316 Stainless Steel 38cm Double Ear Non-Stick Stir Fry Cooking Kitchen Wok Pan without Lid Honeycomb Double Sided No Lid

Description Honeycomb upgrade · Double-sided and Full Screen: 304 stainless steel pot, fearless steel shovel, less oil, non-sticky, easy to clean, durable. 304 stainless steel: food grade 316 stainless steel is corrosion resistant, not easy to deform, and has high durability. Fast heat conduction, energy saving and environmental protection: The pot body is made by special technology, heat conduction quickly and evenly heat the bottom of the pot without deformation and quickly transfer heat energy to the pot body. Specification Package 1 x Double Sided Screen Honeycomb Wok No Lid Tips Some customers praise its non-stick and non-scratch performance, while others experience the frustration of foods sticking, like a simple fried egg. Why? Understand stainless steel structure It is because users need to understand the nature of a stainless steel wok/frypan: it requires proper heat to perform well. Is this a stainless steel wok/frypan? Yes, definitely! Amazingooh uses a patented honeycomb structure to protect its non-stick layers. The stainless steel structure is thick, so you need to let the wok/frypan heat up properly before cooking anything. For new users Preheating and the use of oil is important because there is a thick layer of stainless steel to protect the non-stick layer. Please cook on medium heat all times or until you feel the surface is reasonably hot enough for cooking. Please note these steps below: key. These key steps are not just for honeycomb wok/pans, but also for most of the other the cookware, including all non-stick woks/pans and Japanese carbon steel woks/pans. Turn down the temperature anytime the wok/frypan is too hot. Avoid high heat The non-stick layer could be damaged by high heat, just as with other non-stick cookware. Proper heating and maintenance are needed for a consistent performance. Test and experiment. Please let us know if you need further assistance anytime.

• Add some oil first, and then preheat the wok/frypan for 30-60 seconds.
• Preheat for a longer time if you are using a cooktop with less efficient heat, such as a ceramic cooktop.
• The main point is that you must determine that the surface is reasonably hot enough for cooking.
• Preheated the wok for about 1 minute on medium heat. The heat level is 7, if 10 is the maximum.
• Remember a reasonably heated pan and heated oil (not overheating) are