{"product_id":"鐵匠窒化鐵平底炒鍋30cm","title":"Tessho Nitrided Carbon Steel Wok 30cm","description":"\u003cp\u003eOuter Diameter: ~31.3cm\u003cbr\u003eInner Diameter: ~30cm\u003cbr\u003eBottom Diameter: ~18cm\u003cbr\u003eDepth: ~8.2cm\u003cbr\u003eWeight: ~1210g\u003cbr\u003eThickness: 1.6mm\u003cbr\u003eMade in Japan\u003c\/p\u003e\n\u003cp\u003eWhat is nitrided steel?\u003cbr\u003eNitriding is a heat treating process that diffuses nitrogen into the surface of a metal to create a case-hardened surface. It greatly improves the hardness and rust re-sistance properties.\u003c\/p\u003e\n\u003cp\u003eEasiest seasoning process ever!\u003cbr\u003eClean 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!\u003c\/p\u003e\n\u003cp\u003eEasy to use with great food release!\u003cbr\u003eLike any carbon steel pan, preheat the pan first before adding oil. Nonstick properties improve over time.\u003c\/p\u003e\n\u003cp\u003eWhen 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.\u003c\/p\u003e\n\u003cp\u003eMetal Utensils are ok! Cooking with carbon steel also promotes adsorption of an essential mineral, iron.\u003c\/p\u003e\n\u003cp\u003eEasy maintenance\u003cbr\u003eClean 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.\u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003eEvery new pan is covered with anti-rust powder, it can be cleaned with just water and detergent\u003c\/p\u003e\n\u003cp\u003eWhen 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.\u003c\/p\u003e\n\u003cp\u003eCooking 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.\u003c\/p\u003e\n\u003cp\u003eAfter 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.\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Tessho","offers":[{"title":"Default Title","offer_id":50527256740088,"sku":"IOEB30W","price":639.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0790\/0073\/1896\/files\/28_30_wok.png?v=1789622984","url":"https:\/\/www.knifelifehk.com\/en\/products\/tessho-nitrided-carbon-steel-wok-30cm","provider":"Knife Life HK","version":"1.0","type":"link"}