Since Hot Wok gas burners develop 4.5 kW, 7.0 kW and 12.0 kW of heat output respectively, it is important to use oil with a high flash point.
We recommend peanut or sunflower oil.
The Hot Wok wok pan is protected by a film which must be removed. The wok pan is made of carbon steel, which is a very good material for conducting heat. It is therefore recommended that the gas burner is heated to half flame at most during preparation of the wok pan. Heat the wok pan until it is golden brown. Pour 3-6 tablespoons of oil into the wok pan and, using circular movements, distribute the oil around the wok pan for about 2 minutes. It is important that the oil is distributed throughout the wok pan, otherwise the oil will stick to the bottom. Then turn off the gas burner and wipe the inside of the wok pan with kitchen towel. Repeat the procedure 3 times until there is no more burn residue on the paper towel.
Before using the wok pan, clean it thoroughly with warm water and a soft sponge.
Wipe the wok pan thoroughly afterwards.
After preparation, the inside of the wok pan will have changed colour from shiny metal to a dark shade. This is normal and only a sign that the wok pan has been properly prepared. Over time the wok pan will darken.
The black coating acts as a non-stick surface. The wok pan can easily keep food warm after cooking, so either leave the wok pan on the gas burner or serve the food directly in the wok pan on a plate. Make sure the wok pan is still hot when serving.
We hope you enjoy your Hot Wok wok pan.
If you have any questions about your HotWok pan or other Hot Wok products, please feel free to write to hotwok@hotwok.com
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