Cast Iron Flat Bottom Wok

Product Specifications:

• Size:
  32 cm // 36 cm

• Weight:
  3.6 kg // 4.3 kg

• Total Weight (Wok + Wooden Lid):
  4.2 kg approx. // 5 kg approx.

• Height (Without Lid):
  9 cm // 10 cm

          **Due to hand-tempering, there may be a ±1 cm variance in the wok's diameter.

• Base:
  Flat Bottom

• Material:
  Pure Cast Iron

• Serving Volume:
  4 - 6 Pax // 6 - 9 Pax

Compatibility:

The Cast Iron Flat Wok is compatible with all kinds of stoves, including Electric Cookers, Induction Cookers, Direct Fire, Gas Stove, Oven, and more.
Note: Not suitable for microwave use.

Package Includes:

• Option 1: 1 x 32 cm Cast Iron Wok + Wooden Lid
• Option 2: 1 x 36 cm Cast Iron Wok + Wooden Lid
  
  

Product Features:

1. Healthy Cookware:
   Crafted from toxic-free, natural cast iron with no synthetic coatings or chemicals. It even helps boost your iron intake from food cooked in the wok.

2. Pre-Seasoned:
   Pre-seasoned with vegetable oil to prevent rust and ensure a naturally non-stick surface, given proper care and seasoning.

3. Heat Resistant:
   The heavy-gauge construction ensures even heating, excellent heat retention, and long-lasting warmth, preserving the authentic taste of food.

4. Durable & Solid Construction:
   The one-piece body has no rivets, eliminating the risk of the handle breaking. Safe to use with all utensils, including metal ones, without damaging the surface. Built to last.

5. Non-Stick Surface:
   After high-temperature baking or stove heating, the grease penetrates the iron’s pores, creating a non-stick surface. Cooking on lower heat helps prevent food from sticking.

6. Integrated Carry Handles:
   The seamlessly casted, upward-curved handles make for a comfortable grip and efficient cooking experience. Easy to lift and move the wok around.

7. Sturdy Flat Base:
   The flat base provides stability on any cooking surface, preventing accidental spills. It’s perfect for secure cooking.

8. Large Capacity:
   The wide diameter allows for large meals and multiple cooking techniques, including stir-frying, steaming, deep frying, boiling, braising, searing, and stewing.

9. Compatible with All Cookers:
   Safe to use on all stovetops, including induction, electric, gas, and glass top stoves. It can also be used in ovens (up to 500˚F) and on grills.

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.