Practical Carbon Steel Wok Pan, 12 Woks and Stir Fry Pans with Lid for All Stoves

From the brand Wangyuanji, the artisan handcrafted cast iron wok hails from Jiangsu Province in China and is famous for its classic turtle patterned design, with a heritage of over 400 years. Each wok requires 63 steps to make, and these woks are flawlessly crafted. Wangyuanji has inherited the pan-making skills and knowledge over hundreds of years, preserving an ancient craftsmanship that can withstand any modern competition.

Before cooking, it is recommended to perform an oil nourishing program every time during the initial use to form an oil film, which will work better after the film is formed. The surface of the iron pan is protected by two layers of vegetable oil and black oxide protective film during transportation. "Pre-seasoning" refers to using cooking oil to conserve the surface of the iron wok, allowing the oil to gradually penetrate into the inside.

To season the new wok, follow these steps: 1) Clean the wok with warm water, no need for cleaning products, and dry it completely; 2) Heat the wok on medium heat to dry the water, then apply oil to the outer edge; 3) Turn to low heat, use vegetable oil to wipe every corner of the pot back and forth, ensuring even coverage; 4) Let the pot cool, then repeat the above steps twice, leaving it overnight, and it can be used normally the next day.

For maintenance, use warm water for the first cleaning, and do not use detergent. Always use hot pan and cold oil, and do not pour cold water after the pot is hot. Do not put the wok in the dishwasher, and if not used frequently, heat it with a small fire and place it with oil to prevent rust.

Wangyuanji's woks have a history of over 400 years, with a natural coating process that still creates a non-stick property without any chemicals involved. The high-heat quick stir-fry, wooden handle, and V-shaped mouth design make it easier to pour liquid soups, while the transparent glass lid allows you to watch your dishes without compromising the taste.

The Wangyuanji Wooden Handle Carbon Steel Wok is made of premium pure iron, featuring improved non-stick and easy cleaning properties (comes with a brush and cloth). It is lightweight, with fast heat transfer, suitable for high-heat stir-fry, and crafted with one-time molding and advanced space-level nitriding technology, making it anti-rust and very easy to use.

To maintain the wok, move the cooked food out as soon as it's finished cooking, and clean and dry the wok as soon as possible, applying a layer of oil if it hasn't been used for a long time. Small amounts of rust are expected and can be cleaned and oiled after each use, and keeping the woks in a dry location will also reduce rust. With patience and repeated maintenance, you'll be rewarded with a long-lasting, high-quality wok.

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