The YAKINIKU® wok pan is a perfect addition to your barbecue accessories. The pan is made of carbon steel. This gives the pan a luxurious look and is extremely heat resistant. You can put a delicious dish on the table in a short time and the possibilities are endless! You use the wok pan in combination with the YAKINIKU® Vulcano. The Vulcano creates a narrowing, allowing a lot of oxygen to enter from the bottom and little oxygen to escape from the top. This creates concentrated heat, perfect for stir-frying all kinds of dishes. This wok pan is suitable for the MEDIUM Kamado or larger and has a diameter of 30 cm.

Maintenance
Before you can start using your new wok, you need to ‘burn it in’. This actually means creating a non-stick coating because metal woks do not have this as standard.

When you receive your wok pan, it is already greased with factory oil. This is to prevent the pan from rusting along the way. You should first scrub off this layer with a scouring pad and water. Once you have done this, you are ready to start heating the wok.

Put the wok on high heat and let it get hot for about 1 minute. You will know the wok is hot enough when you drop a few drops of water on the wok and these evaporate immediately. Remove the wok from the heat and pour 2 tbsp of sunflower oil into the wok pan. Move the pan so that the entire surface is covered by the oil.

Now it is time to sear the pan once more. Put the pan on high heat again and keep turning the pan so that every part of the pan is heated. During this step, the pan will start to colour a little darker. Do this for about 15 to 20 minutes.

After this, wash the wok again with just water and a coarse brush and dry the wok by putting it on low heat for 1 to 2 minutes until there is no more water in the pan.

If you want to put the wok away for a longer period of time, make sure you grease the pan well with a natural oil. Otherwise, you run the risk of the pan rusting.

Washing
Always wash the wok with just water and a sponge and never with washing-up liquid. This is because with washing-up liquid you remove the non-stick coating. This way, a thin greasy layer remains. Do not dry the wok with a tea towel but put it on low heat for 1-2 minutes until all the water has evaporated. That greasy layer absorbs further into the pan when it is heated, which helps the non-stick coating.