Wok Pan, Stainless Steel Double Ear Design, Uncoated Chinese Stir-Fry Pan for Cooking and Stirring, Round Floor Wok for Home Use

• Ergonomic double handle: The sturdy double handle design provides a comfortable grip, ensuring safety and ease of use for all cooking tasks.
• Burn-resistant cooking: The round bottom design prevents the buildup of residual oil, reducing the risk of burning, making it perfect for both seasoned and novice cooks.
• Premium stainless steel: Crafted from high-quality stainless steel, this wok is ideal for traditional Chinese stir-fry, as well as roasting fish, making samosas, cooking vegetables, and preparing sweets. Avoid using abrasive pads or harsh cleaning powders for maintenance.
• Perfect gift for culinary enthusiasts: An excellent choice for the passionate chef, the hobbyist exploring the world of steel woks, or anyone who appreciates quality cookware, this wok makes a thoughtful gift for any occasion.
• Multi-functional versatility: While primarily designed for stir-frying, this wok excels in various cooking methods including steaming, frying, braising, and even soup preparation, making it a versatile addition to any kitchen.

The ticker-fry pan is an essential skillet for everyday cooking. Featuring a spacious cooking surface and deep sides, this pan is perfect for family meals, accommodating various cooking methods such as sautéing, roasting, and more. 1. Rivet connection ensures a secure attachment that is durable and reliable. 2. Stainless steel handle provides a comfortable grip and thermal insulation for safe handling. 3. Designed for fast thermal conductivity, this wok offers even heating without deformation, promoting energy efficiency and environmental friendliness. Product name: Stainless Steel Wok Applicable ovens: Designed for use only with gas stoves Product material: Stainless steel Product use: Ideal for frying and sautéing Lid included: No lid included For optimal use and care: Step 1: Clean the iron wok with hot water, then dry it on low heat. Step 2: Take a piece of raw pork fat, place it in the wok, and wipe it around until the oil covers the entire surface. Step 3: Discard the lard, rinse the wok with hot water, and repeat steps 2 and 3. Step 4: Continue until the pork fat no longer turns black. Rinse and dry the pan on low heat, then apply oil to finish.