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

Well made 8" tri ply stainless steel. Satin finish. Even heat distribution. Easy to clean. Nice depth for pan sauce. Affordable quality

I have recently “started over” and I wanted a pot that could do it all, so to speak. I’m living my best minimalist life.The size is perfect for big and small quantities. I have made ramen, heated vegetables, made rice, etc. You could easily make 9 cups of rice (3 cups dry) in this porch maybe even 12. I make 3 cups (1 cup dry) and it barely covers the bottom.I have had zero issue with it sticking, and it washes beautifully. It’s thickness allows it to conduct and hold heat well.The quality of this pot is perfect. And its appearance is aesthetic, as far as cookware goes.

Llegó muy bien hay que leer el manual de usa para evitar las manchas en el sartén

This wok is so big and beautiful, it's a pleasure to have it on my stove and to cook in it. However, it gave me a very hard time when cooking with it initially. I learned to cook well with every other wok we have (cast iron, stainless steel, and non-stick) and I am definitely not new to carbon steel pans (thicker French ones), but this one was way too unusual and the eggs were sticking and burning, tasting bitter, no matter what I was trying to do, I was not able to pass the fried egg test three times in a row. One or even two out of three eggs were sticking.In desperation, I tried the rural Chinese method of frying pork skin with green onions in it, smothering the sides and rubbing the bottom forcefully with pig skin and onions, until the onions were charred, and washing it with boiling water and that did it. It is now as non-stick as Teflon, i.e. I can fry an Asian style egg in it (or three eggs in a row) even without oiling the wok, and it/they won't stick and taste crunchy-crispy and delicious.It heats up so fast, within a minute, and its bottom cooking surface gets so exceptionally hot even on medium setting (on 5 out of 10 it reaches 300C!!!), that I am only able to use it on 3.5/10 level max. The bottom gets hot very evenly and the sides stay cool or warmish for a fairly long time, it takes them 5-10 min to get too hot to touch. This makes stir-frying very easy and quick, in a true Asian fashion. There is no warping of the bottom at any temperature, it is sturdy. So, in the end I am very happy with this wok.It is a bit heavy for me, but only because I don't really have a use for the helper handle when stir-frying and the helper handle does warm up significantly with time and requires a silicone handle cover. The protruding pieces of rivets on the inner surface do not allow me to use a 32cm/12.5" steaming insert that I have. I would have to either search for a steamer basket with a smaller or larger diameter or forget about steaming things in that wok. which is a pity for water boils in that wok instantly and it is very well suited for steaming jobs. These two things are the only mildly inconvenient details about this wok that I found. Everything else is simply extraordinary, very high level of quality of design and functionality. For those who look for a carbon steel wok, this one is a winner.

Great value for the price. Babish product are always great quality for a reasonable price.