Description Honeycomb upgrade · Single Sided & Full Screen: 304 stainless steel pot, fearless steel shovel, less oil, non-sticky, easy to clean, durable. 304 stainless steel: food grade 304 stainless steel is corrosion resistant, not easy to deform, and has high durability. Fast heat conduction, energy saving and environmental protection: The pot body is made by special technology, heat conduction quickly and evenly heat the bottom of the pot without deformation and quickly transfer heat energy to the pot body. Multi-heat gathering pot bottom: The thick pot bottom provides good heat storage, high efficiency and energy saving. Stainless steel handle: comfortable and heavy, hollow and anti-scalding, high cost, sturdy and durable. Specification Item Name: Kitchen cooking flat surface frying pan Material: 304 Stainless Steel Style: Modern and Simple Color: As Shown in the Picture Package Weight: 2000g Packing Size: 50*10*30cm Lid type: stainless steel inlaid glass lid. Features: Not easy to rust, less oily smoke, not easy to stick. Size: 28cm (outer diameter)Package 1 x 28cm Single Sided Honeycomb Wok with Clear Glass Lid For new users Preheating and the use of oil is important because there is a thick layer of stainless steel to protect the non-stick layer. Please cook on medium heat all times or until you feel the surface is reasonably hot enough for cooking. Please note these steps below: 1. Add some oil first, and then preheat the wok/frypan for 30-60 seconds. 2. Preheat for a longer time if you are using a cook top with less efficient heat, such as a ceramic cooktop. 3. The main point is that you must determine that the surface is reasonably hot enough for cooking. 4. Preheated the wok for about 1 minute on medium heat. The heat level is 7, if 10 is the maximum. 5. Remember a reasonably heated pan and heated oil (not overheating) are key. These key steps are not just for honeycomb wok/pans, but also for most of the other the cookware, including all non-stick woks/pans and Japanese carbon steel woks/pans. Turn down the temperature anytime the wok/frypan is too hot. Avoid high heat The non-stick layer could be damaged by high heat, just as with other non-stick cookware. Proper heating and maintenance are needed for a consistent performance. Test and experiment.
Description Honeycomb upgrade · Single Sided & Full Screen: 304 stainless steel pot, fearless steel shovel, less oil, non-sticky, easy to clean, durable. 304 stainless steel: food grade 304 stainless steel is corrosion resistant, not easy to deform, and has high durability. Fast heat conduction, energy saving and environmental protection: The pot body is made by special technology, heat conduction quickly and evenly heat the bottom of the pot without deformation and quickly transfer heat energy to the pot body. Multi-heat gathering pot bottom: The thick pot bottom provides good heat storage, high efficiency and energy saving. Stainless steel handle: comfortable and heavy, hollow and anti-scalding, high cost, sturdy and durable. Specification Item Name: Kitchen cooking flat surface frying pan Material: 304 Stainless Steel Style: Modern and Simple Color: As Shown in the Picture Package Weight: 2000g Packing Size: 50*10*30cm Lid type: stainless steel inlaid glass lid. Features: Not easy to rust, less oily smoke, not easy to stick. Size: 28cm (outer diameter)Package 1 x 28cm Single Sided Honeycomb Wok with Clear Glass Lid For new users Preheating and the use of oil is important because there is a thick layer of stainless steel to protect the non-stick layer. Please cook on medium heat all times or until you feel the surface is reasonably hot enough for cooking. Please note these steps below: 1. Add some oil first, and then preheat the wok/frypan for 30-60 seconds. 2. Preheat for a longer time if you are using a cook top with less efficient heat, such as a ceramic cooktop. 3. The main point is that you must determine that the surface is reasonably hot enough for cooking. 4. Preheated the wok for about 1 minute on medium heat. The heat level is 7, if 10 is the maximum. 5. Remember a reasonably heated pan and heated oil (not overheating) are key. These key steps are not just for honeycomb wok/pans, but also for most of the other the cookware, including all non-stick woks/pans and Japanese carbon steel woks/pans. Turn down the temperature anytime the wok/frypan is too hot. Avoid high heat The non-stick layer could be damaged by high heat, just as with other non-stick cookware. Proper heating and maintenance are needed for a consistent performance. Test and experiment.
in 5 offers
Description Honeycomb upgrade · Single Sided & Full Screen: 304 stainless steel pot, fearless steel shovel, less oil, non-sticky, easy to clean, durable. 304 stainless steel: food grade 304 stainless steel is corrosion resistant, not easy to deform, and has high durability. Fast heat conduction, energy saving and environmental protection: The pot body is made by special technology, heat conduction quickly and evenly heat the bottom of the pot without deformation and quickly transfer heat energy to the pot body. Multi-heat gathering pot bottom: The thick pot bottom provides good heat storage, high efficiency and energy saving. Stainless steel handle: comfortable and heavy, hollow and anti-scalding, high cost, sturdy and durable. Specification Item Name: Kitchen cooking flat surface frying pan Material: 304 Stainless Steel Style: Modern and Simple Color: As Shown in the Picture Package Weight: 2000g Packing Size: 50*10*30cm Lid type: stainless steel inlaid glass lid. Features: Not easy to rust, less oily smoke, not easy to stick. Size: 28cm (outer diameter)Package 1 x 28cm Single Sided Honeycomb Wok with Clear Glass Lid For new users Preheating and the use of oil is important because there is a thick layer of stainless steel to protect the non-stick layer. Please cook on medium heat all times or until you feel the surface is reasonably hot enough for cooking. Please note these steps below: 1. Add some oil first, and then preheat the wok/frypan for 30-60 seconds. 2. Preheat for a longer time if you are using a cook top with less efficient heat, such as a ceramic cooktop. 3. The main point is that you must determine that the surface is reasonably hot enough for cooking. 4. Preheated the wok for about 1 minute on medium heat. The heat level is 7, if 10 is the maximum. 5. Remember a reasonably heated pan and heated oil (not overheating) are key. These key steps are not just for honeycomb wok/pans, but also for most of the other the cookware, including all non-stick woks/pans and Japanese carbon steel woks/pans. Turn down the temperature anytime the wok/frypan is too hot. Avoid high heat The non-stick layer could be damaged by high heat, just as with other non-stick cookware. Proper heating and maintenance are needed for a consistent performance. Test and experiment.
Description Honeycomb upgrade · Single Sided & Full Screen: 304 stainless steel pot, fearless steel shovel, less oil, non-sticky, easy to clean, durable. 304 stainless steel: food grade 304 stainless steel is corrosion resistant, not easy to deform, and has high durability. Fast heat conduction, energy saving and environmental protection: The pot body is made by special technology, heat conduction quickly and evenly heat the bottom of the pot without deformation and quickly transfer heat energy to the pot body. Multi-heat gathering pot bottom: The thick pot bottom provides good heat storage, high efficiency and energy saving. Stainless steel handle: comfortable and heavy, hollow and anti-scalding, high cost, sturdy and durable. Specification Item Name: Kitchen cooking flat surface frying pan Material: 304 Stainless Steel Style: Modern and Simple Color: As Shown in the Picture Package Weight: 2000g Packing Size: 50*10*30cm Lid type: stainless steel inlaid glass lid. Features: Not easy to rust, less oily smoke, not easy to stick. Size: 28cm (outer diameter)Package 1 x 28cm Single Sided Honeycomb Wok with Clear Glass Lid For new users Preheating and the use of oil is important because there is a thick layer of stainless steel to protect the non-stick layer. Please cook on medium heat all times or until you feel the surface is reasonably hot enough for cooking. Please note these steps below: 1. Add some oil first, and then preheat the wok/frypan for 30-60 seconds. 2. Preheat for a longer time if you are using a cook top with less efficient heat, such as a ceramic cooktop. 3. The main point is that you must determine that the surface is reasonably hot enough for cooking. 4. Preheated the wok for about 1 minute on medium heat. The heat level is 7, if 10 is the maximum. 5. Remember a reasonably heated pan and heated oil (not overheating) are key. These key steps are not just for honeycomb wok/pans, but also for most of the other the cookware, including all non-stick woks/pans and Japanese carbon steel woks/pans. Turn down the temperature anytime the wok/frypan is too hot. Avoid high heat The non-stick layer could be damaged by high heat, just as with other non-stick cookware. Proper heating and maintenance are needed for a consistent performance. Test and experiment.
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Last updated at 24/09/2024 19:30:52
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Style | Modern and Simple |
Packing Size | 50*10*30cm |
Updated 1 day ago
See 4 more history offers
Style | Modern and Simple |
Packing Size | 50*10*30cm |