32/34/36/38 Cm Nonstick Pot Iron Pot Large Size Multiple Sizes COD ceramic cookware Metal Bread pans Steel Wok Bronze Carbon Frying Oil Stove Traditional Wooden

Remove factory coatings before use

How to season:

1. Rinse the pot with tap water

2. Scrub the pan with metal scrub or steel wool until the factory coating is completely removed

3. Clean the wok with tap water

4. Dry the inside and outside of the wok with tissue paper or towel

5. Boil the water into a wok (almost full)

6. Remove the water and dry it with tissue paper or towel

7. Place the pot on the stove and turn it on at high temperature

8. Wipe the inside of the pot with rapeseed oil

9. Repeat the process until the pot develops a good bronze color or until the pot turns black.

maintain:

1. Do not use steel wiping ball cleaning pot after it has been seasoned

2. If there is oil dirt after cooking, use a soft sponge or rinse with detergent

3. The protective layer on the new wok is unstable, so more oil is added before cooking

4. During the first week of using the pot, please do not make soups, starch and acidic foods.

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

6. Make sure to store it in a dry place away from moisture to avoid rust

- Perfect stirring, steaming and frying

- Senior grade materials

- Traditional carbon steel buildings are used evenly in restaurants and hotels, dispersing heat quickly.

- Perfect wooden handle to avoid damage and pneumonia during cooking and the material of the beech handle does not loosen.

- The edges of the wok are polished smoothly and scratches are indeed recorded.

- Simple and elegant circular design.