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12.6" Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan Expired
$25
$49.99
Walmart has 12.6" Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan on sale for $24.97. Shipping is free with Walmart+ (Free 30-Day Trial) or on orders $35 or more. Otherwise, select store pick up where available.
Thanks to Community Member imchillen for sharing this deal.
Note: Availability for store pickup may vary by location.
About this product:
Thanks to Community Member imchillen for sharing this deal.
Note: Availability for store pickup may vary by location.
About this product:
- Sturdy wood handle provides provide strength and better control when tossing. It is also detachable to make the wok safe for oven use.
- Compatible with all stovetops - induction, gas, electric, glass, halogen, and ceramic
- Rust-resistant finish efficiently absorbs oil to continuously build and maintain a naturally nonstick capability for easy food release and cleanup.
- Flat bottom design ensures maximum heat contact and stability.
- Extra strong but lightweight carbon steel promotes rapid and even heat distribution. Perfect for stir-frying, boiling, steaming, and more.
Original Post
Written by
Edited November 8, 2023
at 03:58 AM
Listing is for a 13-inch wok, but Babish doesn't make a 13-inch wok (14-inch only), so either the title is just wrong or it's an incorrectly listed item. Either way, half price for a well-rated wok.
https://www.walmart.com/ip/Babish...131738
https://www.walmart.com/ip/Babish...131738
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Deal Historyย
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Sort: Most Recent
| Post Date | Sold By | Sale Price | Activity |
|---|---|---|---|
 03/22/24 |  Walmart | $24.95 frontpage |
59 |
Current Prices
Sort: Lowest to Highest | Last Updated 6/16/2024, 11:47 AM| Sold By | Sale Price |
|---|---|
| Walmart | $24.97 |
| Product Name: | Babish 13-inch Carbon Steel Wok |
| Product Description: | Reach food influencer-slash-guru status with the Babish 12-inch Carbon Steel Wok. Made from extra strong carbon steel it promotes rapid and efficient heat distribution to fry stir-fry boil steam and more. Safe to use on all stovetops the flat bottom design helps distribute heat by allowing maximum heat contact to all ingredients and by providing a stable base for support. After multiple uses and consistent seasoning the rust-resistant interior continuously maintains a naturally nonstick surface for easy food release and cleanup. Riveted handles offer a safe and secure grip for easy handling and tossing. The wood handle is detachable to make the wok safe for oven use. Hand wash only. For use and care instructions please visit http://www.bingingwithbabish.com/useandcare. About Babish 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 cooking 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. |
| Product SKU: | 1317388255 |
| UPC: | 85081597656 |
91 Comments
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Is this good starter wok for home cooking using a gas range?
Here's a trick you can use--get some silicone tape (the kind that wraps on itself normally used for plumbing repairs) and wrap the end of the wooden part of the handle that goes into the metal part of the handle.
Then, insert the screw(s) through the tape. The silicone tape will protect the wood from the heat somewhat and help them last longer.
One brand is Kankuma (also called Kanda). They are pretty affordable and go as small as 30cm in diameter (11.8 inches). They make both the Beijing and Mandarin styles of wok (different handle types).
The other is called Yamada. They're hammered instead of stamped/pressed and are much more expensive. They go as small as 24cm in diameter (9.4 inches). They only make the Beijing style of wok.
Here's Yamada. Note that this is 1.6mm thick, whereas they have models that are 1.2mm thick that I think are better (heat up faster, also lighter for those of you with carpal tunnel who might have trouble flipping the food in the wok).
https://www.globalkitch
I have an "SS" brand from Japan that I suspect is made by Kankuma but sold under a different brand. It's 36cm and 1.0mm thick. Works great. Not sure where to buy them except at some restaurant supply stores, where I got mine for USD$31 plus tax before the pandemic messed with supply chains. IIRC, it cost USD$13 in Japan at the time.
The downside of these brands is that the cost to import/ship them from Japan is higher than the wok costs in Japan. For instance, you can buy the Kankuma brand now for about USD$17 in Japan but it will cost USD$30 or more to ship it to the USA.
-yes, yes. I know the irony (carbony?) of an Asian asking a white person.
I'm a latecomer to woks, having used skillets for stir fry for a while.
One great thing about woks is that you can aggressively flip the food around just like the Chinese chefs in many YouTube videos without the food flying out as easily. Also, with round bottom woks, the juices/sauce always flows to the bottom, where the highest heat is, and you can use your turner or ladle to push some ingredients up the sides where it's cooler and focus other ingredients in the bottom, where the sauce and heat are. Also, with round bottom woks, you aren't bumping the turner/ladle into the "corner" where the flat bottom of the skillet meets the short walls.
I got the wok because a friend highly recommended it and decided to keep it because it made stir fry much easier.
Re: does it need to be seasoned?
Some brands offer both un-seasoned and pre-seasoned carbon steel woks.
Re: cast iron
No, don't get a cast iron wok. The original design intention of the wok was for it to be thin-walled and lightweight for rapid heating and easy flipping of the food inside. The cast iron woks I've seen are too small; if they are the larger typical diameter of 14in, they'd be too darn heavy to flip,
Also, cast iron tends to be brittle, whereas carbon steel can take a real beating, especially thin carbon steel that is somewhat malleable.
Cuisinart 14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H https://a.co/d/ep1UVEs
Whoa, you all are really taking a wok on the wild side!!!
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let them find out the hard way
We use a outside burner when using the wok.
What are you using. I have the same problem my gas stove even has a burner that flips to hold the round bottom wok and I still can't get enough heat into it.
It's mostly important that you know your equipment. For someone who cooks at home everyday there is nothing more awkward than when I have to cook on a stranger stove.
https://www.amazon.com/gp/product/B09PX5SCF8/
Keep in mind this was purchased when we were doing the wok cooking in our condo balcony. If you have a backyard and no restrictions then you can get bigger ones with more power.
This one for example:
https://www.amazon.com/gp/product/B09PX7DD26
We actually had bought the 16" one too, but it would've been too annoying to have to move after every cooking session.
Blaward Nonstick Wok, 13-Inch Carbon Steel Wok Pan & Stir-Fry Pans Wooden Detachable Handle Flat Bottom for Induction Gas Halogen Stoves No Chemical Coated Wok https://www.walmart.com/ip/3025658065
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