Satake
Satake Carbon Steel Wok with Wood
Item no. CA497172806
In the world of culinary mastery, the carbon steel wok is a vessel of great significance. Made from spun carbon steel with a 32 cm diameter, it is the perfect wok for both professional restaurants and home kitchens seeking grand cooking inspiration. Wok made of 2.5 mm spun carbon steel with a diameter of 32 cm and a wooden handle. Carbon steel is excellent for all types of wok cooking: vegetables, rice, fish, chicken, and meat. Carbon steel woks withstand high temperatures and possess properties similar to cast iron, but with less weight. Satake's carbon steel wok is pre-seasoned and ready for use after an initial wash. Before first use: Boil some water in the wok for a few minutes. Clean the wok with the included brush and a small amount of detergent. Rinse and dry thoroughly. The wok's natural non-stick function improves the more you use it. Note: The handle is made of wood, so the wok cannot be used in the oven. Never leave the wok in water. Wash the wok in hot water immediately after use and dry it thoroughly. The inside of the wok will change color with use, which is normal. Rapid temperature changes can cause the base to warp. Heat the wok gradually to the desired temperature. Cooking high-acid foods will degrade the natural patina layer and is not recommended. Never pour cold water into a hot wok. Never use the boost function on induction; this function is only for boiling water. The carbon steel wok must not be washed in a dishwasher.
SEK 559
SEK 698.75 incl. VAT
Prices are shown excluding VAT
In stock
Description
In the world of culinary mastery, the carbon steel wok is a vessel of great significance. Made from spun carbon steel with a 32 cm diameter, it is the perfect wok for both professional restaurants and home kitchens seeking grand cooking inspiration.
Wok made of 2.5 mm spun carbon steel with a diameter of 32 cm and a wooden handle.
Carbon steel is excellent for all types of wok cooking: vegetables, rice, fish, chicken, and meat. Carbon steel woks withstand high temperatures and possess properties similar to cast iron, but with less weight. Satake's carbon steel wok is pre-seasoned and ready for use after an initial wash.
Before first use: Boil some water in the wok for a few minutes. Clean the wok with the included brush and a small amount of detergent. Rinse and dry thoroughly. The wok's natural non-stick function improves the more you use it.
Note: The handle is made of wood, so the wok cannot be used in the oven. Never leave the wok in water. Wash the wok in hot water immediately after use and dry it thoroughly. The inside of the wok will change color with use, which is normal. Rapid temperature changes can cause the base to warp. Heat the wok gradually to the desired temperature. Cooking high-acid foods will degrade the natural patina layer and is not recommended. Never pour cold water into a hot wok. Never use the boost function on induction; this function is only for boiling water.
The carbon steel wok must not be washed in a dishwasher.