14-Inch Babish Carbon Steel Wok and Stir Fry Pan

Show off your cooking skills with Babish's 14in Carbon-Steel Wok. This versatile kitchen tool is perfect for stir-frying, as it requires less oil than a regular skillet, and its high, sloping sides prevent most splatter. The heavy gauge steel ensures even heat distribution, and it is rust-resistant, making it easy to clean. The riveted wood handles stay cool to the touch, allowing for easy transfer from stovetop to table. Order yours today!

HOW TO SEASON CARBON STEEL - STOVE METHOD: 1. Wash the pan with warm soapy water and dry it thoroughly. 2. Place the pan on the stovetop and heat it to ensure complete drying. 3. Once the pan is dry, use your preferred oil and apply it to the interior and exterior with a paper towel. You can also use a hand towel to ensure even coating. 4. Put the pan back on the stove and heat until it starts to smoke. Make sure to heat the sides of the pan as well. 5. Turn off the heat and allow the pan to cool quickly.

HOW TO SEASON CARBON STEEL - OVEN METHOD: 1. REMOVE the wooden handle by unscrewing the large eyelet counterclockwise and pulling the handle towards you. 2. Place a foil-lined baking sheet on the bottom rack of your oven. 3. Preheat the oven to 475F to 500F.

While the oven is preheating: 1. Wash the pan with warm soapy water and dry it thoroughly. 2. Once the pan is dry, use your preferred oil and apply it to the interior and exterior with a paper towel. You can also use a hand towel to ensure even coating. 3. Place the pan upside down on the fully heated oven rack above the foil-lined baking sheet. 4. Leave the pan in the oven for an hour. After an hour, turn off the oven but leave the pan inside until it cools.

Babish 14 Inch Carbon Steel Wok (6" Flat Bottom): - Made of heavy-gauge carbon steel for rapid and even heat distribution, perfect for frying and stir-frying - Features riveted wooden handles for strength and cool touch - Efficiently absorbs oil, creating a natural nonstick surface for easy food release and cleaning - Safe to use on grills and on gas, electric, ceramic, glass, and induction stoves - Handwash only

Care Instructions: 1. Rinse the wok under warm water and gently remove any food remnants with a nonmetal brush or nylon scouring pad. 2. Thoroughly dry the wok and apply a light layer of oil to the entire surface using a paper towel. The pan should be smooth with no visible oil residue. 3. Place the oiled pan on a high heat burner. Once the oil starts lightly smoking, turn off the heat and let the pan cool.

Seasoning Required: For the OVEN method, remove the wooden handle. Please refer to the seasoning instructions below for both OVEN and STOVE methods.

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