Babish 14-Inch Carbon Steel Wok and Stir-Fry Pan

Elevate your culinary skills with the 14-inch Carbon-Steel Wok by Babish. 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 your carbon steel wok using the STOVE METHOD: 1. Wash the pan with warm, soapy water, then dry it thoroughly with a towel. Place the pan on the stovetop and heat it to ensure it's completely dry. 2. Once the pan is dry, use your oil of choice and a paper towel to apply a thin, even coating to the interior and exterior surfaces. You can also continue to rub the pan with a hand towel to ensure the oil is evenly distributed. 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 starts 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 pulling the handle 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 and thoroughly dry it on the stovetop. 5. Once the pan is dry, use your oil of choice and a paper towel to apply a thin, even coating to the interior and exterior surfaces. You can also continue to rub the pan with a hand towel to ensure the oil is evenly distributed. 6. Place the pan upside down on the rack above the foil-lined baking sheet and let it remain 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) features: - Heavy-gauge, carbon steel for rapid and even heat distribution, perfect for frying and stir-frying - Riveted wooden handles that provide strength and stay cool to the touch - Efficient oil absorption 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, 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, 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. Once the oil is lightly smoking, turn off the heat and allow the pan to cool.

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