Cast Iron Ingot Wok

Product Specifications:

• Material:
  Pure Cast Iron

• Size Variations:
  20 cm // 30 cm

• Weight (Without Lid):
  1.5 kg // 3.2 kg

• Height:
  7 cm // 9.5 cm

• Diameter (Without Handles):
  20 cm // 30 cm

• Compatibility:
  Suitable for all stove types, including Electric Cookers, Induction Cookers, Direct Fire, Gas Stoves, and Oven.
  Note: Not suitable for microwave use.

**Due to the hand-tempered nature of the cast iron, there may be a ±1 cm variance in the wok’s diameter.

Package Includes:

• Option 1: 1 x 20 cm Cast Iron Ingot Wok + Wooden Lid
• Option 2: 1 x 30 cm Cast Iron Ingot Wok + Wooden Lid
  
  

Product Features:

1. Healthy Cookware:
   Made from toxic-free, natural cast iron with no synthetic coatings or chemicals. Cooking in cast iron can help boost your iron intake, benefiting overall health.

2. Pre-Seasoned:
   The wok is pre-seasoned with vegetable oil to prevent rusting and ensure a naturally non-stick surface, provided it is well-maintained.

3. Heat Resistant:
   The heavy-gauge construction ensures quick and even heating, superior heat retention, and helps keep food warm for longer while preserving the natural taste.

4. Durable & Solid Construction:
   The one-piece construction eliminates the need for rivets, so there’s no worry about the handles breaking. The wok is compatible with all utensils, including metal ones, making it perfect for long-term use.

5. Non-Stick Surface:
   After the wok is heated in a high-temperature oven or on a stove, the grease penetrates the iron pores, forming a protective non-stick layer. Cooking on lower heat settings will help prevent food from sticking.

6. Integrated Carry Handles:
   The large, upward-curving handles are designed for easy lifting and moving. The seamlessly casted handles provide a comfortable grip and enhance the cooking experience.

7. Sturdy Flat Base:
   The wok’s flat base ensures stability on any cooking surface, reducing the risk of accidental spills while cooking.

8. Large Capacity:
   With its wide diameter, this wok is perfect for large meals and a variety of cooking techniques, including stir-frying, steaming, deep frying, boiling, braising, searing, and stewing.

9. Compatible with All Cookers:
   The wok is suitable for use on induction stoves, electric stoves, gas stoves, and glass top stoves. It can also be used in the oven (up to 500°F) or on a grill.

What is Pre-seasoned Cast Iron?

Pre-seasoned cast iron means the skillet has been coated with a protective layer, usually wax or oil, to prevent rusting after manufacturing. This is often referred to as "factory seasoning." However, customers should still clean and re-season the skillet before using it for the first time to enhance its non-stick properties.

Steps to Re-season Your Cast Iron Skillet After Purchase

1. Wash your new skillet with soap and a brush to remove any factory residue.
2. Rinse thoroughly with water.
3. Dry the skillet with a cloth.
4. Heat it on the stovetop until it's smoking hot to ensure it is completely dry. (Important: Water can cause rust, so make sure the skillet is fully dry.)
5. Apply a thin, even coating of cooking oil (inside and outside).
   Tip: Wipe off any excess oil to avoid a sticky finish.
6. Let it cool or hang to dry, and it’s ready for your next use!

Caution: 4 Mistakes to Avoid When Cooking with a Cast Iron Skillet

1. Not Preheating the Skillet:
   Always preheat the skillet before cooking. Placing cold food on a cold skillet will cause the food to stick.

2. Skipping the Grease:
   After the skillet is heated, add some butter or lard. This not only enhances the flavour but also improves the non-stick properties.

3. Constantly Moving the Food While Searing:
   When searing, let the food sit undisturbed to create a good crust. Avoid the temptation to keep moving it.

4. Flipping Too Soon:
   Flip the steak only when a thin, brown crust has formed on the outside for the perfect sear.

How to Clean a Cast Iron Skillet After Cooking

Important: Do not use soap, steel wool, or put it in the dishwasher.
Why? Soap removes the skillet's seasoning (the non-stick layer), and steel wool can scratch the surface, making it rust.

But if you really want to use soap or steel wool:
If you decide to use soap or steel wool, you’ll need to re-season the skillet afterward. Just rub a thin layer of oil all over the skillet (inside and outside), then heat it on the stove or in the oven until the oil forms a protective layer.

1. Immediately after cooking, pour hot water into the hot skillet.
2. Gently scrub the skillet with a sponge or stiff nylon brush (use tongs to avoid burns).
3. Rinse with hot water.
4. Sprinkle some salt in the pan and add a little hot water.
5. Use a wooden spatula to scrape off any tough stains.
6. Rinse thoroughly with water.
7. Dry the skillet completely with a towel, then heat it on low on the stovetop.
8. Apply a thin layer of oil to season it (both inside and outside), and store it in a dry place.