Feature

●Perfect curvature：for circulation of heat throughout the dish. Stewing, steaming, boiling, and deep-frying are all in this wok’s wheelhouse. Cook a stir-fry in minutes.
●Chinese wrought iron: The iron pan increases the surface density of the pot by forging to achieve physical non-stickiness. Although the ingredients are not slippery like the coating pot, the non-stick effect is already very good. The chefs of the hotel use iron pots. Speculation.
●Iron pot is easy to use: fried Lai is delicious, the iron pot is more and more black and brighter, the more it is better to use, there is no sticking pot phenomenon that some novices who cant cook will appear.
●Steady Handle: Traditional Hand Hammered Uncoated Carbon Steel Pow Wok has a strong and steady handle. As you can see from the photos, our Hand Hammered Pow Wok has screws to adhere the handle to the wo.
●Size:34cm.
●The heat is even and the pot is not easy to stick physically.


Description

Fry vegetables in an iron pan with less oil. Iron pot used for a long time, the surface will naturally generate a layer of oil, substantially equivalent to the effect of non-stick pot.
Do not use too much oil in cooking to avoid excessive intake of cooking oil.
Clean iron pot, no need to use detergent, with hot water and hard brush brush clean, dry completely.
Traditional iron wok can avoid the potential influence of harmful chemicals on the surface of non-stick wok.
Commercially available non-stick pan coatings often contain carbon tetrafluoride, a that can harm the liver, affect growth and development, and even cause cancer.
Traditional iron cookers are not coated with this , and there is no such danger.
because of its safety, iron pot has become essential cooking utensils for thousands of years in China.
Product specifications:
Material: wrought iron
Caliber: 34cm
Applicable environment: round bottom is suitable for gas, outdoor flame, oven, concave induction cooker.
Product List:
Iron wok *1
High dense bottom, easy to clean, use less oil.