Japanese Peking Wok Pan (Made In Japan) *16 Inches 39cm
Peking Wok Pan woks are traditionally made out of a durable single piece of non-enameled iron for commercial use without being too heavy or flimsy. This Peking style wok is traditionally shaped with a rounded bottom that allows for less spillage, concentrated heat, and easier tossing of ingredients.
The high quality material also retains a high uniform heat and easily forms a stable carbonized layer of season once prepared. The carbonized season will have a better non-stick surface than woks made out of carbon or stainless steel.
Rounded wok requires a wok ring that provides stability on the stove and concentrates the heat when in use.
How to Season a Wok?
You must season woks made of cast iron or carbon steel before your cook with them to prevent rusting. Before you season your wok, make sure your wok is clean and dry. Then, preheat your wok over high heat. Your wok will change colors as it's exposed to heat. You'll know it's hot enough when you throw a drop of water into the wok, and it evaporates within a second.
Allow your wok to cool until it's safe to handle, then use a paper towel to coat the inside and outside in oil. Return your wok to the stove over medium-high heat. Once the oil stops smoking, that portion is seasoned. Do this with each section.
Next, carefully rinse with hot water. We recommend repeating the seasoning process at least three times. Repeated seasoning will thicken the protective coating and provide a virtually nonstick surface. With proper care, your seasoned wok will deliver delicious meals for years!
***Typically Ships Within 1~2 Business Days***
Tel: 718-633-3866 / 212-361-9976
Ground Estimated Shipping Times
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