[Expired]WANGYUANJI Cast Iron Wok Pans sale

: You could buy a non-stick pan, these woks will always stick a little. 可以买不粘锅，这种炒锅多少都是有点粘

: Works great, can even fry tofu with it. 好用，煎豆腐都可以

: The double handles are convenient, but you need to maintain it with oil. 双耳好用，不过要用油保养

: Same question. Always heard about seasoning but never did it right 同问。一直听人说开锅，就每开好过

: Pretty simple. 挺简单的

: If they make it lightweight, it'll be too thin, not durable, and prone to holes. The thicker ones are really good to use, hahahahaha, the only downside is the weight. 亲 做轻的 就很薄 不耐用 容易穿孔 厚实的 真的好用 哈哈哈哈哈哈哈哈哈 缺点就是重

回复 @匿名用户 : You can use a metal spatula to cook, no need to lift the wok to serve, just use the spatula. 可以配铁铲做菜，不用拿锅起来倒菜，用铲子就好。

: Aren't they about the same price? 不是差不多价钱吗？

回复 @pmmmp12 : Previously saw a wok that costs around 100+ RMB in China but converted to $350+ in the US, was planning to ship one over. 之前看到过一个国内一百多 美国换算下来350多的一个锅就打算买一个运过

: 网页链接>> I recommend this one; it's good for both frying and stir-frying. The downside is it's a bit heavy (a characteristic of cast iron pans). It needs seasoning, but once well maintained, with a hot pan and cold oil, it won’t stick easily. The iron pan has no coating, so it's safe for cooking. 网页链接>>推荐这款，煎和炒都不错，缺点就是有点重（生铁锅的特性）。需要开锅，养好油膜，热锅冷油就不容易粘锅。但是铁锅无涂层，做菜放心。

: 网页链接>> This one is lightweight. 网页链接>>这款轻便

回复 @户户户 : The currently recommended model is the most lightweight option, weighing only 2.4LB for a single wok. 目前推荐的这款是最轻便的哦， 2.4LB 单锅重。

: Prefer something lighter - can't handle very heavy ones. Already have a flat-bottomed cast iron pan at home 轻巧一点多 太重的我弄不了、家里有一个平底铸铁锅了

: >Hi, which pan did you buy? Let's see how to use it so we can analyze the situation accordingly.</c17990506><c17990806>You can clean it! When you receive a new pan, wash it with detergent, dry and bake it, then apply oil and season it, so it can be used. The layer of oil is to prevent the pan from rusting in storage, as it is a non-coated iron pan.</c17990806><c17991176>Which one can be used for scrambled eggs with tomatoes and cooking rice noodles?</c17991176><c17992328>网页链接>> This carbon steel pan can do it. You can choose the right size.</c17992328><c17992339>That's right. Cast iron pans are relatively heavy and not suitable for tossing on glass stoves. The double-ear version is lighter, and the one with a handle is more difficult to make, hence it's pricier. The handle is made of walnut. Glass stove tops are better suited for the smooth-surfaced precision iron series pans. 网页链接>></c17992339><c17995658>WANGYUANJI 11-Inch Carbon Steel Wok with Wooden Handle & Glass Lid - Non-Stick Round Bottom Wok for Gas Stove & Open Flame Cooking. Maybe I'm not using it right, I advise friends who don't know how to use it to reconsider!</c17995658><c17996662>How to season a pan?</c17996662><c17997501>Steps for Seasoning a Pan (Essential for New Pans) – Suitable for frying pans, woks, and stew pots. A new pan must be "seasoned" before use to create a natural protective film that prevents sticking and rusting.

1. Washing: Clean the iron pan with warm water and a small amount of neutral detergent to remove rust-proof oil and impurities. Wipe dry with a clean cloth.

2. Heating: Place the iron pan on the stove and heat over medium heat until the pan is completely dry.

3. Oiling: Turn off the heat, and while the pan is still warm, use a paper towel or clean cloth to dab a small amount of cooking oil (such as vegetable oil or lard) and evenly coat the inner walls and edges of the pan, ensuring every corner is covered.

4. Cooling: Allow the pan to cool naturally. The oil film will gradually penetrate the pan, forming a protective layer.

5. Repeating: It is recommended to repeat the oiling and heating steps 2-3 times to enhance the protective effect.</c17997501><c17999955>Oh, thank you.</c17999955><c18000078>Hi, can you provide the order number? We will offer after-sales guidance.</c18000078><c18002029>We have an open flame and usually do a lot of stir-frying and frying. Which one do you recommend?</c18002029><c18002031>A bit lighter, please. I can't handle the really heavy ones. We already have one flat cast iron pan. 网页链接>> 这款合适，轻一些，还适合爆炒。这几天有春促活动，价格也实惠。

: Steps for Seasoning a Pan (Essential for New Pans) – Suitable for frying pans, woks, and stew pots. A new pan must be "seasoned" before use to create a natural protective film that prevents sticking and rusting. 1. Washing: Clean the iron pan with warm water and a small amount of neutral detergent to remove rust-proof oil and impurities. Wipe dry with a clean cloth. 2. Heating: Place the iron pan on the stove and heat over medium heat until the pan is completely dry. 3. Oiling: Turn off the heat, and while the pan is still warm, use a paper towel or clean cloth to dab a small amount of cooking oil (such as vegetable oil or lard) and evenly coat the inner walls and edges of the pan, ensuring every corner is covered. 4. Cooling: Allow the pan to cool naturally. The oil film will gradually penetrate the pan, forming a protective layer. 5. Repeating: It is recommended to repeat the oiling and heating steps 2-3 times to enhance the protective effect. 一、开锅步骤（新锅必做）--适用于煎盘，炒锅，炖锅 新锅在使用前必须进行“开锅”处理，以形成一层天然的保护膜，防止粘锅和生锈。 1.清洗：用温水和少量中性洗洁精清洗铁锅，去除表面的防锈油和杂质。洗净后用干净的布擦干。 2.加热：将铁锅放在炉灶上，用中火加热，直到锅体完全干燥。 3.涂油：关火后，趁锅还热时，用厨房纸巾或干净的布蘸取少量食用油（如植物油或猪油），均匀涂抹锅内壁和边缘，确保每个角落都覆盖到。 4.冷却：让锅自然冷却，油膜会逐渐渗入锅体，形成保护层。 5.重复：建议重复2-3次涂油和加热的步骤，以增强保护效果。

: 网页链接>> This carbon steel pan can do it. You can choose the right size. 网页链接>>这块熟铁锅是可以的哦，您可以挑选合适的尺寸。

回复 @匿名用户 : Hi, can you provide the order number? We will offer after-sales guidance. 亲 可以提供单号 我们会有售后指导的哦

: Hi, which pan did you buy? Let's see how to use it so we can analyze the situation accordingly. 亲 您购买的锅是哪一款呢 看看是怎么使用的 我们好根据情况分析

回复 @匿名用户 : That's right. Cast iron pans are relatively heavy and not suitable for tossing on glass stoves. The double-ear version is lighter, and the one with a handle is more difficult to make, hence it's pricier. The handle is made of walnut. Glass stove tops are better suited for the smooth-surfaced precision iron series pans. 网页链接>> 对的哈 铸铁锅相对来说会比较重，不适合在玻璃上颠勺。双耳这款会比较轻点，带手柄这个制作比较困难，所以它价格比较贵点。而且用的手柄还是胡桃木。 玻璃电灶还是比较推荐精铁系列的锅，就是那种比较光滑面的锅。网页链接>>

: 网页链接>> This new frying pan is pretty good and worth a try; the only downside is it's a bit heavy. 网页链接>>这款新款煎锅很不错 值得试试，缺点就是有点重。

: I have both stainless steel and cast iron pans at home, and I mainly use the cast iron one now—it feels like it makes stir-fried dishes taste better and heats more evenly. 我家有不锈钢的有铸铁的，现在主要用的铸铁锅感觉炒菜更香，加热也比较均匀

: Same question! 同問！

: Our iron woks come in two materials: cast iron and wrought iron. Cast iron woks are made from raw iron, whereas carbon steel is considered wrought iron. Cast iron woks are molded by casting, so they tend to be thicker and heavier, with a high carbon content. Because they are heavy, they heat up more slowly, but they retain heat well and cool down slowly too. For instance, dishes like braised goose or stews are best cooked in cast iron woks for richer flavor. So if you do a lot of braising, stewing, simmering, pan-frying, or deep-frying at home on top of stir-frying, then cast iron is a good choice. ------------- Wrought iron woks use the same process as aerospace (nitriding process) to achieve fast heat conduction, high rust resistance, super durability, and a nonstick surface without coatings. Wrought iron woks are relatively thin and light, so they heat up quickly and cool down quickly as well. If your stove doesn't have enough heat, they're more prone to sticking, so it's important to use a hot pan with cold oil. Outdoor livestreamers, fried rice chefs, and restaurant chefs all use wrought iron woks. So if you have a small family, love stir-frying, and want to cook quickly, a wrought iron wok is your best bet. 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。