Cook up delicious and authentic Asian meals with D.Line’s traditional carbon steel wok. Designed for fast and efficient heating, you’ll achieve even heat distribution with this wok every time. Capable of withstanding high temperatures, D.Line’s traditional carbon steel wok is the perfect tool for stir-frying, deep-frying, steaming, tempura cooking or anything else you can think of. With a flat bottom design and elegant steel finish, this wok is suitable for use on all cooktops and will accent any kitchen aesthetic. Preparing the D.Line Carbon Steel Wok for use: Gently wash both the inside and outside of the wok before first use. This removes the coating that comes with unseasoned woks. Then, rinse and dry the wok thoroughly before immediately rubbing the entire interior surface of the wok with a layer of cooking oil. Heat the pan slowly until the oil begins to smoke. Remove the wok from the heat and allow it to cool. Once cooled down, carefully wipe off excess oil with an absorbent paper towel. There will be black residue on the paper towel. Repeat the process about 3 more times until the black residue is no longer evident. Your D.Line carbon steel wok is now ready for use. Use and Care Instructions: While cooking with your Ken Hom carbon steel wok, you can use any type of metal utensil as they will not damage the surface of carbon steel cookware. After each use, wash the wok using hot water and a mild detergent, then dry thoroughly. To remove stubborn grease or food residue, soak the wok in warm soapy water for a short while. Once cleaned, apply a light coating of cooking oil to both the interior and exterior surfaces and store in a dry place. This will help protect your wok against rusting. Not suitable for washing in a dishwasher.