Takumi Carbon Steel Wok 30cm

Easiest seasoning process
Clean the new pan thoroughly with water and detergent. Wipe dry and pour ~100ml of cooking oil into the pan and cook at medium low heat for ~10 minutes. Wipe clean afterwards with kitchen towels. Done!

Easy to use with great food release!
Like any carbon steel pan, preheat the pan first before adding oil. Nonstick properties improve over time.

Metal Utensils are ok! Cooking with carbon steel also promotes adsorption of an essential mineral, iron.

Easy maintenance
Clean with a brush and running warm water. Avoid using excess detergent to aid seasoning build up. (If possible, do not use detergent) Wipe dry or put on a low heat to dry the pan completely.

Notes:
When using an induction stove, please avoid heating an empty pan. Poor heat distribution by induction stove could cause deformation to the pan. Pour in the oil first and let the pan heat up slowly on an induction stove.

Cooking acidic food for a long time could cause the surface to turn white. This is totally normal. It will not affect the property of the pan.

After cleaning, you may still find black spots on the pan. This is due to insufficient cleaning. The black spots are burnt food residue but are insufficient to cause harm. You can leave it as it is or clean the pan again.

A scratched pan is safe to use as there is no coating. The cooking surface is just not as smooth but will not affect how a carbon steel pan works.

The more you cook with the pan, the darker it becomes. This is due to oxidation of water and oxygen in the air while iron is heating up. It is a passivation process that produces a layer of Fe3O4 on the surface of steel to protect the pan from rust.