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

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

To season the 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 is thoroughly dried. 2. Once the pan is dry, use an oil of your choice and a paper towel to apply a coating around the interior and exterior of the pan. You may also continue to rub the pan with a hand towel to ensure the oil is evenly distributed 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 the carbon steel wok using the OVEN METHOD: 1. Remove the wooden handle by unscrewing the large eyelet at the base of the handle and pulling it towards you. 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 is thoroughly dried. 5. Once the pan is dry, use an oil of your choice and a paper towel to apply a coating around the interior and exterior of the pan. You may also continue to rub the pan with a hand towel to ensure the oil is evenly distributed throughout. 6. Place the oiled pan upside down on the rack above the foil-lined baking sheet in the preheated oven. 7. Leave the pan in the oven for an hour. After an hour, turn off the oven but leave the pan inside until it is cool to the touch.

The Babish 14-inch Carbon Steel Wok (6-inch flat bottom) offers several key features: - Heavy-gauge, carbon steel construction for rapid and even heat distribution, perfect for frying and stir-frying. - Riveted wooden handles provide strength and stay cool to the touch. - Efficiently absorbs oil to build a naturally nonstick capability for easy food release and cleanup. - Safe for use on the grill and on gas, electric, ceramic, glass, and induction stoves. - Handwash only.

To care for your carbon steel wok, 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, using a paper towel, apply a light layer of oil around the entire surface of the pan. The pan should be smooth with no oil residue. Place the oiled pan on a burner set to high heat. Once the oil is lightly smoking, turn off the heat and allow the pan to cool.

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