The wok is made of iron without a synthetic non-stick coating. With regular use, a protective layer of oil gradually forms on the surface, reducing food sticking and protecting the material against corrosion. The natural darkening of the iron is part of this process.
Before first use
The wok is treated with oil during production, so it is not necessary to remove a protective coating by burning it off. Before cooking for the first time, we recommend the following procedure:
- Wash the pan with warm water and dish soap.
- Pour a larger amount of vegetable oil into it and add vegetable trimmings, such as onion or cabbage.
- Sauté the vegetables, stirring continuously so that the oil reaches the entire inner surface of the pan.
- Discard the vegetables and rinse the wok with hot water.
- Dry the pan thoroughly and heat it briefly over low heat to evaporate any remaining moisture.
Regular care
After use, wash the wok by hand with warm water and a soft sponge. Use dish soap as needed. Avoid aggressive cleaning products, metal scouring pads, and the dishwasher. After washing, dry the pan thoroughly and, if necessary, treat it with a very thin layer of vegetable oil. Store it in a dry place and do not leave it in water for extended periods. Acidic foods may damage the protective layer that has formed if left in contact with it for a longer period. With regular use, the protective oil layer is naturally renewed. Re-seasoning is only necessary if the layer is damaged or corrosion develops. In such a case, clean the surface, remove any rust, dry it thoroughly, and restore the protective layer by heating a very thin layer of oil.
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