Introduction of iron wok Cast iron - carbon content is between 2.0-4.3% Carbon steel - carbon content is below 0.02% Yamada's and Kanda's woks are carbon steel wok.
About Carbon steel It relatively light in weight, highly malleable to no easy to broken, providing quick heat conduction.
Seasoning 1.First, wash it with water and detergent. 2.Second, heat it up evenly for 10mins to burn off the coating and wash it with water when it gets cool (around 30mins). 3.Then, apply oil or fatty pork is recommended in order to ensure surface of the wok is fully with oil. After that, heat it up over highest heat. 4.Oil will turn black after heat for 4-5mins. Pour out the oil and wash it with water again. Repeat it for 3-4 times.
Use & Care 1.It is not recommended wash with soap after cooking as it will strip off the oil seasoning. 2.Avoid cooking soup or boiling dishes with the iron wok. 3.Try to wipe down water to prevent rust after use. 4.Avoid Storing Food in iron wok. 5.Apply oil on the wok surface to coal when they are not in use for a long time.
Remarks: (For WK-YD1415, WK-YD1433, WK-YD1440, WK-YD1569, WK-YD1921, WK-YD2928, WK-YD9203, KU-1743) Yamada's woks are ironware that is made one by one by craftsmen.