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Joybuy UK£49.99Visit shop Maxcook Uncoated Carbon Steel Wok Heat-Resistant Handle Pre-Season Required Before First Use For Gas & Induction Stovetops 30 Cm
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The Maxcook Eisenwok is an essential tool for home chefs and outdoor cooking enthusiasts who want to master high-heat techniques like stir-frying and searing. Crafted from durable carbon steel, it offers exceptional heat retention and a versatile cooking surface that improves with age as it develops a natural patina. While this wok offers a lifetime of performance, it requires a dedicated initial seasoning process and specific maintenance habits, such as avoiding soap and ensuring it remains oiled, to prevent rust and maintain its non-stick quality.
| Series | Eisenwok |
|---|---|
| Model Part Number | MDB-30 |
| Brand | Maxcook |
No, you should avoid soap as it can strip away the natural, non-stick seasoning you have worked to build.
Yes, the carbon steel construction is fully compatible with induction, electric, gas, and ceramic stovetops.
While you don't need a full seasoning session, you should always apply a very light coat of oil after cleaning and drying to keep it protected.
Don't panic; simply ensure it is rinsed well and then perform a quick re-seasoning by heating it with a thin layer of oil.
Yes, unlike coated non-stick pans, the carbon steel Eisenwok is durable enough to handle metal spatulas and utensils.
Use hot air from a hairdryer or boiling water to loosen the adhesive, then wipe it clean.
The seasoning has likely been compromised. Re-apply a thin layer of oil and heat the wok to rebuild the patina.
Gently scrub the rust away with a mild abrasive, then thoroughly re-season the affected area with oil and high heat.
This usually indicates too much oil was used during seasoning. Heat the wok again to polymerize the excess oil or wipe it down while warm.
Before you begin cooking, you must prepare the wok for use. Remove all labels using hot air or boiling water, then proceed to the seasoning process: heat the wok over a burner, apply a very thin layer of high-smoke point oil, and wipe it continuously for 10-15 minutes until the surface darkens.
For daily maintenance, clean the wok using only hot water and a firm brush; never use soap, as it will strip the seasoned patina. After cleaning, dry the wok immediately over a burner to evaporate all moisture and apply a final light coat of oil before storing to protect against oxidation. When using on induction or ceramic glass, place the wok down gently to avoid scratching the surface.
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