WANGYUANJI Cast Iron Wok,12.59'' Flat Bottom Wok
WANGYUANJI Cast Iron Wok,12.59'' Flat Bottom Wok with Glass Lid,Suitable for All Cooktops, Uncoated Craft Wok Healthy Cooking Wok-Practical Gift
- ANCIENT CRAFTSMANSHIP – The Wangyuanji Cast Iron Wok has been manufactured by Chinese artisans for almost 400 years. Each Cast Iron Wok undergoes 37 distinct handcrafting processes to achieve perfection.
- Every handcrafted Cast Iron Wok boasts a unique texture formed from its clay casting mold and pinewood smoking ash. Echoing its beautiful name, the “turtle shell texture”, a well-maintained wok can last for decades and become a symbol of family gatherings and prosperity.
- HEALTHY COOKING – The Wangyuanji Cast Iron Wok is made of high-grade pure iron. Season the wok before use! A properly seasoned cast iron wok provides a safe, healthy, non-stick, and chemical-free cooking surface for your family.
- HEAT RETENTION AND EVEN COOKING – The Wangyuanji Cast Iron Wok has exceptional heat retention capability for even cooking. Even heating leads to faster food preparation, locking tastes and juices inside food, and avoiding the loss of nutrients.
- MULTIPLE COOKTOPS AND VERSATILE COOKING – The Wangyuanji Cast Iron Wok can be used on all types of cooktops: gas, electric, induction, oven, broiler, grill, and even on a campfire, or in a fire pit. Enjoy cooking all types of meals, from roasted vegetables and stir fry to seafood and more.
- USE AND CARE – The cast iron wok is NOT dishwasher or oven safe! Avoid placing hot cast iron into cold water. Wash the cast iron wok by hand with warm water, and dry with a paper towel. With proper care, the cast iron wok can last a long time.
| SKU: | B0CWX7YHLY |
| Weight: | 8.71 pounds |
| Dimensions: | 9 x 12.59 x 9.5 inches |
| Brand: | WANGYUANJI |
| Origin: | China |
Product Description
63 Heritage Ancient Crafts
Iron ore
Selecting premium raw materials.Centuries-old inheritance of intangible cultural heritage craftsmanship
Seasoning
1.Wash the wok: Use warm water and mild dish soap to wash the new wok thoroughly. Scrub it gently with a sponge or non-abrasive brush to remove any manufacturing residue or dirt. Rinse it well.
2.Dry the wok: After washing, dry the wok completely with a towel. Ensure there is no moisture left on the surface.
3.Heat the wok: Place the wok on the stovetop over medium heat. Allow it to heat up fully, which helps to open the pores of the metal and prepare it for seasoning.
4.Add oil: Once the wok is hot, add a small amount of high-smoke-point oil, such as neutral vegetable oil, canola oil, or peanut oil. Swirl the oil around the wok, ensuring it coats the entire surface, including the sides.
5.Season the wok: Heat the oil in the wok until it starts smoking. Using tongs or a heat-resistant brush, spread the smoking oil evenly on the wok’s surface, including the sides. Keep the heat on for about 3-5 minutes.
6.Cool and wipe: Turn off the heat and allow the wok to cool naturally. Once it is safe to handle, use a paper towel or cloth to wipe off any excess oil. This process forms a protective layer on the wok’s surface, preventing rust and enhancing its non-stick properties.
7.Repeat the process: To develop a better seasoning, repeat steps 2-3 several times. Each time, allow the wok to cool, wipe off excess oil, and renew the layer of seasoning.
Properly seasoned woks over time, making them more non-stick and imparting flavor to your cooking.