14 Wok

14 Wok

We built our wok skillet out of carbon steel to be durable and provide maximum heat distribution. It has a flat base so it can be used on multiple cooking surfaces and is large enough to prepare a family meal without overcrowding your stovetop. Milk Street’s Christopher Kimball has designed this product to his specifications especially for Kuhn Rikon. Each piece in the collection is identified as an essential for the everyday cook. Durable carbon steel construction Metal utensil safe. Designed to use with Wok Spatula Generous sized flat cooking surface that doesn’t overcrowd your stovetop Versatile pan design is ideal for stir-fry, one-pot dishes and pan-frying Hang for storage by the long handle or helper handle Suitable for induction gas, electric, ceran, and halogen stovetops Recipes included were developed by Milk Street for this Kuhn Rikon product INSTRUCTIONS FOR USE.
We built our wok skillet out of carbon steel to be durable and provide maximum heat distribution. It has a flat base so it can be used on multiple cooking surfaces and is large enough to prepare a family meal without overcrowding your stovetop. Milk Street’s Christopher Kimball has designed this product to his specifications especially for Kuhn Rikon. Each piece in the collection is identified as an essential for the everyday cook. Durable carbon steel construction Metal utensil safe. Designed to use with Wok Spatula Generous sized flat cooking surface that doesn’t overcrowd your stovetop Versatile pan design is ideal for stir-fry, one-pot dishes and pan-frying Hang for storage by the long handle or helper handle Suitable for induction gas, electric, ceran, and halogen stovetops Recipes included were developed by Milk Street for this Kuhn Rikon product INSTRUCTIONS FOR USE Before first use, wash the Wok inside and out in hot soapy water. Rinse, then place Wok on the stovetop over low heat to completely dry the Wok. To season your pan before first use, heat the Wok over high heat until a drop of water evaporates on contact. Turn the heat down to medium and add 2 Tablespoons vegetable oil (olive oil is not recommended) and swirl in the pan until the interior surface is coated. Add sliced or chopped onions, ginger or scallions to the Wok. As they cook and start to soften, use a cooking utensil to spread the mixture over the entire surface of the interior walls. Continue doing this for about 20 minutes. If the ingredients are becoming too dry or are starting to burn, add in a small amount of oil. Discard the mixture and allow the Wok to cool down completely. Rinse with hot water and use a soft sponge or scrubber to remove excess food particles. Rinse well and heat the Wok over low heat until it is completely dry. Coat the pan lightly with vegetable oil and wipe clean with a paper towel before storing. The seasoning process may discolor the Wok’s interior surface, this is part of the patina finish and will darken over many uses. Once the Wok is seasoned, soap is not recommended for cleaning. This will negatively affect the patina and require re-seasoning. CARE Wash the interior with hot water and a soft sponge. If there is food stuck to the pan, cool the Wok then soak in hot water until food is loose, about 5 minutes, and then gently scrub. Rinse well and place Wok on the stovetop over low heat until it is completely dry. Coat the pan lightly with vegetable oil and wipe clean with a paper towel before storing.

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