Tips to get start with pattern honeycomb Frying Pan/Wok

Posted by Edison Xu on

Tips

Some customers praise its non-stick and non-scratch performance, while others experience the frustration of foods sticking, like a simple fried egg. Why?
Understand stainless steel structure
It is because users need to understand the nature of a stainless steel wok/frypan: it requires proper heat to perform well. Is this a stainless steel wok/frypan? Yes, definitely!
Amazingooh uses a patented honeycomb structure to protect its non-stick layers. The stainless steel structure is thick, so you need to let the wok/frypan heat up properly before cooking anything.

For new users
Preheating and the use of oil is important because there is a thick layer of stainless steel to protectthe non-stick layer. Please cook on medium heat all times or until you feel the surface is reasonablyhot 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 cooktop with less efficient heat, such as a ceramiccooktop.
3. The main point is that you must determine that the surface is reasonably hotenough 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. Properheating 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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