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Wok Flat Bottom 12" 30.5 cm 1 pc London Wok
- 16573
A wok has several advantages over ordinary frying pans because of its versatility. The wok distributes heat more evenly and requires less oil, while its high sides help keep everything contained. This flat-bottomed wok can be used on induction.
Before first use: Wash the wok thoroughly with soap and a steel wool pad. This is to remove as much as possible of the factory oil that was applied to prevent rust before purchase. Let it dry and place on the stove over medium heat. Dark spots with a bluish sheen should now appear. This is normal and good. As soon as you see a little smoke coming from the wok, pour in peanut oil (high smoke point) and spread it over the wok. Add fresh slices of ginger and spring onions which distribute the oil evenly and add a refreshing scent and aroma to the patina. Discard them when they are slightly burnt at the edges. Then clean the wok under running water with a steel brush. Do NOT use soap. Let the wok drip dry a little and return it to medium heat until it is completely dry. Finally put 2 tbsp of oil on a paper towel and gently spread it over the surface once it has cooled.
Cleaning your Wok
When you clean your wok after cooking, do not scrub it or use soap. Wash the wok gently in clean water and dry it over the burner until it is dry.
If rust appears or something gets burnt on, scrub it off and re-season your wok.
Please note that it is very difficult to season on any cooktops other than gas; it is always better to season as much of the wok as possible.
With electric, induction, or halogen cookers, the heat is only concentrated at the bottom of the wok, and no real heat is transferred up the sides of the wok. Therefore it would be ideal if you can get someone with a gas stove to season it for you.
You can watch the video at this link for a visual walkthrough of the guide: https://londonwok.com/wok-seasoning-tips/
Product specifications
Data sheet
- Hovedlager Roholmsvej (stk)
- 41
- Nørrevoldgade store warehouse (pcs)
- 6
- Torvehallerne store warehouse (pcs)
- 0
- Godthåbsvej store warehouse (pcs)
- 5
- Amagerbrogade store warehouse (pcs)
- 0
- Brands
- London Wok
- Package
- 12,000000
- Storage
- Tørt
- Net unit
- pcs
- Gross weight (g)
- 964
- Width (mm)
- 305
- Height (mm)
- 195
- Length (mm)
- 485
- Box width (mm)
- 400
- Box height (mm)
- 300
- Box length (mm)
- 600
Nutritional content
- Nutritional information per g/ml
- NA
Ingredienser
Ingredients: -
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A wok has several advantages over ordinary frying pans because of its versatility. The wok distributes heat more evenly and requires less oil, while its high sides help keep everything contained. This flat-bottomed wok can be used on induction.
Before first use: Wash the wok thoroughly with soap and a steel wool pad. This is to remove as much as possible of the factory oil that was applied to prevent rust before purchase. Let it dry and place on the stove over medium heat. Dark spots with a bluish sheen should now appear. This is normal and good. As soon as you see a little smoke coming from the wok, pour in peanut oil (high smoke point) and spread it over the wok. Add fresh slices of ginger and spring onions which distribute the oil evenly and add a refreshing scent and aroma to the patina. Discard them when they are slightly burnt at the edges. Then clean the wok under running water with a steel brush. Do NOT use soap. Let the wok drip dry a little and return it to medium heat until it is completely dry. Finally put 2 tbsp of oil on a paper towel and gently spread it over the surface once it has cooled.
Cleaning your Wok
When you clean your wok after cooking, do not scrub it or use soap. Wash the wok gently in clean water and dry it over the burner until it is dry.
If rust appears or something gets burnt on, scrub it off and re-season your wok.
Please note that it is very difficult to season on any cooktops other than gas; it is always better to season as much of the wok as possible.
With electric, induction, or halogen cookers, the heat is only concentrated at the bottom of the wok, and no real heat is transferred up the sides of the wok. Therefore it would be ideal if you can get someone with a gas stove to season it for you.
You can watch the video at this link for a visual walkthrough of the guide: https://londonwok.com/wok-seasoning-tips/