Anglinio plieno wok keptuvė 30 cm, apvalus dugnas, medinė rankena

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Prekė: Anglinio plieno wok keptuvė 30 cm, apvalus dugnas, medinė rankena. Kategorija: Wokai.

• Gamintojas: no brand
• Modelis: WS-731W86
• Skersmuo: 30 cm

Carbon steel wok with wooden handle

• Traditional wok with round bottom – designed for high temperature frying.
• Diameter 30 cm – practical size for everyday cooking and preparing dishes in Asian style.
• Carbon steel 1,0 mm – a material that over time creates a patina that improves frying properties.
• Wooden handle – comfortable for everyday use and adapted to the classic wok design.
• For gas cookers with adapter – round bottom works best on classic wok burners or with a suitable stand.
• Requires seasoning before first use – proper burning helps protect the steel from rust and prepare the wok for frying.

Traditional wok with round bottom

This carbon steel wok has a classic round bottom designed for traditional high temperature frying. This shape works best on classic wok burners and on gas stoves with a suitable adapter or stand.

The wok is not designed for direct use on flat plates without additional support. With a standard gas stove, a wok adapter is required, which stabilizes the dish and helps to position it properly during cooking.

It is a good choice for people who are looking for a classic wok with a round bottom and know that this type of dish requires proper setting on the stove.

Carbon steel and seasoning before first use

The wok is made of carbon steel with a thickness of 1,0 mm. It is a material that requires proper preparation before the first use, but over time it acquires better and better frying properties.

Before the first cooking, the wok should be burned, i.e. seasoned, for about 5 to 20 minutes. This process helps to create a protective layer that protects the steel from rusting and improves frying comfort.

Over time, the surface of the wok is covered with patina. It is a natural layer that improves non-stick properties and makes the wok more and more comfortable to use.

Care that protects the wok from rust

Carbon steel wok requires regular care. After use, it should be washed only with hot water, without detergents, and then thoroughly dried.

After washing, it is worth heating the wok to remove the remaining moisture, and then protect the surface with a thin layer of vegetable oil. Such care helps protect the steel from rust and supports the formation of patina.

At the beginning of use, it is recommended to use bamboo or plastic utensils so as not to damage the freshly formed protective layer. You should also avoid incorrect positioning of the wok on the stove to reduce the risk of tilts and deformation.

Specifications