Babish 14-Inch Carbon Steel Wok Pan — Flat-Bottom Induction Ready, Heavy-Gauge for High-Heat Stir-Fry

This wok combines the rapid heat response of carbon steel with a Western-friendly flat base, giving you restaurant-style searing and enough capacity for weeknight family meals. Unseasoned out of the box, the pan develops a durable, natural patina with regular use that improves food release and flavor. The long riveted wood handle stays cool for comfortable tossing, while the helper grip provides secure two-handed control for larger batches.

How does the flat bottom change cooking performance?

The 6-inch flat base makes full contact with modern stovetops so you get a larger hot zone for true searing without a wok ring. Rather than losing heat as you crowd the pan, more surface stays at peak temperature so proteins brown quickly and vegetables flash-cook.

• 6" flat contact area for even, efficient heating
• Wider searing zone than round-bottom woks
• Sits stable on induction, glass, and ceramic ranges
• Sloped walls keep finished food out of the hottest center

What maintenance does a carbon steel wok require?

This wok ships unseasoned and needs initial seasoning to build a protective, nonstick patina. Avoid the dishwasher: rinse, scrape gently, dry fully on the burner, and oil after each wash to prevent rust and improve release over time.

• Wash with warm water and a nylon pad; do not use detergents regularly
• Dry on the stovetop to remove all moisture
• Rub a thin coat of high-smoke-point oil after drying
• Repeat seasoning cycles until a dark, smooth patina develops

Which cooking tasks is this wok best for?

Designed for high-heat techniques, the Babish wok excels at stir-frying, shallow frying, and quick searing. Its high sloped sides let you toss and stir a full batch without overcrowding, while the flat base gives you more direct heat for caramelization.

• Stir-fries like beef and broccoli, pad thai, and fried rice
• Shallow frying with less oil than a straight-sided pot
• Batch cooking — holds a pound of protein without crowding
• Oven-safe up to 500°F with handle removed for finishing

Is this wok safe to use with metal utensils and on a grill?

Yes — the raw carbon steel surface tolerates metal turners and spatulas without damage once seasoned. The pan is rugged enough for grill use and is compatible with all stovetop types, including induction.

• Metal utensils are fine on the cooking surface
• Grill-safe construction for outdoor searing and charring
• Remove long handle to use in oven up to 500°F
• Helper handle stays fixed for safe lifting with two hands

Who this wok is for: The Babish 14-Inch Carbon Steel Wok suits home cooks who want restaurant-speed results and are willing to care for a pan that improves with use. It’s ideal for cooks moving from nonstick skillets to performance cookware, people who value a large searing surface on modern stovetops, and anyone looking for a versatile pan that handles weeknight dinners, holiday feasts, and outdoor grilling. If you prefer low-maintenance, coated pans, this likely isn’t the right choice; if you enjoy seasoning, high heat, and control, this wok will reward you over years of cooking.

• Babish 14 Inch Carbon Steel Wok (6" Flat Bottom)
• Heavy-gauge carbon steel for rapid, even heat distribution ideal for stir-frying and searing
• Riveted wooden handles for a secure, cool grip
• Surface absorbs oil to develop a natural, long-lasting patina
• Safe on grill and on gas, electric, ceramic, glass, and induction cooktops