 350 degrees, so you can pop it in the oven with care.
- Best Pickist
The only negative here, which isn’t exclusive to this wok, is what I’ve already mentioned: the seasoning and the continuous care. This can’t be skipped and is an integral part of owning this type of wok.
- Veg Byte
February 19, 2019 | Full review
We weren’t impressed with the evenness of heating, and it had hot spots all over the place.
- Reviewed
June 24, 2019 | Full review
Requires de-coating and seasoning before first use.
- Kitchen Thinker
Handles become loose gradually.
- Cookware Diary
February 18, 2019 | Full review
It requires seasoning where you are supposed to rub two tablespoons of cooking oil over the whole inner surface of the wok.
- Big Deal HQ
The inner factory coating can be a little difficult to scrub off and this can make it little of hassle after cooking.
- Cooking Pots 'n' Pans
November 8, 2018 | Full review
The wok would have been better if the handles were strong enough for transporting heavy foods
- Lovely Flavor
Some complain that the factory oil coating is very difficult to clean off before seasoning the wok.
- FamilyNano
It is more difficult to handle than other choices on this list.
- Gimme Tasty
Furthermore, you need to season it frequently to keep it from rusting.
- The Best Guider
It is a bit heavy, making it more difficult to lift when full of food.
- Two Kitchen Junkies
January 5, 2019 | Full review
Of course, the extra weight means it’s harder to flip the contents while you’re cooking your food
- Kitchenaholic
Needs to be seasoned before use
- Warm Chef
Although non-stick, re-seasoning it is still needed. I also found it a bit stressful to wash.
- No Meal No Health
Wash only with hot water.
- KitchenGearPros
If it is not seasoned it correctly, it may affect rust
- Cheap Cookers Home

From The Manufacturer

Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards… so she developed her own. Today, Joyce Chen Products sources from all over the Pacific Rim to bring the best of Asia to you. These 14" Carbon Steel Flat Woks feature a professional weight 2.0 mm, heavy-gauge carbon steel body. They have stay-cool Phenolic handles. Generous 14" size.

Overall Product Rankings

1. Calphalon Flat-Bottom Wok
Overall Score: 9.5
Expert Reviews: 15
2. Lodge Cast Iron Wok
Overall Score: 9.4
Expert Reviews: 25
3. Calphalon Stainless Steel Wok
Overall Score: 9.3
Expert Reviews: 15
4. Ozeri Green Earth Wok
Overall Score: 9.2
Expert Reviews: 24
5. Anolon Bronze Wok
Overall Score: 9.0
Expert Reviews: 0
6. Cuisinart Stir-Fry Pan
Overall Score: 9.0
Expert Reviews: 7
7. Presto Electric Wok
Overall Score: 9.0
Expert Reviews: 36
8. Cuisinart Stir-Fry Wok
Overall Score: 8.6
Expert Reviews: 1
9. T-fal Jumbo Wok
Overall Score: 8.6
Expert Reviews: 15
10. Joyce Chen Flat-Bottom Wok
Overall Score: 8.2
Expert Reviews: 26

An Overview On Woks

The wok is one of the most useful pieces of kitchen equipment for both professional chefs and home cooks. It has been used in Chinese kitchens for centuries and is now a staple in many kitchens around the world.

“There’s a reason why the wok is the single most important tool in the Asian kitchen: its incredible versatility,” says our resident culinary expert Julie Chernoff, a long-time food journalist and dining editor of Better, a lifestyle website and print magazine. “Stir fry, deep fry, steam, blanch… the wok can do it all.”

Kristin Forte/Simplemost Media

In order to use the wok effectively, you need to first have very high heat. This results in meals that cook in a short amount of time. Because of the high heat, it’s important to use the right amount of oil so that the ingredients don’t stick to the pan. In many recipes, the ingredients, such as chicken, beef, pork or fish, plus vegetables like carrots or cabbage, are seared on the high heat in the wok, before being used in a different cooking method in the same pan. The wok can be used to boil ingredients in a liquid or steam them by using the lid.

Kristin Forte/Simplemost Media

Don’t overfill the wok. If this happens, the ingredients will cook too slowly and you won’t get the proper amount of heat. Before putting any ingredients in the pan, it’s critical to prepare all of your ingredients by washing, cutting and setting them out. This mise en place technique ensures that you can add the right ingredient to the wok at the right time.

Kristin Forte/Simplemost Media

One of the most common ways a wok is used is to make a stir fry.

“The key to a great stir fry is to cut up each ingredient to similar size so that they cook in the same amount of time (meaning equal-size chunks of protein, or all ¼-inch thick carrot coins, etc.), and to know what order to add them to the wok,” Chernoff explains. “Aromatics are added first, then ingredients in order of length of cooking time, from longest to shortest.”

DYWM Fun Fact

Ever wonder why some woks have round bottoms while others have flat ones? Their unique design actually dictates what kind of stove they are best for.

“Round-bottom woks will come with a metal collar/ring to keep them steady over a gas flame; flat-bottom woks are best for electric stovetops, but can also be used over gas,” explains Chernoff.

The classic wok has a rounded bottom as it was used on a traditional charcoal fire. On a gas stove, however, the metal ring provides stability so that the pan can be used safely. If you have a round-bottom wok and an electric stove, you will find that the pan doesn’t sit properly on the cooking element. However, there are wok add-ons available that make it easier to use your round-bottom wok on an electric element.

The Wok Buying Guide

  • An important element to consider when selecting your wok is the material it’s made out of. “While there are many expensive Westernized versions available — made of copper, stainless steel, or even with nonstick surfaces — it’s hard to beat the classic carbon steel,” Chernoff says. “Although the carbon steel must be seasoned before first use, and cleaned thoroughly after each use and reoiled, the extra care and time are well worth it for the final product.” The Calphalon Flat-Bottom Wok is made out of hard-anodized aluminum, while the Lodge Cast Iron Wok is 100% cast iron and comes seasoned. The Calphalon Stainless Steel Wok has an aluminum core between two stainless steel layers. On the other hand, the Joyce Chen Flat-Bottom Wok is made of heavy gauge carbon steel.
  • If you want to avoid using excess oil in your cooking, you may want to pay attention to the non-stick coating on your work. The Calphalon Flat-Bottom Wok has three layers of non-stick coating, while the Lodge Cast Iron Wok has been seasoned with 100% vegetable oil. The seasoning improves as the pan is used.
  • The way your wok retains heat and distributes heat can affect the outcome of your recipe. The Calphalon Flat-Bottom Wok ensures even heating with its aluminum construction. However, the Lodge Cast Iron Wok boasts better heat retention than any other material. The Calphalon Stainless Steel Wok provides even heating for excellent browning and searing and gives cooks full control of the cooking process.
  • Because the wok is operated on such high heat, it’s important that the handles on the wok enable the cook to move it around safely, without having to touch the pan. “Look for a wok with a long wooden handle on one side and a helping handle opposite it for handling and moving the wok,” directs Chernoff.
  • The Calphalon Flat-Bottom Wok has one long, brushed stainless steel handle that stays cool on the stovetop. On the other hand, the Lodge Cast Iron Wok has two assist loop handles for a safe and secure grip. However, they do heat up while cooking and can only be held using an oven mitt to avoid injury. The Calphalon Stainless Steel Wok has one long, brushed stainless steel handle and one assist loop handle. The Joyce Chen Flat-Bottom Wok has a long ergonomic phenolic handle and a small assist handle, which stay cool while cooking.
  • If you’re interested in exploring the versatility of the wok, then “look for a wok with a lid,” as Chernoff guides. This “helps with steaming and simmering ingredients during cooking.” The Calphalon Stainless Steel Wok comes with a clear tempered glass lid, while the Calphalon Flat-Bottom Wok, the Lodge Cast Iron Wok and the Joyce Chen Flat-Bottom Wok don’t come with a lid.
  • Whether you’re routinely cooking for a crowd or just for your family will dictate the size of wok you need. “You’re not going to need a gigantic wok (like the ones used in Asian restaurants), and you want to make sure that it will fit over one burner on your stovetop,” explains Chernoff. The Calphalon Flat-Bottom Wok is 10 inches, while the Calphalon Stainless Steel Wok is 12 inches. Both the Lodge Cast Iron Wok and the Joyce Chen Flat-Bottom Wok are on the larger side at 14 inches.