[Expired]WANGYUANJI Cast Iron Wok Pans sale

: Iron woks are tanks! I’ve burned mine dry multiple times (pic 1). Scrub, re-season (pics 3-4), and it’s fine. Next use: rinse, heat, oil, cook. 铁锅很耐造的，因为无涂层，所以遇到任何问题（只要锅没坏），都可以开锅涂油拯救。我早上起来想煮两个鸡蛋吃，水烧干了就如图这样，我洗干净锅体烘干就如图三一样，小火加热倒油刷锅体（如图四），这样刷了两分钟关火，锅又恢复正常使用了。等下次使用的时候，用温水冲洗一下就好了，锅热倒油去做菜（热锅冷油）。这个锅已经被我烧干好多次了，依旧扛造。

回复 @匿名用户 : Early on: yes, oil post-use. Soap is okay if rinsed/dried/oiled immediately. For patina buildup, skip soap—scrub with hot water only. 是的，前期油膜还没养好的话，需要每次用完涂油才不会生锈。如果锅很脏的话，是可以用洗洁精清洗的，但是！！！洗洁精清洗完之后，一定要烘干涂油！！不然锅体很干，遇到一点水渍也会生锈。所以为了养好油膜，建议不用洗洁精哦，温水泡一下锅体，用刷子刷干净锅体，直至锅里的水是清的，就可以把锅体倒扣沥干水分静置了

回复 @匿名用户 : Never store water in iron woks! Oil or dry thoroughly—no exceptions . 而且铁锅不能这样储存水在锅里的，不管什么品牌的铁锅，这样是会生锈的，铁锅需要涂油静置，或者擦干水分静置，千万不能有水和菜在锅里长时间放置。

: All our woks need seasoning: clean, heat, oil, low flame. Easy! 我们的铁锅都需要开锅的哦，而且不难开锅的，洗干净，烘热锅体，刷一层油就好了，期间开小火就行。

: Developing a 10" carbon steel skillet—launching in ~1 month. 已经开发一款10英寸的熟铁平底锅，预计要一个月后才能上架卖。

: Iron woks require skill! Heat before oil, master stirring. Totally different from nonstick. 是的，铁锅要会用，才能用出它的效果，所以买之前一定要做好功课怎么使用铁锅。它跟不粘锅是完全不一样的使用方法，锅一定要热才能倒油，而且翻炒也是有技巧的，用铁铲更好翻炒。

: Just made nonstick potato shreds today—maybe your steps were off? 我今天还在用精铁锅炒土豆丝，没粘，所以是不是使用期间有什么步骤不对。

: Size aside: left link = cast iron (生铁锅), right = carbon steel (熟铁锅). Cast iron: thick, slow heat retention (great for stews/braising). Carbon steel: thin, aviation-grade nitrided for fast heat/rust resistance (ideal for stir-frying). Chefs/outdoor cooks use carbon steel. 除了尺寸不一样，有生铁和熟铁材质的区别。左边链接是生铁锅，右边是熟铁锅。------我们的铁锅分为生铁和熟铁材质。铸铁锅是生铁锅，碳钢是熟铁锅。 生铁锅是浇筑成型的，所以比较厚重。含碳量高。由于它比较厚重，所以受热比较慢，但是它保温性好，散热也慢。就比如铁锅炖大鹅，炖菜都是用生铁锅做的比较香。所以您除了炒菜之外，家里面经常炖煮焖煎炸，就选生铁锅比较合适。------------- 熟铁锅是使用和航空相同的工艺（窒化工艺），实现了导热快、高防锈、超级耐磨、且不易粘锅的无涂层铁锅。熟铁锅比较轻薄，所以它受热比较快，散热也比较快，如果火力不够，就比较容易粘，所以要热锅冷油。户外直播的，炒饭的，还有饭店里面大厨掌勺的，用的都是熟铁锅。所以如果家里人少，喜欢爆炒的，要想做饭快的，就首选熟铁锅。

: The shiny ones in pics are carbon steel. Cast iron (生铁锅) has textured surfaces/pores. Attached image shows carbon steel. 图片看起来光亮光亮的那些就是熟铁锅，生铁锅是锅体表面有龟纹和气孔的。附图这种是熟铁锅。

: Is this wok heavy? 那这个锅子重不重？

: Stir-fry wok 炒锅炒锅

: This is new! Our traditional-cast woks have small surface pores from high-temperature iron pouring. Over time, these pores absorb oil, enhancing the patina. See how shiny it gets after seasoning (some customers’ pics). 这个是新的锅哦，古法系列的锅都是铁水高温浇铸的，浇铸时铁水表面会产生小气孔，这些小气孔仅限于锅体表面，在使用过程中气孔会随着时间变得越来越光滑，并且气孔会吸收油脂对油膜的形成锅体的养护起到很好的作用。如有些客户的图片一样，开锅涂油之后就是这样油亮油亮的。

: After applying the coupon/code, my price was correct. 我领券之后用码价格对的呀

: Code only applies to the 12.59" size. 只适合其中那款12.59的尺寸

: Same material, different process. The lightweight model is half the weight of the 11.1". If lightness isn’t a priority, choose the 11.1". The lightweight one demands more skill—I burned a few dishes before mastering the heat control. 材料是一样的哦，只是工艺不一样。轻量级那款比 11.1那款轻一半，如果不追求轻的铁锅，可以选择11.1那款。轻量级那款，更加得学会用铁锅，才能轻易使用它，不然容易粘锅，我是试验了好几次火候，才学会使用。

回复 @匿名用户 : Lightweight wok: 2.35LB; 11.1" model: 2.55LB. 单锅重量，轻量炒锅：2.35LB， 11.1那款：2.55 LB。

: Switching from nonstick to iron wok requires homework . Without proper technique, sticking is likely. Heat the wok first, add oil, swirl to coat, then add ingredients and stir with a metal spatula. Nonstick pans have coatings; iron woks rely on technique. Their advantage? No chemicals, high-heat stir-frying—but you must adapt. My seasoned iron wok (3 years old) doesn’t stick at all now. 所以想从不粘锅替换成铁锅，得提前做好功课不然铁锅不会使用，是容易粘锅的。锅一定要烧热了，才能倒油，然后晃动锅体让油润到的部分多一些，倒入食材，用铁铲翻炒。不粘锅之所以不粘，是表面有不粘涂层，不管做什么菜怎么翻炒都不粘，这铁锅是没法比的。铁锅的优势是无涂层无害还能爆炒，但是得适应它的使用方式才能不粘。我这精铁锅用了三年了，油膜养好了，做啥菜都不粘。

回复 @王源吉官方客服 : Which model is this? 所以你这个是哪一款

: Hi, could you email our after-sales team at Luke@wyjkitchen.com with pictures of the issue? We’ll help troubleshoot the sticking problem. Note that seasoning only prepares the iron wok for use—it doesn’t guarantee nonstick performance for all dishes. Proper technique (hot wok, cold oil) and practice are key to mastering iron wok cooking. 亲，能发邮件到我们售后邮箱吗（Luke@wyjkitchen.com 售后邮箱）附上不好用的图片，我们好针对您的问题进行处理，看看能不能帮您解决粘锅的问题。开锅仅仅是为了让铁锅能正常使用，并不能说做任何菜不粘哦，铁锅做菜需要热锅冷油的方式才能好好使用，而且前期需要适应去学习铁锅的做菜方式哦。

: >If you don't use the wrought iron pan properly, it can develop pinholes. For example, if you cook acidic substances like borscht or simmer tomatoes, and don't clean and dry the pan promptly, and fail to oil and maintain it after cooking, the pan will corrode over time. So it's crucial to oil and maintain the pan for durability.</c17503998>If it rusts, just scrub it off with a steel wool pad and re-season the pan. After using it, you need to heat it dry and oil it, otherwise it will inevitably rust, regardless of the brand.</c17504030>Since our handle is made of wood, it can crack if put in the dishwasher. If you still want to use the dishwasher, it's recommended to remove the handle before placing it in.</c17504049>After-sales service is only for product defects. Rust on an iron pan is due to user negligence and cannot be returned. Iron pans rust if not dried and oiled after use, failing to isolate them from air. Pure iron pans will rust. Rust can be removed by scrubbing with a steel wool pad, washing, heating the pan, and oiling it for maintenance. Regular maintenance is necessary because iron pans do not have a coating.</c17504399>😂 Is this like an eye disease for pans? It's a pan, you can Google it.</c17504436>Hahaha, need an unofficial response here.</c17505134>Rust on the pan means you didn't season it properly. It's not the pan's fault.</c17505343>I'm planning to buy a 14.9-inch large stir-fry pan, but sadly, there are no discounts.</c17507143>Is it heavy? Can it be lifted with one hand?</c17507686>To be honest, I'm a girl, and I need both hands to lift it , except for the lightweight stir-fry pan.</c17507814>@王源吉官方客服 How to season the 41.99 lightweight pan? Is it okay to use high heat on this one?</c17508056>Season it like a regular iron pan with low heat; otherwise, it will turn black. Clean the pan, dry it, heat it, and apply oil. Do it for a few minutes. If possible, repeat the oiling process two or three times. Each time, wait for the pan to cool down, then reheat it for oiling.</c17508404>Good, thanks for the reply.</c17509404>I bought this double-ear pan that arrived today. The manual suggests using vegetable oil to season it, but I've seen others use lard in videos. Is there a difference?</c17509568>Is this iron pan good to use? I'm thinking of replacing my non-stick pan with it, as it doesn't have a coating.</c17509588>Why did my pan turn silver?</c17509641>Hahaha, finally a customer service that tells it like it is . If possible, specify how many lbs it is, to see if it could cause a back strain.</c17509695>Check the pictures</c17509827>The one in the left picture is marked, and the right picture shows it's also marked, with four sizes: 2.55lb, 3.0lb, 3.6lb, 3.99lb. Many suggested we reduce the weight of these pans, but with genuine materials and thick steel or molds, it's impossible to make them lighter. The lightweight version can only be made with a 30-32 cm opening, and can't be made larger.</c17510964>Does this cast iron pan exceed heavy metal limits? Do you have a quality inspection report?</c17511158>Works well </c17511919>网页链接>> Is this a wrought iron or cast iron pan? Is it suitable for frying?</c17512626>No, it does not exceed limits; we have quality inspection reports. We need to do inspection reports for exports to the US, Japan, and Europe. Also, live stream selling requires tests, and we pass all checkpoints. We are a well-established Chinese brand and would not tarnish our reputation. Please email our after-sales service to request a inspection report. Luke@wyjkitchen.com</c17512874>Can the pan be used on an induction stove?</c17513163>All our pans have flat bottoms and can be used on induction stoves.</c17513172>Precision cast iron pans are suitable for frying as well as simmering. Their thick steel ensures good heat retention. Although small, they are suitable for 1-2 people.</c17515306>Which one produces less smoke?</c17515763>For stir-frying with an iron pan, the smoke won't be small (compared to non-stick pans). For simmering, the smoke is not significant.</c17516859>Seasoning the pan can be a bit complicated. The cast iron material is a bit heavy but otherwise excellent, pretty much a pan for the generations, even when the person is gone, the pan remains.</c17517252>This code cannot be used.</c17517275>It can be used; I just bought it.</c17517345>What's the difference between carbon steel and cast iron woks? Which is better for stir-frying?</c17517717>Cast iron pans are made of pig iron, while carbon steel pans are made of wrought iron. Pig iron pans are cast, making them thicker and heavier. They have a high carbon content. Their thickness makes them slow to heat but offers good heat retention and slow dissipation, making them ideal for dishes like stews. Besides stir-frying, if you frequently stew, simmer, or fry at home, a pig iron pan is better.------------- Wrought iron pans use similar techniques as the aerospace industry (nitriding), offering quick heat conduction, strong rust resistance, super wear resistance, and a non-stick property without coating. Wrought iron pans are thinner and lighter, heat fast, and dissipate heat quickly, so if the heat isn't strong enough, they can stick easily. They require a hot pan and cold oil. Outdoor cooking, fried rice, and chefs in restaurants all use wrought iron pans. If you have a small family, enjoy stir-frying, and want quick cooking, wrought iron pans are the best choice.</c17518520>Is the 8.6-inch cast iron lidded stir-fry pan truly a pig iron pan? After buying, the manual states it was nitrided.</c17518539>Is the 8.6-inch cast iron lidded stir-fry pan really a cast iron/pig iron pan? The manual says it went through nitriding after I bought it.</c17518701>Wow, so many new things. I need to take a closer look.</c17518744>Definitely do not buy it; it's totally useless. Whoever buys it will regret it.</c17518799>Which one is the precision cast iron pan that doesn't need seasoning?</c17519019>Brushed too vigorously, perhaps?</c17519049>Which order is yours? Could you show it to us to see if the manual was misplaced? Please also take a photo of the manual's content so I can report it to the warehouse. 我们这些铁锅都是要自己拿回家开锅的。因为锅都是提前运去美国仓库，所以没法运之前开锅，以免锅会臭。

: >If you don't use the wrought iron pan properly, it can develop pinholes. For example, if you cook acidic substances like borscht or simmer tomatoes, and don't clean and dry the pan promptly, and fail to oil and maintain it after cooking, the pan will corrode over time. So it's crucial to oil and maintain the pan for durability.</c17503998>If it rusts, just scrub it off with a steel wool pad and re-season the pan. After using it, you need to heat it dry and oil it, otherwise it will inevitably rust, regardless of the brand.</c17504030>Since our handle is made of wood, it can crack if put in the dishwasher. If you still want to use the dishwasher, it's recommended to remove the handle before placing it in.</c17504049>After-sales service is only for product defects. Rust on an iron pan is due to user negligence and cannot be returned. Iron pans rust if not dried and oiled after use, failing to isolate them from air. Pure iron pans will rust. Rust can be removed by scrubbing with a steel wool pad, washing, heating the pan, and oiling it for maintenance. Regular maintenance is necessary because iron pans do not have a coating.</c17504399>😂 Is this like an eye disease for pans? It's a pan, you can Google it.</c17504436>Hahaha, need an unofficial response here.</c17505134>Rust on the pan means you didn't season it properly. It's not the pan's fault.</c17505343>I'm planning to buy a 14.9-inch large stir-fry pan, but sadly, there are no discounts.</c17507143>Is it heavy? Can it be lifted with one hand?</c17507686>To be honest, I'm a girl, and I need both hands to lift it , except for the lightweight stir-fry pan.</c17507814>@王源吉官方客服 How to season the 41.99 lightweight pan? Is it okay to use high heat on this one?</c17508056>Season it like a regular iron pan with low heat; otherwise, it will turn black. Clean the pan, dry it, heat it, and apply oil. Do it for a few minutes. If possible, repeat the oiling process two or three times. Each time, wait for the pan to cool down, then reheat it for oiling.</c17508404>Good, thanks for the reply.</c17509404>I bought this double-ear pan that arrived today. The manual suggests using vegetable oil to season it, but I've seen others use lard in videos. Is there a difference?</c17509568>Is this iron pan good to use? I'm thinking of replacing my non-stick pan with it, as it doesn't have a coating.</c17509588>Why did my pan turn silver?</c17509641>Hahaha, finally a customer service that tells it like it is . If possible, specify how many lbs it is, to see if it could cause a back strain.</c17509695>Check the pictures</c17509827>The one in the left picture is marked, and the right picture shows it's also marked, with four sizes: 2.55lb, 3.0lb, 3.6lb, 3.99lb. Many suggested we reduce the weight of these pans, but with genuine materials and thick steel or molds, it's impossible to make them lighter. The lightweight version can only be made with a 30-32 cm opening, and can't be made larger.</c17510964>Does this cast iron pan exceed heavy metal limits? Do you have a quality inspection report?</c17511158>Works well </c17511919>网页链接>> Is this a wrought iron or cast iron pan? Is it suitable for frying?</c17512626>No, it does not exceed limits; we have quality inspection reports. We need to do inspection reports for exports to the US, Japan, and Europe. Also, live stream selling requires tests, and we pass all checkpoints. We are a well-established Chinese brand and would not tarnish our reputation. Please email our after-sales service to request a inspection report. Luke@wyjkitchen.com</c17512874>Can the pan be used on an induction stove?</c17513163>All our pans have flat bottoms and can be used on induction stoves.</c17513172>Precision cast iron pans are suitable for frying as well as simmering. Their thick steel ensures good heat retention. Although small, they are suitable for 1-2 people.</c17515306>Which one produces less smoke?</c17515763>For stir-frying with an iron pan, the smoke won't be small (compared to non-stick pans). For simmering, the smoke is not significant.</c17516859>Seasoning the pan can be a bit complicated. The cast iron material is a bit heavy but otherwise excellent, pretty much a pan for the generations, even when the person is gone, the pan remains.</c17517252>This code cannot be used.</c17517275>It can be used; I just bought it.</c17517345>What's the difference between carbon steel and cast iron woks? Which is better for stir-frying?</c17517717>Cast iron pans are made of pig iron, while carbon steel pans are made of wrought iron. Pig iron pans are cast, making them thicker and heavier. They have a high carbon content. Their thickness makes them slow to heat but offers good heat retention and slow dissipation, making them ideal for dishes like stews. Besides stir-frying, if you frequently stew, simmer, or fry at home, a pig iron pan is better.------------- Wrought iron pans use similar techniques as the aerospace industry (nitriding), offering quick heat conduction, strong rust resistance, super wear resistance, and a non-stick property without coating. Wrought iron pans are thinner and lighter, heat fast, and dissipate heat quickly, so if the heat isn't strong enough, they can stick easily. They require a hot pan and cold oil. Outdoor cooking, fried rice, and chefs in restaurants all use wrought iron pans. If you have a small family, enjoy stir-frying, and want quick cooking, wrought iron pans are the best choice.</c17518520>Is the 8.6-inch cast iron lidded stir-fry pan truly a pig iron pan? After buying, the manual states it was nitrided.</c17518539>Is the 8.6-inch cast iron lidded stir-fry pan really a cast iron/pig iron pan? The manual says it went through nitriding after I bought it.</c17518701>Wow, so many new things. I need to take a closer look.</c17518744>Definitely do not buy it; it's totally useless. Whoever buys it will regret it.</c17518799>Which one is the precision cast iron pan that doesn't need seasoning?</c17519019>Brushed too vigorously, perhaps?</c17519049>Which order is yours? Could you show it to us to see if the manual was misplaced? Please also take a photo of the manual's content so I can report it to the warehouse.</c17519053>All our iron pans need to be seasoned at home. They are shipped to the US warehouse in advance to avoid any smell during shipping. 您的订单是哪个呀，我们找售后人员跟您对接？看看能不能解决问题。铁锅使用需要慢慢掌握火候才好用哦。

: >If you don't use the wrought iron pan properly, it can develop pinholes. For example, if you cook acidic substances like borscht or simmer tomatoes, and don't clean and dry the pan promptly, and fail to oil and maintain it after cooking, the pan will corrode over time. So it's crucial to oil and maintain the pan for durability.</c17503998>If it rusts, just scrub it off with a steel wool pad and re-season the pan. After using it, you need to heat it dry and oil it, otherwise it will inevitably rust, regardless of the brand.</c17504030>Since our handle is made of wood, it can crack if put in the dishwasher. If you still want to use the dishwasher, it's recommended to remove the handle before placing it in.</c17504049>After-sales service is only for product defects. Rust on an iron pan is due to user negligence and cannot be returned. Iron pans rust if not dried and oiled after use, failing to isolate them from air. Pure iron pans will rust. Rust can be removed by scrubbing with a steel wool pad, washing, heating the pan, and oiling it for maintenance. Regular maintenance is necessary because iron pans do not have a coating.</c17504399>😂 Is this like an eye disease for pans? It's a pan, you can Google it.</c17504436>Hahaha, need an unofficial response here.</c17505134>Rust on the pan means you didn't season it properly. It's not the pan's fault.</c17505343>I'm planning to buy a 14.9-inch large stir-fry pan, but sadly, there are no discounts.</c17507143>Is it heavy? Can it be lifted with one hand?</c17507686>To be honest, I'm a girl, and I need both hands to lift it , except for the lightweight stir-fry pan.</c17507814>@王源吉官方客服 How to season the 41.99 lightweight pan? Is it okay to use high heat on this one?</c17508056>Season it like a regular iron pan with low heat; otherwise, it will turn black. Clean the pan, dry it, heat it, and apply oil. Do it for a few minutes. If possible, repeat the oiling process two or three times. Each time, wait for the pan to cool down, then reheat it for oiling.</c17508404>Good, thanks for the reply.</c17509404>I bought this double-ear pan that arrived today. The manual suggests using vegetable oil to season it, but I've seen others use lard in videos. Is there a difference?</c17509568>Is this iron pan good to use? I'm thinking of replacing my non-stick pan with it, as it doesn't have a coating.</c17509588>Why did my pan turn silver?</c17509641>Hahaha, finally a customer service that tells it like it is . If possible, specify how many lbs it is, to see if it could cause a back strain.</c17509695>Check the pictures</c17509827>The one in the left picture is marked, and the right picture shows it's also marked, with four sizes: 2.55lb, 3.0lb, 3.6lb, 3.99lb. Many suggested we reduce the weight of these pans, but with genuine materials and thick steel or molds, it's impossible to make them lighter. The lightweight version can only be made with a 30-32 cm opening, and can't be made larger.</c17510964>Does this cast iron pan exceed heavy metal limits? Do you have a quality inspection report?</c17511158>Works well </c17511919>网页链接>> Is this a wrought iron or cast iron pan? Is it suitable for frying?</c17512626>No, it does not exceed limits; we have quality inspection reports. We need to do inspection reports for exports to the US, Japan, and Europe. Also, live stream selling requires tests, and we pass all checkpoints. We are a well-established Chinese brand and would not tarnish our reputation. Please email our after-sales service to request a inspection report. Luke@wyjkitchen.com</c17512874>Can the pan be used on an induction stove?</c17513163>All our pans have flat bottoms and can be used on induction stoves.</c17513172>Precision cast iron pans are suitable for frying as well as simmering. Their thick steel ensures good heat retention. Although small, they are suitable for 1-2 people.</c17515306>Which one produces less smoke?</c17515763>For stir-frying with an iron pan, the smoke won't be small (compared to non-stick pans). For simmering, the smoke is not significant.</c17516859>Seasoning the pan can be a bit complicated. The cast iron material is a bit heavy but otherwise excellent, pretty much a pan for the generations, even when the person is gone, the pan remains.</c17517252>This code cannot be used.</c17517275>It can be used; I just bought it.</c17517345>What's the difference between carbon steel and cast iron woks? Which is better for stir-frying?</c17517717>Cast iron pans are made of pig iron, while carbon steel pans are made of wrought iron. Pig iron pans are cast, making them thicker and heavier. They have a high carbon content. Their thickness makes them slow to heat but offers good heat retention and slow dissipation, making them ideal for dishes like stews. Besides stir-frying, if you frequently stew, simmer, or fry at home, a pig iron pan is better.------------- Wrought iron pans use similar techniques as the aerospace industry (nitriding), offering quick heat conduction, strong rust resistance, super wear resistance, and a non-stick property without coating. Wrought iron pans are thinner and lighter, heat fast, and dissipate heat quickly, so if the heat isn't strong enough, they can stick easily. They require a hot pan and cold oil. Outdoor cooking, fried rice, and chefs in restaurants all use wrought iron pans. If you have a small family, enjoy stir-frying, and want quick cooking, wrought iron pans are the best choice.</c17518520>Is the 8.6-inch cast iron lidded stir-fry pan truly a pig iron pan? After buying, the manual states it was nitrided.</c17518539>Is the 8.6-inch cast iron lidded stir-fry pan really a cast iron/pig iron pan? The manual says it went through nitriding after I bought it.</c17518701>Wow, so many new things. I need to take a closer look.</c17518744>Definitely do not buy it; it's totally useless. Whoever buys it will regret it.</c17518799>Which one is the precision cast iron pan that doesn't need seasoning?</c17519019>Brushed too vigorously, perhaps?</c17519049>Which order is yours? Could you show it to us to see if the manual was misplaced? Please also take a photo of the manual's content so I can report it to the warehouse.</c17519053>All our iron pans need to be seasoned at home. They are shipped to the US warehouse in advance to avoid any smell during shipping.</c17519061>Which order is yours? We will have our after-sales team contact you to see if there's a solution. Iron pans need practice with heat control to be used properly. 如果喜欢炖汤的，超级推荐紫砂锅，纯正的宜兴紫砂锅，包装很厚实才能运过去。（虽然我是本公司的客服，但是我真的想推荐好货，宜兴紫砂壶是国内有名的，紫砂锅也是一样）

回复 @王源吉官方客服 : >If you don't use the wrought iron pan properly, it can develop pinholes. For example, if you cook acidic substances like borscht or simmer tomatoes, and don't clean and dry the pan promptly, and fail to oil and maintain it after cooking, the pan will corrode over time. So it's crucial to oil and maintain the pan for durability.</c17503998>If it rusts, just scrub it off with a steel wool pad and re-season the pan. After using it, you need to heat it dry and oil it, otherwise it will inevitably rust, regardless of the brand.</c17504030>Since our handle is made of wood, it can crack if put in the dishwasher. If you still want to use the dishwasher, it's recommended to remove the handle before placing it in.</c17504049>After-sales service is only for product defects. Rust on an iron pan is due to user negligence and cannot be returned. Iron pans rust if not dried and oiled after use, failing to isolate them from air. Pure iron pans will rust. Rust can be removed by scrubbing with a steel wool pad, washing, heating the pan, and oiling it for maintenance. Regular maintenance is necessary because iron pans do not have a coating.</c17504399>😂 Is this like an eye disease for pans? It's a pan, you can Google it.</c17504436>Hahaha, need an unofficial response here.</c17505134>Rust on the pan means you didn't season it properly. It's not the pan's fault.</c17505343>I'm planning to buy a 14.9-inch large stir-fry pan, but sadly, there are no discounts.</c17507143>Is it heavy? Can it be lifted with one hand?</c17507686>To be honest, I'm a girl, and I need both hands to lift it , except for the lightweight stir-fry pan.</c17507814>@王源吉官方客服 How to season the 41.99 lightweight pan? Is it okay to use high heat on this one?</c17508056>Season it like a regular iron pan with low heat; otherwise, it will turn black. Clean the pan, dry it, heat it, and apply oil. Do it for a few minutes. If possible, repeat the oiling process two or three times. Each time, wait for the pan to cool down, then reheat it for oiling.</c17508404>Good, thanks for the reply.</c17509404>I bought this double-ear pan that arrived today. The manual suggests using vegetable oil to season it, but I've seen others use lard in videos. Is there a difference?</c17509568>Is this iron pan good to use? I'm thinking of replacing my non-stick pan with it, as it doesn't have a coating.</c17509588>Why did my pan turn silver?</c17509641>Hahaha, finally a customer service that tells it like it is . If possible, specify how many lbs it is, to see if it could cause a back strain.</c17509695>Check the pictures</c17509827>The one in the left picture is marked, and the right picture shows it's also marked, with four sizes: 2.55lb, 3.0lb, 3.6lb, 3.99lb. Many suggested we reduce the weight of these pans, but with genuine materials and thick steel or molds, it's impossible to make them lighter. The lightweight version can only be made with a 30-32 cm opening, and can't be made larger.</c17510964>Does this cast iron pan exceed heavy metal limits? Do you have a quality inspection report?</c17511158>Works well </c17511919>网页链接>> Is this a wrought iron or cast iron pan? Is it suitable for frying?</c17512626>No, it does not exceed limits; we have quality inspection reports. We need to do inspection reports for exports to the US, Japan, and Europe. Also, live stream selling requires tests, and we pass all checkpoints. We are a well-established Chinese brand and would not tarnish our reputation. Please email our after-sales service to request a inspection report. Luke@wyjkitchen.com</c17512874>Can the pan be used on an induction stove?</c17513163>All our pans have flat bottoms and can be used on induction stoves.</c17513172>Precision cast iron pans are suitable for frying as well as simmering. Their thick steel ensures good heat retention. Although small, they are suitable for 1-2 people.</c17515306>Which one produces less smoke?</c17515763>For stir-frying with an iron pan, the smoke won't be small (compared to non-stick pans). For simmering, the smoke is not significant.</c17516859>Seasoning the pan can be a bit complicated. The cast iron material is a bit heavy but otherwise excellent, pretty much a pan for the generations, even when the person is gone, the pan remains.</c17517252>This code cannot be used.</c17517275>It can be used; I just bought it.</c17517345>What's the difference between carbon steel and cast iron woks? Which is better for stir-frying?</c17517717>Cast iron pans are made of pig iron, while carbon steel pans are made of wrought iron. Pig iron pans are cast, making them thicker and heavier. They have a high carbon content. Their thickness makes them slow to heat but offers good heat retention and slow dissipation, making them ideal for dishes like stews. Besides stir-frying, if you frequently stew, simmer, or fry at home, a pig iron pan is better.------------- Wrought iron pans use similar techniques as the aerospace industry (nitriding), offering quick heat conduction, strong rust resistance, super wear resistance, and a non-stick property without coating. Wrought iron pans are thinner and lighter, heat fast, and dissipate heat quickly, so if the heat isn't strong enough, they can stick easily. They require a hot pan and cold oil. Outdoor cooking, fried rice, and chefs in restaurants all use wrought iron pans. If you have a small family, enjoy stir-frying, and want quick cooking, wrought iron pans are the best choice.</c17518520>Is the 8.6-inch cast iron lidded stir-fry pan truly a pig iron pan? After buying, the manual states it was nitrided.</c17518539>Is the 8.6-inch cast iron lidded stir-fry pan really a cast iron/pig iron pan? The manual says it went through nitriding after I bought it.</c17518701>Wow, so many new things. I need to take a closer look.</c17518744>Definitely do not buy it; it's totally useless. Whoever buys it will regret it.</c17518799>Which one is the precision cast iron pan that doesn't need seasoning?</c17519019>Brushed too vigorously, perhaps?</c17519049>Which order is yours? Could you show it to us to see if the manual was misplaced? Please also take a photo of the manual's content so I can report it to the warehouse.</c17519053>All our iron pans need to be seasoned at home. They are shipped to the US warehouse in advance to avoid any smell during shipping.</c17519061>Which order is yours? We will have our after-sales team contact you to see if there's a solution. Iron pans need practice with heat control to be used properly.</c17519088>If you like making soups, I highly recommend the purple clay pot, an authentic Yixing purple clay pot. It needs thick packaging for shipping. (Though I'm a customer service representative of the company, I genuinely want to recommend good products. Yixing purple clay teapots are famous in China, and the clay pots are just as good.) 我就是正在研究紫砂鍋

: >If you don't use the wrought iron pan properly, it can develop pinholes. For example, if you cook acidic substances like borscht or simmer tomatoes, and don't clean and dry the pan promptly, and fail to oil and maintain it after cooking, the pan will corrode over time. So it's crucial to oil and maintain the pan for durability.</c17503998>If it rusts, just scrub it off with a steel wool pad and re-season the pan. After using it, you need to heat it dry and oil it, otherwise it will inevitably rust, regardless of the brand.</c17504030>Since our handle is made of wood, it can crack if put in the dishwasher. If you still want to use the dishwasher, it's recommended to remove the handle before placing it in.</c17504049>After-sales service is only for product defects. Rust on an iron pan is due to user negligence and cannot be returned. Iron pans rust if not dried and oiled after use, failing to isolate them from air. Pure iron pans will rust. Rust can be removed by scrubbing with a steel wool pad, washing, heating the pan, and oiling it for maintenance. Regular maintenance is necessary because iron pans do not have a coating.</c17504399>😂 Is this like an eye disease for pans? It's a pan, you can Google it.</c17504436>Hahaha, need an unofficial response here.</c17505134>Rust on the pan means you didn't season it properly. It's not the pan's fault.</c17505343>I'm planning to buy a 14.9-inch large stir-fry pan, but sadly, there are no discounts.</c17507143>Is it heavy? Can it be lifted with one hand?</c17507686>To be honest, I'm a girl, and I need both hands to lift it , except for the lightweight stir-fry pan.</c17507814>@王源吉官方客服 How to season the 41.99 lightweight pan? Is it okay to use high heat on this one?</c17508056>Season it like a regular iron pan with low heat; otherwise, it will turn black. Clean the pan, dry it, heat it, and apply oil. Do it for a few minutes. If possible, repeat the oiling process two or three times. Each time, wait for the pan to cool down, then reheat it for oiling.</c17508404>Good, thanks for the reply.</c17509404>I bought this double-ear pan that arrived today. The manual suggests using vegetable oil to season it, but I've seen others use lard in videos. Is there a difference?</c17509568>Is this iron pan good to use? I'm thinking of replacing my non-stick pan with it, as it doesn't have a coating.</c17509588>Why did my pan turn silver?</c17509641>Hahaha, finally a customer service that tells it like it is . If possible, specify how many lbs it is, to see if it could cause a back strain.</c17509695>Check the pictures</c17509827>The one in the left picture is marked, and the right picture shows it's also marked, with four sizes: 2.55lb, 3.0lb, 3.6lb, 3.99lb. Many suggested we reduce the weight of these pans, but with genuine materials and thick steel or molds, it's impossible to make them lighter. The lightweight version can only be made with a 30-32 cm opening, and can't be made larger.</c17510964>Does this cast iron pan exceed heavy metal limits? Do you have a quality inspection report?</c17511158>Works well </c17511919>网页链接>> Is this a wrought iron or cast iron pan? Is it suitable for frying?</c17512626>No, it does not exceed limits; we have quality inspection reports. We need to do inspection reports for exports to the US, Japan, and Europe. Also, live stream selling requires tests, and we pass all checkpoints. We are a well-established Chinese brand and would not tarnish our reputation. Please email our after-sales service to request a inspection report. Luke@wyjkitchen.com</c17512874>Can the pan be used on an induction stove?</c17513163>All our pans have flat bottoms and can be used on induction stoves.</c17513172>Precision cast iron pans are suitable for frying as well as simmering. Their thick steel ensures good heat retention. Although small, they are suitable for 1-2 people.</c17515306>Which one produces less smoke?</c17515763>For stir-frying with an iron pan, the smoke won't be small (compared to non-stick pans). For simmering, the smoke is not significant.</c17516859>Seasoning the pan can be a bit complicated. The cast iron material is a bit heavy but otherwise excellent, pretty much a pan for the generations, even when the person is gone, the pan remains.</c17517252>This code cannot be used.</c17517275>It can be used; I just bought it.</c17517345>What's the difference between carbon steel and cast iron woks? Which is better for stir-frying? 铸铁锅是生铁锅，碳钢是熟铁锅。 生铁锅是浇筑成型的，所以比较厚重。含碳量高。由于它比较厚重，所以受热比较慢，但是它保温性好，散热也慢。就比如铁锅炖大鹅，炖菜都是用生铁锅做的比较香。所以您除了炒菜之外，家里面经常炖煮焖煎炸，就选生铁锅比较合适。------------- 熟铁锅是使用和航空相同的工艺（窒化工艺），实现了导热快、高防锈、超级耐磨、且不易粘锅的无涂层铁锅。熟铁锅比较轻薄，所以它受热比较快，散热也比较快，如果火力不够，就比较容易粘，所以要热锅冷油。户外直播的，炒饭的，还有饭店里面大厨掌勺的，用的都是熟铁锅。所以如果家里人少，喜欢爆炒的，要想做饭快的，就首选熟铁锅。

回复 @匿名用户 : Is this the right one? Not concerned about nitriding, just confirming—the surface is definitely different from my regular cast iron wok. 应该没放错吧 不介意氮化工艺 就是想确定一下 锅表面确实和我的普通cast iron锅不一样