Summit Tsuchime Iron Wok Double Handle

Features:

Niigata Tsubame Three-piece System. Iron has good heat transfer and heat storage properties. It is lipophilic and does not stick to the pot when opening and lubricating it for a long time.

The diameter of the pot is 33cm, which can be used for stir-frying. It is suitable for serving dishes for 4 people.

The mallet processing makes the pot body lighter, and the unique concave and convex honeycomb pattern improves the contact surface and transfers heat faster and more evenly.

Flat bottom, can be used on induction cooktops such as induction cooktops

Natural wooden straight handle design can slow down the heat transfer to the handle and make it easier to lift

There is no easy-to-clean coating, which does not affect the nature of food. Cooking utensils are not limited by materials.

Easy to clean, just open the wok once and keep it moist, and then just wash it with hot water, saving time

When making the pot, the craftsmen specially developed a layer of Japanese food-grade silicone resin coating (see bottom for more information). When the iron pot is received, there is no iron powder found in ordinary iron pots.

Specification:

Material: Iron (mallet processing), Japanese food-grade silicone resin coating, handle: natural wood
Size: 300(Diameter) x 80(H)mm, Handle: 200(L)mm, Bottom: 135(Diameter)mm /330 (diameter) x 85 (height) mm, handle: 200 (length) mm, bottom: 145 (diameter) mm
Bottom thickness:1.2mm /1.2mm
Total capacity: 3.7L/4.8 L
Weight: 0.82 kg /0.95 kg

Suitable for all stoves

(Including open flame, IH stove, induction cooker, electric ceramic stove, electric heating stove, etc.)

Cooking pot teaching

1. Use a hard-bodied scouring pad and food detergent to clean the iron pot. Thoroughly clean the inside and outside of the iron pot. You can repeat the above steps to remove the Japanese food-grade anti-rust coating to prepare for the perfect cooking.

2. After cleaning, use a rag to wipe away the surface moisture, and then dry the iron pot thoroughly over low heat.
*Remember to rotate the wok from time to time

3. Preheat the iron pot over medium-low heat, add a small piece of lard into the pot, wait until the pot is fully heated and the lard begins to release oil.

4. Turn to low heat, spread lard evenly over the entire pot surface, and continue spreading for 5-6 minutes.
Notice:

• Smoking from the pot body means that the location is overheated. Immediately move away and burn other parts of the pot body, otherwise the color will be uneven after the pot is opened (representing uneven boiling effect and affecting the appearance)
• The induction cooker cannot adjust the burning position, so it is recommended to use low heat to prevent overheating.

5. After the iron pot has cooled down, use a soft sponge and food detergent to clean it briefly. Finally, use kitchen paper to spread cooking oil evenly on the pot surface, and the pot is ready.

Iron pot maintenance

1. Iron pots conduct heat quickly, so use medium to low heat when cooking. If it is a pan, the fire should not exceed the height of the pot.
2. As the pot is regularly oiled and maintained, the pot body will change from silver to dark gray, and then to completely black.
3. After opening the pot, just clean it with hot water. If you use food detergent, you must repeat the steps of opening the pot.
4. After cooking acidic dishes, it is recommended to wash the pot with warm water immediately.
5. Please avoid frying fish/eggs and other ingredients that are easy to stick to the pan during the first few times of use.
6. Please be careful of water vapor when rinsing hot pots with cold water. If the pot body is thinner than 2mm, it is recommended to cool down and wash it to avoid deformation of the pot body due to cold shrinkage and thermal expansion.