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.