School of Wok 12 Inch Cast Iron Wok - Black

Wash by hand with hot water and a non-abrasive sponge. Avoid soap and dry thoroughly to prevent rust. Apply a thin layer of oil after drying.

Metal utensils can scratch the seasoned surface over time. It's recommended to use wooden or silicone utensils.

No, the wok is not dishwasher safe. Hand washing is recommended.

After cleaning, dry the wok and place over medium-high heat. Add a high smoke point oil like canola or vegetable oil. Heat until it begins to smoke, and let it cool.

Use oils with a high smoke point like canola, vegetable, or peanut oil.

Wok-hei (鑊氣) is a smoky, slightly charred flavor imparted to food cooked in a wok over high heat.

With proper care and seasoning maintenance, a cast iron wok can last for many years, even generations.

Yes, this wok is compatible with induction cooktops.

Ensure the wok is properly seasoned. Heat the wok thoroughly before adding oil. Use enough oil and avoid overcrowding the wok.

Remove rust with steel wool. Re-season the wok thoroughly after cleaning.

Ensure the heat source is appropriate for the wok's size. Preheat the wok thoroughly before adding ingredients. Distribute ingredients evenly to help cook everything at the same pace.