14 Inch Carbon Steel Wok Pan, Flat Bottom Stir Fry Pan, Induction

I shopped online for a few years looking to replace the wok I had in my 20's (71 now). I knew exactly what I wanted, but everything fell short in one way or the other until I saw this Babish Wok. I ordered it instantly and had to wait because it was on back order, but I had waited for years already so a bit of a backlog wasn't going to deter me. Glad I waited. This wok is everything I wanted. It's an actual wok, not just a high-sided frying pan with way too much flat surface on the bottom to be a real wok. It's really pretty, until you make it your go to kitchen work horse and then it starts looking like it's 'loved.' So happy I finally found this. And even on my coil-burner electric stove, it heats up great. I don't need a support ring, the handle comes off so you can use it in the oven. The handle is just the right angle for my older wrists. It's not to heavy but made of really nice carbon steel. It ticks all the boxes I had....even the price. And it Cook's and cleans like a breeze. I highly recommend this. I'd give it 10 stars if I could.

Have only cooked in this pan twice and I LOVE it! The pan is 5 lbs, and is replacing a 3lb flat bottom wok/stir fry pan I was using. That concerned me prior to ordering, but once I used it, it oddly felt lighter and more balanced than the pan it was replacing, which unexpected, but definitely appreciated. It also heats up MUCH faster and holds and distributes that heat much better than my last flat bottom wok.The quality of all of the pieces was fantastic, and I will note that you NEED to follow the instructions when it comes to cleaning prior to seasoning, as well as seasoning. I actually made sure to follow the seasoning process twice before using, and then in my first use I made sure to deep fry in the wok to make sure there was even more seasoning prior to using it for stir frying. It cleans up beautifully easy, and is really a nice looking, well constructed piece of kitchen equipment. If you follow the instructions for seasoning, and post use cleaning, and DRYING, you should never have any issues with rust, and even if you do, a light scrub using salt as an uber mild abrasive to scour and re-season (again I would re-season in two separate sessions to be 100% sure), you should never have any issues with this pan.Note - I actually purchased this pan with my money, I am not a someone who gets items for free and reviews them for $.

I needed a steel wok because I purchased an induction cooktop and my previous non-stick aluminium didn't work . This works great with the induction. Good quality with a solid build. This sucker gets hot and cleans up easy if seasoned properly.

I got this Wok because it was recommended from a YouTube channel called Cult Flav where they made a video reviewing a bunch of different woks. I got this Wok used in pretty good condition. Little bit of rust around the small handle rivits, might be a problem/annoying to clean but I don't think it'll be a big issue. The wooden handle is easy to remove and reattach making it really easy to clean the wok in the sink. I know some people that have reviewed this Wok have said this wok is pretty heavy but I think it's pretty light (hit the gym people. I'm just joking). But this wok does has some heft to it so that can it's retain heat to deep fry stuff. If you don't want a countertop home deep fryer, Woks are actually ideal to deep fry stuff according Kenji Alt Lopez since it actually uses less oil, high wide walls help with oil splatter and overfilling/oil rise once the food is placed in. This wok being kinda heavy to retain heat and having a flat bottom is great for at home cooks that want to deep fry food and don't have Wok burner. For seasoning the Wok, I use a mix of Avocado Oil and Flax Seed Oil. I followed the directions for Oven seasoning and seasoned it 3 times. I have not have any issues with food sticking to the Wok. Due the weight I can see this being a problem for some that like to toss their food while stir frying (Not me though cuz I'm a big strong boy lol). Overall I think this is an great all purpose wok that can be used to stir fry and deep fry food and has a easy removable handle for ease of cleaning.

Took a few tries to get the seasoning right but once I did it performed wonderfully. It's a little heavy for one-handed tossing, but it heats up quickly and seems sturdy. I've been blasting it with high heat and it's not warped at all. I'd give 5 but the seasoning instructions it came with were garbage and a waste of time.

Love this pan. It seasoned nicely and cooked our stir fry beautifully.

This is the best wok I’ve had. Super heavy duty, nice large flat bottom that works on my induction top. Heats quickly and evenly. Excellent quality and easy to clean after it’s been properly seasoned.PS Induction is AWESOME!

The wok was missing the handle. I contacted the manufacturer through Amazon but never heard back from them. Update: the company finally responded, and implied that I am some kind of idiot who couldn’t see the handle in the box. I’m just returning it. At no time did they even attempt to address the problem, let alone fix it.

This wok is so big and beautiful, it's a pleasure to have it on my stove and to cook in it. However, it gave me a very hard time when cooking with it initially. I learned to cook well with every other wok we have (cast iron, stainless steel, and non-stick) and I am definitely not new to carbon steel pans (thicker French ones), but this one was way too unusual and the eggs were sticking and burning, tasting bitter, no matter what I was trying to do, I was not able to pass the fried egg test three times in a row. One or even two out of three eggs were sticking.In desperation, I tried the rural Chinese method of frying pork skin with green onions in it, smothering the sides and rubbing the bottom forcefully with pig skin and onions, until the onions were charred, and washing it with boiling water and that did it. It is now as non-stick as Teflon, i.e. I can fry an Asian style egg in it (or three eggs in a row) even without oiling the wok, and it/they won't stick and taste crunchy-crispy and delicious.It heats up so fast, within a minute, and its bottom cooking surface gets so exceptionally hot even on medium setting (on 5 out of 10 it reaches 300C!!!), that I am only able to use it on 3.5/10 level max. The bottom gets hot very evenly and the sides stay cool or warmish for a fairly long time, it takes them 5-10 min to get too hot to touch. This makes stir-frying very easy and quick, in a true Asian fashion. There is no warping of the bottom at any temperature, it is sturdy. So, in the end I am very happy with this wok.It is a bit heavy for me, but only because I don't really have a use for the helper handle when stir-frying and the helper handle does warm up significantly with time and requires a silicone handle cover. The protruding pieces of rivets on the inner surface do not allow me to use a 32cm/12.5" steaming insert that I have. I would have to either search for a steamer basket with a smaller or larger diameter or forget about steaming things in that wok. which is a pity for water boils in that wok instantly and it is very well suited for steaming jobs. These two things are the only mildly inconvenient details about this wok that I found. Everything else is simply extraordinary, very high level of quality of design and functionality. For those who look for a carbon steel wok, this one is a winner.

So I ended up with this wok for a few reasons, easy removeability of the handle and the width of the base compared to other flat bottom models being the two main ones. Overall I'm pretty thrilled with it.First off, packaging. I've bought pieces of AV equipment that weren't as well packed as this wok. Hell, I'd hazard this was the best packed piece of cookware I've ever bought. It's a small touch but definitely helped.First seasoning was a bit weird because the instructions aren't on amazon.ca. I eventually found them in the item description on the .com site. Basically I just took the handle off, gave it a good was with soap and water, put it in my oven at 500F for twenty minutes, took it out, rubbed it down with sunflower oil, put it back in the oven upsidedown for an hour, then turned the oven off and let the wok cool with it.The first few uses it definitely was a bit prone to sticking if I wasn't careful and kept things moving. But it definitely works as a wok should. It changes temperature rapidly, the bottom is evenly hot while the sides taper off, allowing you to focus items that need more heat over ones cooking slower up the sides. It's definitely a bit heavy but not unmanageable and the wood handle works great.Washing up is pretty easy. Water and a scour pad has dealt with anything I've done in it and after each use I give it a light polish with sunflower oil and a little time on the heat. I'm a half dozen meals in on this and it already has a great patina going.In short, would highly recommend this wok. I know it seems a bit wanky getting a product from a line endorsed by a youtuber (even a solid one like Babish) but this is definitely worth it, especially if you need a flat bottom wok instead of a round because of the type of stovetop you have.

I have been using this for a couple of months now and I am very happy with it so far. I did quite a bit of shopping around before choosing this particular wok.I chose it for a number of reasons. First, it it is deeper than most "traditional" woks so I get less spill over (i.e. less rice, etc. flying out of the wok). The depth also makes it better for deep frying. Second, I like the long, comfortable wooden handle. It doesn't heat up and you can keep your hands far away from the steel. I also appreciate that is also detachable. Lastly, I like the heavy gauge steel - (while not specifically started I'd say it has to be about 1.7mm based on the weight).My experience has been very positive. I seasoned it 3 times before using, twice over flame and once in the oven. I have found it to be largely non-stick providing you use it correctly (you need the right temperature and you need to allow food to 'release" before moving it around). It heats up quickly and retains heat very well. I have made a variety of stir fries, fried rice, done some deep frying and make lots of eggs. Clean up is pretty simple with a quick scrub using a light nylon brush. On rare occasions when food has stuck - it scrapes off easily with a wooden spoon.Things to consider: It is on the heavier side. Smaller chefs will have a hard time handing it with one arm. The shape / ergonomics are not really traditional and not optimized for stir fry "tossing". You can do it - but it is not as natural a motion as you get with true Asian inspired woks. It requires a bit more care than the average pan (as do all carbon steel works). You should dry it over low heat and give it a light wiping with oil before putting it away.

Great quality.

Great product but the price is ridiculously high for a wok.