Product name:
Japanese non-stick wok
Material:
Pot body - high-tech alloy, non-stick coating
Pot lid-heat-resistant glass, stainless steel, bakelite bead head
Handle-Bakelite
Origin: Taiwan
product features:
■ Extra thick bottom, food-grade non-stick treatment
■ Resistant to frying, saves time and gas, less oily smoke and easy to clean
■ High-tech alloy material, uniform heat conduction and good heat storage
Instructions for use:
Wash the pot clean, dry the inside and outside of the pot before putting it on the stove, turn on low heat and pour the cooking oil into the hot pot (cold oil is added to the pot), and the oil will be evenly applied to the surface of the pot. After radial oil patterns appear on the surface of the pot, put the cooked food into the pot. At this time, turn the heat to medium or low depending on the food.
Please wait to cool down before washing the pot.
After each cooking time, add a little neutral detergent to water and clean with a rag or sponge.
It is strictly prohibited to use vegetable cloth, iron brush or steel brush to clean non-stick cookware.
Precautions:
■Please read the instructions carefully before use.
■Do not burn in empty space to avoid deterioration or deformation of the pot.
■Do not hit the pot surface with the spatula to avoid dents on the pot surface, which will affect the cooking effect and damage the pot body.
■This pot stores heat and has excellent thermal conductivity. For safety reasons, it is best to use heat-insulating gloves to handle the pot lid or handle after cooking to avoid burns.
