304 Stainless Steel 32cm Non-Stick Stir Fry Cooking Kitchen Wok Pan with Lid Hon

• Multi-heat gathering pot bottom
• 304 stainless steel pot and fearless steel shovel
• Less oil and non-sticky
• Durable
• Easy to use and clean
• Corrosion resistant and not easy to deform
• Made by special technology
• Stainless steel handle comfortable and heavy 
• Hollow and anti-scalding

Package Includes:

• 1 x 304 Stainless Steel One Sided Screen Honeycomb Wok with Upright Clear Glass Lid
  (Specific package item depend on the options)

Tips:
Some customers praise its non-stick and non-scratch performance,  the non stick concept is mechanical non stick where the food was sat on the honeycomb layer instead of the ceramic coat at the back. while others experience the frustration of foods sticking, like a simple fried egg. Why?
Understand stainless steel structure
It is because users need to understand the nature of a stainless steel wok/frypan: it requires proper heat to perform well. Is this a stainless steel wok/frypan? Yes, definitely!
Amazingooh uses a patented honeycomb structure to protect its non-stick layers. The stainless steel structure is thick, so you need to let the wok/frypan heat up properly before cooking anything.

For new users:
Preheating and the use of oil is important because there is a thick layer of stainless steel to protect the non-stick layer. Please cook on medium heat all times or until you feel the surface is reasonably hot enough for cooking.
Please note these steps below:
1. Add some oil first, and then preheat the wok/frypan for 30-60 seconds.
2. Preheat for a longer time if you are using a cooktop with less efficient heat, such as a ceramic cooktop.
3. The main point is that you must determine that the surface is reasonably hot enough for cooking.
4. Preheated the wok for about 1 minute on medium heat. The heat level is 7, if 10 is the maximum.
5.Remember a reasonably heated pan and heated oil (not overheating) are
key.
These key steps are not just for honeycomb wok/pans, but also for most of the other the cookware, including all non-stick woks/pans and Japanese carbon steel woks/pans.
Turn down the temperature anytime the wok/frypan is too hot.

Avoid high heat
The non-stick layer could be damaged by high heat, just as with other non-stick cookware. Proper heating and maintenance are needed for a consistent performance.
Test and experiment. Please let us know if you need further assistance anytime.