[Expired]WANGYUANJI Cast Iron Wok Pans sale

回复 @如若qq : The refined iron 36cm model weighs 4lb, so probably not lightweight enough for you . Currently, larger lightweight options aren’t available. 精铁那款，36厘米的有4lb 重，所以感觉不是你想要的轻便目前轻便的，没有太大尺寸的。

: The 32cm spun iron wok is quite lightweight. 那款旋压精铁锅32厘米的，蛮轻的，

: You can refer to this video 网页链接>> She explains it more thoroughly than I do You can skip to 2 minutes into the video for the details. 可以参考这个视频网页链接>>，她讲的比我还详细可以略过两分钟之前的，直接划到两分钟开始看。

: Dear, using an iron pan requires seasoning to make it function properly; this merely ensures it can be used without sticking if handled correctly. To prevent sticking, make sure the pan is adequately hot before adding oil and rotate it to ensure the oil covers a larger area, allowing food to touch the oil while stirring. From your experience, likely, the pan wasn't hot enough when you added the oil. Please try my tip. 亲，铁锅是需要开锅才能正常使用，这仅仅是能正常使用，不是说开锅之后怎么炒都不粘，要想锅不粘，一定要锅很热的时候，再倒油，晃动一下锅体，使油润到锅体的面积大一些，这样菜翻炒的时候就能沾到油。您使用粘的情况，锅体估计不够热就倒油哦，您可以再试试我说的方法。

回复 @微笑bb : You can, but after scrubbing, you need to dry the moisture, heat the pan, and apply a layer of oil for maintenance. 可以的，只是刷完之后，得烘干水分，烘热锅体，涂一层油养护。

: This one is suitable for induction cookers and also great for stir-frying. 网页链接>> 网页链接>>这款适合电磁炉，也适合炒。

: If excess oil isn’t wiped off before storage, it oxidizes and gets sticky. Fix: 1. Wash with warm water and detergent. For stubborn stains, use coarse salt to scrub. 2. Dry thoroughly—heat on low flame or towel-dry. 3. Coat with oil before storing in a dry, ventilated place. 放置的时候，没有把多余的油擦掉，它沉淀了就会黏糊糊的，油脂氧化或者与空气中的杂质结合形成的。炒锅铁锅都会这样的。 -------解决办法：1. 使用温水和洗洁精清洗，首先，用热水和洗洁精尝试清洗。如果油污比较顽固，可以用海绵或软布多擦拭几次。对于顽固的油污，可以用 粗盐来帮助摩擦去除。用布或海绵蘸取一些粗盐，轻轻摩擦锅表面。2.清洁完毕后，一定要彻底 干燥锅具。可以用厨房纸巾擦干或者在小火上加热锅具以蒸发水分。干燥后，可以在锅表面 涂上一层食用油（如植物油或花生油），这有助于防止生锈和氧化，并保持锅具的状态。3.存放锅具时，确保锅内干燥且放置在通风良好的地方，避免潮湿环境导致再次出现黏糊的油污。

回复 @王源吉官方客服 : Thanks for the answer. I have another question: the rope on the handle was quite loose when I bought it, and now it's almost completely undone. Is there any way to fix it? 谢谢解答，还有一个问题，这个把儿上的绳子买来就缠挺松，现在彻底快没了，有什么补救办法吗？

: Just season it casually, it doesn't really matter if you do it or not. Just ensure it's clean, heat the pot before cooking, add oil, and for the first stir-fry, you can discard the initial oil, then add a little more and cook. When washing the pot, no detergent is needed, just a brush under hot water. With the next use, it won’t stick as much. If it sticks, just give the pan a quick season before cooking again. 随便开一下就好啦，开不开都无所谓，反正洗干净，每次烧菜前把锅烧到够热，再下油，滑锅第一遍的油可以倒掉，再下少量油再炒菜。洗锅的时候不用洗洁精，只需要热水刷子洗干净。下次用就不怎么粘的了。实在粘的话，回头滑锅一遍再炒。

: Yes, there's a manual in the packaging, and our main video also has it. 有的，包装里有说明书，我们的主图视频也有。

: Here’s a method for prepping the pan: Completely clean the pan, dry it, put it on an induction cooker or gas stove on low heat to dry out moisture, keeping on low the entire time. Once the pan is hot, add oil and slowly brush it over the entire pan; after two minutes, you can turn off the heat. If there’s excess oil, pour it out and let the pan sit overnight. The next day, rinse it with warm water before use. ------------------------- For use: Clean the pan, heat it up (make sure it’s hot), then add oil, shaking the pan so the oil covers a large area, then add ingredients for stir-frying. For frying eggs, heat the pan, add oil, then lower the heat before adding eggs; wait until the bottom side sets before flipping to prevent sticking. When cooking with an iron wok, it's best to use an iron spatula to prevent sticking. 亲，您再试试这个方法。开锅步骤：把锅彻底刷洗干净，擦干水分，放电磁炉或者燃气灶上开着小火烘干水分，全程开小火。直到锅热了，就可以倒油慢慢刷锅体，把锅内都刷满油，刷了两分钟就能关火了。如果锅里还有很多油，要倒出来再静置锅体一个晚上。第二天使用的时候，用温水冲洗就好了。------------------------- 使用步骤：刷洗干净锅，把锅烧热（一定要热），再倒油，然后晃动锅体，使油润到锅体的面积大一些，接着倒入食材翻炒。如果是煎鸡蛋，锅热了倒油，之后转小火就倒入鸡蛋，等另一边煎定型了再翻面，就不会粘了。 用铁锅做菜，最好配上铁铲翻炒，这样更不会粘底。

: Before cooking, first heat the pan on high until it's dry and slightly smoking, then add oil. Heat the oil for a bit and it will definitely be non-stick. I think this wok is great for stir-frying water spinach—it's quick and has great wok hei. 炒菜前先大火烧干，烧到微微冒烟了， 在倒油。加热一会油，绝对不粘。 我觉得这个锅炒空心菜可好吃了，快，很有锅气。

回复 @cchwsl : It’s a pure iron wok, "carbon steel" is just the English name. Our iron woks have no coating, so if not maintained with oil, they will rust. Iron reacts with moisture in the air to rust, so it needs to be oiled regularly to create a barrier. Frequent oiling can form a protective layer, making the wok increasingly non-stick with use. 网页链接>> This model is lighter, has a nitriding surface, and is not as prone to rusting, but if not cleaned in time, it can rust. 它是纯铁锅，碳钢只是英文名这么叫的。我们的铁锅都是无涂层的，如果不涂油养护都是会生锈的。因为铁遇到空气的水汽就会生锈，所以平时都需要涂油隔绝空气才能不生锈，经常涂油养护，还能形成一个保护膜，铁锅才会越用越不粘。 网页链接>>这款比较轻，表面有氮化层没这么容易生锈，但是如果不及时洗干净，是会生锈的。

: 网页链接>> The new chef’s wok, definitely worth a try. 网页链接>>新款厨师锅，值得试试