Plieninis wok keptuvas, 35 cm, su medine rankena

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Prekė: Plieninis wok keptuvas, 35 cm, su medine rankena. Kategorija: Wok keptuvės.

• Gamintojas: no brand
• Modelis: WS-731W2
• Skersmuo: 35 cm

35 cm carbon steel wok with round bottom

• Traditional round bottom wok – a classic wok shape, requiring an adapter when used on a regular stove.
• Diameter 35 cm – practical size for frying, mixing and preparing dishes in Asian style.
• Carbon steel 1,2 mm – a material that over time acquires a patina and creates a naturally non-stick surface.
• Handle made of wood and steel – a combination of materials adapted to the traditional wok design.
• Instructions for the first firing included – facilitates the proper preparation of the wok before the first use.
• The possibility of using steel utensils – after creating a protective layer, you can use steel tools; at the beginning it is better to choose plastic or bamboo.

Traditional wok with round bottom

Carbon steel wok with a diameter of 35 cm and a round bottom. This shape is characteristic of traditional Chinese woks and works well for quick mixing and intensive frying.

Important: this is a wok with a round bottom, so an adapter is needed for use on a regular stove. When choosing a wok, it is worth paying attention to the type of bottom – any option will work for gas, while for electric, ceramic and induction cookers, flat bottom woks are designed.

This model will be suitable for people who are looking for a classic wok design and consciously choose a round bottom.

Carbon steel, which over time acquires a patina

The wok is made of carbon steel with a thickness of 1,2 mm. It is a material that requires proper preparation before the first use, but over time it repays with better and better functional properties.

Before the first cooking, the wok should be burned, that is, seasoned. This process takes 5 to 20 minutes and helps create a protective layer. Thanks to it, the wok is better protected against rusting, and its surface gradually acquires natural non-stick properties.

Over time, the wok creates a patina that helps to reduce sticking and enhances the taste of the dishes being prepared.

Preparation before first use

The wok is accompanied by instructions for the first firing. This is an important stage, because carbon steel requires proper preparation before contact with food and regular cooking.

The first firing creates a protective layer that helps prevent rusting and supports the subsequent building of the patina. After this process, the wok becomes more and more convenient to use with each subsequent cooking.

At the initial stage of use, it is better to choose plastic or bamboo utensils so as not to damage the freshly formed protective layer. The use of steel utensils is possible, but it is best to do this after producing a stable patina.

Care that keeps the wok in good condition

Carbon steel wok requires special care to keep it in good condition and avoid rust. After use, it should be washed with hot water, without detergents, and then thoroughly wiped dry.

For better moisture removal, it is worth heating the wok on the fire, and then applying a thin layer of vegetable oil. Such care helps to protect the steel and supports the formation of patina.

It is a traditional Chinese wok that requires regular care, but thanks to this it becomes a better tool for cooking over time.

This model has a round bottom. An adapter is needed for use on a regular stove. With an induction cooker, the wok should always be heated on a low or medium setting to avoid deformation.

The 35 cm carbon steel wok with round bottom is a unique cooking tool that requires proper preparation and care. Over time, it acquires patina, becomes naturally more non-stick and helps to bring out the taste of prepared dishes.

Specifications