Traditional Steel chinese wok pan

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The iron wok will provide a consistent cooking temperature based on the unique shape of the wok. Heat retention is a premium feature, 

Iron pan is a traditional cooking tool. Nowadays, non-stick pans are popular today. Iron pan still relies on its unique advantages to occupy a considerable market. Especially in the back kitchen of restaurants, one-bite iron pan is "standard." Iron pans look rougher than non-stick pans. In fact, they are more "exquisite" to use than non-stick pans. A good iron pan can be used properly and well maintained. To the extent that the iron pans that have been used in restaurants for many years are all "babies" (Perfect Wok)for cooking.

First use:
Step 1. Clean off the protective oils and get to the naked steel wash off protective oils scrub and rinse wipe with a paper towel wipe all residue off You must wash off protective oils and get to the bare steel. Scrub, Rinse, and Repeat with a scouring pad and detergent. Take a clean paper towel and rub the surface dry. If there is any residue, keep scrubbing. You need naked steel with no oil on it.

Step 2 : Heat the Wok to a High Temperature to blue the steel put wok on high gas heat start to blue Put the wok on high heat. This requires a very hot gas flame. We suggest a 12,000 to 15,000 BTU burner. The steel will yellow-orange then start to blue. If you have properly cleaned the wok, there will be very little to no smoke. Move the wok slowly over the flame. When you are done, the ENTIRE surface of the wok should be beautiful blue steel.

Step 3: Oil the Wok heat on medium heat oil the wok non-stick and non-reactive Let the wok cool. If you put oil on that 550F steel you will have a kitchen of smoke! When it cools, put it back on medium flame. Now oil it over the entire surface. You can use a paper towel and tongs, or any heat-proof brush like a basting brush. This part may cause some smoke. If lots of smoke, reduce heat. Your blued wok loves oil, when coated with oil, it becomes both non-stick and non-reactive to rusting.

1.8mm commercial grade - 1.8mm thick commercial quality, 100% hand-hammered by professionals in Guangdong, China, is built to last and stand up to busy commercial kitchens. your wok can be just like the one my Grandmother owned for decades.

Traditional Chinese wok pan with round bottom - not suitable for flat electric or flat induction stove. Do not forget to season it before use! the heating process blues the metal creating a beautiful piece to display in your kitchen.

Healthy non-stick - the wok will become naturally non-stick with use and therefore allow you to use less oil. Carbon steel is also safe and nontoxic, enabling you to create healthy and fat-free meals for your family.

 Shipping Info:
- Estimated Delivery Time: US 15-25 Days; Worldwide 15-30 Days.

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