COOK PAL KANTON WOK

Traditional REN Japanese Cookware
INSTRUCTIONS AND INFORMATION
REN cookware is recognised in Japan as amongst the highest grade of home utensils available. Made in the ‘Sheffield of Japan’ – Tsubame City in Niigata Prefecture – using the highest grade of suitable Japanese steel.
The uneven dark grey tone of the pan’s surface is the result of a special thermo-treatment, which increases corrosion resistance, reduces the influence of steel on the taste of food and helps to maintain the pan in good order for several years. The thermos-treatment leaves iron particulates on the surface, which may leave any paper or cloth used for cleaning with a black stain – this is TOTALLY harmless and a by-product of the treatment and has no influence on taste, smell or safety. It is fully compliant with the strict protocols of the Japanese Sanitation Act.
FIRST USE
Initial oil seasoning will increase the non-stick and burn-resistant qualities of your pan.
Pour enough oil to fill the pan about 1/3 full and heat gently for about 5 minutes.
Turn off the heat and pour out the oil.
Being careful not to burn yourself, use paper towels to wipe the residual oil thoroughly over the entire inner surface of the pan.
For the long life and optimum performance of the pan, this process should be repeated after every few weeks of regular use.
Use ‘Routine conditioning’ – known as ‘abura-gaeshi’ in Japanese – before every use, using a smaller amount of oil to thinly spread across the entire surface of the pan and heat up. Pour excess oil away and you can begin cooking.
CLEANING
Use sponges or natural fibre pot brushes with a gentle detergent and hot water whilst the pan is still warm, but NOT scalding hot. Dry IMMEDIATELY after washing before storing.
If using for stewing, steaming or boiling, lightly oil the pan’s surface after washing and drying before storing.
If you have burnt what you are cooking, add hot water and bring to the boil to soften the burnt remnants before removing with a natural fibre brush.
PRECAUTIONS
Never leave a pan unattended on an active hob.
Do not subject the pan to excessive heat when empty.
Do not use a shallow pan for deep-frying.
When using a gas hob, please ensure that the flame does not go beyond the pan’s bottom surface, resulting in fire damage to the handle.
Avoid sudden temperature changes, e.g. dunking into or pouring cold water whilst the pan is still very hot, which could cause distortion or breakage.
Do not use the pan for storing cooked food, as any liquid may cause corrosion.
DO NOT USE IN THE MICROWAVE OR OVEN
AS WITH ANY WOODEN-HANDLED COOKWARE, IT IS NOT DISHWASHER SAFE!