---
product_id: 253059462
title: "JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle"
brand: "joyce chen"
price: "€ 130.77"
currency: EUR
in_stock: true
reviews_count: 6
category: "Joyce Chen"
url: https://www.desertcart.pt/products/253059462-joyce-chen-professional-series-12-inch-carbon-steel-stir-fry
store_origin: PT
region: Portugal
---

# 2.0mm pro-grade carbon steel Lightweight yet durable at 1.39kg Rapid, even heating & cooling JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan with Phenolic Handle

**Brand:** joyce chen
**Price:** € 130.77
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with pro-level precision and style!

## 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?** € 130.77 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/253059462-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

- • **Flat-Bottom Stability:** Balanced flat base fits perfectly on any gas stove—no extra accessories needed.
- • **Effortless Heat Control:** Designed for rapid, even heating and cooling—no more scorched veggies or cold spots.
- • **Stay-Cool Phenolic Handle:** Ergonomic handle stays cool for safe, comfortable tossing and flipping.
- • **Pro-Grade Carbon Steel Power:** 2.0mm thickness ensures superior heat retention and durability for flawless stir-fry every time.
- • **Performance That Improves With Use:** Season your pan regularly and watch it develop a natural non-stick surface that only gets better.

## Overview

The JOYCE CHEN Professional Series 12-Inch Carbon Steel Stir Fry Pan combines a 2.0mm carbon steel body with rapid, even heating and a stay-cool phenolic handle. Its flat bottom ensures stability on gas stoves, while regular seasoning enhances its non-stick performance, making it a durable, lightweight essential for authentic, high-performance stir-frying.

## 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: Cooking Food in a chinese way - This pan is for professional. I tried others before. The problem is the setup. You need to be careful and do not burn the oil by following the instructions.
Review: Estoy muy contento con este wok. Hay que sazonarlo bien. Me tomó más de una hora hacerlo correctamente. Después, nada se pega y no hay óxido. Muy buena calidad de calibre pesado.

## Features

- 12" Carbon Steel Peking Pan (Joyce Chen's original stir fry pan)
- Professional weight of 2. 0 millimeter of carbon steel
- Once seasoned, these professional carbon steel pans will render superior cooking performance for life
- Stay cool phenolic handles
- Designed for rapid, even heating and cooling

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0009S5O0Y |
| Best Sellers Rank | #305,140 in Kitchen ( See Top 100 in Kitchen ) #650 in Woks & Stir-Fry Pans |
| Brand | JOYCE CHEN |
| Capacity | 4 Liters |
| Color | Black |
| Compatible Models | Gas |
| Customer Reviews | 4.0 4.0 out of 5 stars (258) |
| Date First Available | 11 August 2013 |
| Diameter | 12 Inches |
| Item Weight | 1.39 Kilograms |
| Material | Steel |
| Model Number | J22-0050 |
| Special Features | Manual |

## Product Details

- **Brand:** JOYCE CHEN
- **Capacity:** 4 Liters
- **Colour:** Black
- **Material:** Steel
- **Special features:** Manual

## 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

### ⭐⭐⭐⭐⭐ Cooking Food in a chinese way
*by E***T on 16 July 2019*

This pan is for professional. I tried others before. The problem is the setup. You need to be careful and do not burn the oil by following the instructions.

### ⭐⭐⭐⭐⭐ Review
*by M***F on 15 October 2020*

Estoy muy contento con este wok. Hay que sazonarlo bien. Me tomó más de una hora hacerlo correctamente. Después, nada se pega y no hay óxido. Muy buena calidad de calibre pesado.

### ⭐⭐⭐⭐⭐ Review
*by M***T on 3 May 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 Portugal*
*Store origin: PT*
*Last updated: 2026-03-16*