Iron Wok Pure Iron Wok Non Stick Wok Old-Fashioned Household Wok High Quality Iron Wok No Rust

-Perfect for stir frying, steaming, and deep frying

-High grade material

-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

About maintenance:

1. How to prevent iron pot from rusting:

In the first fifteen days, every time you wash the pot and put it away, be sure to dry the water in the pot over a fire, and apply a layer of cooking oil in the pot to prevent the iron pot from rusting due to direct contact with water or air (later the iron pot will If you take good care of it and it turns black, you can apply oil every three to five days)

2. Tips on how to make iron pans non-stick:

First: If the fire is too high, the pan will stick to the pan and the oil smoke will increase. Therefore, when cooking in an iron pan, you must use medium to small heat to stir-fry. It will heat up quickly and is equivalent to the effect of a high fire in a coated pan.

Second: Learn how to moisten a hot pan with hot oil. Moisturizing the pan before cooking is to prevent iron from coming into direct contact with ingredients and causing sticking.

So before serving, moisten the pan to let the oil soak through and isolate it (just do these two things to prevent the iron pan from sticking to the pan)

Maintenance:

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