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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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Give Feedback Model: Babish 13-inch Carbon Steel Wok
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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Better than to wok your dog.
I really don't need another bulky item in my kitchen cabinets.
Search the video of Gordon Ramsay and Jamie Oliver cooking egg fried rice and you will see how proper cookware and techniques can affect the dishes. But a wok is of course not required because you are not a professional cook. Let alone most kitchen don't have the proper gas stove to make a wok work. ๐
-yes, yes. I know the irony (carbony?) of an Asian asking a white person.
Using a wok, high heat is concentrated in the bottom center, and with the round bottom it's possible to use a smaller amount oil to cook food very fast. Wok is very thin and conducts heat very quickly but does not retain heat. You get almost instant control of the cooking temperature just by turning the flame up or down. Cast iron skillet is the opposite to Wok in terms of temperature control. Stainless steel multiply pans are kind of in-between.
Uncle Roger has entered a slick deal thread.
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Wok you mean?
You actually don't need to heat up the sides. The essential of wok cooking is "wok qi" or "breath of wok" which is the high temp to archive maillard effect. Because the wok can't be nonstick, the most difficult part is mastering the "hot wok cold oil" technic.
How many inches are you wok-ing?
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