---
product_id: 386116393
title: "Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch"
brand: "babish"
price: "1316.59 DT"
currency: TND
in_stock: true
reviews_count: 5
category: "Babish"
url: https://www.desertcart.tn/products/386116393-babish-carbon-steel-flat-bottom-wok-and-stir-fry-pan
store_origin: TN
region: Tunisia
---

# Natural nonstick seasoning Rapid, even heat distribution Cool-touch riveted wooden handles Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch

**Brand:** babish
**Price:** 1316.59 DT
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with the wok that pros swear by!

## Quick Answers

- **What is this?** Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch by babish
- **How much does it cost?** 1316.59 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/386116393-babish-carbon-steel-flat-bottom-wok-and-stir-fry-pan)

## Best For

- babish enthusiasts

## Why This Product

- Trusted babish brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Precision Heat Mastery:** Heavy-gauge carbon steel ensures lightning-fast, even heating for flawless stir-fry every time.
- • **Built to Last & Impress:** Rust-resistant, heavy-duty carbon steel with a sleek flat bottom that won’t warp under high heat.
- • **Naturally Nonstick Surface:** Develops a seasoned patina that releases food effortlessly—ditch synthetic coatings for good.
- • **Ergonomic Cool-Touch Handles:** Riveted wooden handles stay cool and sturdy, making stove-to-table transitions seamless.
- • **Versatile Stove Compatibility:** Safe and efficient on gas, electric, induction, ceramic, and even grills—your all-in-one wok.

## Overview

The Babish 14-Inch Carbon Steel Flat Bottom Wok combines professional-grade carbon steel construction with a naturally seasoning surface that improves with use. Designed for rapid, even heat distribution and equipped with riveted wooden handles that stay cool, this wok excels on all stove types including induction and grills. Its flat bottom ensures stability and compatibility with modern stovetops, while its durable build resists warping and rust. Ideal for millennials seeking a versatile, high-performance wok that delivers authentic Asian cooking flair and long-lasting kitchen style.

## Description

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.

Review: Best wok, just what I was looking for. - 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.
Review: It's a good wok - 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.

## 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.Handwash only.Care Instructions: Rinse your wok under warm water and gently sc off any food remts 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B09GRXQGRN |
| Additional Features | Electric Stovetop Compatible |
| Best Sellers Rank | #33,573 in Kitchen ( See Top 100 in Kitchen ) #358 in Skillets |
| Brand | Babish |
| Brand Name | Babish |
| Coating Description | Natural Seasoning for Non-Stick Capability |
| Color | Carbon Steel |
| Colour | Carbon Steel |
| Compatible Devices | Gas, Smooth Surface Induction |
| Compatible devices | Gas , Smooth Surface Induction |
| Customer Reviews | 4.5 out of 5 stars 1,343 Reviews |
| Global Trade Identification Number | 00085081544674 |
| Handle Material | Wood |
| Has Nonstick Coating | No |
| Included Components | Babish Carbon Steel Wok, 14-Inch |
| Is Oven Safe | No |
| Is the item dishwasher safe? | No |
| Item Type Name | Fry Pan Wok |
| Item Weight | 5 Pounds |
| Manufacturer | Babish |
| Manufacturer Part Number | 131286.01R |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 500 Degrees Fahrenheit |
| Metal Type | Carbon Steel |
| Model Name | Carbon Steel |
| Model Number | 131286.01R |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only |
| Product care instructions | Hand Wash Only |
| Recommended Uses For Product | Sautéing, Stir Frying |
| Shape | wok |
| Special features | Electric Stovetop Compatible |
| Specific Uses For Product | stir-frying, sautéing, deep-frying |
| UPC | 085081544674 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** Babish
- **Colour:** Carbon Steel
- **Compatible devices:** Gas, Smooth Surface Induction
- **Material:** Carbon Steel
- **Special features:** Electric Stovetop Compatible

## Images

![Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch - Image 1](https://m.media-amazon.com/images/I/61HqQyNNoWL.jpg)
![Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch - Image 2](https://m.media-amazon.com/images/I/61lc-WlNgcL.jpg)
![Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch - Image 3](https://m.media-amazon.com/images/I/71-qvUyp7BL.jpg)
![Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch - Image 4](https://m.media-amazon.com/images/I/61O9fD3wOWL.jpg)
![Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch - Image 5](https://m.media-amazon.com/images/I/81IaSRYfBdL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best wok, just what I was looking for.
*by D***S on 27 July 2026*

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.

### ⭐⭐⭐⭐⭐ It's a good wok
*by R***S on 24 June 2024*

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.

### ⭐⭐⭐⭐⭐ An excellent wok
*by D***L on 13 May 2022*

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.

## Frequently Bought Together

- Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch
- FJNATINH Spatula & Ladle Wok Tool Set, 14.2-15 inches Wok Utensils, Stainless Steel Wok Spatula
- The Wok: Recipes and Techniques

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-09-13*