Pre-seasoned Wok, The perfect & easiest way to cook.
- Chemical-free coating.
- The carbonized seasoning-free wok, starting to cock immediately.
- Versatile features, comes in handy for most cocking methods. (e.g. Deep Fried, Stir Fried, Boil, Steam, Saute)
- Outstanding Thermal Design. The Grey Wok feature with great thermal durability plus conduct heat incredibly well.
- Our wok keeps you healthy and strong. The great thermal durability produce Ion particles along the cooking journey, made cooking way healthy and delicious.
Features
- The wok came from few of the best mines in the world and was made in Taiwan.
- Chemical-free coating, the healthiest way to cook.
The carbon content of the wok is less than 0.02%, meaning the softness increased, featured great ductility and toughness plus conduct heat incredibly well.
How to use
When using the wok for the first time. Spread a table spoon of oil, and gentle heated for 3 minutes then wash it. This will form a natural non-stick layer.
Wash the wok with normal temperature of water
Heat the water to boil if left of the food stuck, this will soften the residue.
The Wok can be use in most kind of cooktops. (e.g. Induction stove, Gas cooktop, Electric cooktop, Range top. )
Notes of caution
When the wok is empty, do not burn the wok to a very high smoking temperature, this will ruin the natural designed layer.
Place a layer of oil on the top if the wok will not be use for a long time.
The wok might turns blue, green, purple if the metal heated intensely quickly to a high temperature. It’s a completely normal & natural phenomenon.
A acid detergent will decrease the non-stickiness of the layer. Please make sure using a mild dish soup for cleaning and maintenance.
This wok is completely nature, used a special edible oil when was coating the surface. This will helps to make sure there’s no any kind of chemical coating.
This create a feature, (I.e. Surface turns white after using for a while.) Spread some oil on the top for the wok turns back normal color, and increase the non-stickiness again.
