The D.Line Carton Steel Stir Fry Pan or Wok is an excellent choice when you are looking for the perfect pan for stir frying or deep frying. Experienced Asian cooks will tell you that nothing produces professional results like a carbon steel wok. Carbon steel pan are ideal as the can be placed on high heats and have superior heat conductivity and retention. This carbon steel pan features a long wooden handle.

Seasoning before and after use is require to avoid rust. 

Features:

• Carbon steel construction
• 27cm diameter
• Small/medium size
• Wooden handle 
• Hanging loop
• Suitable for all cooktops including Induction

Note:

• Please allow minor scratch because the product is made from carbon steel.  The scratch will go off once seasoned is done.
• Please note that this cookware is made of carbon steel, imcompletely drying will cause the risk of rust.

How to Prepare Carbon Steel Stir Fry Pan for Use:

• Wash both the inside and outside of the pan with a scourer to remove the special anti-rust coating. Rinse and dry thoroughly. Immediately rub the entire interior surface of the pan with a coating of cooking oil. Heat the pan slowly until the oil smokes. Remove the pan from the heat and allow to cool, then wipe off excess oil with and absorbent paper towel. There will be black residue on the paper towel. Repeat process until black residue is no longer evident (about 3 times). Your carbon steel stir fry pan is now ready for use.

Use and Care Instructions:

• Any type of utensil may be used in carbon steel cookware - metal tools will not damage the surface. After each use, wash using a mild detergent and dry thoroughly. To remove stubborn grease or food residue soak in warm soapy water for a short while. To prevent rusting, apply a light coating of cooking oil to both the interior and exterior surfacws and store in a dry place. Not suitable for washing in a dishwasher.