The Beijing cooking pot, also known as wok, is suitable for cooking foods in high heat. This product is a wok for professional use that is made from cast iron.
Wok usually has a deep cooking surface, so it is suitable for cooking dishes like stew, curry, deep fried dishes, fried rice, paella, and more. Further, unlike Guangdong-style cooking pots, it has a handle so you can cook it easily.
Iron has better heat conductivity and retention than stainless steel, aluminum, and titanium, so you can efficiently cook foods in a short time. In addition, you can take some iron from the foods because an elution of iron ion gets absorbed by the heated foods.
We offer five options in size: 27cm, 30cm, 33cm, 36cm, 39cm.
Instructions
The cast iron cookware requires a process called seasoning to avoid food sticking and rusting. It is said that proper and constant seasoning allows the pan to last for decades.
After use, brush it with scrubbing brush or sponge and rinse impurities with water. Then heat the wok to remove humidity. To prevent rusting, dry it completely.
Cool the wok for a while, add the oil to the entire pan surface, and store it in a dry place. Wrap it with newspaper so that you can keep it hygienic and dry.
Details
Material: Iron with transparent silicon coating
Size: ?270 ﾗ 415 ﾗ 115mm (27cm) / ?300 ﾗ 445 ﾗ 133mm (30cm) / ?330 ﾗ 480 ﾗ 154mm (33cm) / ?360 ﾗ 515 ﾗ 185mm (36cm) / ?390 ﾗ 545 ﾗ 195mm (39cm)
Weight: 850g (27cm) / 1,010g (30cm) / 1,200g (33cm) / 1,450g (36cm) / 1,690g (39cm)
Notes: This product is not dishwasher-safe. Be careful that the handle may get hot while cooking.
Made in Japan
