Additional Information
SWHWK27
- Diameter – 27 cm
- Product Features – Round Base
- Product Weight (approx) – 0.9 kg
- Product dimensions – 470 x 270 x 140 mm
- Units/ Ctn – 10
- Made in Japan
SWHWK30
- Diameter – 30 cm
- Product Features – Round Base
- Product Weight (approx) – 1.05 kg
- Product dimensions – 500 x 300 x 170 mm
- Units/ Ctn – 10
- Made in Japan
SWHWK33
- Diameter – 33 cm
- Product Features – Round Base
- Product Weight (approx) – 0.9 kg
- Product dimensions – 530 x 330 x 200 mm
- Units/ Ctn – 10
- Made in Japan
Cleaning
- Hand wash only. Seasoning required.
Product Warranty
N/A
Product FAQ's
+ What can you not cook in a iron steel wok ?
- Tomatoes and Acidic Foods. Tomatoes and acidic foods, like citrus fruits, can hurt the seasoning on your carbon steel pans.
- Vinegar-Based Sauces.
- Wine or Acidic Deglazing Liquids.
- Delicate Proteins.
- Stew or Soup.
- Sugary Foods.
- Strongly Flavored Foods.
- Frozen Foods.
+ Is carbon steel better than iron wok ?
- Owing to its nonstick surface, lightweight, sturdy construction, and reasonably quick and consistent heating capacity, the carbon steel wok is an exceptionally versatile piece of cookware. It’s hard to beat carbon steel for a multipurpose pan that can be used for stir-frying, sautéing, steaming, and more.
+ Is iron good for a wok?
- Food sticks to steel quite well, especially protein. Even though it still takes a while to heat up and cool down, cast iron is a superior option. Better nonstick surface is provided by it.
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