• STIR-FRY: The Vintage Gourmet Authentic Traditional Woks are made from premium carbon steel ensuring rapid and even heat conduction so food is seared quickly Stir-frying is a fast way to cook small pieces of food. It results in healthy tender crisp vegetables which retain more nutrients than if they were boiled. The fat content is low as woks require less oil than regular frying pans Woks require less oil than regular frying pans leading to healthier stir-fried food
• FLAT BOTTOMED: are good options for people trying out the wok for the first time.it is pretty versatile. It works on nearly all cooking surfaces. If you have flat gas hobs, this might be the wok you should have.They provide stability when on a flat cooking surface without wobbling as it makes direct contact with the heat. As a result, the heat gets evenly distributed at the bottom and sides of the wok, giving you an even cook. Allows you more cooking time than a round base
• ROUND BASE: typical Chinese wok has a nice round shape and works efficiently with gas stoves, people prefer the wok’s original design because they are easier to use for stewing, stir-frying, boiling and searing. Cook without any limitations using less oil without worrying about uneven cooking Tossing food with a spatula is easy and stops food particles to get stuck on the surface. Most restaurants prefer this one as it is quick in cooking.a round bottom wok has a higher heat threshold.
• EVEN HEAT: The wok gets an even distribution of heat, and the cooked food does not get under or overcooked. As well, the round shape of the wok at the bottom provides easy movement of ingredients when you’re stir-frying.The wok gets hot faster and maintains the heat from the bottom to the sides even when you take off the food from the burner.
• HANDLES : Riveted heavy duty handles Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Wooden handle has a special hygroscopic not slippery surface for a tight grip when you stir-fry.
• CARBON STEEL IS UNSEASONED :This wok is un-seasoned so you will need to season it before use. To keep your wok at its best it should be regularly seasoned: coat with flax seed oil and heat creates a natural non-stick cooking surface clean initially and season Carbon steel is preferred for its ability to heat up rapidly to the correct high temperatures and once well seasoned will have a natural non stick 'patina' surface that lasts. Carbon steel also offers excellent, even heat distribution.
• WOK RING: For using a round base and to keep stable Gas cookers can usually use both a flat bottomed or round bottomed wok although the round bottom wok may require a wok stand for extra stability. Electric cookers are usually best suited with a flat bottom wok as it sits easier and a round bottom wok with stand can damage the cooker surface with the heat reflecting onto it. Induction cookers are also usually suited to flat bottom woks as you can get the maximum amount of heat on the wok.

• Do not put the wok in the dishwasher. If rust appears or it is accidentally cleaned in the dishwasher, simply re-season it, being careful to remove all the rust. The wok will build up a black layer, but don't worry this will prevent it going rusty and helps the non stick process." wok safety: never fill more than one third with oil for deep-fat frying
• SEASONING CARBON STEEL WOK: This wok is protected by a factory applied lacquer coating which must be removed before starting. Wash and scrub both the interior and exterior of your wok thoroughly with a cream cleaner to remove the coating. Rinse and dry thoroughly over your gas ring or electric hot plate. Put in two tablespoons of cooking oil [any will do except olive oil, groundnut When the oil is warm rub the interior with a paper towel until the whole surface is lightly coated with oil.
• Heat the wok slowly for about 15 mins wiping occasionally with more oil. You will see it start to darken in colour. This means your wok is becoming seasoned and with use it will get darker and even black. Never scrub your wok after it has become seasoned especially with any harsh cleaners or scouring pads. Just wash it gently under the tap with plain hot water and gently wipe off food debris with a sponge or traditionally a Bamboo brush cleaner.