MATERIAL: 100% Black Carbon Steel THICKNESS: 1.5mm 34/36/38/40/45cm RIVETED DOUBLE HANDLE BENIFITS AND ADVANTAGES: 1. Easily Builds up a Non-Stick Surface. Well-seasoned carbon steel wok is virtually non-stick, and its non-stick coating is getting better with each use. 2. No Coating and Less Smoke Cooking in a carbon steel wok can reduce the amount of oil used for a long time, and the surface will naturally produce a layer of oil which is equivalent to the effect of a non stick wok pan. 3. Sturdy and Durable Carbon steel woks are constructed of heavy-duty carbon steel that is resistant to warping. When properly maintained, carbon steel wok will last for decades. 4. Disperses Heat Evenly. Nothing can be compared with good carbon steel wok. Heavy walled carbon steel wok heats up quickly, evenly spreads heat across the surface, and holds the heat well when food is added to it. These features make this cooking vessel perfect for stir frying. Wok is full seasoned, ready to use. UPON DELIVERY: -Wash with warm water and sponge /cloth/brush/nylon net to remove the lube. The wok is full seasoned, no need to scrub off its natural black color. Wok turned to bluish/black color after long hours of seasoning. The color comes off after cooking is normal, just season the wok again after every use for at least 2 weeks. Wipe down the excess water with a paper towel, and place the wok on the burner to dry it with medium high heat. After the wok is thoroughly dried, add about a tablespoon of vegetable oil with the wok at low heat. Spread the oil around the wok by tilting it until you get an even coating around the wok and heat for about a minute. Turn off the heat and fold a paper towel twice and begin wiping down the wok. CARE AND MAINTENANCE: 1. Do not use abrasive materials/steel wool to clean the wok, use brush, fishnet, cloth, foam, etc. with warm water. 2. Protective layer on the pot is not stable in the early stage, preheat and put more oil before cooking. Try not to make soup, starchy and acidic foods. 3. After using and cleaned the wok, dry with towel/cloth. Cook in medium fire to dry off remaining water droplets, wipe with cooking oil on the surface/wall before storing. *Iron pans need attention and maintenance at the beginning of use. After long time, a non-stick film will naturally form on the surface, which is equivalent of non-stick pan. 4. If the iron pan appears rusty or burnt, clean it with scrub pad and detergent. Place wok in high flame. Wok will turn dark and bluish silver, turn/tilt to expose every part of it to flame. Let it cool, rinse with soap and water. 5. Place wok on flame again to dry, wipe with oil on every surface, inside and out. Wok is ready to use again. BE CAREFUL NOT TO ALLOW WATER TO SIT ON THE PAN TO PREVENT RUST. CARBON STEEL HAS THE ABILITY TO RUST AND CORRODE, REQUIRING PROPER CARE TO LONG-LASTING. As much as possible never use soap/dishwashing liquid to clean