Perfect for stir frying, steaming, and deep frying -Imported grade material -Traditional carbon steel construction disperses heat evenly and quickly
This Wok is popularly used in restaurants and hotels -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
How to season:
1.Rinse the wok with running water 2.Scrub the wok using metal scrub or steel wool until the factory coating is completely removed 3.Wash the wok with running water 4.Dry the interior and exterior of the wok with tissue paper or towel 5.Boil water into the wok (almost full) 6.Remove the water and dry it with tissue paper or towel 7.Place the wok on the stove top and turn it on to high heat 8.Wipe the inside of the wok with canola oil 9.Repeat process till wok develop a good patina or until wok turns to black.
Do not use steel wire ball to clean the wok when its already seasoned
If there is oil dirt after cooking, use soft sponge or wok brush with detergent and rinse it with water
The protective layer on the new wok is not stable therefore put more oil before cooking
In the first week of using the wok pan try not to make soup, starchy and acidic foods.
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.
Make sure to store it in a dry place away from the moisture to avoid rusting