Wok Bang Non-stick Pan (Heavy Duty)/Carbon Steel/Authentic Chinese Traditional Wok ? ?

Please season before use? ? Remove factory coating before use. Uncoated. This is a carbon steel wok, which needs season to avoid rust! ! Please do some research on carbon steel materials before buying! ! -Very suitable for frying, steaming and frying-High-end materials-Traditional carbon steel structure, heat dissipation even and fast, widely used in restaurants and hotels. -The perfect wooden handle avoids damage and heat during cooking, and the material of the beech wooden handle will not loosen. -The edges of the wok are smooth and polished, paying attention to scratches. -Simple and elegant round bottom design. -Smooth, suitable for all cooking. How to season: 1. Rinse the wok with running water. 2. Scrub the wok with metal scrub or steel wool until the factory coating is completely removed. 3. Rinse the wok with running water. 4. Wipe dry with paper towels or towels. Inside and outside of the wok 5. Pour water into the pan (almost full) 6. Take out the water and dry it with a paper towel or towel 7. Place the wok on the stove top and turn it on to high temperature 8. Use rapeseed oil Wipe the inside of the wok 9. Repeat this process until the wok has good patina or until the wok turns black. Maintenance: 1. Do not use steel wire to clean the wok after it has been seasoned. 2. If there is grease after cooking, use a soft sponge or wok brush with detergent and rinse with water. 3. The protective layer on the new wok is unstable, so it is cooking Put more oil before 4. Try not to cook soup, starch and acidic food in the first week of using the wok. 5. After use, dry the wok, put some oil on the wall, and heat for one minute. Continue to do this for a week to improve the quality of the wok. After a week, just keep the wok clean, and add a little oil to the wok after it is dry. 6. Be sure to store in a dry place, away from moisture to avoid rust