• Pre-seasoned --- All carbon steel woks must be seasoned before use, but this wok has been completed by artisans, save you time and trouble.
• Perfect details --- Extra thick pot wall, hand-welded one-piece handle, joint reinforcement, will not fall off. Imported red eucalyptus handle, comfortable and durable, anti-scalding.
• No coating --- No chemical coating, less smoke, and easier cleaning than other iron pans
• Heavy-duty wok --- Traditional wok used by professional chefs, this Chinese wok is built to last and stand up to busy commercial kitchens. After factory pre-seasoning, your wok can be just like the one my mamma owned for decades.
• Harness the authentic Wok Taste (Hei) --- Premium carbon steel and heavy gauge body ensure fast heat up and superior heat distribution to the entire cooking surface. The Carbon Steel Wok is made of 100% cast iron, which retains heat better than other metals, COOKWARE. A good seasoning makes all the difference.
• Maintenance wok --- After each use, remember to dry the water droplets with a cotton cloth or dry it with a small fire to improve the service life and no rust, healthier.
Use and maintenance of handmade carbon steel wok:
1. After each use, after cleaning, the water inside the pot is baked with a small fire.
2. After drying and applying a layer of cooking oil, can extend the service life and accelerate the process of raising the pot.
3. If the iron rust, rust washed with steel balls, applying a layer of oil.
4. Can not use the iron pot to cook acidic fruits, such as bayberry, hawthorn, apple In summary, according to this method, the pot can be maintained black and bright, the more you use it, the true uncoated non-stick pan.
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