Carbon Steel Wok Manufacturer
Carbon steel wok has high heat resistance, excellent thermal conductivity, natural non-stick properties, lightweight and durable, cooking versatility, suitable for all types of stoves including induction, gas and electric.
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Changwen Carbon Steel Wok
Changwen carbon steel wok uses raw iron ore, undergoes multiple purification and impurity removal after high temperature smelting at 1550 degrees, and is refined by ancient craftsmanship, with better thermal conductivity. Chamber iron nitriding technology is not easy to rust and easy to clean.
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Why Choose Changwen Carbon Steel Wok?
Made of high-quality raw iron ore, refined and purified at 1600°C, no chemical coating is added, second-hand iron recycling is rejected, the material is healthy and the family is at ease.
High-temperature nitriding adds a tight anti-rust protective barrier to the pot body to increase wear resistance and corrosion resistance, and it is rust-free and non-stick.
Lightweight design, the weight is lower than that of traditional cast iron pots. Girls can also operate it with one hand and flip the pot easily.
Using the spinning process, the bottom is thick and the wall is thin, the heat conduction is fast and the heating is uniform, bringing a more enjoyable stir-frying experience.
After the carbon steel pot is properly seasoned, the fine micropores on the surface of the pot wall will absorb excess grease to naturally form an anti-stick oil film, effectively preventing food from sticking to the pot, and achieving a non-stick effect without coating.
Meet Changwen Carbon Steel Wok
Nitriding Carbon Steel Wok
The original iron ore is smelted at 1550 degrees and purified multiple times, with a fast heating speed and uniform heat conduction.
Nitriding iron nitriding technology, the whole pot is nitrided, not easy to rust, wear-resistant, and the smooth inner wall is easy to clean.
The wall of the chambered iron pot is full of fine bumps and pores. Food grease gradually penetrates during cooking and turns into a natural anti-stick oil film for long-term maintenance, forming a non-stick pot.
Natural beech handle, solid wood material is tough and durable, and feels comfortable to hold.
Reinforced rivet connection, accessories are made of metal, and rivet reinforcement is more stable.
The pot body is formed by one-piece spinning, with the characteristics of thick bottom and thin wall, uniform heat transfer and less oil smoke; the spinning process greatly reduces the weight of the pot body, making it lighter to use.
The weight is lower than that of traditional cast iron pots, which is convenient for ladies to cook delicious food.
Ordinary carbon steel woks tend to produce dark dishes when cooking. Nitrided woks produce bright dishes.
Black Marble Ceramic Coating Carbon Steel Wok
The marble ceramic coating is non-stick carbon steel wok, which is cast in one piece and has a durable body. The inner layer is bionic lotus leaf principle non-stick layer, which is not afraid of food sticking, light smoke and oil saving for frying. The weight is suitable and the feel is good, and girls can easily stir-fry. The heat is evenly distributed without burning, and the fish is fried without breaking the skin. Compatible with a variety of stoves, gas stoves, induction cookers, electric ceramic stoves, and electric heating stoves. The non-stick coating is easy to clean and can be easily cleaned after meals. The solid wood handle is comfortable to hold and safe and scalding-proof.
Rivet reinforcement, the handle connection is firm and durable.
Spinning Carbon Steel Wok
The process of carbon steel wok is divided into stamping process and spinning process.
The stamping process is to feed the iron plate into a large hydraulic press or mechanical press, and stamp it through the mold for multiple times to form the shape of the pot. The stamping process is low cost, and one disadvantage of the stamping process is that it is prone to uneven heating.
The spinning process is to fix the iron plate on the spinning machine, and rotate and press it to form the shape of the pot. The spinning process wok is thicker and heats evenly to avoid sticking. Turning on medium heat can have the effect of fierce stir-frying. The cost is higher.
What Is The Asphyxiation Nitriding Process?
The nitriding process is not a coating, but a surface treatment technology that can form a nitride layer on the metal surface to improve the hardness, wear resistance and corrosion resistance of the metal.
The metal parts are placed in a high-temperature atmosphere containing nitrogen for heat treatment, so that the metal surface is impregnated with nitride gas to form a nitride film. The hardness of this nitride film is higher than that of the metal itself, and it also has strong wear resistance and corrosion resistance. The nitriding process can improve the surface hardness, wear resistance and corrosion resistance of metal parts, which helps to extend the service life of metal parts.
The difference between nitriding process and coating
The nitriding process is different from the coating. The coating is to spray a layer of paint or coating on the metal surface to form a protective layer, which plays the role of anti-corrosion, anti-wear, and beautification. The nitriding process is to heat the metal parts and react with nitrogen to convert the metal surface into a nitride film to form a protective layer, which plays the role of improving hardness, wear resistance, and corrosion resistance. The coating is generally visible, while the nitride film is usually only a few microns.
The previous technology was to spray anti-rust paint on the surface of the iron pan, but black smoke will be produced at high temperatures, which will affect health.
Nitriding is a new technology for rust prevention. The nitriding methods are divided into liquid nitriding, gas nitriding, and ion nitriding. The treatment process is the same. First, put the iron pan into a vacuum furnace, and then heat it to about 550-600 to start nitriding. Gas nitriding uses ammonia, which decomposes into nitrogen. The nitrogen atoms in the nitrogen will react with the iron atoms on the surface of the iron pan at high temperature to form iron nitride. After nitriding, there is an additional layer of iron nitride on the surface of the iron pan. This iron nitride layer is non-toxic and safe, thereby achieving an anti-rust effect.
The longer the nitriding time is used, the more complete the nitriding will be, the denser the nitriding layer on the surface of the iron pan, and the better the anti-rust effect of the nitrogen layer.
What is the difference between liquid nitriding, gas nitriding, and ion nitriding? We will explain it in detail separately.
Carbon Steel Wok FAQ
Avoid cooking acidic foods like tomatoes, vinegar-based sauces, and wine in carbon steel pans as they can damage the pan’s seasoning. Sugary and strongly flavored foods should also be avoided to maintain the quality of the cookware.
1. Preparation before use
1. Cleaning: Before use, clean the carbon steel pot with warm water and a small amount of neutral detergent, and wipe off the water. Do not use any corrosive detergents such as acids and alkalis, otherwise it will damage the coating on the pot surface.
2. Preheating: It is best to preheat the carbon steel pot before use, so that the food can be heated more evenly and the firmness of the pot surface can be increased. The method is to heat the pot to medium heat first, and when some tiny water droplets appear on the pot surface, add a small amount of oil and spread it evenly. When the oil starts to smoke, you can put the ingredients into the pot for cooking.
2. Cleaning after cooking
1. Pour water: After cooking, pour out the remaining ingredients first, and gently wipe the pot surface with a clean wet cloth or paper towel.
2. Decontamination: If there are stubborn stains in the pot, add hot water to the pot and let the water boil. After boiling, use a stainless steel spatula to clean the bottom stains.
3. Rust prevention: After cleaning, be sure to apply a thin layer of grease to the carbon steel pot to prevent rust.
Vinegar, tomatoes, wine, and citrus will wash away seasoning from the surface of your cookware.
A carbon steel wok is best for frying at high temperatures.
Carbon steel contains carbon and other elements, which will cause it to be oxidized and rust easily. Now, it is not so easy to rust through nitriding and spray coating. At the same time, pay attention to maintenance during use.
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