Daily Use Advice for Handmade Carbon Steel Woks
What Are Hand-Hammered Carbon Steel Woks Best For? How to Use Them Healthily & Properly.
1. What dishes are suitable for the handmade iron pan? What should not be cooked?
Answer: Perfect for stir-frying, pan-frying, stewing, boiling water and soup. Avoid long-term storage of strongly acidic food such as tomatoes, vinegar and sauerkraut, which will erode the oil film and cause rusting and sticking.
2. Can I cook acidic food in the iron pan?
Answer: Short-time cooking is allowed, but long-term storage is not recommended. Finish cooking acidic dishes and transfer the food out for cleaning in time.
3. Why do dishes turn black when cooking with an iron pan?
Answer: It usually happens in the early use stage due to immature oil film, overheating or residual surface carbon. It will disappear after 1-2 weeks of regular maintenance when the oil film stabilizes.
4. Is the iron element released from the pan harmful to health?
Answer: No harm. The trace divalent iron released is absorbable by the human body and helps iron supplementation. No harmful substances are released during cooking.
5. Can I clean the iron pan with detergent?
Answer: Yes. Mild detergent will not damage the mature oil film. Dry the pan immediately after cleaning and apply a thin layer of oil regularly. Avoid strong abrasive cleaners.
6. Can I use an iron spatula on the handmade iron pan?
Answer: Yes, iron spatulas are completely safe to use. The handmade iron pan is hard, scratch-resistant and durable, perfectly matching iron spatulas for high-heat stir-frying without damaging the pan body or natural oil film. Silicone and wooden spatulas are also available for gentler daily use to maintain the pan’s non-stick performance.
7. Which is better for non-stick effect: hot pan cold oil or cold pan cold oil?
Answer: Hot pan cold oil is recommended. Heat the pan until slightly smoking, coat the pan wall with oil, then add ingredients for zero sticking.