Chinese Cast Iron Wok No Chemical Coating Flat Bottom Pot Stir Fry Pans Nonstick Wok Pan for Electric Induction Gas Stoves 13.4′

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Size:13.4in How to maintain1.Before using the wok, boiling it as the tutorials tells.2.During the period of forming non stick wok, which usually takes 3 months.3.Since the oil film is not stable at first 3 months, it would be better to use more oil while cooking.How to form a stable non-stick oil film within 3 month?1.Wash the wok with soft brush/sponge/cloth, warm water is highly suggested, while cold water will destroy the oil film. Liquid Dish Soap is not recommended either.2.Don't heat water with this wok.3.Making soup/starchy foods(such as potato/tomato/Broccoli)/Acidic food is NOT REDCOMMENDED during this period. Once the iron wok become totally black, you can cook any food you like.4.Dry the wok after washing it, keep it clean/dry to avoid rusting. It would be more helpful if you can apply vegetable oil on it after drying it.Why this iron wok could form non stick oil film itself?During the repeated process of heating and natural cooling,the hardness of the pot will be promoted, and then through the penetration of oil, a non-stick stainless iron wok pot is formed.Note1.If there are black crumbs when you clean the wok or cook, they should be carbonized vegetable oil. They are non-toxic, rest assured.2.If the wok rusts due to inproper using/maintaining, please remove the rusts and reboil the wok.3.Sometimes the wok body absorbs oil unevenly, which makes one zone darker and other zones lighter, it is normal. You could reboil the wok several times to make it even and as time go by, the wok will turn black unitely.Material: High purity iron, Traditional Hand Hammered,One-piece pouring, the bottom is 3mm thick and wall is 2mm thick.

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Features

①The cast iron pot has no chemical coating, which preserves the nutrition and taste of the ingredients to the greatest extent, and can be used with confidence. Fast heat conduction, fragrant cooking taste, time saving and energy saving, medium and small fire cooking can achieve the best effect.
②In the process of using the cast iron pan, the cooking oil will adhere to the surface of the pan to form an oil film to prevent the food from sticking to the pan. The longer the use time, the thicker the oil film and the better the non-stick pan effect.
③It is made of high-quality cast iron and adopts integrated casting molding technology. The thickness of the pot body is uniform, and the bottom thickness of the pot is 3mm, which is strong and durable.
④The beech wood handle is not easy to be hot and slippery, and the bottom hanging ring design can be hung up without taking up space.
⑤Zhongfu iron pan uses thick materials, exquisite workmanship, smooth body and exquisite appearance, and is worth buying.