Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch & High-Carbon 1.4116 German Steel Cutlery, 7.5″ Clef (Cleaver + Chef) Knife, Good Housekeeping Standout Knife of 2022

Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch
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.

Babish High-Carbon 1.4116 German Steel Cutlery, 7.5″ Clef (Cleaver + Chef) Knife, Good Housekeeping Standout Knife of 2022
Chef’s knife + Cleaver = Clef. This hybrid knife gives you the best of both worlds. It marries the precision of a chef’s knife with the utility of a cleaver, featuring both a perfectly tapered edge with a wide surface area perfect for scooping up freshly-chopped ingredients. Precision-forged form a single piece of high-carbon German Steel, it features a grippy yet sleek handle that provides a secure, comfortable grip. Any way you cut it, it’s a cut above. Excess heat and detergent from automatic dishwashers can damage or stain the blades, so dishwashers are not recommended. Do not allow blades to soak in water. Do not allow food to remain on blade after use, as this may cause stains. In most cases, persistent stains can be easily removed with a standard stainless-steel cleanser & polish. Use a sharpener and honing rod between uses to keep knives sharp. It’s recommended to use a whetstone or have your knives professionally sharpened once or twice a year. (See more sharpening instructions below.) To preserve sharp edges, use knives on a wood or soft plastic cutting board. Hard surfaces such as countertops, dinner plates, or glass cutting boards will dull blades. Knives are not made to cut bones, frozen foods, or other hard objects. Love this knife and it will love you back. Use extreme caution to protect against injury. These knives are extremely sharp. I’m not kidding, I seriously mangled my finger with this knife when we were shooting promo videos, and I kinda-sorta know what I’m doing. Never use a knife as a can opener, pry bar, screwdriver, wedge, or hand tool. Never handle a knife by the blade. Keep sharp edges pointed away from you when laying a knife down. Never attempt to catch a falling knife. Keep all knives away from children. Store properly in a knife block, roll, or other safe place.

Product 1: Babish 14 Inch Carbon Steel Wok (6″ Flat Bottom)
Product 1: Heavy-gauge, carbon steel for rapid and even heat distribution perfect for frying and stir-frying
Product 1: Riveted wooden handles provide strength and stay cool to the touch
Product 1: Efficiently absorbs oil to build a naturally nonstick capability for easy food release and cleanup
Product 2: Good Housekeeping “Standout Knife” of the 2022
Product 2: Forged from a single piece of high-carbon 1.4116 German steel
Product 2: Tempered, ground, and polished for maximum sharpness
Product 2: Full-tang handle provides a balanced, comfortable grip