Nakao Iron Beijing Wok - The Cook's Edge
Nakao Iron Beijing Wok - The Cook's Edge
Nakao Iron Beijing Wok - The Cook's Edge
Nakao Iron Beijing Wok - The Cook's Edge
Nakao Iron Beijing Wok - The Cook's Edge
Nakao Iron Beijing Wok - The Cook's Edge

Nakao Iron Beijing Wok

Vendor
Nakao
Regular price
$50.00
Sale price
$50.00
Unit price
per 

Nakao Iron Beijing Wok from Japan 

Iron pan care

Before using these pans ensure you wash in hot soapy water with a soft cloth. We then recommend heating the pan slowly over medium heat till you see a light smoke. Add a good glug (2-3 tbsp) of high heat oil like grape seed oil or canola, then swirl around in the pan for one minute on medium heat. Let the pan cool, then drain the oil and wipe all around with a paper towel, including the outside of the pan. Place in a 450° oven upside down and bake for 1 hour. Turn the oven off and let the pan cool inside the oven.

Repeat the whole process two more times using new oil.

Your new pan should be ready to use. Never heat this pan over high heat, we recommend heating over medium heat, it will get hot very fast.  We like to fry an egg in ours for the first go. After you are done using the pan, always let it cool before washing. NEVER submerge a hot pan into water, this can warp and damage the pan. Always wash by hand in hot soapy water with a soft cloth, never use an abrasive like steel wool, this can ruin the seasoning on your pan.

After washing the pan, completely dry it and wipe a thin layer of oil inside for protection against oxidization.

If you have any questions or comments, please contact us at 902-370-2470, or write adam@thecooksedge.com

Thank you for your support

Adam