Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch

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.

This is honestly the best wok I’ve ever used. I’m even planning to buy a second one as a backup because I love it that much! It has three major advantages that easily beat 99% of the woks on Amazon: 1. The wooden handle can be easily unscrewed by hand, which makes it super convenient to put the wok in the oven for seasoning. This design is absolutely genius — I love it!!! 2. Compared to most other woks, the helper handle on the opposite side is designed to be lower, so I can easily place a lid on top. Such a thoughtful detail. 3. This wok with flat bottom is not only an incredible value for the price, but the quality is truly top-tier. It’s beautifully made, very refined, and completely flawless. Highly recommend!

Made well, cleans up easy. Use it for stir fry or fried potatoes. Like how heat is distributed evenly.

Do yourself a favor and buy a bamboo wok cleaning brush soon as you buy this wok. It makes cleaning so easy, and you won't ruin the seasoning that so many other cleaning apparatus will damage. Highly recommend watching a few good YouTube videos on how to properly season your carbon steel wok and maintain it properly. Initially it seems kind of annoying, but now that I'm used to it, it is by far the easiest and fastest to clean and maintain of all my stovetop ware. Again, I repeat, get a bamboo brush. (And make sure to get a high temp cooking oil, don't try and stir fry with olive oil...) It has been an absolute gift to finally cook all sorts of Asian dishes properly, and I promise you're going to open up a whole new world of flavor profiles if you've not used a proper wok before! The flat bottom is key for typical indoor stovetops. If you're going full jet burner mode, then you probably already know what other expert woks to be going for. The only downside is that it is indeed a bit heavy compared to other pots you might be used to, but that's the trade off for good heat retention and distribution. I'm still learning a lot about proper use technique, so I tend to cook in smaller batches anyways.

“Heavy-Duty Frying Pan” I purchased this frying pan to replace my broken one. After reading several positive reviews, I decided to give it a try. The pan arrived securely packaged with sufficient protection (please see picture). It comes with a non-stick coating that requires some special steps before initial use. The handle is detachable by unscrewing a long rod and removing the wooden part, allowing the pan to be used as a baking container. Additionally, it features a half-circular handle attached to the front, which can be used for hanging the pan to air dry or as an extra grip for lifting the heavy pan. The pan is significantly thicker than any others I’ve used, making it durable but also quite heavy. Unfortunately, the weight was a drawback for me. I often lift my pan while cooking to pour food onto plates, and the extra weight made this cumbersome. Due to this, I decided to return the pan. Overall, it’s a sturdy, well-made pan, ideal for those who prefer heavier cookware, but not the best fit for someone who needs a lighter option.

High quality carbon steel wok. Holds onto seasoning well. It is light and easy to handle. The flat bottom is perfect for our induction stove. It's a keeper.

I live in the US but, because of work, I lived in Taiwan ROC for a good while. While I lived there, a friend of mine took me to the night market to buy a real, authentic, hand hammered wok. I purchased one bit I put it away, as the kitchen in my little apartment was rudimentary at best, and there were so may good places to get good cheap Chinese food within walking distance. I learned to love Chinese food, and we cook a lot of it in our house. It’s tasty, quick, and better for us than a lot of American food. When I got back to the States, I pulled out the hand hammered wok, seasoned it, and was immediately disappointed. The flat part of the bottom was too small. A small portion of what we were cooking got too much heat and a larger portion didn't get enough. We went back to using a frying pan. Recently I purchased https://www.amazon.com/gp/product/B003IYI70A/ref=kinw_myk_ro_title. In the book, Grace Young goes into a lot of detail about how to purchase and care for a wok. I decided to look for a new one. I wasn't satisfied with any of the woks available at kitchen or department stores or Oriental food stores locally, so I started searching online. I found this one. When I got it, like the stubborn cuss I am, I decided to ignore all of Grace Young's advice about seasoning the wok. I have used Crisbee https://www.amazon.com/gp/product/B01E1PMBK6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 cast iron and carbon steel seasoning for a long time and it has worked very well. So I took the handle off the wok, followed the directions on the Crisbee puck, seasoning the wok 4 times in my oven. Since then, we have used this wok a lot, and all I can say is wow! It cooks so much better than my old wok and better than my frying pan. There is a larger flat area on the bottom that helps with cooking and keeps the wok more stable. The angle of the handle is not as steep as our old wok and that makes it much easier for my wife is vertically challenged. I listened to Grace Young and use a mixture of salt an oil to clean the wok. Then I dry it, put it on the stove over medium low heat for a couple of minutes, rub a very light coating of crisbee on it, let it cool, and put it away. The seasoning on the wok gets better each time we use it. I wish I had found this wok a long time ago, it is great.

Product is poor quality. These pictures were from one time use making fried rice. The eggs stuck to the bottom even with oil. The product was seasoned correctly before first use and used correctly. Very disappointed. I’m past the window of return. I do not recommend.