32cm 36cm Round Bottom Old- Fashioned Cast Iron Wok (Color : 32cm)

Applicable environment]:gas, open flame Cooking and Maintenance 1) Dry the cleaned pots and wipe the inside of the pot repeatedly with cooking oil to keep the oil in the pot for 5- 10 hours before use. 2) In order to prevent rusting the cast iron cookware body will apply with vegetable oil during transportation, It is normal to blackening at the beginning. it do not contain harmful substances. 3) At the beginning of cooking, be sure to fully heat before putting cooking oil, and then put food after the oil heats up. Avoid cold pot cold oil.Don' t make starchy foods at the beginnings can achieve non- stick effect in the later stage. 4)Cast- iron pots are made from sand molds, and polished by hand. The body in and out have not been machine polished, so the surface will not as smooth as stainless steel and fine iron kitchen utensils, so the finished products may form unavoidable trachoma. Shallow pits, these are not quality issues. 5) After use, if there is any water stain on the pot body, please dry it and store it to avoid rusting. The effect of applying vegetable oil on the surface is better. If rust pls clean the rust s. tains first and then repeat the first step. We provide the best products to our customers.

• 1. There is no chemical non- stick coating on the surface of the pot body. Only the vegetable oil is sprayedfor simple rust prevention.
• 2. The cast iron pot is poured into the sand and cast by hot metal, and the pot body will become oily and smooth with the use of time.
• 3. After use, if there is any water stain on the pot, please dry and seal it to avoid rust.
• 4, heating the pot will cause the handle to heat up, please use it carefully to prevent burns.
• Great Quality & Service - Quality first, Service Utmost.