expiredStrifeZero posted Mar 22, 2024 05:59 PM
Item 1 of 4
Item 1 of 4
expiredStrifeZero posted Mar 22, 2024 05:59 PM
12.6" Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan
$25
$35
28% offWalmart
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Deal Details
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 orders $35 or more. Otherwise, select store pickup where available.
About this product:
- Note: Availability for 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.
Editor's Notes
Written by StrawMan86 | Staff- About this Store:
- Most items sold & shipped by Walmart.com can be returned for free, either to a store or by mail up to 90 Days after item is delivered. See the Walmart returns page for returns information.
- Additional Information:
- This offer matches our previous front page deal from November 2023 which earned 34 thumbs up.
- Rated 4.6 out of 5 stars at Walmart based on over 80 customer reviews.
- Please see the original post for additional details and/or view the Wiki and forum comments for further helpful discussion if available.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
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 orders $35 or more. Otherwise, select store pickup where available.
About this product:
- Note: Availability for 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.
Editor's Notes
Written by StrawMan86 | Staff- About this Store:
- Most items sold & shipped by Walmart.com can be returned for free, either to a store or by mail up to 90 Days after item is delivered. See the Walmart returns page for returns information.
- Additional Information:
- This offer matches our previous front page deal from November 2023 which earned 34 thumbs up.
- Rated 4.6 out of 5 stars at Walmart based on over 80 customer reviews.
- Please see the original post for additional details and/or view the Wiki and forum comments for further helpful discussion if available.
Community Voting
Deal Score
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Price Intelligence
Model: Babish 13-inch Carbon Steel Wok
Deal History
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.
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Top Comments
I bought this wok 6 months ago when it was on sale (same price) at Walmart. My previous wok was smaller (10.5") and non-stick, and I wanted a carbon steel upgrade. This seemed like a no-brainer based on the materials and price; however, I was hesitant since I read everywhere that 14" is the standard size and everything else would be too small. When I compared the dimensions to my old one, it seemed like it would be the perfect size so I pulled the trigger.
Like someone said, it is a little heavier than other woks I've handled in the past. But, I attribute that extra weight to a very good design. The handle is large and very comfortable, with no slop (I've found some woks have poorly designed handles with weak fasteners that can come loose over time). The wok comes pre-seasoned with a smooth black finish. I've not had any issues with the coating, though I am sure to oil it after washing/drying before storing. I use this exclusively on a normal gas stove, but the flat bottom should work with conventional or induction stovetops.
People seem obsessed with the standard 14" woks, but having used this for 6 months I think it's perfect for our use and I would highly recommend the 12.6" size to anyone looking for one. At this price you can't go wrong; it's an overall solid design.
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Normal woks should be around 14in
Normal woks should be around 14in
In all seriousness, I'm not familiar with this wok but you could likely walk into your local Asian store (or Aldi as another commenter mentioned) and get one for a good price. We have two big ass woks but they don't work well on a flat top stove at our new place, so I only use them outdoors on a gas burner. If you get this, spend some time seasoning it properly on your first few cooks and it will treat you well.
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I bought this wok 6 months ago when it was on sale (same price) at Walmart. My previous wok was smaller (10.5") and non-stick, and I wanted a carbon steel upgrade. This seemed like a no-brainer based on the materials and price; however, I was hesitant since I read everywhere that 14" is the standard size and everything else would be too small. When I compared the dimensions to my old one, it seemed like it would be the perfect size so I pulled the trigger.
Like someone said, it is a little heavier than other woks I've handled in the past. But, I attribute that extra weight to a very good design. The handle is large and very comfortable, with no slop (I've found some woks have poorly designed handles with weak fasteners that can come loose over time). The wok comes pre-seasoned with a smooth black finish. I've not had any issues with the coating, though I am sure to oil it after washing/drying before storing. I use this exclusively on a normal gas stove, but the flat bottom should work with conventional or induction stovetops.
People seem obsessed with the standard 14" woks, but having used this for 6 months I think it's perfect for our use and I would highly recommend the 12.6" size to anyone looking for one. At this price you can't go wrong; it's an overall solid design.
Yes, all those Asian restaurateurs are just crazy. Is this wok any good? I don't know. But for really good stir fry, a good (carbon steel) wok is a must-have, and they're not supposed to be heavy (unless you want some orthopedic problems down the road). I used my big cast iron pan the past two days to sear meat. It knows it's not a wok.
But to make best use of a wok you need a good gas burner (and there are concentrators to focus the flame toward the middle, and some newer ranges have the feature built-in).
I bought this wok 6 months ago when it was on sale (same price) at Walmart. My previous wok was smaller (10.5") and non-stick, and I wanted a carbon steel upgrade. This seemed like a no-brainer based on the materials and price; however, I was hesitant since I read everywhere that 14" is the standard size and everything else would be too small. When I compared the dimensions to my old one, it seemed like it would be the perfect size so I pulled the trigger.
Like someone said, it is a little heavier than other woks I've handled in the past. But, I attribute that extra weight to a very good design. The handle is large and very comfortable, with no slop (I've found some woks have poorly designed handles with weak fasteners that can come loose over time). The wok comes pre-seasoned with a smooth black finish. I've not had any issues with the coating, though I am sure to oil it after washing/drying before storing. I use this exclusively on a normal gas stove, but the flat bottom should work with conventional or induction stovetops.
People seem obsessed with the standard 14" woks, but having used this for 6 months I think it's perfect for our use and I would highly recommend the 12.6" size to anyone looking for one. At this price you can't go wrong; it's an overall solid design.
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Actually most wok's by western companies (and probably many Asian ones tbh) are trash. Do you know how you can tell? The angle of the sides. Most companies seem to think that woks are just deep pans with big sloping sides - that is NOT the case. One of the principle characteristics of a wok is to be able to evacuate steam and moisture as fast as possible, otherwise you end up in a situation where you're just boiling your food. This means you want the edges to curve OUTWARDS. This serves 3 functions:
- In a home kitchen, this maximizing the surface area that gets heated by the burner. You WANT the sides of the wok to be hot in this case. Traditional woks heat just the center to super-high temps and you constantly pass the food through this area to heat it up. That's why it's called "stir-fry" - you have to constantly keep the food moving so that it doesn't get burned. Most people don't have a wok burner at home so the remedy is just to get as much heated wok surface as possible so that you can still somewhat achieve this effect by keeping the food temperature high no matter where you're stirring it around in the wok
- The widest possible opening means faster evacuation of steam/water. You can try this yourself if you want - get a wok with tall sides and narrow opening and a wok with a shallow, wide sides. Heat both up and put in some ground meat, then attempt to stir fry. You will notice that you get a lot more liquid bubbling at the bottom of the tall, narrow wok. This ends up causing your stir fry to be more soggy.
- You get much more usable stir-fry area. You can slide your food up onto the sides of the woke much more easily and they stay there longer while the bottom of the wok has more time to build up some more heat again.
So, long story short:Tall, narrow wok = absolute shit, do not buy
Wider wok = probably decent/better, get this one instead
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