| Marque | Uno Casa |
|---|---|
| Couleur | Noir |
| Dimensions du produit (L x l x h) | 42 x 32.8 x 10 cm; 3.65 kilogrammes |
| Capacité | 5.2 Quarts |
| Matériau | Fonte |
| Poids de l'article | 3.65 kg |
| Disponibilité des pièces détachées | Information indisponible sur les pièces détachées |
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Meilleures évaluations de France
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Meilleurs commentaires provenant d’autres pays
Marcel
Fantastic Wok, Great Price and Quality And Bonus with the Lid.
Commenté au Canada le 3 mars 2021Matériel: FonteAchat vérifié
Marcel
Commenté au Canada le 3 mars 2021
I want this Review to be the one that leaves you feeling confident in your purchase. I'm a Chef and I wanted to buy my first cast iron wok, I've only ever used traditional Carbon steel woks.
When I read all the low star/negative reviews I started to doubt my purchase, but after using this wok for the last week daily, I am overjoyed at how well it performs. Seems to me a bunch of people just don't understand how to take care of cast iron at all.
My tips for complete success in Properly Seasoning this Wok out of the Box are as follows:
immediately with very Hot Water with Dish Soap. Give it a good scrub with a scouring pad. Dry the wok by hand with a paper towel. Preheat your oven to 350F, Pour some Vegetable oil (you can do some research if you want to use a different oil) into the wok, not too much. Use a Paper Towel and coat the entire Wok in Oil. I mean it, every part of the wok, Handles the bottom, ALL of IT. Place in the oven at 350F For 30min to an hour. Once done turn off your oven and leave it be inside to cool down to room temperature. I do this three times in a row to build up a base of seasoning.
Now I said 350F but on your second go-around you can oil your wok again and heat it at 400F, Research shows that Seasoning your wok at the smoking point of the oil you use actually causes and firmer crystallization creating a glass-like coating which will provide an even better nonstick surface. Just remember if you try this don't be scared of the burning smoke that will come off the wok, Open a window or just leave it in the oven and let everything cool down. Once you've seasoned your Wok a few times it's pretty much set for life as long as it is well looked after. You can see in the photos that shine on my Wok, that's what you want.
Cleaning: Let the wok cool down after cooking, not completely but enough to handle. Hot water with a scouring pad, no soap. Once done you can toss the wok back on your heat source for 10 mins on med-high to completely dry out the wok. or even into the oven for a few minutes. If you don't completely dry out the wok it will Rust.
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traveler
Should have bought one years ago
Commenté au Royaume-Uni le 7 juin 2020Matériel: FonteAchat vérifié
Chris Boddy
fantastic value for money 💰
Commenté au Royaume-Uni le 4 septembre 2020Matériel: FonteAchat vérifié
