Ken Hom

Carbon steel induction wok

32 cm

Excellence series

product code: WL-KH-432003

A wok is a traditional Chinese bowl-shaped vessel used for quick cooking, frying, stewing and grilling. high temperature. Dishes prepared in it retain their aroma, valuable ingredients and appetizing appearance. The wok is ideal for Chinese dishes with finely chopped products, especially those prepared using the "stir fry" method, i.e. frying with constant stirring.

The body of the Ken Hom wok is made of thick carbon steel (1, 8mm). It has a smooth surface, without additional coatings, as well as a classic deep shape and a small bottom, allowing you to use little fat when frying. It can be placed stably on ceramic plates because it has a flat bottom. Suitable for all types of cookers, including induction hobs.

Before first use, we must create a natural coating. To do this, heat the vessel covered with a layer of frying oil over low heat until it smokes. Remove from the burner and wait until it cools down, then repeat this operation 3 times every 20 minutes. This coating prevents rusting and sticking, and the darker the wok, the easier it is to cook in it.

RULES FOR USING CARBON STEEL COOKWARE: b>

Preparation

Preliminarily wash off protective substances before first use. Then set the WOK to "low heat" and pour in a tablespoon of oil for frying. Spread the oil thoroughly over the entire surface of the WOK. Remove the WOK from the burner and scrub it with a sharp cleaner. Then wash the vessel, dry it and immediately apply a natural protective coating.

Preparation of a natural protective coating

Coat the WOK with a layer of frying oil (not any other oil). Heat the WOK over low heat until it starts to smoke. Remove from the burner and set aside to cool. Remove excess fat. Repeat the process 3 times at an interval of 20 minutes. The WOK surface will darken and continue to darken. The coating protects the WOK from rusting and prevents it from sticking. The darker the WOK, the easier it is to cook in it.

Washing and storage

After use, always wash the WOK gently with warm water and a brush. Wipe clean (you can lightly grease it with frying oil) and set aside in a dry place.

Note: Do not wash in the dishwasher, do not use strong detergents or agents that may penetrate the natural coating. If the WOK starts to rust, remove the old coating and create a new one (point 2).

Cooking

Preheat WOK, pour in the oil recommended in the recipe. Start adding the products when the oil starts to smoke. When frying, stir constantly so that all pieces of food touch the bottom of the vessel.

• traditional wok made of traditional material
• wall thickness 1.8 mm
• diameter 32 cm
• solid wooden handle made of beech wood with the brand logo
• need to follow traditional maintenance rules
• not dishwasher safe
• li>
• double handle with the possibility of hanging the wok on a hook
• possibility to use metal tools