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HIHEGD Carbon Steel Wok, 13 Inch Wok Pan with Lid Woks & Stir-Fry Pans with Spatula, Cookware Accessories, No Chemical Coated Flat Bottom Wok for Induction, Electric, Gas Stove, All Stoves
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HIHEGD Carbon Steel Wok, 13 Inch Wok Pan with Lid Features
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[Non-stick Premium Material]: The wok pan with lid is made by premium high-purity carbon steel, forged and pre-seasoned at high temperatures over 1000F for non-stick, easily cleaning, scratch-resistant properties. There is no chemical coating in the woks surface, a carbon steel wok can efficiently absorbs oil to create natural non-stick coating, making your cooking healthier and more secure.
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[Fast Heating]: With its high sloped sidewalls and graduated heating zones, our wok pan responds to heat changes quickly for maximum area of heat transfer, helps the food cook evenly also save cooking time. It allows you to cook a healthier meals with less oil as the sauce and oil can be evenly covered in the foods when tossing or flipping foods, lock in the nutrients and flavor of the foods.
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[Well-designed Details]: The handles of the wok and lid are both made by anti-scalding solid wood with a comfortable grip design, help you hands from heat sources. With a hang design, the wok handle can be detached or hung for storage to save space. The included carbon steel woks lid can speed up your cooking time and safe than a glass lid, ideal for sealing in heat also capturing the run-off juices of food for a delicious sauce during the cooking process.
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[Versatile]: This Chinese wok is flat-bottom that usable in most kitchens and suitable for all stoves, like induction stoves, gas stove-tops, electric stoves, and more, great for stir-frying, shallow frying, deep frying, braising, steaming, and many other techniques. The wok measures 13’’ wide & 3.9’’ deep, can serve at least 3-6 people of food portions. It is incredibly utilitarian, not only for East Asian cooking but also universally appropriate for cuisines from all over the world.
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[Professional Cookware Accessories]: To enhance the functionality of your wok pan, the package also come with a wide stainless steel spatula and a wood spatula designed to follow the angles of the wok for easily scooping and tossing food, a wok ring with vented design helps concentrate and direct the heat, lid and long chopsticks help to easily braise meats or deep fry, and a loofah pot brush for easily cleaning. We offer 2 year quality assurance. If you have any question, please contact us.
About HIHEGD Carbon Steel Wok, 13 Inch Wok Pan With Lid
One of the most popular materials for wok is carbon steel. It combines fast and even heating with durability, making it a favorite of many chefs in the industry. It can handle the heat of a professional stove. Compared to a frying pan, a wok has a shorter cook time, fits more food, and requires less oil. The high heat and naturally Non-Stick surface means that you can use less oil in a Wok, therefore making it a healthier option. If you are going to study and taste authentic Chinese and other Asian cuisines in your home, or if you enjoy the natural flavor and non-stick properties of a seasoned wok or if you are finding a bigger wok pan that an serve at least 3-6 people food portions, our 13inch wok pan with lid will be your best choice. Wok Pros: With the high sloped sidewalls and flat bottom, the wok allow you to flip, toss, and tumble with abandon the foods without worried about them fleeing from your pan. And in wok cooking, the food is always moving around so could cook evenly at high heat and require less oil. Natural Non-stick Coating: There is no chemical coating in the woks surface, the carbon steel wok is forged at high temperatures that can efficiently absorbs oil to create natural non-stick coating. The longer it is used the more seasoned it becomes, making it more non-stick as it ages, instead of losing non-stick properties. Fast Heating: The high, sloped walls help our wok heat up quickly and keep that heat inside. The wide bottom area for maximum heat conduction. This wok pan is equipped with superior performance on heating and heat transfer. Ideal for various cooking methods, like stir-frying food, searing meat pan-frying, braising, boiling, steaming, deep-frying and so on. HOW TO SEASON OR RE-SEASON A WOK AND DAILY WOK CARE: 1. Our wok pan has been pre-seasoned before it leaves the factory, which help you avoid complicated steps, the surface will come with some oils or dust from factory to prevent rust in the shipping way, please wash with some mild soapy water before first use, and towel dry your wok. 2. In the first week of use, please wash and dry this wok pan after cooking, and then coat it with a layer of cooking oil, it will absorb it and form a natural protective layer of oil film on the surface of the wok, which is more conducive to cooking. 3. When the pot is not used for a long time, please keep the pot dry and clean, and store it in a ventilated place. 4. Never scrub a carbon steel wok with an abrasive cleanser or a metallic sponge. These items can damage the seasoned surface. After each use of the pot, please wash it thoroughly and wipe off the water. 5. Dry or empty cooking of pots is forbidden, otherwise it will easily cause the pot to be scrapped. 6. Do not put the wok in the dishwasher. If the wok is accidentally cleaned in the dishwasher, simply re-season it with oil.
