Flow Wok 24/28cm

Spot welding uses electric current and heat to fuse the stainless-steel handle securely to the body.

This method eliminates exposed screws or gaps, resulting in a cleaner and more hygienic finish.

Preheating is key when using stainless steel. Once you get the hang of it, it’s simple and easy. Let’s walk through it together:

1. Place the dry, empty wok on medium-low heat for about 2 minutes. (Tip: Place it on the cooktop first, then prepare your ingredients - it saves time.)
2. Add some oil and swirl.
3. If the oil moves smoothly with a ripple pattern, it’s ready.
4. Adjust heat as needed and begin cooking.

Tip: Stainless steel conducts heat very well. You rarely need high heat, medium is usually enough. Cooking on lower heat helps prevent sticking, saves energy, and preserves nutrients in your food.

Tip: Let the food release naturally. As food cooks, the proteins and starches solidify and release from the wok's surface when they are fully cooked. This is why you can gently nudge food and it will slide easily when it's ready. 

*The Leidenfrost effect: When a wok is hot enough, and you add fat, a layer of steam develops between the food and the surface. This steam acts as a barrier, preventing direct contact and sticking. 

Flow Wok is an Electro-polished Product so there is no polishing compound residue.

Simply wash it with dish soap and warm water like any regular dish — no extra steps needed.

• Use soft sponges or cloths for everyday cleaning. Avoid steel scrubbers, as they can scratch the surface.
• For stuck-on food or sauce stains, rinse first, then add a bit of baking soda and water and simmer over medium-low heat for about 10 minutes (with the lid on for better results). Let cool, then gently scrub.
• For burnt food or restoring the original shine, use stainless steel cleaner - but only when necessary. It acts as a polish and may gradually wear the surface over time.

Prolonged high-heat cooking may cause discoloration — a natural characteristic of stainless steel.

To restore its silver sheen:

• Fill a pot with enough water to cover the wok, add one cup of vinegar, and bring to a boil.
• Let it cool, then scrub gently with a soft sponge and dry thoroughly.

These are common and harmless:

• White spots are usually minerals (like calcium or magnesium) from tap water or ingredients that naturally form on the surface.
• Rainbow or bluish stains occur when salt or acidic foods react with stainless steel - it's only cosmetic.
• If you'd like to remove them, rub with vinegar or lemon juice, let it sit for about an hour, then rinse with a soft sponge.