Carbon Steel Wok 24 cm

Skottsberg® ‚ Carbon Steel wok 24cm
The sustainable and healthy alternative to the synthetic non-stick coating!
The Skottsberg Carbon Steel wok pan has the look of a non-stick coating and is valued for a number of special properties. The wok is pre-seasoned, that is; the pan has been burned in twice with vegetable oil and reacts like a non-stick pan. In addition, the bottom of the wok pan has the perfect thickness (2.5 mm) to prevent the bottom of the pan from warping on induction. The handle of this wok pan is hollow and does not absorb the heat from the pan.
This wok can withstand high temperatures and is therefore very suitable for frying fish and meat and preparing stir-fry dishes. This Carbon Steel wok pan heats up quickly and requires little fat for the preparation of meat. With this wok you not only put the tastiest but also healthy dishes on the table. The wok is strong, robust and indestructible and is suitable for any heat source. Cooking on induction and in the oven is no problem for this wok pan.
This Skottsberg Carbon Steel wok pan has an industrial look, is durable, energy-saving and, when used correctly, guarantees a lifetime of cooking pleasure! This wok has a diameter of 24 cm.
Key Features:
· Product: 1 wok pan
· Diameter: 24 cm
· Color: Black with silver handle
· Dishwasher safe: No
· Oven safe: Yes
· Heat sources: Gas, electric, ceramic, induction, oven
How do you use the wok pan?
To prevent food from sticking to the bottom, it is important that you observe the following: steps through. Before baking, remove the ingredients from the refrigerator so that they can reach room temperature. Place the wok on the heat source. Allow the pan to come up to temperature slowly over a low heat.
Only add oil or butter when the pan has heated up well. Melt the butter until it stops foaming or until the oil is warm. Pat the food to be prepared as dry as possible with kitchen roll. Let the ingredients that still slightly stick to the bottom fry gently, without trying to loosen them from the bottom. If necessary, turn the stove down a bit and wait quietly until the food comes off the bottom.
Maintenance and cleaning of your Carbon Steel wok pan
After preparation, let the pan cool down. Make sure not to rinse the hot pan directly under or in cold water. This can cause a thermal shock, causing the pan to warp. We strongly recommend that you wash the pan by hand and do not put it in the dishwasher! When the pan has cooled down sufficiently, clean it with warm water and a washing-up brush or scratch-free scouring pad. Make sure the pan is completely dry when you store it.