Ideal for stir frying, but you can also use it for shallow/deep frying, steaming, making Chinese soups, and even smoking food with wood chips or tea leaves. You will require the wok lid to do smoking, of course. The long single handle enables you to hold the wok steady with one hand while holding whatever you are stirring with in the other.
Important Note:
Woks made from porous metal such as carbon steel (like this item) or cast iron the Anti-rust coat (if applicable) on interior and exterior surface must be removed first then seasoned to prevent rusting.
Seasoning should be
done on regular intervals to give many years of service.
Instructions to seasoning and general care of the Wok is supplied. Please read prior first use.
Country of Origin
Product of
China
Preparing your wok for first
use and general care
1. Scrub
both interior and outer surface of your Wok thoroughly with a cream cleanser to
remove the silver Anti-rust coating.
2. Rinse
and dry thoroughly over your gas ring or electric hot plate.
3. Put in
two tablespoon of cooking oil. When the oil is warm, rub the interior with a
paper towel until the full surface is lightly coated with oil.
4. Heat the
Wok slowly for about 15 minutes, wiping occasionally with more oil, you will
note that Wok will start to darken in colour. This means that Wok is becoming
seasoned, and with use will get even darker or almost black.
Never scrub Wok after it has been seasoned, just wash it thoroughly in plain water. If scrubbing is unavoidable then seasoning process should be repeated. Should a little rust appear, just use a cream cleanser to remove rust and follow the seasoning process in that area.
With proper care, your wok will give you many years of
service.
Dietary
- Contains Milk
- Contains Wheat