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How to maintain the wok?

Views: 100     Author: Site Editor     Publish Time: 2022-01-08      Origin: Site

The wok is one of the most versatile pans in the kitchen. Such as stackable pots and pans, stainless steel stackable cookware or detachable handle cookware, etc. They are the best choice for stir-frying, and it is also an ideal container for frying, steaming and indoor smoking. However, not all woks are created equal. Their size, shape, metal and handle arrangement are dazzling. Do you know how to choose and maintain a wok?

 

How to choose the material of the wok

Stainless steel wok is not recommended. Not only are they very heavy and difficult to manoeuvre, but they also take a long time to heat up and cool down-a fatal flaw for foods that require rapid and immediate heat adjustment. Food, especially protein, has a tendency to stick to steel. A cast iron wok is a better choice, although it still takes a relatively long time to heat and cool. It provides a better non-stick surface.

 

26-2 ,Stainless steel baking pans


Stainless steel baking pans and carbon steel bakeware are your best choices. The heating is fast and uniform; it is highly responsive to burner input; it is durable and cheap; and, if properly maintained, it will eventually form an almost non-stick surface. (Read more about why carbon steel is a good cookware material here.) Look for a carbon steel wok that is at least size 14 (approximately two millimeters thick) that will not bend when you press the sides.

 

Most non-stick coatings cookware cannot withstand the high temperatures required for proper cooking. They begin to evaporate, releasing toxic fumes long before reaching the required temperature. They make browning difficult, and it is impossible to stick food to the pan when you want to clear the surface to cook in the middle.

 

 

How to clean the wok

1. The wok and the power plug must be kept clean at all times. After each use, the wok should be wiped clean with a dry cloth or a damp cloth wrung out of water to avoid grease stains. If grease stains have been generated, they can be wiped off with a detergent. Do not immerse the electric frying pan and the power plug in water or rinse with water to avoid leakage of electricity.

 

27-2 nonstick cookware


2. After use, unplug the power plug and cut off the power supply. The stainless steel stackable cookware should be used and stored in a dry place, and should not be placed in a place with corrosive gas and excessive humidity, so as not to damage the electrical insulation.

 

3. During use or within a period of time just after use, do not touch the inner pot with your hands, because the inner pot is still in a high temperature state and is easy to burn, especially users with children should pay special attention.

 

4. The surface of the inner pot of some stainless steel pan is coated with fluorine-containing resin. Do not scratch the surface with a metal spatula or sharp knife to prevent damage. To remove the dirt on the surface of the inner pot, you cannot use a plastic or wooden spatula to scrape. It is best to wipe off the residue with a dry cloth after each use, while the surface is still slightly hot.

 

Follow us to learn more wok knowledge.

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