Ringo Home Nitrided Iron Black Steel Frypan 24CM

Description

BEFORE FIRST USE:

1. Remove packaging, immerse wok into warm water with washing detergent, clean with sponge and rinse under running water, then dry thoroughly.
2. Put 4-5 teaspoons of oil over the wok surface fully and stay overnight, wash and dry thoroughly for next use.
3. For the first few times of use, it is recommended to add more cooking oil, heat to low heat, turn the iron wok to cover the wall of the wok with oil, add vegetable leaves, stir-fry and smear the inside of the wok to achieve a deep cleaning effect.

USE & CARE GUIDELINES:

• After each use, clean and dry the iron wok to avoid rust. After wiping the iron wok dry, it is recommended to evenly apply 4-5 teaspoons of cooking oil on the entire surface to prevent it from rusting and achieve non-stick performance.
• Never heat an empty cookware or let it boil dry. Always add oil or liquid before putting it on the stovetop.
• Do not use sharp objects like knives, forks, or metal spoons with sharp edges.
• Do not use dishwasher for cleaning or drying.
• Do not heat the wok and lid in oven or microwave.
• When cleaning, do not use wire brushes or scouring pads to scrub, it is recommended to use soft sponge or fiber cloth for cleaning.
• If you encounter stubborn stains, you can pour clean water, add edible baking powder, boil it off, add clean water, and then clean it with a soft sponge or fiber cloth.
• Do not immerse the entire wok in water to avoid mildew and rust, or deformation of the wooden handle.
• It is not recommended to cook acidic dishes in an iron wok for the first month, such as: fish with pickled cabbage, tomato, fish fillet in vinegar, etc.
• It is not recommended to use iron woks to boil water, porridge, and soup for the first month to lower the chance of rust.