Cast Iron Wok Pan Double Ear Pots Deepening Cookware Cooking Pan Non-Stick Wok Uncoated Wok Large Capacity Kitchen Pan

★With cast-iron cookware, you do not need to use large amounts of oil to give those potatoes a golden crispy color or. The lovely black non-stick polish on the surface is an indication of a properly seasoned wok, making it almost non-stick. Cast iron wok allow you to avoid the unsafe chemicals found on non-stick wok which can cause undesirable damage to your vital organs.

★Specifications:
Material: cast iron
Features: Non-stick pan
Bottom material: composite multi-layer bottom
Depth: 12-13.5CM
Whether to bring the lid: no
Stoves: induction cookers, gas cookers, gas cookers, electric ceramic stoves and other cookers.

★Shipping list:
Cast Iron Wok Pan * 1

★Open the Pots before use: first clean the new pots, roast the pots, and then heat the Pots over medium heat, then pour two or two cooking oils to minimize the heat,-while heating with a low heat,–with a napkin (Or fat) Apply oil to each position in the pots, and turn off the heat for 5-8 minutes (the oil needs to remain in the Pots for more than 2 hours) to allow the Pots body to absorb more oil. After the pan is finished, wash the Pots with hot water, put 1 kg of small rapeseed after roasting, and fry on low heat until the rapeseed is old, clean the Pots and roast after draining, and then use the “use method” . Tips: The method of oiling the Pots can be operated 2-3 times in a row, the effect will be better. Each time the Pots is finished, after the hot water is brushed and dried, you can start the second pots. Use low heat when applying oil to the pan.