Care & Use Instructions

Before first use: Remove all labels and packaging. Wash in warm, soapy water, then rinse and dry thoroughly. This removes any manufacturing residue and prepares the non-stick surface for cooking.

Understanding Non-Stick Coating Temperature Limits

Critical temperature information: PTFE-based non-stick coatings are permanently destroyed at 350°C - instantly and irreversibly. The best coatings begin deteriorating at 270-280°C. Normal cooking occurs at 170-230°C. Many people incorrectly assume woks require extremely high heat, but this destroys non-stick coatings and provides no cooking benefit.

The wok cooking myth: Traditional steel woks used in restaurant kitchens can withstand intense heat because they have no coating to protect. Non-stick woks work differently. The hard anodised aluminium conducts heat so efficiently that medium heat provides all the temperature you need for excellent stir-frying, with properly seared ingredients and authentic wok flavours.

Most people use too much heat: Reduce your normal heat settings by 25-30% from what you think you need. You'll get better cooking results, perfectly textured vegetables that aren't burnt, and your wok will last years instead of months. High heat provides no cooking benefit - it simply destroys the coating.

Wok Cooking Techniques with Non-Stick

Stir-frying heat settings: Always use medium heat for stir-frying. Preheat the wok on medium heat for around 2 minutes, add oil, swirl to coat, then immediately add ingredients. The superior heat conduction means everything cooks quickly even at medium temperatures. Keep ingredients moving for even cooking.

Induction hob settings: On induction hobs with settings 1-9 plus boost, never exceed level 7. Start at level 5-6 for stir-frying. The 'boost' function should not be used with non-stick cookware. Induction heats very rapidly - it's easy to accidentally overheat and destroy the coating. The wok size requires a large ring for proper heat distribution.

Choosing the right hob ring: Use your largest hob ring to ensure even heat distribution across the wok base. Wrong-sized rings create dangerous hot spots at the centre that burn food and damage the coating. This is especially important on induction hobs where ring size affects whether the hob recognises the wok.

Empty woks overheat rapidly: Never leave the wok heating empty on the hob. Empty woks overheat many times faster than woks with oil or food because heat has nowhere to go and builds up rapidly. Always add oil within 2 minutes of placing on heat. Never leave empty woks unattended.

Using oils correctly: Using oils with low smoke points (flashpoints) at high temperatures will create carbonised grease that makes food stick and is almost impossible to remove. Use oils with higher smoke points for wok cooking - groundnut, rapeseed, or vegetable oils work well. Better yet, use appropriate medium heat so any oil works properly. At 350°C, oil starts smoking - meaning you've broken down its structure and destroyed your wok's coating simultaneously.

Using Utensils

Recommended utensils: Use Le Creuset silicone tools, wooden utensils, or soft nylon implements. Wok spatulas and ladles in these materials work excellently for stir-frying and won't damage the coating even with vigorous tossing.

Metal utensils - not recommended: Whilst Le Creuset states their coating is tested for metal utensil resistance, metal utensils are not recommended. The coating is only microns thick - even with reinforcement, it remains vulnerable. Traditional steel wok spatulas can damage non-stick permanently. If you must use metal, use extreme care: no harsh scraping, no knocking on the rim. A single moment of carelessness can permanently damage the coating.

Never use: Electric beaters, blenders, knives, or any sharp implements inside the wok. These will damage the surface immediately.

Oven Use

Oven safety: The wok is oven safe to 260°C without a lid, or 220°C with a Le Creuset glass lid (sold separately). Always place on a shelf or rack, never on the oven floor. The dual handles make it easy to transfer from hob to oven, though woks are primarily designed for hob cooking rather than oven use.

When using under the grill: Maintain at least 5cm gap between the heat source and the top of the wok. The sloped sides mean different parts of the wok are at different distances from the grill - ensure even the closest point maintains this gap.

Cleaning - Critical for Longevity

Why thorough cleaning matters: Non-stick cookware must be washed thoroughly in hot soapy water after every use. The old practice of "just wiping pans clean" applies only to traditional steel woks, not modern non-stick. Inadequate cleaning is the second biggest cause of non-stick failure after overheating.

What happens with inadequate cleaning: Wok cooking often involves oils at higher temperatures and more vigorous cooking than standard pans. Invisible grease residue carbonises rapidly if not cleaned properly, creating a film on the surface that prevents the non-stick from working. Food then sticks even though the coating underneath is intact. This carbonised grease is almost impossible to remove without damaging the coating. Prevention through proper washing is essential.

Proper washing method: Allow the wok to cool for a few minutes after cooking. Never plunge hot aluminium into cold water - thermal shock can damage it. Once cooled slightly, wash thoroughly in hot soapy water using a soft cloth, sponge, or nylon brush designed for non-stick surfaces. Pay particular attention to the sloped sides where grease can accumulate. The non-stick coating on both interior and exterior makes cleaning effortless when done promptly.

For stubborn residue: If food residue remains, don't use abrasive cleaners or harsh pads. Fill with warm soapy water and let soak for 15-20 minutes, then wash as normal. With proper heat management, stubborn residue should be rare.

Never use the dishwasher: Whilst Le Creuset states this wok is dishwasher safe, never put non-stick cookware in the dishwasher. The harsh chemicals and high heat deteriorate the coating over time, reducing its effectiveness and lifespan. Hand washing in hot soapy water is quick, easy, and essential for maintaining the non-stick properties.

Glass-topped hobs: Never slide the wok on glass hob surfaces as this may damage both the wok base and the glass. Always lift on and off or across the surface. The dual handles make lifting easier than single-handle woks.

What to avoid: Never use abrasive cleaning agents, metal scourers, harsh abrasive pads, or very stiff brushes on any surface. Don't use knives or sharp implements inside the wok. Avoid thermal shock from extreme temperature changes. Don't allow the wok to overheat or leave it unattended on heat.

Storage

Protecting the coating: Store carefully to avoid scratching the non-stick surface. If stacking, place a cloth, paper towel, or pan protector between items. The sloped sides make woks more vulnerable to scratching from items placed inside. Ensure the wok is completely dry before storage to prevent any moisture-related issues.

Hanging storage: If hanging the wok, ensure it's supported by the handles, not hooked through the rim which could damage it over time.