Ken Hom wok Excellence carbon steel frying pan, 36 cm, KH436003
SKU: KH436003
PRODUCT DESCRIPTION
Ken Hom Excellence traditional wok with wooden (beechwood) handle and additional beechwood handle, diameter 36 cm
Traditional Chinese wok for healthy and quick cooking, suitable for all heating sources, including induction cooking. The natural non-stick surface called patina is formed after proper firing and during use. The traditional Chinese wok is made of lightweight 1.8 mm thick carbon steel, has a beautiful wooden handle made of beech wood and the same material is used for the auxiliary handle, allowing easy handling even with a full pan.You can comfortably prepare meals for 4-6 people in it.
This traditional Chinese wok should be properly prepared before first use - in English, wok seasoning is the same as proper wok searing. This is important because only then will a brown patina begin to form, which will then give the pan a natural non-stick surface. The Chinese say that the darker the pan, the better the cook.
The Excellence wok range is designed to enable you to prepare your favourite Asian dishes quickly, easily and healthily. The non-stick coating on the pan is created by wok seasoning, which gradually creates a dark brown patina on the pan.
How to properly sear a silver (carbon) wok - Ken Hom Excellence wok seasoning
1. You must first strip the raw pan of the chemical protective coating it was given at the factory. So before any use, first place it under running hot water for about 5 minutes to loosen the coating.Then scrub your new wok properly, literally you can scrub it with a wire brush using detergent(3-4 minutes), both inside and out . Especially if you want to use it for induction, pay close attentionto the outside surface, especially the bottom.
2. Finally, fill the wok about halfway with water and bring to the boil. Then pour off the water and dry the pan well. This will get rid of the chemical residue from the manufacture and the pan is ready for patination.
3. Coat the inside of the Ken Hom wok heavily with grease, use sunflower or corn oil, peanut oil or other frying oil ( but never use olive oil!), drain excess fat with a paper towel.
4. Slowly heat your new carbon pan on the stove until the oil begins to smoke and burn. Then remove from the heat source, allow to cool and wipe with a paper towel. Repeat the process 2-3 more times. (For induction, keep the hob set to 200°C.)
5. A dark spot (brown to black) will start to form inside the pan, which will gradually expand, and you need to rotate the pan to make it all over. This starts the patination process, creating a naturally non-stick surface that will darken the more you use your wok .
The patina created ensures that the surface of the wok pan becomes naturally non-stick, heats up faster and subsequently maintains the high temperature required . With use, the patina that forms also protects your pan from rust. First you need to get the wok properly hot, then add the oil, then vegetables, meat, noodles or anything else you want to fry, stir a few times and you're ready to serve... If you fire the pan properly, it will become your favourite tool in the kitchen.
The perfect kitchen equipment for everyday use for stir-fry cooking also makes it:
- lightweight - the skeleton is made of 1.8 mm thick carbon steel
- stability - flat base, sits firmly on all types of heating
- 100% authenticity - non-stick surface-patina is created by proper firing and use
- High durability - metal kitchen utensils can be used
- safety - wooden handle with minimal thermal conductivity, auxiliary handle
- storage - large metal eye for hanging
- easy maintenance - just rinse with hot water
- Durability - 10 years warranty
- versatility - suitable for all types of heating, including induction
Technical specifications:
- diameter: 36 cm
- length: 60,5 cm
- depth: 14,5 cm
- weight: 1,668 kg
Maintenance recommendations:
Perform the first wash according to the instructions on the packaging and wipe dry with a soft cloth. After patination, wash only by hand, under hot running water, or fill the wok with water after each cooking, bring to the boil, pour out the water and wipe the wok dry. When washing by hand, do not use detergents or a sponge, only a washing brush, and allow any stuck-on food residue to soak off. From time to time, rub the inner surface of the pan with oil. Never wash in the dishwasher, you will lose your patina!
SPECIFICATIONS
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