Carbon Steel Wok 34cm
$9.99
- Riveted wooden handles with helper handle
- Available in non-stick Black or Red, or Polished finish
Polished Silver Wok
- Suitable for gas and electric stovetops only
- Hand wash only
- This wok requires ‘seasoning' before use
- Seasoning your wok helps to protect the surface from deteriorating and helps to draw out any impurities or moisture in the metal
- A well seasoned and cared for wok will develop a semi, non-stick surface over time
To season:
- Wash the wok well in hot water with a small amount of liquid detergent to remove the manufacturer's protective coating.
- Rinse and dry the wok thoroughly.
- Heat over a very high heat until the metal changes to a blueish-yellow colour.
- Wash with cold water and dry over the flame. Repeat this step 2 to 3 times.
- Then add about ½ cup of salt and stir for a few minutes.
- Rinse and dry.
- Use a paper towel to rub a thin film of oil (about 1½ teaspoons) over the entire inside surface of the wok.
- Heat the wok on a medium-low heat for about 10 minutes.
- Wipe off the oil with a new paper towel. There will be black residue on the towel.
- Repeat steps 7 through 9 until no black residue is present on the paper (about 3 times). The wok is now ready to use.
After use, wash the wok in warm water with mild detergent, and dry. Then follow steps 7 to 9 again before storing. This will ensure the wok maintains a protective coating. Note – if you need to scour the wok, it is best to add salt and ‘scrub' over heat.
- Available in non-stick Black or Red, or Polished finish
Polished Silver Wok
- Suitable for gas and electric stovetops only
- Hand wash only
- This wok requires ‘seasoning' before use
- Seasoning your wok helps to protect the surface from deteriorating and helps to draw out any impurities or moisture in the metal
- A well seasoned and cared for wok will develop a semi, non-stick surface over time
To season:
- Wash the wok well in hot water with a small amount of liquid detergent to remove the manufacturer's protective coating.
- Rinse and dry the wok thoroughly.
- Heat over a very high heat until the metal changes to a blueish-yellow colour.
- Wash with cold water and dry over the flame. Repeat this step 2 to 3 times.
- Then add about ½ cup of salt and stir for a few minutes.
- Rinse and dry.
- Use a paper towel to rub a thin film of oil (about 1½ teaspoons) over the entire inside surface of the wok.
- Heat the wok on a medium-low heat for about 10 minutes.
- Wipe off the oil with a new paper towel. There will be black residue on the towel.
- Repeat steps 7 through 9 until no black residue is present on the paper (about 3 times). The wok is now ready to use.
After use, wash the wok in warm water with mild detergent, and dry. Then follow steps 7 to 9 again before storing. This will ensure the wok maintains a protective coating. Note – if you need to scour the wok, it is best to add salt and ‘scrub' over heat.