Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch

Demonstrate your cooking prowess with the 14in Carbon-Steel Wok by Babish. This versatile kitchen tool is ideal for stir-frying since it uses less oil than a conventional skillet, and its high, sloping sides contain most of the splatter. The heavy gauge steel distributes heat evenly, and its rust-resistant, making it easy to clean. The riveted wood handles stay cool to the touch, providing easy transport from stovetop to table. Order yours today!

To season your carbon steel wok using the STOVE METHOD: 1. Wash the pan with warm soapy water, dry it with a towel, and then place it on the stovetop to ensure it's thoroughly dried. 2. Once the pan is dry, use an oil of your choice and a paper towel to apply a thin layer around the interior and exterior of the pan. You can also continue rubbing the pan with a hand towel to ensure the oil is evenly coated throughout. 3. Place the pan back on the stove and heat it until it starts smoking. Be sure to also heat the sides of the pan over the flame to ensure the entire surface area is heated. 4. Once the pan is smoking, turn off the heat and allow it to cool quickly.

To season your carbon steel wok using the OVEN METHOD: 1. Remove the wooden handle by unscrewing the large eyelet at the base in a counterclockwise direction, then pull the handle towards you and remove it. 2. Place a foil-lined baking sheet on the bottom rack of your oven. 3. Preheat your oven to 475°F to 500°F. 4. While the oven is preheating, wash the pan with warm soapy water, dry it with a towel, and then place it on the stovetop to ensure it's thoroughly dried. 5. Once the pan is dry, use an oil of your choice and a paper towel to apply a thin layer around the interior and exterior of the pan. You can also continue rubbing the pan with a hand towel to ensure the oil is evenly coated throughout. 6. Place the pan upside down on the rack above the foil-lined baking sheet. 7. Leave the pan in the oven for an hour. After an hour, turn off the oven but leave the pan inside until it's cool to the touch.

The Babish 14 Inch Carbon Steel Wok (6" Flat Bottom) is a heavy-gauge, carbon steel pan perfect for frying and stir-frying. Its riveted wooden handles provide strength and stay cool to the touch, and it efficiently absorbs oil to build a naturally nonstick capability for easy food release and cleanup. It's safe to use on the grill and on gas, electric, ceramic, glass, and induction stoves, but it should be hand-washed only.

To maintain your wok, simply rinse it under warm water and gently scrape off any food remnants with a non-metal brush or a nylon scouring pad. Thoroughly dry the pan and then apply a light layer of oil around the entire surface using a paper towel. The pan should be smooth with no oil residue. Place the oiled pan on a burner set to high heat, and once the oil is lightly smoking, turn off the heat and allow the pan to cool.

Check out the Babish Brand Store to shop the rest of the collection!

product information: