Wok Bang Wok Set 2 Pre Seasoned Wok

The iconic Asian wok for all the greatest Asian meals. This wok captures the essence of Oriental meals at its finest.

Features

•High-grade material

•Disperses heat evenly and quickly

•Mostly for Commercial, Home, Industrial use

Inclusions

Pre seasoned Carbon steel wok

• Can be 34m,36cm,38cm
• Thickness: 1.5mm

Spatula and Ladle

• Length: 18cm
• Wood handle
• Stainless 304
  

Wok Ring

• Height: 3.5cm
• Top Diameter: 21.5cm
• Base Diameter: 25cm
  
• Suitable for 30 - 38cm wok

Wok Brush

• Size: About 28 cm x 3 cm x 3 cm
  
• Approx Weight: 120g
  
• Material: bamboo and wood

Wood Lid

• Made from Solid Wood
• Versatile

Colander

• 24cm Diameter
• Made from High Grade Stainless Steel
• Stainless Steel Handle
• Stay Cool Handle

For a quick maintenance guide, avoid cooking with highly acidic foods as it can break down the product’s natural non-stick seasoning. Remove the factory coating. Do not wash while it is still hot. Let the wok cool down before you can wash it.

To clean, gently scrub the surface with a soft sponge or a wok bamboo brush then apply a small amount of detergent and rinse with water. Dry it with a clean towel or tissue and apply oil on the surface. Store in a cool dry place to avoid rusting. If rusting persists, simply re-season the wok.

How to season:
1. Rinse the wok with running water
2.Scrub the wok using metal scrub or steel wool until the factory coating is completely removed
3.Wash the wok with running water
4.Dry the interior and exterior of the wok with tissue paper or towel
5.Boil water into the wok (almost full)
6.Remove the water and dry it with tissue paper or towel
7.Place the wok on the stove top and turn it on to high heat
8.Wipe the inside of the wok with canola oil
9.Repeat process till wok develop a good patina or until wok turns to black.

Maintenance:
1.Do not use steel wire ball to clean the wok when its already seasoned
2.If there is oil dirt after cooking, use soft sponge or wok brush with detergent and rinse it with water
3.The protective layer on the new wok is not stable therefore put more oil before cooking
4.In the first week of using the wok pan try not to make soup, starchy and acidic foods.
5.After using, dry the wok, put some oil on the wall and heat the wok for a minute. Keep doing this for one week to enhance the quality of the wok. After a week, just keep the wok pan clean and add a bit of oil to your wok after it has dried out.
6. Make sure to store it in a dry place away from the moisture to avoid rusting