Sell Kitchen Cookware Woks Household Stainless Steel Frying Pan with Lid Double Honeycomb Frying Pan with best price

Material: stainless steel Feature: Non-stick pan Model: 34cm Weight: 1.5kg Pot bottom material: three-layer composite stainless steel bottom Lid Type: Tempered Glass Lid Color: silver Product quality level: excellent product Coating spraying process: plasma spraying Style: Nordic style Packing: 51cm*34cm*14cm Process: Finely carved micro-engraving + full honeycomb Pot depth: 9cm Application: universal for induction cooker/gas stove/electric ceramic stove Features: high temperature and durable / no yellowing outside the pot / no black outside the pot / high acid and alkali corrosion resistance / easy to clean outside the pot Product advantages: non-stick pan / less smoke / evenly heated / no picking stove / easy to clean / no bald bottom / can be fried hard objects / authoritative inspection The wok is a kind of cooking tool, which is a kind of wok. It is characterized by a large opening at the top and a round bottom. Since the food is mostly small fry, the wok is designed with a handle to facilitate frying. As food sticks to the pan during cooking, some woks have a Teflon coating or ceramic coating to prevent the food from sticking to the pan. The wok is mainly used for frying or frying food, but it can also be used for other different cooking methods such as steaming, stewing, and frying. The wok is the main cooking tool in China and Southeast Asia. The wok is easily damaged. Therefore, when using a wok, you must pay attention to the following seven points: 1. The newly bought wok should be brushed with a harder brush; there are fine pores and water absorption on the wall of the wok. The wok can be filled with water and placed for 3 to 5 minutes, then washed and dried for later use. But it should be noted that the soaking time should not be too long. Before putting the wok on the fire, wipe off the water on the outside of the wok. When using a newly purchased wok for the first time, it is best to use it to cook porridge, or use it to boil thick rice water to block the fine pores of the casserole and prevent water seepage. 2. When using a wok to boil soup or stew, put water in the wok first, and then put the wok on the fire, first use a slow fire, then use a strong fire; when the wok is cooking things, if there is less soup in the pot , You need to add water, do not add cold water, warm water or hot water should be added; at the same time, the soup in the pot should not overflow, to prevent the outside of the pot from being exposed to water and bursting. 3. If you are heating with a coal stove, prevent the bottom of the wok from competing with the coal. 4. The frying pan is brittle and easy to break, so it should be handled with care. 5. The hot wok that has just been used up is best placed on an iron frame or a dry wooden board or straw mat. Do not put it on wet ground, ceramic tiles or concrete floors, otherwise the temperature will change suddenly and the wok will burst easily. 6. Do not use a wok to boil viscous foods. 7. If the inner wall o