Carbon Steel Frying Pan,28cm Carbon Steel Traditional Wok Pure Hand Hammered Woks and Stir Fry Pans with Flat Bottom Suits for All Stoves

• 【Purely Hand-Hammered】 The Carbon steel pot made by touch-made is to put the iron plate into the burning coke oven with coal as the raw material. to make. Due to the time-consuming and labor-intensive production process. there are very few handmade Carbon steel pots like this.So it more durable than the coated pan. 
• 【Warm Reminder】 All the iron pots will be shipped after the pot is boiled. During the boiling process. the inner part of the pot turns yellow-black or forms spots. lumps and other textures. which are temporary conditions caused by uneven heating when the pot is boiled. It is non-toxic. It is a normal phenomenon. not a quality problem. After a period of use. the color of the pot body will gradually darken and turn black as a whole. and this phenomenon will gradually reduce until it disappears. Please use it with confidence. 
• 【Easy to Use】Carbon steel is a commonly used material in wok nowadays. Compared with cast iron pans and stainless steel pans. it is light in weight and extremely fast in heating speed. and can be used in various cooking methods. such as frying. stir-frying. stewing. steaming. and so on. 
• 【Stay Cool Handle】Far too often. Carbon steel pan handles get hot & break down after repeated use; the ergonomically shaped handle is riveted to the pan to prevent heat transfer & is comfortable to hold. 
• 【Suitable For All Stoves】The flat base makes sure it fits securely on any stovetop. Including electric stoves. induction stoves. gas ranges. and other heat sources. The removable wooden handle allows you to easily put it in the oven. oven safe to 450F. 

Product name: Hand-Hammered Carbon Steel Wok

Product size: 28 cm

Product material: Walnut and Carbon Steel

Product net weight: 28cm-1.2KG

Product Feature:
1.The iron ring design at the rear is convenient for hanging and storage. adding to the quality of the kitchen scenery.

2.The iron nails fix the handle and the pot body. which are self-contained and durable.

Cooking order when you use it firstly:
1. Use a sponge dipped in neutral detergent to clean.
2. Rinse with cold or lukewarm water and wipe off moisture with a cloth.
3. Reduce the fire to low to medium heat and pour in a tablespoon of olive oil.
4. Put the chopped vegetables into the wok and fry for 2-3 minutes. after the vegetables are all coated in oil and fry thoroughly
take out.

Daily use and maintenance：
1. Before cooking. preheat the body of the pot with low heat. and heat the pot with cold oil to achieve physical non-stick.
2. Initially use more fried or cooked meat dishes. Boil less water. cook soup or cook tomatoes to avoid breaking the oil film.
3. After each use. let the pot cool down to a temperature that can be touched by hand. and then clean it with a sponge dipped in detergent. (In order to avoid damaging the oil film. sharp substances such as steel balls are prohibited
cleaning pot)
4. After cleaning. put the pot on the stove with medium and low heat to completely dry the excess water. and then apply a thin layer of cooking oil while it is still hot.

Problem Handling：
1. If the bottom of the pot is burnt due to improper operation. put water in the pot. boil it with medium and low heat until it boils. then turn off the heat. let it stand for about 30 minutes. pour out the water in the pot. and use a sponge or rag to remove the burnt part.
2. If the residual water causes rust spots on the pot body. use a steel wool brush and other tools to grind off the rust.
3. If the inside of the pot is white. you can use a kitchen towel dipped in olive oil to fully smear it.

Contraindications：
1.Do not put the pot in the microwave.
2.Do not put pots in the dishwasher.
3.Prohibition of violent fire and sudden cold.