Natural Carbon Steel Wok Pan 12.5” with Lid, No Nonstick Coating Woks and Stir Fry Pans, 100% No Chemical Traditional Chinese Iron Pot with Wooden Handle, Flat Bottom for All Stoves-Black Steel Wok

Description

Our excellent traditional carbon wok is 100% no chemical. Do not hesitate if you are looking for natural, healthy cookware. ATTENTION: 1. This traditional carbon steel wok has to be seasoned before the first use. 2. For the best results, apply a small amount of oil to the cooking surface of the wok before each use. Allow the wok to properly pre-heat low to medium heat before cooking. 3. In order to prevent rusting, towel dry immediately after use and apply a light coat of oil to the cooking surface while pan is still warm. Do not let carbon steel wok air dry. 4.To remove stuck-on food, boil water in pan for a few minutes to loosen residue followed by a rinse and towel dry pan. 5.Store carbon steel wok in a cook, dry place. It is recommended to store wok with lid off to prevent rusting. 6.Keep the wok oiled at all times right after washing. Otherwise it may rust very quickly. 7.Never wash in the dishwasher. HOW TO SEASON THIS WOK: 1.Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).Ensure that no protective oil is left on the wok. The best is to use hot water (and scrub spots with any oil left). 2.Rinse the wok and quickly dry it thoroughly with paper towels. Be quick to prevent rusting at this point. 3.Open the windows and turn on ventilation. Place the wok on high heat. Wait some minutes until the steel changes its heat. 4.Place the wok upside down on the top rack of the oven, and bake the wok for at least 15 minutes. 5.Heat the wok wiping it with the oil on medium-low heat for about 3-5 minutes or until there is no liquid oil left. 6.Wipe off the oil which is in liquid state with another paper towel if needed. 7.You may want to repeat steps 6 through 8 about 3 times, but this is not necessaary.