14-Inch Carbon Steel Flat Bottom Wok for Stir Fry (Babish)

Discover your culinary skills with the Babish 14-inch Carbon Steel Wok. This versatile kitchen essential is perfect for stir-frying, requiring less oil than traditional skillets and featuring high, sloping sides to prevent splatter. The heavy-gauge steel ensures even heat distribution while being rust-resistant for easy cleaning. The riveted wood handles remain cool to the touch, allowing for effortless movement from stove to table. Order yours today and showcase your cooking mastery!

Seasoning the Carbon Steel Wok - Stove Method: 1. Wash the pan with warm, soapy water and dry thoroughly on the stovetop. 2. Apply the oil of your choice to the interior and exterior of the pan using a paper towel, ensuring even coverage. 3. Heat the pan on the stove until smoking, including the sides to heat the entire surface. 4. Turn off the heat once smoking and allow the pan to cool quickly.

Seasoning the Carbon Steel Wok - Oven Method: 1. Remove the wooden handle by unscrewing the large eyelet counterclockwise. 2. Place a foil-lined baking sheet on the bottom oven rack. 3. Preheat the oven to 475-500F.

• Meanwhile, wash the pan with warm, soapy water, dry thoroughly, and heat on the stovetop.
• Apply oil to the interior and exterior with a paper towel, ensuring even coating.
• Place the pan upside down on the rack above the foil-lined baking sheet in the fully heated oven.
• Leave the pan in the oven for an hour, then turn off the heat and let it cool completely.

The Babish 14 Inch Carbon Steel Wok features a 6-inch flat bottom and heavy-gauge carbon steel for rapid heat distribution, ideal for frying and stir-frying. The riveted wooden handles provide strength and remain cool to the touch. Its ability to absorb oil creates a natural nonstick surface for easy food release and cleaning. This wok is safe for use on gas, electric, ceramic, glass, and induction stoves, as well as the grill. Remember to handwash the wok by rinsing it under warm water and gently removing any food remnants with a nonmetal brush or nylon scouring pad. Thoroughly dry the wok, apply a light layer of oil, and heat until lightly smoking before allowing it to cool. For a fully seasoned wok, follow the instructions for either the oven or stove method.

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