3 Best
Pow Wok With Metals
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Product Highlights- "“2. season your iron cookware twice a year. in addition to keeping your iron cookware well-greased after cooking, it’s a good idea to give them a full seasoning twice a year. the same seasoning process can be followed as mentioned earlier. 3. transfer the prepared food into a separate non-corrosive storage utensil immediately after cooking your food in an iron cookware...
- "“3. let your pans soak and keep your pan out of the sink until you’re ready to clean it. excessive soaking can cause rust. 4. use it to cook acidic foods due to the corrosive nature of iron cookware, acidic foods like tomatoes, beans, and large amounts of citrus juice can potentially strip the surface of a pan and make the food taste metallic. if you have relatively ne...
- """maintenance instructions: dos and don’ts, for iron cookware do 1.rub your iron cookware with oil before storing: after washing and carefully drying your cast iron cookware, use a paper towel to apply a very thin layer of neutral oil like soybean, flaxseed, or vegetable oil.” "
- "“note: this iron cookware is not dishwasher-safe don't 1. put your iron cookware in wet condition. water may gather in the bottom of the utensil and rust. if your pans do rust, gently remove the rust with a fine steel wool pad. then rinse, dry, and proceed with the seasoning process mentioned above. 2. put your pans in the dishwasher. a dishwasher is too harsh and can ...
- "“5. let your pan get sticky if the surface of your skillet feels sticky from oil, then the iron cookware isn’t properly seasoned and it can cause the fat on the surface to flake off. to fix this, lay a sheet of aluminum foil on the bottom rack of your oven. preheat the oven to 400° and bake the skillet upside down for 1 hour. let cool completely in the oven.” "
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Product Highlights
- Our woks have no coating nor painting. you don't have to worry about the nonstick coating falling off.
- After going through thousands of times of experiments, we found the classic concaveness, not too shallow, not too deep, just right for heat conductivity, and best shape for stir frying.
- Not just quality, heirloom quality. our woks have been through 12 processes, 36,000 times of hand-hammering. it shines like a mirror. you can see all the hammer prints but hardly feel them. mirror surface allows ingredients to slide smoothly inside the wok.
- Iron is reactive, and it will form a protective layer of iron oxide. the longer it is used, the more nonstick it is.
- Products require seasoning before use, blue black is pre-seasoned, silver is the original color and has to be seasoned before use. we have detailed tutorial video to assist you to make it a piece of art.
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Product Highlights
- Ideal for chinese food like fried rice, noodles, chowmein, manchurian starters and gravies.
- Diameter 30 cms /12 inches, weighs 1.2 kgs, thickness 1.2mm.
- Pre-seasoned with tilcrust – a proprietary mixture of natural cold-pressed vegetable oils. we do not use any chemicals.
- Suitable to be used as a kadai to deep-fry, cook gravies, etc..
- Hammered texture for enhanced non-stick performance.
- Capacity 4.75 litres | suitable for 4-6 family members.
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