– Made of Heavy Duty Alloy, Tough & Durable for many years of use
– Suitable for Metal Utensils Usage
– Heat-resistant Phenolic Handle: Ensure Handling Convenience
– Induction Base: For Rapid & Even Heat Distribution
– Can be used on any stoves: Gas, Induction, Electric, Halogen, and Ceramic etc
– High Dome Stainless Steel Cover: Cooks faster & prevents splattering
– Coating Free: Non-coated, users need not worry about the peelings of coatings anymore!
WHAT IS HARD ANODIZED COOKWARE?
– Hard Anodized Cookware is made of an Iron-Aluminum Alloy that has undergone an electrical treatment to from a scratch-Resistant Oxide Layer twice as hard as Stainless Steel
– The Non-Toxic Oxide Layer is integral to the metal body and does not peel off with prolonged use
– Being Non-Porous, the Anodized surface prevents metals from leaching into food when cooking
– Ensuring the cookware is safe to use
– Although not chemically coated with a non-stick layer
– Hard Anodized can become non-stick if heated until sufficiently hot before cooking
THE SIMPLE “4-STEPS” BEFORE USE
Step 1 – WASH:
Wash the wok with dishwashing liquid.
Step 2 – Water:
Fill up ¾ water, and heat up the water until it boils; Pour the water away, and wipe dry the wok.
Step 3 – OIL:
Pour some oil into the wok, heat up the oil slightly, and using a sponge, apply the oil to every portion of the wok; Leave it overnight (or 8 hours).
Step 4 – USE:
Wash away the oil the next day, and it is READY for USE!
– Suitable for Metal Utensils Usage
– Heat-resistant Phenolic Handle: Ensure Handling Convenience
– Induction Base: For Rapid & Even Heat Distribution
– Can be used on any stoves: Gas, Induction, Electric, Halogen, and Ceramic etc
– High Dome Stainless Steel Cover: Cooks faster & prevents splattering
– Coating Free: Non-coated, users need not worry about the peelings of coatings anymore!
WHAT IS HARD ANODIZED COOKWARE?
– Hard Anodized Cookware is made of an Iron-Aluminum Alloy that has undergone an electrical treatment to from a scratch-Resistant Oxide Layer twice as hard as Stainless Steel
– The Non-Toxic Oxide Layer is integral to the metal body and does not peel off with prolonged use
– Being Non-Porous, the Anodized surface prevents metals from leaching into food when cooking
– Ensuring the cookware is safe to use
– Although not chemically coated with a non-stick layer
– Hard Anodized can become non-stick if heated until sufficiently hot before cooking
THE SIMPLE “4-STEPS” BEFORE USE
Step 1 – WASH:
Wash the wok with dishwashing liquid.
Step 2 – Water:
Fill up ¾ water, and heat up the water until it boils; Pour the water away, and wipe dry the wok.
Step 3 – OIL:
Pour some oil into the wok, heat up the oil slightly, and using a sponge, apply the oil to every portion of the wok; Leave it overnight (or 8 hours).
Step 4 – USE:
Wash away the oil the next day, and it is READY for USE!
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