This 36cm Pyrolux Wok is made from durable and heat responsive spun carbon steel, with a flat bottom and gently sloping sides that flare out. The shape of the wok gives you plenty of high-heat space for searing meats and vegetables at the bottom and provides ample volume and room to manoeuvre when flipping. The long wooden handle stays cool throughout cooking, and the handle angle makes it easy for tossing and flipping food. The wok heats up quickly and is highly responsive to burner input and, when properly cared for, will end up with a practically nonstick surface. With a flat base, the wok is suitable for all cooktops, including induction. Hand wash and re-oiling recommended after every use. This traditional style wok withstands high heat, suitable for all your authentic Asian cooking.

Features:

• Durable and heat responsive spun carbon steel
• Flat bottom and gently sloping sides
• Long Rubber Wood handle stays cool while cooking
• Angled handle designed for easy flipping
• Side rubber wood helper handle gives added flexibility and stability when handling large quantities of food.
• Do not use in the oven.
• Suitable for all cooktops, including induction.
• Handwash and re-oiling recommended after every use
• Withstands high heat

Preparing your carbon steel wok for use:

• Remove all packaging. With a scourer, and warm soapy water, wash the entire surface, inside and outside of the pan to remove the anti-rust coating.
• Rinse and dry completely with a paper towel. You can place on a low heat on the cooktop for a minute or two to complete the drying process if you prefer.
• On high heat apply a very thin, even coating of vegetable oil to the cookware inside and out using tongs to hold the paper towel. Too much oil will result in a sticky finish. When it starts smoking, lower to medium heat. Wipe away any excess oil. Turn the heat off and let the pan cool.
• Repeat as necessary (3 repeated seasonings should give it a good coating)
• It is very important to maintain the seasoning of your carbon steel cookware by applying a very thin layer of oil after each cleaning. This will help keep you cooking for many years to come.

Cleaning your wok:

• While the wok is still warm after use, running hot water on the inside, scrape off any cooked food residues with a sponge or soft bristle dish brush. You may use a small amount of dishwashing detergent.
• Do not use highly abrasive cleaners or scrub the wok.
• Hand wash only. Not dishwasher safe.
• Do not immerse in water for long periods of time.
• Dry the wok by heating on the hob. Allow to cool.
• Always apply a thin coating of oil before storing to help prevent rusting.
• Rust is not a manufacturing defect. Rusty pans cannot be claimed on warranty.
• Your wok will darken in colour with repeated use and seasoning.