Feature(may vary by option.)
●BINAURAL HANDLES: Wide and rounded handles on both sides, according to humanized design, saving effort and effortless grip, more convenient, easy to cook
●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
●FINE PROCESSING: The surface of the pot body is finely machined, using a special process, not easy to rust, easy to clean and not easy to stick to the pot
●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.
[60cm]
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: wrought iron
Style: lightweight luxury
Bottom material: multilayer composite bottom
Applicable stove: gas stove
Shipping list:
Cast iron wok pan * 1
Open the pot before use: clean the new pot first, roast the pot, then heat the pot over medium heat, then pour in two or two cooking oils to minimize heat, - while warming over low heat, - with a napkin (or grease) Apply oil in each position in the pot, and turn off the heat for 5-8 minutes (the oil must remain in the pot for more than 2 hours) to allow the body of the pot to absorb more oil. Once the pan is finished, wash the pan with hot water, put 1 kg of small rapeseed after roasting, and fry over low heat until the canola is old, clean the pan 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.