1>Coating:Enamel
2>Materials: cast iron
3>Diameter:24cm
Cast Iron enamel Chinse Wok
| Item No. | FRS-395 |
| Size | 30.5×Φ21×8.3cm |
| Weight | 2.6kgs |
| PCS/CTN | 6 |
| CTN Size | 46x31x29cm |
| CTN G.W. | 18.2kgs |
Our wok are made of cast iron, as we all know that cast iron is a traditional material to make cookware, 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 greate margin of safety. Curved sides also allows a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir-fry ingredients usually tumble back to the center of the wok when agitated. For best performance, do not exceed 400 degrees F. The phenolic knob is oven safe only to 400 degrees F. Do not place the cookware on unprotected counter tops or tables, place on a trivet, cloth or board. 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. Always use a cloth or oven mitt to move cookware from stove top or oven.
