316 Stainless Steel Frying Pan Non-Stick Cooking Frypan Cookware 28cm Honeycomb Double Sided

Description

Honeycomb upgrade · Single Sided & Full Screen: 316 stainless steel pot, fearless steel shovel, less oil, non-sticky, easy to clean, durable.
316 stainless steel: food grade 316 stainless steel is corrosion resistant, not easy to deform, and has high durability.
Fast heat conduction, energy saving and environmental protection: The pot body is made by special technology, heat conduction quickly and evenly heat the bottom of the pot without deformation and quickly transfer heat energy to the pot body.
Multi-heat gathering pot bottom: The thick pot bottom provides good heat storage, high efficiency and energy saving.
Stainless steel handle: comfortable and heavy, hollow and anti-scalding, high cost, sturdy and durable.

Specification

Item Name: Kitchen cooking flat surface frying pan
Material: 316 Stainless Steel
Style: Modern and Simple
Color: As Shown in the Picture
Package Weight: 2000g
Packing Size: 50*10*30cm
Lid type: stainless steel inlaid glass lid.
Features: Not easy to rust, less oily smoke, not easy to stick.

Size: 28cm (outer diameter)

Package

1 x 28cm Double Sided Honeycomb Wok with Clear Glass Lid

For new users
Preheating and the use of oil is important because there is a thick layer of stainless steel to protect the non-stick layer. Please cook on medium heat all times or until you feel the surface is reasonably hot enough for cooking.
Please note these steps below:
1. Add some oil first, and then preheat the wok/frypan for 30-60 seconds.
2. Preheat for a longer time if you are using a cook top with less efficient heat, such as a ceramic cooktop.
3. The main point is that you must determine that the surface is reasonably hot enough for cooking.
4. Preheated the wok for about 1 minute on medium heat. The heat level is 7, if 10 is the maximum.
5.Remember a reasonably heated pan and heated oil (not overheating) are
key.
These key steps are not just for honeycomb wok/pans, but also for most of the other the cookware, including all non-stick woks/pans and Japanese carbon steel woks/pans.
Turn down the temperature anytime the wok/frypan is too hot.

Avoid high heat
The non-stick layer could be damaged by high heat, just as with other non-stick cookware. Proper heating and maintenance are needed for a consistent performance.
Test and experiment. Please let us know if you need further assistance anytime.

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