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Wiltshire Soho Carbon Steel Wok Black 30cm

or 4 fortnightly payments of $8.50

or 6 weekly payments from $5.67

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    Overview

    Wiltshire Non Stick Carbon Steel Wok 30cm. A multipurpose Wok is ideal for braising, steaming, searing and stir fries. Wok cooking is healthy and delicious, and ready in a matter of minutes. The cool touch handle ensures you can hold the wok with out burning your fingers.

    To season your non stick wok:

    Carbon steel woks require a seasoning process before the first use and continued care and maintenance to build that perfect nonstick patina.  After you go through the initial wok seasoning process, all you need to do is cook with your wok often and follow our easy directions to care for it properly. Cooking with your carbon steel wok regularly means that the coating will be exposed to lots of oil and over time, it will season naturally.

     

    Wash your non stick pan with soapy water.

    Once your pan is dry, lightly rub vegetable or canola oil onto all the non stick internal surface.

    Heat the oiled wok/ pan over medium heat on a burner for about 1-2 minutes.

    Once the pan cools, wipe any excess oil from the pan with a paper towel and you're good to go!

     

     How to care and maintain your non-stick wok

     

    1. Don’t use metal utensils on your nonstick wok/pan.  Instead, use scratch-friendly materials such as wood, rubber, silicone, nylon, or plastic.
    2. Avoid major temperature changes. Taking a hot pan and subjecting it to cooler or cold temperatures can cause your wok/frying pan to warp. Let your nonstick pan cool for a few minutes first. A warped pan keeps the heat from distributing correctly.
    3. Clean your nonstick pans with scratch-proof scouring pads.  Nonstick surfaces are sensitive to steel wool, metal scouring pads, sharp scrapers, and harsh cleaning detergents.
    4. Avoid acidic foods.  Cooking acidic foods in your nonstick pans promotes flaking.  Foods like tomatoes and lemons tend to bond and loosen a shallow nonstick coating.
    5. NEVER use aerosol cooking spray.  The store-bought oil aerosol sprays build up and coat a wok/pan surface when heated. It’s not an immediate effect, but rather what happens after prolonged, repeated use.
    6. Store your wok/pans properly.  If you’re going to stack them, do your best to keep them away from sharper objects and corners. Make sure they can be accessed without having to scrape the bottom of one pan on the top of another.
    7. Clean and dry your wok/nonstick pan after using them.  It’s best if you hand wash and dry your nonstick wok/pan soon after using them. Waiting too long to clean your wok/ pan or washing it in the dishwasher increases the risk of left-over oils baking onto the internal coating. The caramel color stains you see on your pans? Those are baked grease and oil spots. They’re tough to remove and cause your food to stick.  Hand dry your nonstick pans to prevent rust from forming.
    8. Don’t store food in your pans. It may also promote degradation, depending on what you’re storing.
    9. Avoid high heats when using your wok/nonstick frying pans.  Use a medium heat and allow your pan to heat up slowly.  Too much heat on your nonstick wok/frying pan can cause it to warp, and the nonstick coating to bubble and lose some if it’s nonstick properties.
    10. Use softer detergents to clean your nonstick wok/pans.  Most detergents used when hand washing dishes are considered soft. Dishwasher detergents, bleach, Ajax, and other cleaners are hard. These ones can damage the nonstick coating.

     

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