-Perfect for stir frying, steaming, and deep frying

-High grade material

-Traditional carbon steel construction disperses heat evenly and quickly, popular used in restaurant and hotel.

-Perfect wooden handle which avoid the injure and empyrosis while cooking, and the material of beech handle is not loosed.

-The wok rim is sanded smoothly and does note scratch.

-Simple and elegant round bottom design.

-Smooth and suitable for all cooking



How to season:

1. Rinse the wok with running water

2.Scrub the wok using metal scrub or steel wool until the factory coating is completely removed

3.Wash the wok with running water

4.Dry the interior and exterior of the wok with tissue paper or towel

5.Boil water into the wok (almost full)

6.Remove the water and dry it with tissue paper or towel

7.Place the wok on the stove top and turn it on to high heat

8.Wipe the inside of the wok with canola oil

9.Repeat process till wok develop a good patina or until wok turns to black.



Maintenance:

1.Do not use steel wire ball to clean the wok when its already seasoned

2.If there is oil dirt aft