Description
- Asian Indian Curry/Balti Black Iron Rustic Wok/Karahi Cooking/Serving With stainless Steel Handle
- The small Balti Dish Dai 6" x 2" (H), Dai 7.5" x 2.2" (H), Dai 9" x 2.5", Dai 10.5" x 3" ( H), Dai 12" x 3.2" (H)
- The Black Iron Karahi Wok are hand beaten, so the finishing may not be fine around the edges as it is hand beaten. Safety: never fill more than one third with oil for deep-fat frying
- Flat Base so can be used on all hobs, but not recommending on Induction. Please do not wash with detergents, wash with just hot water
- Brand New Quality Product. Healthy Cooking with natural Iron. The karahi Wok must be prepared and seasoned before use. First clean the karahi Wok thoroughly to remove any manufacturers protective oil & rust, then dry completely. Now to season, heat the karahi Wok for a few minutes until its entire surface is hot.
The first time you do this you may see parts of the black surface begin to peel away, this is fine as sometimes a protective layer is added at manufacture for safe transit. With a cloth wipe on a thin layer of oil, then turn up the heat to burn it off, and let it cool down. It is essential not to let the oil pool in the bottom of the karahi Wok, as a thick gel can form in the curved base. Repeat this process building up at least half a dozen thin layers, burning in each layer before applying the next. Be careful when handling hot items. The Iron karahi Wok may have an uneven rustic look in parts which is quite normal.
