YI WOK User Manual

Chinese cast-iron frying pan WOK

User`s manual

Before using the product, caref ul ly read the user manual and keep it for futur e r eference.
This product is made for domestic us e, do not use it for other purposes.

Warranty service is not provided in the following cases:

- Impossibility of presenting Yi W u Y i S hi warranty card or expiration of the warr anty period.

- Incorrect use of the product, such as f rying without oil, heating the product without cooking, strong bumps, using of
liquids with high corrosive activity, long-term storage of food products, that have corrosive properti es , damage to the
surfaces of the frying pan by sharp objec ts, falls, that damage the product.

- Use for other purposes, than cooking.

- Damages and malfunctions, that occurred in case of force majeure.

- Deformation of the frying pan due to frying without oil, yellowing or blackening of the hull, falling of the bottom does not
belong to the warranty service.

- Guarantee for the lid of the frying pan is 1 year, if there are damage to the lid due to improper operation, the lid is
bought separately.

Returning and replacement of goods

1. Before return of the goods, the buyer must contact
the customer service department to ensure that the
condition of the product does not affect re-sale, the
product must be free of contaminati on, without damage,
be washed, fully packaged, only under these conditions
it is possible to use the free retur n s ervice without
cause ads within 7 days.

2. To avoid causing trouble for the next buyer, if the
return of the goods due to a violation of the original
packaging resulted in scratches , chips and other
damage to the appearance, this is c onsidered to be
factors affecting the re-sale, in such cas es, the return of
the goods within 7 days without explanation reasons is
impossible.

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3. In all cases, except for returning of goods for reasons

Induction Cookers

Gas Cookers

Electro Cookers

Electroceramic Panels

of poor quality, a cost of deliver y for r eturning of the
product is borne by the buyer.
Additional costs for changes during delivery due to the
buyer (errors in the address, phone number, refusal to
accept the departure), the buyer bears himself.

Manufacturer: Yi Wu Yi Shi (Shenzhen) Technology Co., Ltd;
Phone: [phone]; ZIP: 5180000;
Address: Shenzhen City, Nanshan District, Yuehai Subdistrict, 11 Keji Road, Weijie Building, Room 302.

4. If you have any questions about quality of the
product, immediately contact customer support, make
sure that there is no damage to the appearance of the
product and packaging.

5. If you have a receipt and gifts, ret urn them together
with the goods, in the absence of a fee acc ording to
market value.

Compatibility with heat sources

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Specifications

Wall thickness of the frying

Bottom of the pan: 4,5
Diameter: 32 sm

Thickness: 1,6 sm

Iron Pan

pan: 3,5 mm

mm

The body of the frying pan is made by iron, the Chinese
cast-iron WOK frying pans are bolder, than
conventional. The frying pan retains heat longer, w hi ch
reduces the cooking time. Heat transfer index of cast
iron is 0.64, which is 6 times higher, than that of
aluminum, promotes better heat transfer to food, dishes
are cooked faster, they are more delicious, they lose
less nutrients compared to dishes that have been
cooked for a longer time, food more nutritious and
healthy.

Cunninghamia cover

Wood from cunninghamia does not get dirty,
dissipates wet toxins, promotes air circulat i on i n
a frying pan. It also has a natural wood flavor,
anti-corrosion properties, is useful for the
human body. The lid of cunninghamia
effectively protects from burns, dense, does not
shake during a strong boil, guarantees safety
during cooking.
Standard: QB / T 3648-1999, GB 4806.9-2016,
Net Weight: 3.7 kg

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Preparation for use

1. Rinse the frying pan with water and a s oft brush, do
not use a metal scraper for washing dis hes , or similar
cleaning agents. After washing, proceed immediately to
the procedure for preparing the f rying pan for use.

2. Put the frying pan on a heat source for drying, cook a
few slices of lard, put them in a frying pan, set a weak
fire, wipe the surface of the frying pan with fat, leaving
no missed places (for Islamic people, prepar ing for
frying, you can use mutton fat, cow fat , v egetable oil,
the use of animal fats is more effecti v e when using
vegetable oil)

1. During the first wash, or during use, small black
pieces can fall off the surface of the pan, these are
charred pieces of a layer of vegetable oil, they do not
contain harmful substances, do not pay attention to
them. If you want to eliminate this phenomenon: Rinse
the frying pan with warm water and a brus h or fry
Chinese cabbage without adding oil.

2. If rust appears during use or improper maintenance
in the pan, remove the rust stains, r epeat the procedure
for preparing the frying pan for use, this will completely
restore the surface of the frying pan (use baking soda

3. Pour the remaining fat, hot water (without detergent),
rinse the frying pan, repeat the frying procedure 3-4
times, then wash the frying pan and dr y it on the fire,
add a few drops of vegetable oil, and evenly wipe the
surface of the frying pan. When the surface of the frying
pan becomes shiny black, the prepar ation is complete,
if dry and rough areas remain in the pan, repeat the
preparation procedure, and use this method to care for
old, rough cast-iron frying pans.

Cautions

and a small amount of water to remove rust, after rust
removal do not forget to perform t he pr eparation
procedure frying pans).

3. During washing, to avoid damage to the oil film, do
not use detergents, for best cleaning use hot water and
a soft brush.

4. A cast iron frying pan can be used on an induction
cooker, but you cannot use a large heating power for
drying.

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1. Cast iron frying pan is made by casti ng from gray
cast iron, without oiling with vegetable oil, it has a
silvery white color, to prevent rust in the pan, a thin
layer of vegetable oil is applied to its surface, put in a
furnace with a high temperature and calcined. On the
surface of the frying pan a protecti v e l ayer is formed,
preventing the appearance of rust . But because of
improper use, it can be damaged, and gray cast iron
under the influence of air or a moist environment can
become rusted.

2. Cast iron frying pan has no artificial coating, during
cooking you can use metal, wooden and s i licone

Care of frying pan

1. After each use, wash the frying pan, wipe dry the
moisture left on the surface, or dry it on the fire, then put
it in the storage space.

2. After drying, wipe the frying pan with vegetable oil,
thus you will extend the servi ce life, also it will speed up
the process of care of the frying pan.

3. If rust appears on the frying pan, remove it with a metal
scraper for the dishes, then wipe the frying pan with food
fat, after which the surface will recover; these methods
will help to achieve the best non-stick effect , during use
and care, oil and fat will be absorbed more deepl y into
the frying pan, the more, the better.

Trivia

scapula. Using a metal spatula, do not apply excessive
force if you press the blade against the s ur face of the
pan with great force, this can lead to scratches, damage
to the protective layer, and the app earance of rust.

3. Pans made of cast iron and stainless s teel have no
artificial coating, have non-stick properties. With
sufficient heating and after the unif or m distribution of
heat in a frying pan, it reveals its non-stick properties
that persist during frying with oil, frying without oil,
cooking, frying in oil.

4. To prevent damage to the protective layer and rust, do
not use sharp or hard objects to clean the su rf ace of the
frying pan.

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