Carbon Steel Wok 30cm
$6.99
- Available in coloured non-stick, black non-stick or silver polished finish
- Riveted wooden handle with stainless steel hook
- Hand wash only
- The Silver Polished 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 timeTo 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 very high heat until the metal changes to a blueish-yellowish colour
- Wash with cold water and dry over the flame, then 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 10 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 10 (above) again before storing – this will ensure the wok maintains a protective coatingNote:
If you need to scour the wok, it is best to add salt and ‘scrub' over heat
- Riveted wooden handle with stainless steel hook
- Hand wash only
- The Silver Polished 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 timeTo 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 very high heat until the metal changes to a blueish-yellowish colour
- Wash with cold water and dry over the flame, then 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 10 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 10 (above) again before storing – this will ensure the wok maintains a protective coatingNote:
If you need to scour the wok, it is best to add salt and ‘scrub' over heat