FAQs
Kobach Wok pans are made from carbon steel. This makes them durable, naturally non-stick when seasoned properly, and excellent for high heat cooking. The carbon steel evenly distributes heat for consistent cooking results.
These pans stand out for their traditional round bottom wok design. The round bottom allows for tossing and stirring food properly. The pans also have two loop handles making them easy to control.
Kobach offers round bottom woks in different sizes like 12″, 14″, and 16″ to suit different cooking needs. They also have flat bottom wok pans that work on all stove types. Their non-stick stir fry pans are convenient for quick meals.
Yes, their carbon steel construction means Kobach pans can be used in the oven up to 500°F. The steel handles might get hot, so care should be taken.
Seasoning the pans properly is recommended to create a natural non-stick coating. Follow the included seasoning instructions to get the best results. Re-season periodically for optimal performance.
Preheat the pan at medium-high heat before adding oil. Let oil get hot before adding food. Cook in batches to not overcrowd. Let pans cool before washing and dry thoroughly to prevent rusting. Avoid abrasive scouring or metal utensils.
No, hand washing is recommended. Dishwasher detergent can strip off the seasoning. Wash with hot water and mild soap, dry right away.
Apply a thin layer of cooking oil after washing and storing. Do not let pans air dry. Periodically re-season the pans per instructions. This will prolong the life of the pan.
Refined oils with high smoke points like peanut, vegetable, or canola oil work very well. Avoid olive oil or butter which can burn.
Kobach proudly stands behind their cookware and offers a limited lifetime warranty. This covers defects in workmanship and materials.