**Please Season this Cast Iron Wok Before use** ** Kuali ini wajib di"season" sebelum diguna** * Kuali Besi kecil yang sangat sesuai untuk buat kuih penyaram sejak zaman dulu.* Traditional cast iron wok from 8" to 12" 8" (smallest and deepest) & 9" is most suitable and preferred to use for making kuih penyaram. 10" is still consider small ,can be used for preparing small portion meal. 11" and 12" is ,of course, not only able to use for making kuih penyaram, it also great for small family or single for frying small portion of food. Please find 10" ,11" and 12" at another page due to different weight for ease of shipping calculation. https://shopee.com.my/product/143403859/8457050191?smtt=0.143405683-1622624081.9 Cast iron wok has fast heat up and retain high heat that make kuih can easily formed compare to aluminium wok. This wok is not coated with chemical material , only cast iron. It can use for ages if seasoned well. * Untuk Kuali yang Baru dibeli* 1. Cuci dengan scouring ball (Berus Dawai) / Scouring pad hijau untuk membuang semua wax hitam . 2. Dibakar atas dapur hingga kering baru tuang secukup minyak . 3. Goreng dengan sisa sayur yang tak guna. Pastikan minyak disalut sekeliling dengan perlahan lahan goyang kuali sikit. 4. Buang sisa sayur. Cuci dan gosok dengan scouring ball saja. 5. Minyak menjadi satu salutan pada kuali. Jangan cuci dengan sabun/detergent. 6. Sudah bersih , panaskan atas dapur lagi untuk hilangkan wap air supaya kuali ni tidak berkarat. - Ia besi , memang berkarat kalau biar basah - * For first time usage* Wash the wok thoroughly . Heat up with any edible oil and fry with unwanted vegetable or meat.Then discard it and wash all over again with scouring ball or scouring pad only. ( No detergent). A lamination will formed and act as non stick to the wok. Always dry up the wok on the stove after washing it to avoid rusty. This wok is not polished , not chemically treated and not smoothen for better fancy looking. Howver , it is a healthier choice and long lasting usage .The longer you use it , the smoother the wok.