SEASONING YOUR WOK / IRON PAN

Ready to Use

Your wok or iron pan is ready for use right out of the box. It is covered with a thin protective layer that will gradually disappear with use. It is not necessary to remove this layer before the first cooking.

Simply use your utensil, always ensuring to add fat before cooking.

Once the protective layer is removed

1.     Always heat and cook with fat: Place your wok or pan on the heat, add a little oil, and heat gradually. The color of the exposed metal will evolve with each cooking session to become dark black, indicating that the seasoning is developing correctly.

2.     Natural Seasoning: With each use, your pan develops its seasoning. The first few cooking sessions help form a natural non-stick surface.

3.     Light Greasing: Before each cooking, apply a little oil to the surface to facilitate seasoning and prevent food from sticking.

Cooking Tips

·       Heat strongly to sear food, then reduce heat to cook evenly.

·       Ideal for searing, grilling, or browning your food.

·       Water-based cooking or braising is not recommended.

·       Acidic foods (like tomatoes) can partially remove the protective layer. In this case, repeat the seasoning process if necessary.

Cleaning and Maintenance

·       Wash your pan under hot water with a brush or steel wool. Never use dish soap.

·       For stuck-on food, run the pan or wok under water while it's still hot and scrape off residues with a spatula. You can also use coarse salt as a light abrasive, scrubbing with a paper towel.

·       Wipe thoroughly and apply a thin layer of cooking oil with a paper towel.

·       Store in a dry place.

·       Use wooden or stainless steel utensils, avoid plastic or silicone.

·       Do not put in the dishwasher.