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, using less oil than a conventional skillet, with high, sloping sides that 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: 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, with a paper towel, apply it 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. 3. Place the pan back on the stove and heat it until it's smoking. Be sure to also heat the sides of the pan over the flame to ensure the entire surface area is heated. 4. Once smoking, turn the heat off and allow the pan to cool quickly.

HOW TO SEASON CARBON STEEL - OVEN METHOD: 1. REMOVE the wooden handle: Unscrew (counterclockwise) the large eyelet at the base of the handle, and pull the handle towards you to remove it. 2. Place a foil-lined baking sheet into 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, with a paper towel, apply it 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. 6. Place the pan into the fully heated oven, 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 in there until it's cool to the touch.

The Babish 14 Inch Carbon Steel Wok (6" Flat Bottom) is a heavy-gauge, carbon steel pan that provides rapid and even heat distribution, perfect for frying and stir-frying. The riveted wooden handles provide strength and stay cool to the touch. The pan efficiently absorbs oil, building 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. The wok requires handwashing only, and the care instructions involve rinsing it under warm water, gently scraping off any food remnants with a nonmetal brush or a nylon scouring pad, thoroughly drying it, and then applying a light layer of oil around the entire surface of the pan. The pan should be smooth with no oil residue, and then it should be placed on a burner set to high heat until the oil is lightly smoking, at which point the heat should be turned off and the pan allowed to cool.

Seasoning is required for both the OVEN and STOVE methods, and the wooden handle must be removed for the OVEN method. Check out the Babish Brand Store to shop the rest of the collection!

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