40cm Kawali Wok Non stick Heavy Duty Carbon Steel Wok Pan Fast Heating Wok Kitchenware Cookware Bilog Traditional Wooden Dish Induction Metal Oil

This large professional wok pan is crafted from heavy-duty carbon steel, ensuring durability and longevity for your cooking needs. The ergonomic design of the wooden handle provides a comfortable grip, making it effortless to maneuver while stir-frying, steaming, or deep frying. Constructed with high-grade traditional carbon steel, this wok disperses heat evenly and quickly, which is why it is widely favored in restaurants and hotels. The perfect wooden handle not only avoids injury but also ensures that the beech material remains securely fastened during use. The wok rim is meticulously sanded smooth, preventing any scratches or discomfort while cooking. Its simple yet elegant round bottom design makes it suitable for all types of cookware, including gas stoves and induction cooktops. Key Features: - Material: High-quality carbon steel - Handle: Ergonomically designed wooden handle - Capacity: Ideal for large-scale cooking - Heat Distribution: Even and rapid heat dispersion - Rim: Smoothly sanded to prevent scratches - Bottom Design: Round bottom for compatibility with various cooking surfaces To prepare the wok for its first use, follow these steps: 1. Rinse the wok thoroughly under running water. 2. Scrub the surface using a metal scrubber or steel wool until the factory coating is entirely removed. 3. Wash the wok again under running water. 4. Dry both the interior and exterior completely with a towel. 5. Boil water in the wok (almost filling it) and then remove the water, drying it once more. 6. Place the wok on high heat and wipe the inside with canola oil. 7. Repeat this process until the wok develops a good patina or turns black. For optimal maintenance: 1. Avoid using steel wire balls to clean the wok after seasoning. 2. Use a soft sponge or wok brush with detergent if there is oil residue after cooking. 3. During the initial stages of use, add extra oil before cooking to stabilize the protective layer. 4. In the first week, refrain from cooking soup, starchy, or acidic foods. 5. After each use, dry the wok, apply some oil to the walls, and heat it for a minute. Continue this practice for one week to enhance the wok's quality. 6. Store the wok in a dry place to prevent rusting. This wok pan is an essential tool for any kitchen, offering versatility and reliability in every dish you prepare. Whether you're a home chef or a professional, this wok will become your go-to choice for creating delicious meals.