Timoney Pre-Seasoned Carbon Steel Pow Wok Red Elm Traditional Hand Hammered Stir-Fry Pan with Helper Wooden Handle (14 Inch, Round Bottom Wok);

Use and maintenance of handmade carbon steel wok ？

1, after each use, after cleaning, the water inside the pot is baked with a small fire
2, after drying and applying a layer of cooking oil, can extend the service life and accelerate the process of raising the pot
3, if rust, can not be scrubbed with a steel ball, coated with a layer of oil is OK
4, can not use the iron pot to cook acidic fruits, such as bayberry, hawthorn, apple In summary, according to this method, the pot can be maintained black and bright, the more you use it, the true uncoated non-stick pan