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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 special 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 does not warp during heating. The 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. It is made from a mixture of iron and carbon. The pan offers 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 little fat is needed to prepare meat. The pan is sturdy and suitable for any heat source. Cooking on induction or in the oven is 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 reach 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 well heated. Melt the butter until it stops foaming, or until the oil warms up. Let ingredients that stick to the base cook gently, without trying to loosen them. If needed, reduce the heat slightly and calmly wait for the food to release from the base on its own.
Features:
- 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 in cold water and use ingredients at room temperature to protect the pan from possible warping.
