Feature

●Heavy iron, commercial grade.
●Traditional Chinese wok pan. Do not forget to season it before use!
●Hammered in Guangzhou by Chinese professionals. The choice of many professional Chinese chefs.
●Round bottom: not suitable for flat electric or flat induction stove
●With a Chinese fir lid,cooking can be so elegant.
●The heat is even and the pot is not easy to stick physically.


Description

Colour:Black
Made of carbon steel for fast,even heating.
Just fire the stove to high heat and slowly reposition the wok, watching as the steel cycles through the colors of the rainbow and settles on gray/silver.
Bring the wok down to medium heat and wipe with a light coat of vegetable oil using a folded paper towel and tongs.
A true high BTU wok stove makes this a simple affair (and avoids filling your home with smoke!).

Step 1:
Fire the stove to medium heat and slowly reposition the wok,wait for a while,use the lard oil/vegetable oil to scrubbed the surface.
Step 2:
When the oil is melt,and it may be darken,let it pour away.Wash it with hot water and wipe it with a folder paper towel.
Step 3:
Repeat the step 1 and 2 until the oil havent any change.(At least 4 times)
Step 4:
Hot water to wash and wipe with vegetable oil to keep.

Box Contains

1 x Traditional iron Wok
High dense bottom, easy to clean, use less oil.