316 Stainless Steel Honey Comb 18CM - 42CM Wok Pan
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Product Category: Wok/ Pan
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Applicable stove: Universal (All Stove)
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Material: 316 Stainless Steel
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Features: Star Shape Pattern - Theoretical Food Floating Non Stick Technology
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Specifications: 18CM, 26CM, 28CM, 30CM, 34CM, 40CM & 42CM
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Cover type: Glass Lid , Steel Lid & Combo Lid (Glass + Steel)
VARIATION:
A) 18cm Sauce Pot
B) 26cm Frying Pan
C) 28cm Frying Pan
D) 30cm Frying Pan
E) 30cm Frying Pan + Steamer
F) 26cm Cooking Wok
G) 28cm Cooking Wok
H) 30cm Cooking Wok
I) 30cm Cooking Wok + Steamer
J) 34cm Cooking Wok (Glass Lid)
K) 34cm Cooking Wok (Steel Lid)
L) 40cm Cooking Wok (Combo Lid)
M) 42cm Cooking wok (Combo Lid) + Steamer
Before use - CLEAN & SEASONING
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The new wok/pan is need to clean with detergent/ washing cream/ powder deeply clean it with green washing pad (Scoth brite) then using the wok /pan boiling hot water 3 times.
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{Remark: When the pot is left at the factory, there will be some residual industrial oil stains.}
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After the cleaning process put cooking oil pour in the wok/pan & spread it to cover the whole top surface of the Wok/pan, let the cooking keep in the wok/ pan more than 6 hours then wash again with clean water and ready to cook your favorite food.
When cooking - MEDIUM FLAME
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Avoid over burned, stainless steel pots is good in heat conduction, no need to open a fire, on the one hand it's good for saving gas/ electricity / saving energy, indirectly it's reduce the stick pan, paste pot, but also avoid the yellowing of the wok /pan.
After use - KEEP IT DRY
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Wash and dry thoroughly after each use to avoid oil residue residue, warm water effect, cleaning tool
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Sponge, scouring pad and special detergent for detergent and stainless steel can be used;
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It is not recommended to use a steel ball and decontamination powder to brush the pot, which will cause the mirror polishing brightness to become darker and older.
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If there is a paste pot condition, it is recommended to soak it in warm water before cleaning.
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This material of the wok is not non stick, why call it non stick wok is because "Physical Theoretical design" on the wok's honey comb bow & curved pattern on the wok surface when the wok was heat up the food on the wok will float and not stick to wok.
*Remark:
1) wok must heat up before cooking and must put in cooking oil.
2) After the wok was heat must turn to small & medium fire flame.
3) This wok material is good to heat conducting, lesser oil to use when cooking and less smoke during cooking.
