CAUTIOUS & INSTRUCTION FOR TRADITIONAL WOK
USAGE AND SKILLS

• Iron wok are all shipped out after the wok is opened. The blue color will degenerate, which is a normal phenomenon in use.
• Try not to cook clear soup because acidic food will make the iron wok whitish, which is normal.
• The hotter the oil, the less sticky the wok will be, and the longer it is, the less sticky the wok will be. And it can achieve a completely non-sticky in the later stage. This is a traditional wok.
• This iron wok is thin and light type, heat conduction is fast, and it is easy to use and not tired.

Preseasoned high quality wok:

Incorrectly seasoning your wok pan initially can jeopardize its surface forever! For your convenience, we’ve done that job for you. The wok was treated at a high temperature already. The color slightly changed and naturally uneven. But even it was initially pre-seasoned, it still needs to be fully seasoned with vegetable oil or lard.