Babish 14-Inch Carbon Steel Wok for Stir Fry

Show off your culinary skills with the 14-inch Carbon-Steel Wok by Babish. This adaptable kitchen essential excels at stir-frying due to its ability to use significantly less oil than traditional skillets. Its high, sloping sides effectively contain splatter, making your cooking experience cleaner and more manageable. Crafted from heavy-gauge steel, the wok ensures even heat distribution and is rust-resistant, resulting in easy maintenance. The riveted wooden handles not only provide durability but also stay cool to the touch, allowing for seamless transport from kitchen to dining table. Don’t wait—order yours today!

Seasoning Your Carbon Steel Wok - Stove Method: 1. Start by washing the wok with warm soapy water. Rinse thoroughly and dry with a towel. Next, place it on the stovetop to ensure all moisture is evaporated. 2. Once dry, take your preferred cooking oil and use a paper towel to evenly coat both the interior and exterior surfaces of the wok. For better coverage, you may want to massage the oil in with a clean hand towel. 3. Return the pan to the stove and heat it until it begins to smoke. Ensure you are also heating the sides over the flame for complete surface coverage. 4. Once the wok is smoking, turn off the heat and allow it to cool down quickly.

Seasoning Your Carbon Steel Wok - Oven Method: 1. Begin by removing the wooden handle. Unscrew the large eyelet located at the handle’s base by turning it counterclockwise, then gently pull the handle away to detach it. 2. Line a baking sheet with foil and place it on the bottom rack of your oven. 3. Preheat your oven to a temperature between 475°F to 500°F. 4. While the oven heats up, wash the wok with warm soapy water, then dry completely with a towel. Place it back on the stovetop and ensure it is heated to eliminate any remaining moisture. 5. Once fully dried, use a paper towel to apply a thin, even layer of oil to both the interior and exterior surfaces. Ensure there’s no excess oil remaining. 6. With the oven fully preheated, place the seasoned wok upside down on the rack above the foil-lined baking sheet. 7. Allow the wok to remain in the oven for an hour. After that, turn off the oven but keep the wok inside until it cools down to room temperature.

Product Features of the Babish 14-Inch Carbon Steel Wok (6" Flat Bottom): - Made from heavy-gauge carbon steel for rapid and consistent heat distribution, making it ideal for frying and stir-frying. - Riveted wooden handles ensure strong support and remain cool during cooking. - Efficiently absorbs oil, enabling it to develop a naturally nonstick surface for easy food release and cleanup. - Safe to use on grills, as well as gas, electric, ceramic, glass, and induction stovetops. - Handwash only for maintenance.

Care Instructions: Rinse your wok under warm water, using a nonmetal brush or nylon pad to gently scrub off food remnants. After rinsing, dry thoroughly. Apply a light layer of oil across the pan’s surface using a paper towel, ensuring no excess oil remains. Heat the oiled wok over a high burner. Once the oil lightly smokes, turn off the heat and let the wok cool down.

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