Quanshi Thickened Stainless Steel Wok, 50cm Commercial Double-Handled Wok, Suitable for Restaurants, Gas Stoves, Coal Stoves, Universal Round Bottom Frying Pa

The wok must be seasoned over an open flame before first use to prevent sticking.

After seasoning, avoid cleaning with steel wool; use bamboo brushes or cotton cloth instead.

Compatible with gas stoves, ceramic cookers, electric stoves, and induction cookers.

1. Clean the wok with detergent and dry thoroughly.

2. Heat the wok over medium-low heat to bake the bottom evenly.

3. Continue baking slowly and evenly to prevent rust and remove impurities; a gray-blue color may appear during this process.

4. Bake one area at a time, gradually moving to other areas until the entire wok surface shows a uniform gray-blue color.

5. After seasoning, let the wok cool naturally for 5 minutes.

6. Dip a paper towel in oil and wipe the wok to maintain the surface.

Avoid using detergent after use; clean with hot water and dry over low heat.

For long-term maintenance, place fatty pork in the wok over low heat to allow the oil to penetrate and protect the surface.

The wok surface will gradually darken to black with repeated use, indicating a well-seasoned wok.

If sticking or rust occurs, repeat the seasoning process to restore the wok’s quality.