Babish 14-Inch Carbon Steel Wok for Cooking

Showcase your culinary skills with the Babish 14-inch Carbon-Steel Wok. This adaptable kitchen essential is specially designed for stir-frying, requiring less oil compared to a traditional skillet, while its high, sloped sides effectively contain splatter. Constructed from heavy-gauge steel, this wok ensures even heat distribution and is rust-resistant, making maintenance a breeze. The riveted wooden handles remain cool to the touch, allowing for effortless transfer from the stovetop to the dining table. Don’t miss out—order your wok today!

Seasoning Your Carbon Steel Wok: Stove Method

1. Begin by washing the wok with warm soapy water. Ensure you dry it thoroughly with a towel.
2. Place the wok on the stovetop and heat it to make sure it is completely dry.
3. Once dried, choose your preferred oil and apply it to both the interior and exterior of the wok using a paper towel. For an even coat, you can continue to rub the oil in with a hand towel.
4. Return the pan to the stove and heat it until it starts to smoke. Remember to apply heat to the sides of the wok as well, ensuring that the entire surface is heated.
5. When the wok begins to smoke, turn off the heat and allow it to cool down quickly.

Seasoning Your Carbon Steel Wok: Oven Method

1. Start by removing the wooden handle: Unscrew the large eyelet at the base of the handle by turning counterclockwise. Pull the handle towards you to detach it.
2. Line a baking sheet with aluminum foil and place it on the lower rack of your oven.
3. Preheat your oven to a temperature between 475°F and 500°F.
4. While the oven is heating, wash the wok with warm soapy water, and dry it with a towel. Place it back on the stovetop and heat it thoroughly.
5. After ensuring the wok is dry, apply your choice of oil to the interior and exterior using a paper towel. Again, for a more even layer, wipe the surface with a hand towel.
6. Once oiled, set the wok upside down on the rack above the foil-lined baking sheet in your preheated oven.
7. Leave the wok in the oven for an hour. After the hour is up, turn off the oven but leave the wok inside until it returns to a safe temperature, cool to the touch.

Product Features of the Babish 14-inch Carbon Steel Wok

• Constructed from heavy-gauge carbon steel, this wok is designed for quick and uniform heat distribution, making it ideal for frying and stir-frying.
• It features riveted wooden handles that provide stability and remain cool during cooking.
• This wok efficiently retains oil, naturally developing a nonstick surface that facilitates easy food release and cleanup.
• It’s suitable for use on gas, electric, ceramic, glass, and induction stovetops, as well as for grilling.
• Handwashing is recommended for longevity.

Care Instructions:

To maintain your wok, rinse it under warm water and gently scrape off food remnants with a non-metal brush or nylon scour pad. After cleaning, promptly dry your wok and apply a thin layer of oil to the entire surface with a paper towel, ensuring no excess oil remains. Heat the oiled pan on high until the oil lightly smokes, then turn off the burner and let it cool.

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