IMPORTANT NOTE: THOSE WOKS DO NOT REQUIRE SEASONING.

• For first time use simply wash the wok with a mild detergent and rinse with water. Wipe dry with a paper towel or cloth.
• The wok cannot be used on induction hobs, however it is suitable for all other cooker types.
• If used on a glass-topped hob do not slide the Wok over the glass surface as this can lead to scratching damage.
• To prevent overbalancing always place the wok centrally over the trivet.
• Do not leave the item unattended whilst cooking.
• Provided the oil in the wok is smoking and the food sizzles, there is no need to turn the heat up any higher. (Olive oil is not recommended, as this will burn quicker than vegetable based oils.) Move the food continuously to ensure it all comes in contact with the base of the wok.
• If the food becomes dry and sticks together whilst being cooked, do not add more oil. One or two tablespoons of water will achieve the same results and prevent the food from becoming oily.
• To achieve maximum efficiency match up the correct size heating plate/ring to the size of the base.
• Should the items become severely overheated turn off the cooker and leave to cool before removing from the hob.
• Take care not to place the handle over direct heat or a naked flame.
• If the handle of the wok becomes loose, please retighten before use.
• Metal tools are not to be used on the wok.

For woks with a glass lid please read the following:

• If the handle on the wok lid becomes loose, please retighten before use.
• The handle on the wok lid may become hot in use and should be insulated by using an oven glove or cloth.

Cleaning Instructions:

• Clean the wok with hot water and a mild detergent. The wok can be left to soak in the event of any burnt-on food. Do not use metal scouring pads, as they will damage the non-stick coating.
• The wok may be used in a dishwasher, however it is advisable to take the wok out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth.
• A wok left to dry naturally, or left for a period of time in damp conditions may stain or discolour, therefore always dry thoroughly before storage.
• Any wooden/bamboo accessories must not be used in a dishwasher.
• If this product proves to be unsatisfactory or for further advice please contact us.

For woks with a glass lid please read the following:

• Clean the wok lid with hot water and a mild detergent. The lid can be left to soak in the event of any burnt-on food.
• Do not use any abrasive on the glass lid and ensure that it does not become scratched as this can lead to breakage.
• The glass lid may be used in a dishwasher, however it is advisable to take it out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth.
• A glass lid left to dry naturally, or left for a period of time in damp conditions may stain or discolour, therefore always dry thoroughly before storage.
• If this product proves to be unsatisfactory or for further advice please contact us at the address/email address below.

Preperation

• Carbon steel woks have a clear protective coating that must be removed before use. To remove this coating, immerse the wok in hot tap water for 5 minutes to soften the lacquer, then use wire wool with a generous quantity of detergent and scour the inside of the bowl for a good 3-4 minutes until all of the clear protective coating has been removed.
  IMPORTANT: If used on an induction hob (Tao Green Wok only), repeat this process on the exterior base of the wok, smooth area only (area in direct contact with the hob). If not removed, the lacquer will melt onto your induction hob.
  Please ensure that both inside and outside are thoroughly washed and dried before seasoning your wok.

Seasoning

• Rub the entire inner surface of the bowl with cooking oil (do not use olive oil or similar).
• Gently heat the wok until the oil starts to smoke. Remove from the heat and leave to cool, then wipe off excess oil with absorbent kitchen paper.
• Repeat the entire process two or three times to ensure proper seasoning. At this stage, the centre of your wok may darken in colour (normally brown or black). Your wok will continue to darken with use. This is a natural process of a well-seasoned wok and will protect the surface from rust and prevent food from sticking. The Chinese say “the darker the wok, the better the cook!”

NB. If seasoning your wok on an induction hob, use a 200°C temperature setting on the induction hob.

Cleaning and Care

• After use, the wok should be washed, dried thoroughly and stored in a dry place.
• If you wish, you can also add a light coating of cooking oil over its surface or re-season occasionally.
• Do not wash in the dishwasher and avoid using strong detergents or anything, which will cut through the protective seasoning. Warm water and a washing up brush will usually suffice. Should your wok start to rust, this is not a problem, just scour the wok and repeat the seasoning instructions.

• For first time use simply wash the pan with a mild detergent and rinse with water. Wipe dry with a paper towel or cloth.
• The pan may be used on all hob types including induction.
• If used on a glass-topped hob do not slide the pan over the glass surface as this can lead to scratching damage.
• To prevent overbalancing always place the pan centrally over the trivet.
• Do not leave the item unattended whilst cooking.
• Provided the oil in the pan is smoking and the food sizzles, there is no need to turn the heat up any higher. (Olive oil is not recommended, as this will burn quicker than vegetable based oils.) Move the food continuously to ensure it all comes in contact with the base of the pan.
• If the food becomes dry and sticks together whilst being cooked, do not add more oil. One or two tablespoons of water will achieve the same results and prevent the food from becoming oily.
• To achieve maximum efficiency match up the correct size heating plate/ring to the size of the base.
• Should the items become severely overheated turn off the cooker and leave to cool before removing from the hob.
• Take care not to place the handle over direct heat or a naked flame.
• If the handle of the wok becomes loose, please retighten before use.
• To prolong the life of the non-stick coating we do not recommend the use of metal tools as they may scratch the coating.

For woks with a glass lid please read the following:

• If the handle on the glass lid becomes loose, please retighten before use.
• The handle on the glass lid may become hot in use and should be insulated by using an oven glove or cloth.

Cleaning Instructions

• Clean the pan with hot water and a mild detergent. The pan can be left to soak in the event of any burnt-on food. Do not use metal scouring pads, as they will damage the non-stick coating.
• The pan may be used in a dishwasher, however it is advisable to take it out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth.
• A pan left to dry naturally, or that is left for a period of time in damp conditions may stain or discolour, therefore always dry thoroughly before storage.
• If this product proves to be unsatisfactory or for further advice please contact us

For woks with a glass lid, please read the following:

• Clean the glass lid with hot water and a mild detergent. The lid can be left to soak in the event of any burnt-on food.
• Do not use any abrasive on the glass lid and ensure that it does not become scratched as this can lead to breakage.
• The glass lid may be used in a dishwasher, however it is advisable to take it out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth.
• A glass lid left to dry naturally, or that is left for a period of time in damp conditions may stain or discolour, therefore always dry thoroughly before storage.
• If this product proves to be unsatisfactory or for further advice please contact us at the address/email address below.

Heat the wok using a medium heat source. Add the oil as per the recipe you are using and heat until it begins smoking. Add the food and move continuously to ensure that all food comes into contact with the base of the wok.