Ken Hom is acknowledged as one of the world's leading experts on authentic Chinese and Asian cooking. Ken is passionate about not only using high-quality ingredients in his cooking, but also using performance cookware and accessories to help maximize the potential of any dish. His cookware line was originated in 1986. The current Ken Hom range of woks and accessories help you recreate the authentic taste of the Orient in your own home. Ken Hom's performance carbon steel woks deliver outstanding performance and durability as well as being practical and easy to use. The woks have a superior design to not only cope with the high temperature of stir-fry cooking but are also metal tool suitable. The best way to season the wok is to scrub it clean, then wipe it dry and heat it over medium heat with two tablespoons of vegetable oil (not olive oil). With clean kitchen paper, rub the oil over the surface of the wok. Keep doing this every five minutes for about 20 minutes, until the kitchen paper comes out clean. You now have a seasoned wok. After use, do not put wok in a dishwasher, just rinse it with warm water and dry it. If anything gets stuck to the wok, soak it for a few minutes in hot water then wash it clean with a soft sponge.
|Stove Type Compatibility||Gas; Electric; Induction; Glass|
|Number of Handles||2|
|Country of Origin||China|
Ken Hom Carbon Steel Wok KNHM1001