13" Die Cast Iron Wok Pan W/ S.S Lid

Remove all labels Wash the pan in hot soapy water, rinse and dry thoroughly. Nonstick surfaces should be wiped with cooking oil to condition them. You can use our cast-iron cookware on all heat sources – gas, electric solid or radiant plates, vitroceramic glass, induction, and ranges fired by gas, oil, coal or wood – but the normal enamel surfaces are not suitable for dry cooking, and your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Heat an empty pan or allow a pan to boil dry as this may permanently damage enamel and other surfaces. Do not use electric handheld beaters or mixers in any cookware.

Always cool a pan for a few minutes before washing it in hot soapy water. Rinse and dry thoroughly. Do not fill a hot pan with cold water or plunge it into cold water – this can cause thermal shock damage. If there are food residues, fill the pan with warm water and leave it to soak for 15 to 20 minutes, then wash in the usual way. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. Do not use metallic pads or harsh abrasive cleaning agents as these will damage the enamel and polished trims. All pans with integral cast-iron, phenolic handles or stainless-steel lid knobs can be washed in the dishwasher, but constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to complete before opening the door. This will ensure the pans are dried thoroughly.