Iron wok cooking Iron Wok restaurant dedicated for chefs iron wok old-fashioned home wok gas stove frying pan
Healthy without coating, made of pure iron, this iron pot is light and thin, with fast heat conduction, easy to use, not tired
The iron pots are shipped for the good pot. After the pot is opened, it is blue. Blue will deteriorate, which is a normal phenomenon in use. It will turn white and yellow until it turns black at last.
Precautions for use: try not to cook clear soup. Acidic food will make the iron pan White, which is normal. After frying, wash and dry the water. (it is best to apply some oil) after the dishes are fried, wash them and dry them to keep them from rusting.
The warmer the oil temperature, the less non-stick pan, and the longer the time is used, the less non-stick pan. It is normal to use non-stick pan in the early stage, and it can achieve the effect of completely non-stick in the later stage.
