30cm Nonstick Wok – HW3549 Homeway

A 30cm nonstick wok that does the heavy lifting for weeknight stir fries, fried rice, sautéed vegetables, and one pot curries. The nonstick interior lets food slide out without sticking, so you spend less time scrubbing and more time eating.

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• Less Oil, Same Flavour: The nonstick coating means you can cut back on cooking oil without food clinging to the surface.
• Heats Fast and Evenly: The aluminium body warms up quickly and spreads heat across the base, reducing hot spots that burn food in one area and undercook it in another.
• Comfortable to Lift When Full: Two riveted bakelite side handles give you a secure grip with both hands, useful when the wok is loaded with a full batch of stir fry.
• Room for the Whole Meal: At 30 cm across with deep, sloped sides, there’s enough space to toss ingredients freely without spilling over the edge.
• Quick Clean Up: Food residue wipes off the nonstick surface with a soft sponge and warm soapy water. No soaking required.
• Bold Red Finish: The gloss red exterior adds a pop of colour to your stovetop and keeps its appearance over time.

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.