HIHEGD Carbon Steel Wok, 13 Inch Wok Pan with Lid Woks & Stir-Fry Pans with Spatula, Cookware Accessories, No Chemical Coated Flat Bottom Wok for Induction, Electric, Gas Stove, All Stoves

If you are going to study and taste authentic Chinese and other Asian cuisines in your home, or if you enjoy the natural flavor and non-stick properties of a seasoned wok or if you are finding a bigger wok pan that an serve at least 3-6 people food portions, our 13inch wok pan with lid will be your best choice. Wok Pros: With the high sloped sidewalls and flat bottom, the wok allow you to flip, toss, and tumble. And in wok cooking, the food is always moving around so could cook evenly at high heat and require less oil. Natural Non-stick Coating: There is no chemical coating in the woks surface, the carbon steel wok is forged at high temperatures that can efficiently absorbs oil to create natural non-stick coating. Fast Heating: The high, sloped walls help our wok heat up quickly and keep that heat inside. The wide bottom area for maximum heat conduction. HOW TO SEASON OR RE-SEASON A WOK AND DAILY WOK CARE: 1. Our wok pan has been pre-seasoned before it leaves the factory, the surface will come with some oils or dust from factory to prevent rust in the shipping way, please wash with some mild soapy water before first use, and towel dry your wok. 2. In the first week of use, please wash and dry this wok pan after cooking, and then coat it with a layer of cooking oil, it will absorb it and form a natural protective layer of oil film on the surface of the wok, which is more conducive to cooking. 3. Never scrub a carbon steel wok with an abrasive cleanser or a metallic sponge. These items can damage the seasoned surface. After each use of the pot, please wash it thoroughly and wipe off the water. 4. Dry or empty cooking of pots is forbidden, otherwise it will easily cause the pot to be scrapped. 5. Do not put the wok in the dishwasher. If the wok is accidentally cleaned in the dishwasher, simply re-season it with oil.