Master Star-Chinese Traditional Handmade Forging Iron Wok, Induction Available, Durable Non-stick, No Coating, Cauldron

What is baby wok?

There is an old Chinese saying:Without being worked, jade cannot be shaped into a vessel; without being educated, people cannot be shaped into virtuous citizens.
From a piece of iron to a WOK, the masters of our factory gave the iron a new life,
From a WOK to a good helper, users need to take care of it and cultivate slowly

Iron pan is a traditional cooking tool. Nowadays, non-stick pans are popular today. Iron pan still relies on its unique advantages to occupy a considerable market. Especially in the back kitchen of restaurants, one-bite iron pan is "standard." . Iron pans look rougher than non-stick pans. In fact, they are more "exquisite" to use than non-stick pans. A good iron pan can be used properly and well maintained. To the extent that the iron pans that have been used in restaurants for many years are all "babies" (Perfect Wok)for cooking.

Why does the iron pan not stick after long time use

In addition to the use of the iron pan, the constant friction of the shovel, spoon, etc. will make the iron pan become smoother and smoother. More importantly, during the high temperature reaction of the oil, some small molecules that are easily volatile become soot. Some molecules form macromolecule through addition polymerization, dehydration condensation and other high polymerization reactions to form macromolecules tightly attached to the iron pan to form a black oxide film. The longer it takes, the darker and smoother the iron pan will be.

This is the same as the principle of a non-stick pan, which is equivalent to using the properties of grease to "plate" the iron pan with a non-stick layer, but the advantage over the non-stick pan coating is that this layer of iron pan is non-stick. The layer can repair itself, the thicker you use it.

Why do you need to season the wok

If you buy an iron pan, you must season it. When you buy a new pan, it is easy to fry the vegetables and stick to the pan. It also affects the service life of the iron pan. More importantly, the iron pan is generally made by pressing. There will be mechanical oil and impurities attached to it, and it will affect your health if you accidentally eat it after heating at high temperature.

How to take care of the baby wok

For the iron pan that is cooked for the first time, it is best to leave it overnight after applying the grease to allow the grease to fully penetrate into the iron pan, and the iron pan will become shining.

1. Pay attention to rust prevention. The natural enemy of the iron pan is "water". It must be boiled every time it is used up. It is best to apply a layer of oil habitually and pay attention to the dripping on the lid. , It will rust overnight.
2. Do not use iron pans to boil water as much as possible, and do not use detergents and other degreasing cleaning agents to wash the pans to prevent the thinning of the non-stick oil film and damage.

The price of an iron pan is expensive, but there is no big problem with the use of the last ten or eight years. It is much more durable than the non-stick pan that needs to be replaced in one or two years. It is good to season and maintain the non-stick performance of the iron pan. Not much worse than a non-stick pan. For most Chinese families, a simple, big iron pan is the most realistic.