Description

The Ken Hom Excellence wok frying pan is an induction-compatible carbon steel wok for authentic Asian cooking! This traditional uncoated wok pan can withstand high temperatures and is ideal for “stir fry” recipes and more. The pan is also durable against the use of round-edged metal utensils. To prepare a new carbon steel wok for use, scrub its surface clean of the protective coating with a scouring pad and hot water. Submerge the pan in hot water for a few minutes and then scrub off the softened waxy coating with a scouring pad. Remember to clean the outside bottom of the pan as well. Afterward, wash the wok with hot water and dish soap. To create a non-stick surface, treat the carbon steel wok with cooking oil: rub high-heat cooking oil over the entire interior surface of the pan and heat it slowly until the oil begins to smoke. Allow it to cool and wipe off any excess oil with paper towels. Repeat this process 2-3 times until the pan darkens. The surface will continue to darken with use, and in China, there is a saying, “The darker the wok, the better the cook.” It is not advisable to store food in carbon steel woks or soak them in the sink as they may rust. If rust appears on the pan’s surface, it can be removed with a coarse sponge or steel wool. Uncoated woks should be hand-washed with mild dish soap and kept oiled to prevent rust.

Warranty: 10 years
Warranty clarification: Limited warranty covers material and manufacturing defects, not normal wear and tear
Material: pan carbon steel, handle beech wood
Cleaning: Hand wash with mild dish soap