Wok, 38cm

First use: seasoning
For carbon steel or cast iron woks, seasoning is important. It prevents rust and creates a smooth surface.

Step-by-step:

1. Wash with warm water and a soft sponge (no soap).

2. Dry over medium heat.

3. Heat on high until the pan is hot.

4. Add 1-2 tablespoons of oil (e.g., peanut oil) and spread with kitchen paper.

5. Let it smoke briefly, wipe off excess oil.

6. Repeat 2-3 times.

Use

• Cook on high heat, quickly and efficiently.

• Prepare all ingredients in advance.

• Work in small batches.

• Add oil only when the pan is hot.

Care after use

• Rinse with warm water, no dish soap.

• Dry immediately over heat.

• Apply a thin layer of oil.

• Store dry, optionally with kitchen paper inside.