Hammered Carbon Steel Wok Set with Accessories for Chinese Cooking

From the Brand Teewe Wok: Enjoy the Flavor We are passionate about bringing professional-grade cookware to home kitchens. Our wok pans are designed with chefs in mind, combining traditional techniques with modern innovation. Crafted from high-quality materials, our wok pans are built for durability and resilience, ensuring they withstand the demands of daily cooking.

Why Choose Our Round Bottom Wok Pan Set? Teewe woks use the Traditional Hand Hammered process by Heavy Gauge Carbon Steel, providing stability, practicality, and durability. They will be the best choice for professional chefs and avid enthusiasts in China.

Steel Helper Handle: The steel helper handle is riveted tightly, allowing the Chinese wok to be hung for storage without worrying about dropping it. Round Bottom: The 4.16-inch deep round bottom holds more food and doesn't fall out of the wok easily, meeting more of your needs. Wooden Handle: The wooden handle can prevent the heat from reaching your hands and has some anti-slip properties while cooking. Screw Connection: The wooden handle is linked to the wok by a screw. Tightening the screw to the tightest when assembling ensures the wok will be stable and won't move.

Attention Please: This is a round bottom wok that is ONLY suitable for GAS and OPEN FIRE, NOT suitable for ELECTRIC or CERAMIC INDUCTION.

How to Season a New Carbon Steel Wok? Wash the wok with hot water to remove factory oil. Preheat the wok over high heat, tilting and flipping it to heat the front, back, and sides. When the whole wok heats up and turns blue, it indicates successful heating. Use a paper towel to coat your wok in a high smoke point oil, medium-high heat roasting the wok pan, and proceed to flip and tilt the wok to season each section. Clean the wok with water and turn on the burner to low heat to heat it, then rub a piece of fatty pork for one minute to coat its surface with lard, which can also remove impurities in the wok. Finally, coat the reverse side of the wok with lard or vegetable oil as well and let it stand for 12 hours.

Daily Notes & Maintenance Dry and keep the wok at all times, especially after washing, to avoid rusting. Do not use any soaps or detergents. After cooking, please transfer the food in the wok in time, and don't store food, soup, soy sauce, vinegar, salt, or other corrosive substances in the wok for a long time to prevent corrosion and damage. It needs to be cleaned in time, wiping the water in the pan and applying oil for maintenance, which can extend the life of the wok pan.

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