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Joybuy UK£16.19Visit shop School Of Wok 10.5"/27Cm Uncoated Carbon Steel Wok
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B&Q£22.54Visit shop B&Q - Wok Star Flat Bottom WokCarbon SteelSilver10.5-Inch
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This guide is for home cooks who want to master stir-frying with the School of Wok Uncoated Carbon Steel Wok. This wok provides excellent heat distribution for creating delicious, caramelized flavors. A key consideration is the initial seasoning required to maintain its performance.
| Colour | Silver |
|---|---|
| Model Part Number | 12322004 |
| Brand | School of Wok |
Wash and dry the wok. Heat the wok on high, add oil, and heat until it smokes. Repeat this process multiple times, wiping away excess oil each time, until the wok develops a dark, non-stick surface.
While metal utensils can be used, using wooden or heat-resistant silicone utensils will help preserve the seasoning and prevent scratching the surface.
No, this wok is hand wash only to protect the seasoning and ensure its longevity.
Use cooking oils with a high smoke point, such as peanut, vegetable, or canola oil, for the best results.
Wash by hand with hot water and a non-abrasive sponge after each use. Avoid harsh soaps initially as they can strip the seasoning. Dry thoroughly and re-oil.
The School of Wok Uncoated Carbon Steel Wok comes with a 2-year manufacturer's guarantee.
Ensure the wok is properly seasoned. Preheat the wok before adding ingredients and use sufficient oil. Also, avoid overcrowding the wok.
Dry the wok thoroughly after each use. If rust appears, scrub it off with steel wool, re-season the wok, and then reapply a thin layer of oil.
If the bamboo handle loosens, carefully tighten the screws. If the handle persists in becoming loose, stop using and seek a replacement.
