Nonstick Kadai Wok Pan with Lid 30cm – HW232 Homeway

This 30cm wok pan is the perfect companion for stir-frying, deep-frying, steaming, or sautéing, offering a multi-use tool for an array of dishes.

• Nonstick Surface: Enjoy a durable nonstick coating for effortless food release and a quick cleanup.
• Even Heat Distribution: Crafted for uniform cooking, the pan ensures your meals are perfectly cooked every time.
• Tempered Glass Lid: Monitor your cooking progress without lifting the lid, keeping flavors locked in.
• Comfort-Grip Handles: Dual handles provide a secure, comfortable grip, making it easy to maneuver.
• Spacious Design: With its 30cm diameter, the pan is spacious enough to handle family-sized meals.
• Versatile Use: Suitable for a variety of cooking techniques, from quick stir-fries to hearty stews.

Care Instructions for Non-Stick Cookware

To keep your non-stick cookware in top condition, follow these simple care tips:

1. Use the right utensils. Opt for silicone, nylon, or wooden utensils to prevent scratches; avoid metal utensils.
2. Avoid overheating. Cooking on high heat for extended periods can damage the non-stick coating.
3. Never heat empty. Always add a small amount of oil or butter before heating.
4. Hand-wash only. Most non-stick pans are not dishwasher safe; wash gently with warm water and mild dish soap.
5. Gentle cleaning. Use a soft sponge to clean; avoid abrasive scrubbers like steel wool, scouring pads etc.
6. Tackling stubborn food, use a paste of baking soda and water to scrub gently.
7. Avoid stacking. When storing, place a paper towel between pans to protect the coating.
8. Always let the pan cool to room temperature before rinsing to prevent warping and micro‑cracks in the coating.
9. Skip canned cooking sprays. They leave a gummy film that bakes onto the surface and is hard to remove. Use a light brush of oil instead.
10. When the pan is completely dry, wipe a drop of neutral oil over the surface with a paper towel. This “refreshes” the slickness, especially on older pans.
11. Avoid cutting food in the pan. Knives and pizza wheels will nick the coating faster than anything. Transfer food to a board first.
12. Mind the heat limit. Most non‑stick tops out around 200 °C / 400 °F, and shouldn’t go under a broiler.
13. Even a thin film of moisture promotes corrosion at the rim or rivets. Towel‑dry thoroughly before stacking.