• 18/10 Surgical 304 stainless steel body, rust-proof, scratch-resistant, free of harmful metals, long service life.
• Non-stick: Honeycomb texture design, using physical water vapor to achieve a non-stick effect, no coating, use healthier and more assured.
• Rapid heating: carved bottom texture, rapid heat conduction, high-temperature resistance, long-term use without deformation, no black.
• Size: The diameter of the pot is 32cm, the handle is 19cm, and the height is 9cm, which meets the daily needs of the family.
• Suitable for all kinds of stoves, electric ceramic stoves, halogen stoves, gas stoves, induction cookers, etc.
Applicable stove: universal
Material: Stainless steel, Nano Titanium, Aluminium
Bottom material: Composite multi-layer bottom
What's in the box:
1) 32CM + Glass/Metal Lid: 1 X 32cm Wok • 1 X Lid • 1 X Spatula • 1 X Sponge
2) 34CM + Glass/Metal Lid: 1 X 34cm Wok • 1 X Lid • 1 X Spatula • 1 X Sponge
3) 32CM Single Wok: No Lid + No Gifts
4) 34CM Single Wok: No Lid + No Gifts
How Do I Prepare Stainless Steel Cookware?
Wash your new stainless steel cookware in warm, soapy water with a ¼ cup of vinegar to remove any traces of manufacturing oils. Rinse thoroughly, then dry with a soft towel.
For nonstick stainless steel cookware, condition prior to initial use with 1 tsp (5 ml) of vegetable oil. Simply wipe the oil over the interior gently using a soft cloth. Repeat the conditioning process every 2 to 3 months, or if food begins to stick to the pan.
How Do I Cook with Stainless Steel Cookware?
For nonstick stainless steel cookware, you should try to solely use low to medium heat. The center layer of our 7-ply construction is aluminum, which conducts heat extremely well. Scorching food, discoloring the pan, or damaging nonstick coating can be avoided by starting your recipes at a lower temperature. The stainless steel layers surrounding the 7-ply will hold heat consistently at your desired level. When using our stainless steel cookware, be sure to preheat the pans completely on low to medium heat before adding your food. To check the temperature, add a few water droplets to the surface. Once they slip easily along the pan without bubbling or evaporating, you’re ready to cook. While it is acceptable to cook with oil, you may not need it in our cookware. Meat or poultry will initially stick but will loosen as their juices are released, enabling you to turn and cook the other side. Adjust the heat as needed, and cook until done.
How Do I Clean Stainless Steel Cookware?
• Allow cookware to cool to room temperature before cleaning. Sudden changes in temperature may cause the metal to warp, resulting in an uneven base. Avoid putting cold water or frozen food in a hot pan or plunging a hot pan into cold water.
• Rinse pan with water then wash in soapy water to remove stains or stuck-on food.
• For stubborn stains or discoloration caused by excessive heat, make a paste of water and a non-abrasive, non-chlorine stainless steel cleaner.