30 cm anglinio plieno wok keptuvė su dangčiu, tinkama indukcijai

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Prekė: 30 cm anglinio plieno wok keptuvė su dangčiu, tinkama indukcijai. Kategorija: Wok keptuvės.

• Gamintojas: OrientCook
• Modelis: 5905072809887
• Skersmuo: 30 cm
• Spalva: silver

In 'Cantonese style' with two metal handles!

30cm diameter carbon steel wok with lid and two metal handles. Very handy wok with lid, which can be used on any type of kitchen: gas, electric and induction.

The traditional carbon steel wok is an indispensable vessel in Asian cuisine, designed for intense frying and stir - frying . Carbon steel heats up quickly, allowing for quick and even frying of ingredients. During firing, the wok is gradually coated with a natural carbon layer, which acts as a non-stick coating. Thanks to this, cooking becomes healthier and dishes retain their full flavor and aroma.

🔹 Practical metal lid included:

• Heat and steam retention – allows you to stew food, reduces cooking time and preserves moisture and aromas of ingredients.
• Protection against spraying grease – especially when frying over high heat, the lid protects the environment and the user.
• Easier steaming – in combination with a bamboo basket or grille, the lid allows you to transform the wok into a steamer.
• Equal temperature distribution – the lid helps maintain stable thermal conditions inside the wok.
• Protection of dishes after frying – covering the wok after cooking allows you to keep warm until served.

• Before the first use, the wok harden (burn on fire) to protect the steel and improve non-stick properties. Burning a wok is a simple stage of preparing a dish for work. It only takes a few minutes on a home gas stove or gas burner to create a natural coating and prepare the wok for cooking.
• After each use, it is recommended to wash without detergents and lightly grease the surface with oil.
• The wok should be burned only on "living" fire/flame (gas, burner). Burning on the induction hob is inefficient and can lead to damage to the vessel.

• Dishes will are glue even with a large amount of oil.
• Wok can start quickly rust .
• Taste dishes will be worse, because carbon steel without coating reacts with acidic components.
• Coating and yes will start to create , but unevenly and in a more difficult way to control.

Carbon steel smokes during firing (just turn on the hood or open the window) - and this is a completely natural, normal process. This is one of those times when you think you’re doing something wrong, and in fact everything is going exactly as it should :)

Specifications