24cm cast iron round enamel wok pan with lid cream pan

Cast iron wok Item No.: FRS-384 Shape:Round Material: cast iron

Cast iron wok

The main advantage of wok beyond its constructed material is its curved concave shape.

The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little fuel.

The large sloped sides also make it easier for chefs to employ the tossing cooking technique on solid and thick liquid food with less spillage and a greater margin of safety.

Diameter	24cm
Inner box size	40x27x11cm
Weight	3.5kgs
PCS/CTN	4
Payment terms	T/T,L/C
Delivery date	45days

How to use

Your Enamel Cast Iron can be used for almost any cooking technique, gas, electric, ceramic, induction and in the oven.It is not recommended for use on outdoor grills or over open outdoor flames.Do not use in Microwave OvenOn the stovetop, use a burner nearest in size to the diameter of the pan bottom. This will allow the heat to spread evenly across the pan and avoid hot spots.Use of a large pan on a small burner may cause warping and will over heat side walls and handles.Apply vegetable oil or cooking spray to the surface for better cooking and easier clean up.Use wooden or silicone utensils. Metallic culinary utensils scratch enamel cookware.Always use a cloth or oven mitt to move cookware from stove top or oven.Do not place the cookware on unprotected counter tops or tables, place on a trivet, cloth or board. How to clean Hand wash with warm soapy water to preserve the cookware’s original appearance Dry the cookware immediately. Only use plastic or nylon scouring pads to avoid damaging the enamel. For persistent stains, soak interior of the cookware for 2 to 3 hours with a solution of 1 teaspoon bleach to 1 pint of water.To remove any baked on food residue, boil a mixture of 1 cup water and 2 tablespoons baking soda in the cookware.