Feature(may vary by option.)
●MATERIAL: Handmade using high-quality high-temperature iron material, strong stability, more even heating
●NON-STICK PHYSICAL PAN: Without any chemical coating, the whole pan is covered with cast iron pores, can absorb oil for long-term use, produce natural and healthy non-stick effect, stay away from chemical coating, healthy and healthy choice
●STRONG EARS: Double ear design, Bakelite anti-scald handle, good heat insulation and anti-scald effect, easy to grip
●APPLICATION AREA: Can be used as a saucepan, small electric induction cooker, steak fish wok, home frying pan, fried rice pan, frying pan, deep fryer, frying pan, suitable for making any kind of food, instead a casserole
●100% SATISFACTION GUARANTEE: If you have any question with the item, please contact us, we will reply you within 24 hours. We assure you of the purchase.
[40cm]
Description
With cast iron cookware, you dont need to use large amounts of oil to give those potatoes a crisp, golden color. The delicious black non-stick glaze on the surface is indicative of a properly seasoned wok, which makes it almost non-stick. The cast iron wok allows you to avoid the dangerous chemicals present on the non-stick wok that can cause unwanted damage to your vital organs.
Specifications:
Material: fine iron
Style: modern simplicity
Applicable stove: General
Specifications: 32cm, 34cm, 36cm, 38cm, 40cm
Applicable scene: home, restaurant, restaurant, canteen, etc.
Tips: After cleaning, it is You can lightly apply a layer of cooking oil or grease for the non-stick coating, which can extend the life of the pot
Shipping list:
Cast iron wok pan * 1
Open the pot before use: first clean the new pot, roast the pot, then heat the pot over medium heat, then pour two or two cooking oils to minimize the heat, - while warming over low heat, - with a napkin (or grease) Apply oil to each position in the pot and turn off the heat for 5-8 minutes (the oil must r in the pot for more than 2 hours) to allow the pot body to absorb more oil. After the pan is finished, wash the pot with hot water, put 1 kg of small canola after roasting, and fry on low heat until the canola is old, clean the pot and roast after draining, then use the " method of use ". Tips: The pot oiling method can be used 2-3 times in a row, the effect will be better. Whenever the pot is finished, after the hot water has been brushed and dried, you can start the second pot. Use a low heat when putting the oil in the pan.