Quick Details
| ITEM NO. | A34 |
| DESCRIPTION | Cast Iron 34cm wok |
| SIZE | Dia 34 cm |
| MATERIAL | Cast iron |
| COATING | Pre-seasoned |
| COKOR | Black |
| PACKAGE | 1 piece in one inner box,2 inner boxes in one master carton |
| BRAND NAME | Lacast |
| DELICERY TIME | 45 days |
| LOADING PORT | Tianjian |
| APPLIANCE | Gas, Electric,Oven,Halogen |
| CLEAN | Dishwasher safe, but we strongly suggest washing by hand |
Re-Seasoning your new Cast Iron Cookware
A cast iron cookware tends to rust if not seasoned properly.
Therefore, seasoning your new cast iron cookware is an important
process, which allows oil to be absorbed into the iron creating a
non-stick and rust-proof finish. Well-seasoned cast iron cookware
has a black color which is normal and expected. Please note, this
makes it stick-resistant NOT non-stick.
Cast iron cookware is pre-seasoned and ready to use.
However, if food starts to stick on the interior surface or if rust is
present, you will need to re-season your pan as follows:
Remove all food residue by cleaning your pan with hot, soapy
water and a stiff brush. You may warm the pan up slightly on
the stovetop to make this process easier.
Rub any vegetable oil available in your kitchen onto both the interior and
exterior surface of the pan using a kitchen towel. Wipe the excess
oil using a fresh kitchen towel and place on the gas hob. Pre-heat the
pan gradually starting on low heat, increasing the temperature slowly.
While on the gas hob, add some more oil to the pan surface and
spread evenly. Heat the pan until it reaches its smoking point. Repeat
the process at least 2-3 times for about 15-20 minutes.
Allow the cookware to cool down. Do not try to remove the pan while
hot to avoid an injury to yourself/property. Always use potholders or
pinch-grips while gripping the handle. Dry pan thoroughly and store
in a dry place to prevent rusting.
Note: It is best to repeat this seasoning process several times to
ensure your pan is well-seasoned for the first few uses to retain
continued seasoning of the pan.
Re-Seasoning your new Cast Iron Cookware Cleaning your Cast Iron Cookware
Wash your pan lightly in warm water after each use. Do not use
a scouring pad, stiff brush or detergent, as you want the pan to
remain seasoned.
Dry well to prevent rust. Apply a light coating of vegetable oil inside
the pan to maintain the seasoning. Place paper towels in
between pans while stacking to absorb moisture.
Never place the pan in the dishwasher.
Do not use oven cleaner to clean your cast iron cookware.
To remove gunk (sticky food residue), dip the pan in hot water for
a few minutes and wash pan lightly in warm water. Rinse and dry
and apply another light coating of vegetable oil and store.
Do not allow seasoned cast iron to soak in water for long periods
of time as this will break down and/or remove the seasoning layer.
HANDLES
Hot handles: Handles get very hot when in use on ceramic/glass
stovetops/induction. Always be cautious when touching them and
always have potholders available for use.
Handle position when cooking: Position the pans so that handles are
not over other hot burners. Do not allow handles to extend beyond
the edge of the stove where pans can be knocked off the cooktops
