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Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch
Key item features
- 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
- 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
Specs
- Pan materialCarbon Steel
- Outer diameter14 in
- FeaturesRust Resistant
- BrandBabish
- Has lidN
- Weight5 lbs
Current price is USDNow $49.99
You save $7.60
was $57.59$57.59
You save$7.60
Price when purchased online
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Sold and shipped by Gibson Homewares
4.718390804597701 stars out of 5, based on 348 seller reviews(4.7)348 seller reviews
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About this item
Product details
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.
- 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 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
- 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
info:
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Specifications
Pan material
Carbon Steel
Outer diameter
14 in
Features
Rust Resistant
Brand
Babish
Warranty
Warranty information
Please be aware that the warranty terms on items offered for sale by third party Marketplace sellers may differ from those displayed in this section (if any). To confirm warranty terms on an item offered for sale by a third party Marketplace seller, please use the 'Contact seller' feature on the third party Marketplace seller's information page and request the item's warranty terms prior to purchase.
Warnings
State Chemical Disclosure
No state chemical disclosure information is available in the provided text.
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Customer ratings & reviews
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Showing 1-3 of 5 reviews
Jun 6, 2025
Stoyk
Item details
Sold and shipped byUnbeatableSale LocalColor: Carbon Steel
5 out of 5 stars review
Verified Purchase
excellent quality wok for the money. carbon steel is nice. Took a seasoning right away and first use was naturally non-stick without the harmful non stick plastics.
Incentivized Review
Helpful?7LCEHNGAFF2C1141168124
Dec 3, 2025
Matt
Item details
Sold and shipped byGibson HomewaresColor: Carbon Steel
4 out of 5 stars review
Verified Purchase
Good but overpriced.
Nice wok, but expensive for what its worth. You can get the same in store for half the price and it's the exact same brand and size, too. Heats and seasons well.
Incentivized Review
Helpful?7LCEHNGAFF2C1141168124
Mar 2, 2025
anonymous
Item details
Sold and shipped byGibson HomewaresColor: Carbon Steel
4 out of 5 stars review
Verified Purchase
Babish Carbon Steel Wok
I bought the carbon steel wok and have no complaints about it. The flat bottom wok is ideal for frying and stir-frying. It is supposed to be non-toxic and food-safe. Overall, I am satisfied with the purchase.
Incentivized Review
Helpful?7LCEHNGAFF2C1141168124
