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SKY LIGHT Natural Carbon Steel Wok Pan 12.5”, No Nonstick Coating Woks and Stir Fry Pans, 100% No Chemical Traditional Chinese Iron Pot with Wooden Handle, Flat Bottom for Seasoning All Stoves.
Product details
Keep Up The Great Work : Any natural carbon steel cooking ware will rust and seasoning will peel off if you neglect the simple maintenance rules and don’t understand the nature of iron and chemistry basics . PRE-SEASONED FOR USE , TOWEL DRY IMMEDIATELY AFTER USE .
Suitable For All Stoves : The flat base makes sure this cooking wok suits for any stovetop. Including electric stoves, induction stoves, gas ranges, and other heat sources. The removable wooden handle allows you to easily put it in the oven, oven safe to 450F. ( REMEMBER TO DETACH THE WOODEN HANDLE )
Our Excellent Wok Lasts A Lifetime : BUT -- and we emphasize this , it MUST be properly seasoned before use. clean the steel, covered with oils; heat it to HIGH temperature, turn it around; Cool the wok a bit, apply oil and start to stir fry. ( OR GOOGLE 'SEASONING CARBON STEEL' )
Big Wok : A nonstick chemical coating frying pan is too small for fast heating or not thick enough, but the big size gives endless opportunities for cooking. Highly recommended if you are looking for natural, healthy cookware and don’t expect the magic of easy handling like with nonstick chemical pans.
ATTENTION:
1. This traditional carbon steel wok has to be seasoned before the first use.
2. For the best results, apply a small amount of oil to the cooking surface of the wok before each use. Allow the wok to properly pre-heat low to medium heat before cooking.
3. In order to prevent rusting, towel dry immediately after use and apply a light coat of oil to the cooking surface while pan is still warm. Do not let carbon steel wok air dry.
4.To remove stuck-on food, boil water in pan for a few minutes to loosen residue followed by a rinse and towel dry pan.
5.Store carbon steel wok in a cook, dry place. It is recommended to store wok with lid off to prevent rusting.
6.Keep the wok oiled at all times right after washing. Otherwise it may rust very quickly.
Product details
Keep Up The Great Work : Any natural carbon steel cooking ware will rust and seasoning will peel off if you neglect the simple maintenance rules and don’t understand the nature of iron and chemistry basics . PRE-SEASONED FOR USE , TOWEL DRY IMMEDIATELY AFTER USE .
Suitable For All Stoves : The flat base makes sure this cooking wok suits for any stovetop. Including electric stoves, induction stoves, gas ranges, and other heat sources. The removable wooden handle allows you to easily put it in the oven, oven safe to 450F. ( REMEMBER TO DETACH THE WOODEN HANDLE )
Our Excellent Wok Lasts A Lifetime : BUT -- and we emphasize this , it MUST be properly seasoned before use. clean the steel, covered with oils; heat it to HIGH temperature, turn it around; Cool the wok a bit, apply oil and start to stir fry. ( OR GOOGLE 'SEASONING CARBON STEEL' )
Big Wok : A nonstick chemical coating frying pan is too small for fast heating or not thick enough, but the big size gives endless opportunities for cooking. Highly recommended if you are looking for natural, healthy cookware and don’t expect the magic of easy handling like with nonstick chemical pans.
ATTENTION:
1. This traditional carbon steel wok has to be seasoned before the first use.
2. For the best results, apply a small amount of oil to the cooking surface of the wok before each use. Allow the wok to properly pre-heat low to medium heat before cooking.
3. In order to prevent rusting, towel dry immediately after use and apply a light coat of oil to the cooking surface while pan is still warm. Do not let carbon steel wok air dry.
4.To remove stuck-on food, boil water in pan for a few minutes to loosen residue followed by a rinse and towel dry pan.
5.Store carbon steel wok in a cook, dry place. It is recommended to store wok with lid off to prevent rusting.
6.Keep the wok oiled at all times right after washing. Otherwise it may rust very quickly.
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