Keleday 14 Inch Cast Iron Wok With Lid, Non Stick, Pre-Seasoned Woks & Stir-Fry Pans With 2 Loop Handles, Uncoated Chinese Handm

Properties Of The Product 1.There Is One Thing You Should Not Attempt In Cast Iron Cookware:Boiling Water,Which Will Cause The Pan To Rust 2.Cast Iron Takes Longer To Warm Than Other Surfaces But Retains Heat Remarkably Well And Diffuses It Evenly 3.Cast Iron Remains Hot Longer After You Remove It From The Stove.As A Reminder To Be Careful,Drape A Thick Towel Or A Mitt Over The Handle 4.Cooking In A Cast Iron Increases The Iron Contents In Food.The Longer The Food Is In Contact With The Skillet,The More It Absorbs Hou To Use 1.Before First Use: Rinse (Without Soap) The Cookware In Hot Water Then Dry Completely. 2.Apply A Light Coat Of Vegetable Oil Or A Pan Like Spray Product Onto Theeinside Surface Before Cooking. 3.Do Not Place Cold Cast Cookware On A Hot Burner. 4.Cleaning After Use: Let The Cookware Cool. Placing Hot Cookware In Cold Water Will Damage The Iron And May Cause Cracking Or Warping. Wash With A Brush And Hot Water. Do Not Use Soap Or Detergents. Do Not Wash Cast Iron In A Dishwasher. 5.After Cleaning Immediately Dry With A Towel While Still Warm, Reapply Another Light Coat Of Oil. 6.Storing: It Is Important To Store Your Cast Iron Cookware In A Cool Dry Place. If Stacking Together With Other Cast Iron Pieces, It Is Best To Keep Them Separated By Placing A Folded Paper Towel Between Them.