Traditionally hand-hammered pre-seasoned pasoli flat-bottomed wok carved on serving board and surrounded with appealing vegetables.Traditionally hand-hammered pre-seasoned pasoli flat-bottomed wok carved on serving board and surrounded with appealing vegetables.
pasoli

Wok FAQs

All questions and answers about our pasoli woks at a glance!

We are constantly working on our blog about our woks. There you will find detailed information on many topics. Click here for the blog: Wok blog

Of course! Seasoning your wok is super easy and can be done at home without any problems.
Your original pasoli wok is an english seasoning instructions attached. You can find it on the back of the sleeve that was wrapped around the wok. 
Otherwise you can also find the seasoning instructions here:  How do I season my wok?
Please note that you our pre-seasoned pasoli wok don't have to seasoned again at home. You can start cooking right away!

No!

Our pre-seasoned pasoli woks are, as the name suggests, pre-seasoned during manufacture. You can start cooking right away.

Of course, you can re-season it at any time if you want. As long as you stick to ours cleaning Tips this should never be necessary! :)


Basically nothing - all of our woks are basically completely identical. 

The only difference is that our original pasoli wok needs to be seasoned by yourself at home while our pre-seasoned pasoli woks are already pre-seasoned by us!

There are two important points when cleaning your wok. 
You have to be careful not to destroy the patina and to dry the wok completely after cleaning to avoid rust. 

In our cleaning Tips you will find everything you need to know exactly described!

Definitely!
Many of our customers buy our wok precisely because it also works on an induction cooker. 

Don't worry, our wooden handle is fixed with two screws so that it can be removed and reattached at any time. 

You can find all information about this in this blog entry: What do I do if my wooden handle is loose?

Yes. 
Rust is a corrosion product that occurs when steel, water and oxygen come into contact with one another. This means that your wok will rust if it is exposed to moisture and is not dried again immediately afterwards. 

So you have to protect your wok from rust. How to do this and what you should know in this context can be found in this blog entry: What your wok, moisture and rust have to do with each other

Carbon steel is actually gray. 
When it interacts with heat, steel changes its color. This is how the black color of our pre-seasoned woks came about during the seasoning process. 
You can find all information on this topic in this blog entry: Why your pre-seasoned wok won't stay black forever.

At this point, two topics are actually important: You should always clean your wok properly and protect it from moisture and wetness.
We also recommend rubbing the wok with a thin layer of oil before cleaning it up.

You can find detailed information on this in the following two blog entries:
1) What your wok, moisture and rust have to do with each other
2) 
What do I have to consider when cleaning my wok?

At this point, two topics are actually important: You should always clean your wok properly and protect it from moisture and wetness.
We also recommend rubbing the wok with a thin layer of oil before cleaning it up.

You can find detailed information on this in the following two blog entries:
1) What your wok, moisture and rust have to do with each other
2) 
What do I have to consider when cleaning my wok?

pre-seasoned wok manual

original wok manual

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