Authentic Chinese Non stick Wok Pan (Heavy Duty) Carbon Steel Pan Nonstick Ninong Ry

Made of 100% Solid Carbon Steel

With Beech Wood Handle Handle

Sizes: 32cm, 34cm, 36cm, 38cm, and 40cm

Blue wok: Bolted handle, 1.2mm thick

Black wok: Welded handle, 1.5mm thick

Upon delivery:

- Wash only with soap, water, and sponge to remove the lube. No need to scrub off its natural black color. It attained it after long hours of seasoning. If it comes off, it's okay. Just season it again after use for at least two weeks.

For the first two weeks of usage:

- The seasoning of the wok is not yet stable so the best first dishes during the first two weeks are the ones that use oil. Avoid cooking with acidic ingredients, soup, or starchy dishes as these cause rust. After the whole inner wall of the pot has gone black up to the rim, that's a sign it's ready for these kinds of cooking.

How to season:

After cooking, wash with water and soap and dry with towel. Cook in fire until it emits smoke as a sign that the remaining moist has evaporated. Then wipe with oil before storing.

If seasoned frequently, this will get totally blackened from the bottom up to the rim. This is the best condition of the wok that makes it nonstick and last for centuries.

FACTS:

1. Smell of rust - This is present because this is made of pure carbon steel and it rusts when not seasoned well. To get rid of it, season the wok accordingly.

2. The black coloring fades off during the first wash - This is normal because the blackening is just like a charcoal which it attained during the pre-seasoning session. It was sprayed with vegetable oil and then cooked in fire. This can be washed off totally but seasoning is a must from this point. The more black it gets, the best is its condition.