Traditional Wok Non-coated Non Stick Carbon Steel Pow Wok With Wooden/Cast Iron Wok Hand-made Of Household Old-fashioned Wok
Brand owned Unknown, Traditional Wok Non-coated Non Stick Carbon Steel Pow Wok With Wooden/Cast Iron Wok Hand-made Of Household Old-fashioned Wok cheapest $12 sale since launch 366 item sold with 454 likes and reviews 146 unconfirmed store but due to warehouse is in Mainland China so Feeship
Welcome to our shop!
Our customer service time is 9:00-21:00, and the delivery time is 1-3 days. Our merchandise logistics is by sea. You may need 15-25 days to wait.
The iron pan has been boiled. After receiving the goods, scrub it and use it directly.
The size of the iron pan has a deviation of 1cm, so don't take it if you mind.
After the new pan is cleaned, bake it on the fire for a few seconds with dry water or put it upside down to prevent rust and speed up the maintenance of the iron pan.
• Perfect details --- Super thick pot wall, hand-welded integrated handle, seam reinforcement, will not fall off. Imported red eucalyptus wood handle, comfortable and durable, anti-scalding.
• No coating --- No chemical coating, less smoke and dust, easier to clean than other iron pans
• Heavy-duty wok---a traditional wok used by professional chefs. This Chinese wok is durable and can withstand the test of a busy commercial kitchen. After pre-seasoning at the factory, your wok can be the same as the wok my mother has owned for decades.
• Utilize authentic Wok Taste (Hei) --- high-quality carbon steel and heavy-duty body to ensure rapid heating and excellent heat distribution to the entire cooking surface. The carbon steel wok is made of 100% cast iron, which retains heat better than other metals and cookware. A good seasoning makes all the difference.
• Maintenance of the wok---Remember to wipe the water droplets with a cotton cloth or dry it with a low fire after each use to improve the service life, prevent rust, and make it healthier.
The use and maintenance of manual carbon steel wok:
1. After each use, after cleaning, bake the water in the pot over a low fire.
2. Apply a layer of edible oil after drying, which can prolong the service life and speed up the cooking process.
3. If there is rust, use a steel ball to wash away the rust and apply a layer of oil.
4. Do not use an iron pan to cook acidic fruits such as bayberry, hawthorn, and apples. In summary, according to this method, the pan can be kept black and bright. The more you use it, the more you use it, the real uncoated non-stick pan.
!!!!!!!!! If there are some small scratches on the surface of the wok, it is normal for our wok, because our wok is made by hand throughout the manufacturing process, so we cannot prevent this This happened, thank you for your understanding ️!!!!!!!!!
(Scratches do not affect the use/health of the wok (food grade).)
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