NANJING WOK 35CM WITH STEAMER INSET
Code: 006 833 35


- NANJING WOK MADE OF 18/10 STAINLESS STEEL. 

- COMPLETE WITH STEAMER INSET & GLASS LID. 

- COMFORTABLE METAL HANDLES & DRAINING RACK.

- INDUCTION-COMPATIBLE.

- IDEAL FOR ASIAN STIR-FRY COOKING

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TIPS ON USING STAINLESS STEEL FRYING PAN : 

1.  HEAT THE STAINLESS STEEL PAN WITHOUT OIL/BUTTER AT A MEDIUM SETTING (2/3OF THE STOVE'S POWER) FOR 3 TO 4 MINUTES.

2. CONDUCT THE WATER DROP TEST TO MAKE SURE THE CORRECT TEMPERATURE HAS BEEN REACHED: USING YOUR FINGERS SPRINKLE A LITTLE COLD WATER INTO THE PAN.  IF THE DROPS OF WATER "DANCE AROUND" IN THE PAN, THIS IS THE RIGHT TEMPERATURE.

3.  NOW ADD SOME OIL/BUTTER TO THE PAN, PLACE THE MEAT IN IT (UNSALTED AND NOT STRAIGHT FROM THE COLD REFRIGERATOR), AND PRESS IT DOWN FIRMLY.  THE MEAT WILL ADHERE TO THE PAN AT FIRST, BUT DON'T BE NERVOUS.  AFTER 2-3 MINUTES, IT WILL SEPARATE FROM THE PAN ON IT OWN AND CAN THEN BE TURNED.

4.  GENERALLY SPEAKING, THE MEAT SHOULD BE FRIED ON EACH SIDE FOR ONE MINUTE PER CENTIMETER OF THICKNES.  YOU CAN TELL HOW WELL DONE THE MEAT IS BY PRESSING DOWN ON IT GENTLY WITH A TURNER.

ELASTIC = RARE

SLIGHT RESISTANCE = MEDIUM 

FEELS FIRM = WELL DONE

5.  SHORTLY BEFORE THE MEAT IS FINISHED, YOU CAN SEASON IT WITH SALT AND PEPPER.