Carbon Steel Wok Pan, 12.59 Wok with Glass Lid for Induction, Electric, Gas, Halogen Stoves

Hailing from Jiangsu Province in China, the Wangyuanji artisan handcrafted cast iron wok is renowned for its classic turtle-patterned design and boasts over 400 years of heritage. Each wok undergoes an intricate 63-step crafting process, resulting in a flawlessly manufactured product. Wangyuanji has preserved the pan-making skills and ancient craftsmanship passed down over centuries, enabling their woks to withstand any modern competition.

Before Cooking - Nourishing Oil To establish an effective oil film, it is recommended to perform an oil nourishing program every time the wok is used initially. This will enhance its performance once the oil film has formed.

Vegetable Oil Protective Film During transportation, the iron pan's surface is protected by two layers: a vegetable oil protective film and a black oxide protective film.

What is "Pre-Seasoning"? The process of using cooking oil to preserve the iron wok's surface, allowing the oil to gradually penetrate the interior, is known as "pre-seasoning."

Product Description The following conditions are considered normal:

The Black Substance Rubbed Off from the Pot Surface The black residue adhering to the pot's surface is a result of carbonization, which occurs when the pot is not properly cleaned after use, allowing oils and food particles to accumulate from high-temperature cooking. This phenomenon is related to prolonged exposure to high cooking temperatures, which can produce some black residue. If an iron pot is not wiped dry after cleaning, it may rust, and the rust can react with certain food components, leading to this situation.

Solution: 1. Use a steel wire ball to scrub off these residues, as they can be removed. 2. Clean the pot thoroughly. 3. After drying, heat the pot and apply cooking oil, allowing the oil to soak into the entire pot. Repeat this process for about 5 minutes over low heat. 4. Turn off the heat and let the pot cool naturally.

CRAFTMANSHIP WOK - The Wangyuanji Nitriding Carbon Steel Frying Wok Series boasts a clean and modern look while preserving the fine details of its nearly 400-year-old Chinese wok manufacturing heritage.

If a small hole appears on the bottom of the Wangyuanji Carbon Steel Wok after some time of use, please contact the manufacturer immediately for a refund or exchange.

WOK PAN HEALTHY COOKING - The nitriding process forms a layer of healthy, chemical-free coating, providing a solid and strong protective shield over the wok's surface, ensuring durability and longevity. This wok is suitable for use with various types of spatulas, including wooden, silicone, and metal.

IRON WOK FAST HEAT CONDUCT - The Wangyuanji Nitriding Carbon Steel Wok, made of 16-gauge (1.5mm) sturdy carbon steel, offers fast heat transfer, enabling quicker stir-frying. Enjoy cooking a wide range of meals, from roasted vegetables and stir-fries to seafood and more.

VERSATILE COOKING - The Wangyuanji Nitriding Carbon Steel Wok features a flat bottom design, a detachable handle, and a glass lid, making it safe for use on gas stoves. This wok is excellent for a variety of Asian cooking tasks, including stir-frying, searing meat, deep-frying, braising, and steaming.

PERFECT WOK PAN - The 12.59-inch wide and 3.7-inch deep wok has a 5-liter (169 oz) capacity, suitable for serving at least 3-5 people. Note: Seasoning the wok is still required, and it is not dishwasher or oven safe. Hand-wash the wok with warm water and dry it with a paper towel.

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