Non Food WOK pan steel two-handed 45 cm

A classic wok used throughout Asia. Before the first cooking, the wok needs to be fired. Then the surface will be perfectly non-stick.

Recommended procedure: first wash the new wok thoroughly with warm water, detergent and a rough sponge, inside and out. Place the perfectly dry wok on a gas stove. The surface of the wok will gradually change colour. Rotate the wok so that the colour changes over the entire surface. Then pour about two tablespoons of oil into the wok and carefully spread it all over the wok. The hot oil will begin to burn. Then pour more oil and put more chopped vegetables ( can be lettuce, ginger, spring onions ) into the wok. Fry until black and stir the vegetables to spread the oil all over the wok. Discard the fried vegetables, let the wok cool and wipe with a paper towel. Many instructional videos can be found on youtube.com (how to seasonig wok):

https://www.youtube.com/watch?v=QCJWJz2Kw2I

https://www.youtube.com/watch?v=a783vEF2yYA

Never wash a burnt wok with detergent or put it in the dishwasher!

Warning! Without searing the wok, you cannot make a claim regarding the stickiness of the wok surface (or if you don't sear the wok and the food sticks in it, you cannot make a claim). Material: sheet metal and wood Diameter: 45 cm