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Cast iron is a sustainable and healthy alternative to synthetic non-stick coatings!
The SKOTTSBERG® carbon steel WOK pan is valued for its exceptional properties. The pan is coated with vegetable oil and behaves like a non-stick pan. In addition, the base of the pan is 2.5 mm thick, so it will not warp during heating. The pan's handle is hollow and does not absorb heat from the pan.
Why carbon steel?
A carbon steel pan combines the best properties of stainless steel and cast iron. Made from a blend of iron and carbon, these pans offer the cooking speed and temperature control of stainless steel together with the non-stick properties of a cast iron pan.
This WOK pan withstands high temperatures, making it perfect for cooking vegetables, fish, meat, potatoes or Asian dishes. This carbon steel pan heats up quickly, and only a little fat is needed to prepare meat. The pan is sturdy and suitable for any heat source. Induction and oven cooking are no problem for this pan.
Using the pan:
To keep food from sticking to the base, it is important to follow these guidelines: Before cooking, take the ingredients out of the refrigerator so they can warm to room temperature. Place the pan on the heat source. Let the pan heat up slowly over low heat. Add oil or butter only once the pan is thoroughly hot. Melt the butter until it stops foaming, or until the oil warms up. Let ingredients that have stuck to the base cook gently, without trying to loosen them. If needed, slightly lower the heat and calmly wait until the food releases from the base on its own.
Specifications:
- Diameter: 24/28 cm
- Material thickness: 2.5 mm
- Wall height: 7 cm
- Material: Carbon steel
- Not dishwasher safe
- Oven safe up to 250 °C
Important - when using on induction hobs, heat the pan up slowly. Also, do not pour cold water into it and use products at room temperature to protect the pan from possible warping.
