12479

  • Babish 14 Inch Carbon Steel Wok (6" Flat Bottom)
  • Heavy-gauge, carbon steel 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 on the grill and on gas, electric, ceramic, glass, and induction stoves
  • Handwash only
  • Care Instructions: Rinse your wok under warm water and gently scrape off any food remnants with a nonmetal brush or a nylon scouring pad. Thoroughly dry your wok 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.
  • Seasoning Required: For OVEN Method, please REMOVE the wooden handle. Please see seasoning Instructions below for both OVEN and STOVE methods
  • Check out the Babish Brand Store to shop the rest of the collection!

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! HOW TO SEASON CARBON STEEL - STOVE METHOD:
- Wash pan with warm soapy water dry with towel and then place on stovetop and heat to ensure the pan is thoroughly dried.
- Once pan is dry use oil of choice and with a paper towel apply 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 coated throughout the pan.
- Place you pan back on the stove and heat until smoking. Be sure to also heat the sides of the pan over the flame to ensure the entire surface area is heated.
- Once smoking turn the heat off and allow the pan to cool quickly. HOW TO SEASON CARBON STEEL - OVEN METHOD:
- REMOVE wooden handle: Unscrew (counterclockwise) large eyelet at the base of the handle. Pull handle towards you and remove.
- Place a foil lined baking sheet into the bottom rack of your oven.
- Preheat your oven to 475F to 500F.
HOW TO SEASON CARBON STEEL - STOVE METHOD:
- Wash pan with warm soapy water dry with towel and then place on stovetop and heat to ensure the pan is thoroughly dried.
- Once pan is dry use oil of choice and with a paper towel apply 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 coated throughout the pan.
- Place you pan back on the stove and heat until smoking. Be sure to also heat the sides of the pan over the flame to ensure the entire surface area is heated.
- Once smoking turn the heat off and allow the pan to cool quickly.
HOW TO SEASON CARBON STEEL - OVEN METHOD:
- REMOVE wooden handle: Unscrew (counterclockwise) large eyelet at the base of the handle. Pull handle towards you and remove.
- Place a foil lined baking sheet into the bottom rack of your oven.
- Preheat your oven to 475F to 500F.
-While oven is preheating - Wash pan with warm soapy water dry with towel and then place on stovetop and heat to ensure the pan is thoroughly dried.
- One pan is dry use oil of choice and with a paper towel apply 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 coated throughout the pan.
- Place pan into the fully heated oven upside down on the rack above the foil lined baking sheet.
- Leave pan in the oven for an hour. After an hour turn off the oven but leave the pan in there until it is cool to the touch.

Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch
12479

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