Large Iron Wok, Commercial Home Hotel Chefs Use The Stir-Fry, The Round Bottom of The Wok is Uncoated,70X70X20Cm,50x50x15cm
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Detail
- Material: wrought iron. The thickness of the pot wall is 2mm, heat conduction is even, strong and durable.
- Heat-insulated double ears, anti-scald and wear-resistant double ears design, suspension is more space-saving.
- Size: 40x40x12.5cm, 43x43x13cm, 45x45x14cm, 50x50x15cm, 55x55x16cm, 60x60x18.5cm, 65x65x20.5cm, 70x70x20cm.
- Warm reminder! ! ! After using the iron , remember to clean it, wipe off the water, and apply some cooking oil to prevent it from rusting. If you know how to raise the , it will become smoother and brighter.
- Round pot bottom, heat lasting, sturdy and durable, longer service life.
How to use an iron for the first time: first clean the pot, dry the water on the high heat, and cook evenly, pour the cooking oil into the pot to moisturize the oil, then turn on the low heat, put the fat pork into the pot, use chopsticks or clamps to hold the fat in the pot. Rub the pot back and forth in the pot, rub every corner of the pot evenly, at least about five minutes, the longer the better, the whole pot will become shiny and shiny after rubbing the fat. Repeat this method two or three times and open the pot. After cleaning, you can put some cooking oil on it and store it overnight. After cleaning it, you can use it.
Reminder! ! !
After using the iron , remember to clean it, wipe off the water, and apply some cooking oil to prevent it from rusting. If you know how to raise the , it will become smoother and brighter with more use. -
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