COD 32/34/36/38cm Wok Non-stick Heavy Duty Carbon Steel Wok Cookware Pans

1. Do not use steel wool to clean the wok after it has dried.

2. If there is oil stains after cooking, use a soft sponge or wok brush dipped in detergent and rinse with clean water.

3. The protective layer of the new pot is unstable. Add more oil before cooking.

4. Try not to make soup, starchy and acidic foods in the first week of using the wok.

5. After use, dry the wok, apply some oil on the wall of the wok, and heat the wok for one minute. Continue doing this for a week to improve the quality of your wok. After a week, keep the wok clean and add a little oil when it is dry.

6. Please be sure to store it in a dry place to avoid moisture to avoid rust.

- Suitable for stir-frying, steaming and deep-frying

-High-end materials

-Traditional carbon steel structure, which dissipates heat evenly and quickly, is widely used in restaurants and hotels.

- Perfect wooden handle to avoid injuries and burns during cooking, and the beech handle material will not loosen.

- The edge of the wok is polished and has no scratches.

- Simple and elegant round bottom design.