Chinese Wok with Lid, 18 Inch, Round Bottom, Cast Iron | Stir-Fry & Deep Fryer, Uncoated, For Gas Stove and Open Flames, PFAS PFOA Free, Riveted Solid Wood Handle for 7-18 People
$62.75
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Product description
Come from the band
Come from the manufacturer
Patent number: ZL 2021 1 0489686.5
Patent number: ZL 2021 2 1887347.4
Patent numbers can be used to verify authenticity.
Patent number: ZL 2021 2 2938119.1
The manufacturer has seven patents in China.The numbers of the other four patents:
ZL 2021 2 2135538.1
ZL 2021 2 3127213.5
ZL 2021 2 1886938.X
ZL 2021 2 2137753.5
Product Description
How to season a new wok?
1.Wash the wok with cold water or hot water，a wire cleaning ball and detergent .
2.Preheat the wok over high heat, tilt and flip your wok to heat the front, back and sides. When heated to cooking temperature , please switch to the lowest heat.
3.Pour some cooking oil into the wok.Use a paper towel to point oil and wipe the wok wall, low heat roasting wok , proceed to flip and tilt the wok to season each section.It should last for 3 minutes.Turn off the fire.
4. Coat the reverse side of the wok with cooking oil and let it stand for about 2 hours. It’s OK.
Daily Maintenance：
1.Please choose the size of firepower based on the amount of the food available.Too little food but too much firepower can easily cause food to stick to the wok.A lot of food but using very low heat,can cause cooked food to be unappetizing.
2.When cooking,heat the wok first and then add oil after heating to cooking temperature .Stir a few times with a spatula to evenly spread the oil on the bottom of the wok.Next pour the food into the wok.Stir fry while adding some oil or some water. It can prevent food sticking to the wok.
3. After cooking, move the food to other containers in time, then clean the wok , and keep it dry.Or the salt and other seasonings left in the wok will damage the oil film .This makes it easy to rust and stick.
4.Do not frequently use cleaning detergent to clean the wok.It will wash away the oil film layer ,making the wok more prone to rust.
5.If you don’t use it for a long time, you need to keep the wok dry and apply oil ,which can extend the life of the wok .
Warm Tips:
1.Because the new wok doesn’t have an oil film yet,try not to steam,boil,stew in the first 2 weeks.And we need to stir fry more and deep fry more.The purpose is to allow the wok to absorb more oil,forming an oil film protective layer.Effective anti sticking wok,anti rust.
2.If the wok rusts,clean it thoroughly，roast it dry and oil it to restore normalcy.
3.Fried potatoes,fried rice,etc,are easy to stick to the pan.Please soak the adhesive in hot water for about half an hour and it will be easy to clean.
4.If the iron pot is used to cook acidic foods,such as tomatoes ,it will destroy the oil film,leading to the pot revealing its original silver-white metallic luster.Don’t be worried.It’s not that the coating has peeled off.It can be resolved by stir-frying for a while ,to create a new layer of oil.
5.If you marinate food with starch , it will cause the food to stick to the pan. There is nothing wrong with the pan itself, it is the way you are cooking that is causing this.
Authentic Raw Iron Ore Construction: Made from authentic raw iron ore following ancient sand casting craft combined with modern technology, completely free of chemical non-stick coating, PFOA & PFAS. No toxic substance releases under high temperature, safe for daily family stir-frying
Gas Stove and Open Flame Compatibility: Only applicable to gas stove and open flames. Stir frying with open flames can quickly heat up food, quickly lock in the moisture and nutrients of food. This makes food more tender and delicious. Especially suitable for family gatherings of about 7-18 people
Rust Resistant with Nitrided Finish: The wok was nitrided in factory and is not easy to rust. If you find the pot rusty, don’t be worried. It’s because the pot hasn’t been moistened with oil for a long time. Just clean it with a stainless steel scrubber, then dry it by baking, and oil it
Natural Seasoning Development: Continuous daily cooking develops natural seasoned oil layer, the wok becomes smoother and more non-stick with repeated use, never suffers coating peeling issues. Care instructions, potential issues, and how to prevent, season and fix them, can be found in the manual provided with each wok
Superior Heat Retention for Classic Wok Hei: Thickened iron body with thick solid cast iron structure delivers fast even heating and outstanding heat holding capacity. Able to reach high heat easily to generate authentic wok hei, suitable for stir-fry, deep frying, braising, simmering and searing multi-style cuisines. The wok must be seasoned with oil before use
Ergonomic Riveted Wood Handle and Durable Build: Heat-insulated solid wood main handle fixed with sturdy metal rivets stays cool during high-heat cooking to avoid scald. Thick iron construction resists warp and crack for decades of everyday use
Round Bottom Design: The wok is round bottom and needs a wok ring to stay stable. This set does not include a wok ring
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$62.75
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