Description
About this product
This wok has a diameter of 45 cm and handles on both sides. That makes it suitable for large portions, for example when you cook for a family or a larger group. The wok comes from China and is used in Asian cooking.
The deep, round shape and curved edge make it easy to toss and turn food. Heat is distributed evenly, so you can stir-fry vegetables, meat and other ingredients quickly.
Usage and preparation
A carbon steel or cast iron wok needs to be seasoned first. This prevents rust and creates a smooth surface.
- Wash the wok with warm water and a soft sponge, without soap.
- Dry the wok over medium heat.
- Turn the heat to high until the pan is hot.
- Add 1-2 tablespoons of oil, for example peanut oil, and spread it with kitchen paper.
- Let the oil smoke briefly and wipe away any excess oil.
- Repeat this 2-3 times.
Tips for cooking:
- Cook over high heat, quickly and powerfully.
- Cut all ingredients beforehand.
- Work in small portions.
- Only add the oil once the pan is hot.
Care after use:
- Rinse the wok with warm water, without dish soap.
- Dry the wok immediately over the heat.
- Apply a thin layer of oil.
Storage
Store the wok in a dry place, optionally with kitchen paper in the pan.
