Double Sided Full Screen 316 Stainless Steel Non Stick Wok / Pan Both Honey Comb Layer

Product Category: Wok/ Pan

Applicable stove: Universal (All Stove)

Material: 316 Stainless Steel (Fist Layer of Wok/Pan)

Features: Star Shape Pattern - Theoretical Food Floating Non Stick Technology

Specifications: 32CM/ 34 CM

Cover type: Glass Lid / Steel Lid

2 Type of Box will be given randomly.

-Normal Brown Box.

-Colour Box. ( Universal Type) Box picture of visual it's may not same as actual product.

Before use - CLEAN & SEASONING

The new wok/pan is need to clean with detergent/ washing cream/ powder deeply clean it with green washing pad (Scoth brite) then using the wok /pan boiling hot water 3 times.

{Remark: When the pot is left at the factory, there will be some residual industrial oil stains.}

After the cleaning process put cooking oil pour in the wok/pan & spread it to cover the whole top surface of the Wok/pan, let the cooking keep in the wok/ pan more than 6 hours then wash again with clean water and ready to cook your favorite food.

When cooking - MODERATE FLAME/ MEDIUM TEMPERATURE

Avoid over burned, stainless steel pots is good in heat conduction, no need to open a fire, on the one hand it's good for saving gas/ electricity / saving energy, indirectly it's reduce the stick pan, paste pot, but also avoid the yellowing of the wok /pan.

After use - KEEP IT DRY

Wash and dry thoroughly after each use to avoid oil residue residue, warm water effect, cleaning tool

Sponge, scouring pad and special detergent for detergent and stainless steel can be used;

It is not recommended to use a steel ball and decontamination powder to brush the pot, which will cause the mirror polishing brightness to become darker and older.

If there is a paste pot condition, it is recommended to soak it in warm water before cleaning.

This material of the wok is not non stick, why call it non stick wok is because "Physical Theoretical design" on the wok's honey comb bow & curved pattern on the wok surface when the wok was heat up the food on the wok will float and not stick to wok.

*Remark:

1) wok must heat up before cooking and must put in cooking oil.

2) After the wok was heat must turn to small & medium fire flame.

3) This wok material is good to heat conducting, lesser oil to use when cooking and less smoke during cooking.