School Of Wok Heavy Duty Uncoated Carbon Steel Wok 30cm

Heavy-duty wok from School of Wok, made of uncoated carbon steel. The flat bottom is extra thick making this wok suitable for all hob types, including induction. The handle, made from bamboo remains cool when cooking. Ideal for achieving caramelised flavour when deep frying, making curries and slower cooking, for two to three people.

• 1. Heat your wok over a high heat holding the handle, turning and tilting it up to the rim and back, until the metal turns a dark grey/blue colour all around.
• 2. Remove the wok from the heat and allow it to cool down.
• 3. Dip a thick pad of kitchen towel into 1 ½ tsp of vegetable oil.
• 4. Spread the oil so the whole inside surface of the wok is covered in a thin film of oil. You should wear protective gloves and spread the oiled kitchen towel with a heat-proof basting brush, kitchen tongs or chopsticks as the hot oil will soak through the paper.
• 5. Return the wok to medium to low heat for about ten minutes until it starts to smoke.
• 6. Once all the smoke disappears and the wok is dark grey/black in colour it is ready to use.