Skottsberg Wok Stainless Steel

Key features:

• Product: 1 wok
• Diameter: 28 cm
• Dish washer safe
• Oven safe to 250℃
• Can be used on following heat sources: gas, electric, ceramic, induction, Oven

SKOTTSBERG® – Stainless Steel
The sustainable and healthy alternative to the synthetic non-stick coating!

The SKOTTSBERG® Stainless Steel wok pan is appreciated for a number of special properties. This frying pan has a special tri-ply bottom, which means that the bottom of the pan is made up of 3 layers; 18/10 stainless steel, aluminum and magnetic stainless steel. Stainless cookware is used because of the durability and ease of maintenance and cleaning of the pan. The aluminum core, covered with stainless steel, ensures that you cook your ingredients evenly. The aluminum layer continues into the sides of the pan, which ensures that the pan heats up evenly and quickly to the top of the edge. The chance of sticking is greatly reduced and the pans are therefore very energy-efficient. Thanks to the magnetic stainless steel exterior, the wok is suitable for induction and perfect for use on all other heating sources. In addition, the bottom of the pan has the perfect thickness (2.5 mm) to prevent the bottom of the pan from warping on induction.

This wok pan can withstand high temperatures and is therefore very suitable for stir-frying vegetables, fish and meat and the preparation of stir-fries. This Stainless Steel wok pan heats up quickly and requires little fat for the preparation of meat. With this wok you not only put the tastiest but also healthy dishes on the table. The wok pan is strong, robust and indestructible and is suitable for any heat source. Cooking on induction and in the oven is no problem for this wok pan.

This SKOTTSBERG® Stainless Steel wok pan has an industrial look, is durable, energy-saving and when used correctly, guarantees a lifetime of cooking pleasure! This wok pan has a diameter of 28 cm and can be cleaned in the dishwasher after use.

How do you use the wok pan?
To prevent food from sticking to the bottom, it is important that you observe the following: steps through. Before you start woking/stir-frying, remove the ingredients from the refrigerator, so that they can reach room temperature. Place the wok pan on the heat source. Let the pan slowly heat up over a low heat and after a minute let some water droplets fall into the pan. When the water droplets “dance” through the pan, the wok is at the right temperature. Only add oil or butter when the pan has heated up properly.

Now turn the stove down by about 30%. The wok pan now has sufficient heat and this prevents the oil or butter and your ingredients from burning. Melt the butter until it stops foaming or until the oil is warm. Pat the food to be prepared as dry as possible with kitchen roll. Let the ingredients that still slightly stick to the bottom fry gently, without trying to loosen them from the bottom. If necessary, turn the stove down a bit and wait quietly until the food comes off the bottom.