Product description
Wok Non-stick Black Carbon steel Wok Pan/Heavy Duty/Authentic Chinese Traditional Wok/
PLEASE NO SEASONING REQUIRED BEFORE USE️
-Perfect for stir frying, steaming, and deep frying
-Traditional carbon steel construction disperses heat evenly and quickly, popular used in restaurant and hotel.
-Perfect wooden handle which avoid the injure and empyrosis while cooking, and the material of beech handle is not loosed.
-The wok rim is sanded smoothly and does note scratch.
-Simple and elegant round bottom design.
-Smooth and suitable for all cooking
Don't cook soups,acidic, or starchy food in your wok withinthe first week.
Cook with more oil overhigh heat until you get the perfect patina.Always clean, dry, wipe with a bit of oil,and heat for 1-2 minutes after every use toprolong the life of your wok.
1.Do not use steel wire ball to clean the wok when its already seasoned
2.If there is oil dirt after cooking, use soft sponge or wok brush with detergent and rinse it with water
3.The protective layer on the new wok is not stable therefore put more oil before cooking
4.In the first week of using the wok pan try not to make soup, starchy and acidic foods.
5.After using, dry the wok, put some oil on the wall and heat the wok for a minute. Keep doing this for one week to enhance the quality of the wok. After a week, just keep the wok pan clean and add a bit of oil to your wok after it has dried out.
6. Make sure to store it in a dry place away from the moisture to avoid rusting
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