CATHYLIN 13'' 316L Stainless Steel Stir-fry Wok with Lid,Non Stick Skillet with Stay-cool Handle PFOA Free Suitable for Induction, Ceramic, Electric,

CATHYLIN 13'' 316L Stainless Steel Stir-fry Wok with Lid,Non Stick Skillet with Stay-cool Handle PFOA Free Suitable for Induction, Ceramic, Electric,

High Efficiency and Safe – the special Hex construction brings together the performance of stainless steel, the durability of cast iron, and the convenience of nonstick. Cathylin’s PFOA-free coating guarantee oven safe up to 500 degrees, stovetop, gas and induction range-ready. Only Temperature in the Wok, Not in Hand – as the only element we touched with when cooking, Handle the essential component of the most frequently used items in the kitchen and therefore merit careful study. Perfectly balanced the center of weight while keeping heat away from hand, Tri-ply Construction Body, Guarantee of Quality – inner and outer stainless steel and aluminum in the middle, such tri-ply construction ensures the wok’s conduction of consistence and heat. The outstanding durability overtime ensures Cathylin’s wok will be your more reliable cookware in kitchen. Seasoning First – to ‘season’ a wok doesn’t mean drizzling it with salt and pepper, but rather is the process of creating a protective layer. Actually, seasoning a wok is actually surprisingly simple. We shall put it instruction in the description part. Daily Care of The Wok – as a nonstick wok, it’s not so recommendable using abrasive cleaning materials like steel wool, stiff bristle brushes or scouring pads. They will scratch the surface of nonstick. Soft sponges or wash cloths will be a better choice.
Basic information

Category: Woks/Stir-fry Pan/
Package Includes: Wok body, Stay-cool handle, Sub-handle (for 13” only), Lid, Rag

*Please note wok needs assemble

How to Season Wok
     A new wok may come with some machine oil stain (during manufacturing), after first wash to clean it then we can start
seasoning.Heat up the wok thoroughly, and be easy when it turns to matte grey, that’s normal for steel heated. Now we
can put the oil such as vegetable or sunflower oil inside, not too much, but a thin layer coating the inner surface just. Heat
the oil to smoking point. Last that status for 40 seconds approx., tilt and turn the wok to feed oil in every corner during this
period. Lastly, clean thewok again without detergent. Congratulation! Now you got a seasoned wok. :)