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Description
Price: $73.89
(as of Feb 28,2025 08:03:02 UTC – Details)
Product Description
The woks & stir-fry pans are light in weight, Could use it to cook delicious stir-fry, steaming, roasting, boiling and more. The uniform heat round bottom, suitable for using on all gas stove.
A necessary frying pan for Chinese families. With this frying pan, you can easily get Chinese food at home. You can find seasoned videos through YouTube or social media. You can fry, fry, cook, fry, boil, stew in one pot.
NOTE：
As for the problem of oil contamination, in order to prevent the iron pan from rusting, the surface will be coated with oil before leaving the factory, and long-term transportation will not damage the iron pan. After you receive the pot, clean it completely and it can be used normally. So don’t worry. The pots are brand new and have never been used.
The wok pan is made of pure refined iron without coating.There are many chemically coated iron pans on the market, which will decompose chemical elements after long-term use.Long-term high-temperature use will harm human health. While this uncoated material provide the necessary iron element during cookingThe iron pot is smooth, just like a mirror, which makes cleaning easier.
12 processes forging
Note
The white pot turns into a blue pot, which gradually becomes iron gray in subsequent use, and becomes dark as a mirror over time. After boiling, there will be color fading during use, which is normal. Frequent use will consolidate the boiling effect.
12 processes, 36,000 times of hand-hammering.
Forging with more than 30000 hammers, the iron density becomes larger, the thickness is moderate, the heat conductivity is good, the pot body and bottom are evenly heated, and the generation of oil smoke can be avoided. In cooking, it can be used on open fire or induction cooker. You can see all the hammer prints but hardly feel them. Mirror surface allows ingredients to slide smoothly inside the wok.
Steps of boiling iron pot
New pot: silver white and blue black. You need to open the pot before use. Before leaving the factory, the surface of the new pot shall be coated with peanut oil for rust prevention.Pot washing: wash the peanut oil on the pot with detergent and wipe off the water.Dry burning: Open the medium heat to dry cook and turn it over until the pot turns blue. (The roasting pan does not need to be dried, and the operation can be started directly from step ⑤ after step ② is completed)Peanut oil moistening pan: After the temperature of the pan decreases, turn down the heat and pour in a proper amount of peanut oil until the pan is fully soaked. Fat pig oil moistening pot: Pour out the peanut oil, after the temperature of the pot decreases, turn down the heat, and use chopsticks to hold the fat pig oil and evenly smear it on the inner wall of the pot to moisten the pot. Try the pot: Pour out the fat pig oil, wash the pot with water, stir fry some vegetables, and then pour them out.
How to maintain？
The new pot needs to be used in the early stage. In the early stage, do not cook soup or food with high acidity (tomatoes, sauerkraut, vinegar, etc.). After the wok is opened, in the later use process, only hot water and brush are needed to wash the wok after frying each time, and detergent is not needed to clean the wok. The next day, check whether there is rust. If there is no rust, wash and control to dry later. After the pot is used for three to five months, a dark and shiny oil film will form on the pot wall equivalent to a layer of non stick coating. Through normal maintenance and use, a natural oil film is slowly formed, which can realize physical non stick. Traditional iron pans are not afraid of scraping with shovels.
Practice not easy to rust！
After each use, please wash the pan with a brush, cleaning cloth (do not use steel wire balls) and hot water before the pan cools down. Please try not to use detergent to avoid damaging the natural oil film attached to the pan wall. After cleaning, please wipe the iron pan dry. It is not necessary to apply oil after each cleaning, but to apply a layer of edible oil to the pot regularly.
● If it is not used for a long time, please apply a layer of edible oil for maintenance before storage
● The outer wall of the pot can be simply brushed with the pot brush.
● Please do not put food materials in the iron pot for a long time. Moisture and salt will cause rust in the iron pot.
● The main reason for the rust of the iron pot is that the water adhering to the pot is not wiped dry in time
Tips for not sticking to the pan and burning
Oiling
Before cooking, preheat the pan with low heat for about 2 minutes, then add about 2 teaspoons of cooking oil, let the oil cover the oil wall, and pour out the excess oil.
Hot oil in hot pot
Pour in the amount of oil needed for cooking, heat the oil and then add the ingredients for cooking— Suitable for stir frying and quick frying of fresh vegetables.
Hot pot cold oil
Pour in the amount of oil needed for cooking, and directly put in the ingredients— Suitable for cooking chicken, fish and other ingredients with high protein content.
In addition, low temperature ingredients that have been kept in the refrigerator for a long time are easy to stick to the pan and burn when cooking directly
Chinese Wok: Chinese hand forged wok pan has a history of hundreds of years, forged from pig iron through 12 procedures, 18 times 1000 ℃ calcining and 36000 times hammering. It is an essential kitchen tool for Chinese family kitchens.
Seasoned pan: Unlike unseasoned frying woks, our large professional non-stick wok pan are pre-seasoned at high temperatures using special technology. Uncoated cast iron wok provide a safe, healthy cooking surface for your family.
Multi-purpose: One round bottom Chinese wok can complete a variety of cooking: Pan-frying, stir-frying, cooking, deep-frying, stewing, braising and more. Cast iron pans can be used on induction, gas, electric, and halogen stoves, as well as for camping or campfires.
Lid and Handle: The cedar wood lid not only maintains an even cooking temperature inside the wok but also prevents splashes of oil and dirt. Ergonomic handle ensures a comfortable grip.
NOTE: New wok are factory coated with a layer of peanut oil to prevent rusting, please rinse with warm water and wipe dry when you receive them. Cast iron wok are different from other wok, After each use, remember to wipe dry or brush a layer of oil on the surface of the wok to care for your wok and prevent rusting (very important!). The longer the hand-hammered wok is used, the less likely it is to stick.
