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About this item

• Consumer Reports Top Rated Wok 26': 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

There's a reason the wok is one of the oldest tools in the kitchen: nothing else gets food from raw to seared to done that fast. The Babish 14-Inch Carbon Steel Wok is built for that kind of cooking — quick, hot, and a little bit theatrical.

Carbon steel heats up fast and holds that heat evenly across the pan, so a handful of vegetables hits the surface and starts cooking immediately instead of leaching water while the pan struggles to catch up. Cook with it a few times and it starts working for you: the surface absorbs oil and builds a natural patina, releasing food more easily with every use. The flat-bottomed, hybrid shape means it sits securely on your stovetop like a skillet but still gives you the sloped walls of a proper wok for tossing and stirring. The long wood handle stays cool to the touch and is riveted on for a grip you can trust when the heat's up and the pan's moving.

It's stovetop-flexible — gas, electric, ceramic, glass, or induction — and tough enough for the grill. Handwash it, dry it, maybe rub in a little oil, and it'll keep getting better with age. Good for the cook who wants restaurant-speed dinners on a weeknight, and a genuinely useful gift for anyone ready to move past the nonstick skillet.

Andrew Rea is one part chef, one part filmmaker, and a generous dash of irreverent Youtube personality. Self-taught both behind and in front of the camera, his Youtube channel, Babish Culinary Universe, is enjoyed by millions of burgeoning chefs and foodies around the globe. His passion for teaching and experimenting in the kitchen is rivaled only by his love of film and television, both of which he endeavors to share from his Brooklyn, NY kitchen.

Measured 14 inches rim to rim with a 6-inch flat base. That flat section is what separates a Western wok from a traditional round-bottom one: it sits level on the burner without a wok ring, which is why it works on induction and glass tops where a round wok can't make proper contact. The wider flat base also puts more cooking surface at full heat, the zone where searing actually happens, while the sloping walls stay cooler for pushing finished food out of the way.

Built for high-heat cooking — fried rice that stays separate instead of clumping, beef and broccoli with a real sear, lo mein, pad thai, stir-fried greens with garlic. The high walls hold a full batch, so a pound of protein goes in without crowding the pan and dropping its temperature. The sloped shape also suits shallow frying, using less oil than a straight-sided pot for the same depth.

Oven-safe to 500°F with the long handle removed: unscrew the eyelet at the base of the handle counterclockwise and lift it off. The helper handle stays fixed. Metal utensils are safe on the cooking surface, so a steel turner won't harm it. Works on gas, electric, ceramic, glass and induction cooktops, and on the grill.

This wok ships unseasoned, so season it before the first cook. Wash it, dry it completely on the burner, rub a thin layer of any high-smoke-point oil across the inside and outside, then heat until it smokes and let it cool. Repeat a few rounds before you cook. Hand wash only — never the dishwasher. Rinse under warm water, scrape with a nylon pad or nonmetal brush, dry it thoroughly, and re-oil. Carbon steel left wet will rust; dried and oiled, the surface keeps getting better with every use.

In the box: one 14-inch wok. No lid is included — pair it with a 14-inch dome lid for steaming or braising, and a wide wok spatula for tossing. Suited to home cooks working through Chinese, Thai and Korean recipes on a weeknight, to anyone moving from a coated skillet to a pan they maintain themselves, and as a gift for a cook ready to learn seasoning and wok technique.

Weeknight dinner is where this pan earns its place: hot enough to sear a pound of beef in a couple of minutes, big enough that nobody's waiting on a second batch. It scales up for holiday cooking and Lunar New Year, moves out to the patio grill in summer, and handles Sunday batch-cooking the rest of the year.