WOK steel pan with round bottom 38 cm

Classic wok used throughout Asia. With a round bottom and is therefore not suitable for electric stoves.

Before the first cooking, the wok must be burned. Then its surface will be perfectly non-stick.

Recommended procedure: first wash the new wok thoroughly with warm water, detergent and a rougher sponge, both inside and out. Heat a perfectly dry wok on a gas stove. The surface of the wok gradually changes color. Rotate the wok so that the color changes over the entire surface. Then pour about two tablespoons of oil into the wok and carefully spread over the entire wok. The hot oil starts to burn. Then pour more oil and pour into the wok more chopped vegetables (can be salad, ginger, spring onion). Fry until black and spread the oil all over the wok by stirring the vegetables. Discard the fried vegetables, let the wok cool and wipe with a paper towel.

Many illustrative 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 the burnt wok with detergent and do not put it in the dishwasher!

Notice! Without burning a wok, its claim regarding the adhesion of the wok surface cannot be accepted (that is, if you do not burn the wok and food sticks to it, it cannot be claimed).

Material: sheet metal and wood

Diameter: 38 cm