Did this coupon
work for you?
work for you?
Post Date | Sold By | Sale Price | Activity |
---|---|---|---|
03/22/24 | Walmart | $24.95 frontpage |
59 |
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 |
The link has been copied to the clipboard.
91 Comments
Your comment cannot be blank.
Featured Comments
Sign up for a Slickdeals account to remove this ad.
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.
Sign up for a Slickdeals account to remove this ad.
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?
Sign up for a Slickdeals account to remove this ad.