40cm Karbon Steel Cina Wok

Products advantages

1, High grade material
Traditional carbon steel construction disperses heat evenly and quickly, popular used in restaurant and hotel ,
2,Perfect handle ,100% promised the BEECH wooden handle
The handle will be in imported beech wooden which avoid the injure and empyrosis while cooking, and the material of beech handle is not loosed or gapped due to the heat and cold suddenly
3, The wok rim is sanded smooth, does note scratch,

INSTRUCTION AND MAINTENANCE
1,Do not use steel wire ball to clean the pot , if there is oil dirt after cooking, you can use soft cleaning articles (such as sponge brush,etc),plus detergent ,water(or warm water) to clean together.
2, because the protective layer on the new pot is not stable, put more oil before cooking in the early stage, try not to make soup, starch and acid food(such as potatoes, tomatoes, broccoli, pickled vegetables, seasoning  vinegar etc); When the wall of the pot inside was changed black, then it can be cooked.
3, During cooking in the first week, after dry the pot, put some oil on wall, and heat the pot for a minute.
Keep doing like this one week, it be will be better. After a week, there is no need to do ,just keep the pot dry and clean and put the pot upside down to avoid rusting. It is not easy to rust when the pot was changed to black , if you do not use it for a long time  you'd better put a layer of cooking oil to prevent rust.