Keptuvė wok Ken Hom Excellence, anglinio plieno, indukcijai, 32 cm

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Prekė: Keptuvė wok Ken Hom Excellence, anglinio plieno, indukcijai, 32 cm. Kategorija: Wok keptuvės.

• Gamintojas: no brand
• Modelis: KH432003
• Skersmuo: 32 cm
• Spalva: silver

product code: WL-KH-432003

Wok is a traditional Chinese bowl-shaped dish that is used for quick cooking, frying, stewing and grilling at high temperature. Dishes prepared in it retain the aroma, valuable ingredients and appetizing appearance. Wok is ideal for Chinese dishes with finely cut products, especially those prepared using the "stir fry" method, i.e. using frying with continuous mixing.

Ken Hom wok body is made of thick carbon steel (1,8 mm). It has a smooth surface, without additional coatings, as well as a classic deep shape and a small bottom, allowing you to use little fat during frying. It can be stably placed on ceramic plates because it has a flat bottom. Suitable for all types of cookers, including induction hobs.

Before the first use, we need to create a natural coating. The dish covered with a layer of frying oil should be heated over low heat until smoked. Remove from the burner and wait until it cools, then repeat this action 3 times every 20 minutes. This coating prevents rusting and sticking, and the darker the wok, the easier it is to cook in it.

RULES FOR THE USE OF CARBON STEEL VESSELS:

Preliminary preparation

Pre-wash the protective substances before first use. Then set the WOK on a “small fire” and pour a tablespoon of frying oil. Spread the oil thoroughly over the entire surface of the WOK. Remove WOK from burner and scrub with a sharp cleaner. Then wash, dry and immediately make a natural protective coating.

Preparation of natural protective coating

Cover WOK with a layer of frying oil (not any other). Heat the WOK over “little fire” until it starts smoking. Remove from burner and set aside to cool. Remove excess fat. Repeat the process 3 times with an interval of 20 minutes. The WOK surface will darken and will continue to darken. The coating protects the WOK from rusting and prevents sticking. The darker the WOK, the easier it is to cook in it.

Washing and storage

Always wash WOK gently with warm water after use, using a brush. Wipe (can be gently lubricated with frying oil) and set aside in a dry place.

Note: Do not wash in the dishwasher, do not use strong detergents or agents that can penetrate the natural coating. If the WOK starts to rust, remove the old coating and create a new one (pt. 2).

Cooking

Warm up WOK, pour the oil recommended in the recipe. Start putting the products in when the oil starts smoking. Frying should be constantly stirred so that all pieces of food touch the bottom of the dish.

• traditional wok made of traditional material
• wall thickness 1.8 mm
• diameter 32 cm
• solid wooden handle made of beech wood with brand logo
• the need for traditional maintenance rules
• not dishwasher safe
• double handle with the possibility of hanging the wok on the hook
• possibility of using metal tools

Specifications