Choose round or flat bottom handmade wok. Make the perfect stir-fry, fried rice, or stew in this authentic wok.

Product Introduction

Every SUGUO is made through 37 different Handcrafting processes to its perfection. Ancient master artisans were well aware of its secret and passing this treasurable legacy to their posterities, generations after generations.

Different from those industrialized products, each handcrafted SUGUO woks has its unique texture forming from its clay casting mould and pinewood smoking ash. Echo to its beautiful name "turtle shell texture" the wok lasts a couple of decades and become a symbol of family

Production Process

* Because we use pine smoke to hand release the mold for the wok.The amount of pine smoke is different for each wok.The amount of more will be blackened at the beginning of frying.
* As a kind of herbal medicine,pine smoke is harmless to the body (pine smoke ink is made from natural dead pine roots).

*** It is recommended to cook and maintain it more often,and it will be better to form an oil film.

When the WOK body is dry, it will also rub black.
But when the WOK is full of water, it won't rub black.

* Attention! *
Black pine smoke does not appear during cooking!

The solution:
We recommend using WOK many times for cooking. At the same time, wash the pot with detergent, dry the pot body with low fire, and then grease the pot body for many times. At this time, the surface of the iron pan will form a layer of oil film, and the pot will be more convenient to use.

It will appear silver after several brushes, please do not worry, this is the primary color of iron, a normal phenomenon. Under the action of high temperature, it will slowly turn black after repeated use.

** Detail Description **
** Please Read Carefully **

** Note: Because this wok is handmade, the surface of the wok body will naturally form a similar turtle pattern, which is not a quality problem!!

It is normal to have small holes in the pot as shown in the picture. This is the traces left by the ancient process, you can rest assured to use!

The difference between Flat Bottom & Round Bottom

Seasoning Steps

Seasoning
1.Dry the wok: After washing, dry the wok completely with a towel. Ensure there is no moisture left on the surface.

2. Heat the wok: Place the wok on the stovetop over medium heat. Allow it to heat up fully, which helps to open the pores of the metal and prepare it for seasoning.

3. Add oil: Once the wok is hot, add a small amount of high-smoke-point oil, such as neutral vegetable oil, canola oil, or peanut oil. Swirl the oil around the wok, ensuring it coats the entire surface, including the sides.

4.Season the wok: Heat the oil in the wok until it starts smoking. Using tongs or a heat-resistant brush, spread the smoking oil evenly on the wok’s surface, including the sides. Keep the heat on for about 3-5 minutes.

5. Cool and wipe: Turn off the heat and allow the wok to cool naturally. Once it is safe to handle, use a paper towel or cloth to wipe off any excess oil. This process forms a protective layer on the wok’s surface, preventing rust and enhancing its non-stick properties.

6. Repeat the process: To develop a better seasoning, repeat steps 2-3 several times. Each time, allow the wok to cool, wipe off excess oil, and renew the layer of seasoning.

※ Is it normal for iron pot to stick to pot?

It's normal.
Because of material reasons, the surface of the iron pot is its own "pores", eggs and other ingredients will penetrate into the "pores", resulting in sticking the pot.

※ How to solve?

If you want to prevent sticking to the wok, you need to separate the ingredients from the iron wok with oil. The principle of re-seasoning and curing the wok is to form a layer of "oil film" on the surface of the iron wok, and fill the pores with oil. As long as there is an "oil film" on the surface of the iron wok, he iron wok will be more and more non-sticky.

※Tips:
When you understand the reasons for sticking the pot, you will have a solution to stick the pot.
The first thing that comes to mind is to isolate the ingredients. So what does it take to isolate the two? It's cooking oil, actually. Heating the pot can expand the pores on the metal surface to a certain extent. At this time, adding vegetable oil can allow more oil to enter the pores, and reduce the combination of ingredients and pores.