Carbon Steel Wok Pan, 12.59 Woks and Stir Fry Pans with Glass Lid for All Stoves

The Wangyuanji artisan handcrafted cast iron wok, hailing from Jiangsu Province in China, is renowned for its classic turtle patterned design and boasts a heritage of over 400 years. Each wok undergoes a meticulous 63-step crafting process, resulting in a flawlessly crafted product. Wangyuanji has meticulously preserved the pan-making skills and knowledge accumulated over centuries, upholding an ancient craftsmanship that continues to stand strong against modern competition.

Before cooking, it is recommended to perform an oil nourishing program every time during the initial use to form an oil film, which will enhance the wok's performance after the film is established. The surface of the iron pan is protected by two layers of vegetable oil and black oxide during transportation.

The process of "pre-seasoning" involves using cooking oil to conserve the surface of the iron wok, allowing the oil to gradually penetrate the interior. This is a normal and expected occurrence.

The black substance that may rub off from the pot surface is typically carbonization, which happens when the wok is not properly cleaned after use, allowing oils and food particles to accumulate over time from high-temperature cooking. This phenomenon is related to prolonged exposure to high cooking temperatures. If an iron pot is not wiped dry after cleaning, it may also develop rust, which can react with certain food components, leading to this situation.

To address this, you can use a steel wire ball to scrub off the residues, thoroughly clean the pot, and then heat it while applying cooking oil, allowing the oil to soak into the entire wok. Repeat this process for about 5 minutes over low heat, and then let it cool naturally.

The CRAFTMANSHIP WOK - Wangyuanji Nitriding Carbon Steel Frying Wok Series boasts a clean and modern look while preserving the fine details from this nearly 400-year-old Chinese wok manufacturer. If there is a small hole on the bottom of the WANGYUANJI Carbon Steel Wok after some time of use, please contact the manufacturer immediately for a refund or exchange.

The WANGYUANJI Nitriding Carbon Steel Wok's nitriding process forms a layer of healthy, non-chemical coating, providing a solid and strong protection shield over the wok surface, making it durable and long-lasting. This wok is suitable for use with all kinds of spatulas, including wooden, silicone, and metal.

The WANGYUANJI Nitriding Carbon Steel Wok, made of 16-gauge (1.5mm) sturdy carbon steel, offers fast heat transfer, enabling quicker stir-frying. This versatile wok can handle a wide range of cooking tasks, from roasted vegetables and stir-fries to seafood and more.

The WANGYUANJI Nitriding Carbon Steel Wok features a flat bottom design, a detachable handle, and a glass lid, making it safe for use on gas stoves. It is excellent for a variety of Asian cooking methods, including stir-frying, searing meat, deep-frying, braising, and steaming.

The wok's dimensions of 12.59" width and 3.7" depth provide a 5L / 169 oz capacity, suitable for serving at least 3-5 people. However, it is important to note that seasoning the wok is still required, and it is not dishwasher or oven safe. It should be washed by hand with warm water and dried with a paper towel.

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