14″ Natural Carbon Steel Wok

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Get Stir-Fried! Imusa natural wok is a must-have set to start exploring Asian cuisine The wok brings the Asian culinary art to your kitchen with the most essential cookware piece to get you started!

Developed by the Chinese 2,000 years ago, the wok is ideal for quick & healthy cooking. Stir-fry meat, fish, vegetables, poultry and rice over high heat with minimum oil and lots of flavor!

Product Details

Carbon Steel for Strength & Excellent Heat Distribution
Natural Finish Required Pre-Seasoning
Size: 14″
Helper Handle for Easy Transport
Safe for electric & gas stove tops
Metal Ring on Handle for Easy Storage
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How to Season Wok before Use:

  1. Wash outside & inside of wok with warm soapy water, using an abrasive scrubber (stainless steel sponge or pad). It is very important to scrub extensively to remove the manufacturer’s clear protective coating (applied to prevent rusting).
  2. Rinse completely and dry thoroughly.
  3. Place wok on stove-top over high heat (1-2 minutes)
  4. Remove wok from stove-top. Turn temperature to medium-low.
  5. Add a thin film of oil (about 1 ½ teaspoons) over the entire inside surface of wok. You can use a paper towel or basting brush to rub the oil over the surface.
  6. Place wok back on stove-top and heat on medium-low heat for about 10 minutes.
  7. Wipe off the oil with another paper towel. There will be black residue on the towel.
  8. Repeat steps 5 through 7 until no black residue comes up on paper (about 3 times).
  9. The wok is now ready to use. A well-seasoned wok will be brown on the bottom and side walls – eventually building non-stick properties over time.

Cleaning: To preserve the seasoning, never use soap or any abrasive scrubbing. Rinse cool wok with hot water and wipe with paper towel. Soaking wok in hot water also helps to remove residue. Dry completely. Coat inside of wok with thin layer of oil (using paper towel) to prevent rusting.

General Recommendations: After cooking do not leave the product on heat without food in it. Set the size of the flame so that it is right for the bottom of the wok. Do not overheat and do not set the flame so it comes up the sidewalls. Do not store food inside wok.

In The Kitchen:Use your wok to stir-fry with less oil. Simply heat the oil; add any favorite combination of fresh vegetables, tofu, meat, seafood, or poultry; then keep things moving with a wooden utensil. Use the tempura fry rack to lift cooked food out of the oil and keep warm while other food is cooking in wok.

Use nylon, plastic, or wooden utensils to avoid damaging the surface of the wok. Avoid utensils with sharp edges and do not cut food inside the wok. Never place the wok when it is hot on top of a surface without protection. Always use a silicone mat, wooden board, or trivet.