Below FAQ are some common concerns of our clients before purchasing WANGYUANJI products.
If you have any other questions, please just send it to Luke@wyjkitchen.com.
About wok pans
It depends on what kind of stove you will use. If you use a gas stove or open fire, we recommend a wok with a round bottom. If you use an electric stove, ceramic cooktop, or induction cooktop, we recommend a flat-bottomed wok. The flat-bottomed wok is also suitable for gas stoves and open fires.
WANGYUANJI wok pans have already been pre-seasoned, but still need you to season again.Please make sure that you follow below steps:
1/ Wash the wok with lukewarm water and dry it over a medium to small heat.
2/ Put the wok on the stove of medium heat to dry the water,and apply vegetable oil after the outer edge of the pot is heated.
3/ Turn to low heat, use vegetable oil again to wipe every corner of the pot inside and outside.
4/ Let the pot stand to cool down and then repeat the above steps twice, leave it overnight and can be used normally the next day!
After cooking, when the wok has cooled down, Please make sure that you follow below steps:
1/ Remove food residue from the surface of the wok.
2/ Wash the wok in warm water using a soft sponge WITHOUT using detergents.
3/ Wipe the wok dry both outside and inside with a napkin or towel.
4/ Keep the wok clean and dry. Don't leave the remain food residue on the wok for long time.
Your Wok will serve you for a long time if you follow these instructions.
Even though you have cooked with it several times, the wok's surface may still not be completely non-stick. The more you use your wok, the faster the surface will become saturated with natural oils and become completely non-stick. PLEASE REMEMBER that you do not need to use detergents, just warm water and a soft sponge when washing up after cooking. It is also essential to wipe your pan dry. If you have cooked with it for a long time and the surface is still not non-stick, you should wash the wok with detergent and season the wok with oil again.
The woks are produced exclusively in China according to the design developed by our team of chefs. We tried to create a design that combines everything for more comfortable cooking: we added a high-quality, elongated handle for a more comfortable hold. We improved the welding for durability. We stand behind our product 100%.
To make classic cast iron woks, Every Cast Iron Wok is made through 37 different handcrafting processes to its perfection.Each handcrafted Cast Iron Wok has its unique texture forming from its clay casting mould and pinewood smoking ash. Echo to its beautiful name of "turtle shell texture", a well-maintained wok can last decades and become a symbol of family gathering and prosperity.
To make nitriding carbon steel wok, the process forms a layer of healthy, no chemical coating and provides a solid and strong protection shield over the wok surface, make it durable and long lasting. It's suitable for all kinds of spatula, wooden, silicone, metal, etc. Wangyuanji Nitriding Carbon Steel Wok is made of 16 Gauge (1.5mm) sturdy carbon steel. It provides fast heat transfer and makes stir fry quicker. Enjoy cooking all types of meals, from roasted vegetables, stir fry, seafood, and more.