Stir-fry vegetables without getting tired of your hands kuali non stick 32/36/40cm non stick pan Med

-Perfect for stir frying, steaming, and deep frying<br><br>-High grade material<br><br>-Traditional carbon steel construction disperses heat evenly and quickly, popular used in restaurant and hotel.<br><br>-Perfect wooden handle which avoid the injure and empyrosis while cooking, and the material of beech handle is not loosed.<br><br>-The wok rim is sanded smoothly and does note scratch.<br><br>-Simple and elegant round bottom design.<br><br>-Smooth and suitable for all cooking <br><br><br><br>How to season:<br><br>1. Rinse the wok with running water<br><br>2.Scrub the wok using metal scrub or steel wool until the factory coating is completely removed<br><br>3.Wash the wok with running water <br><br>4.Dry the interior and exterior of the wok with tissue paper or towel<br><br>5.Boil water into the wok (almost full)<br><br>6.Remove the water and dry it with tissue paper or towel<br><br>7.Place the wok on the stove top and turn it on to high heat <br><br>8.Wipe the inside of the wok with canola oil<br><br>9.Repeat process till wok develop a good patina or until wok turns to black.<br><br><br><br>Maintenance:<br><br>1.Do not use steel wire ball to clean the wok when its already seasoned<br><br>2.If there is oil dirt aft