The difference is mainly in power and heat. 7 kW is great for smaller portions or mild cooking. 12 kW gives more heat, faster cooking and is better for larger portions or intense stir-frying.

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Your burners air adjustment screws have not been adjusted

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Propane is recommended for wok cooking.

Propane delivers significantly higher and more consistent heat output, performs reliably in cold weather, and is better suited for large, heavy wok pans and outdoor use. It allows you to achieve authentic high-heat wok cooking.

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Before storing your wok pan, make sure it is completely clean and dry. Rinse it with hot water (avoid dish soap if it is carbon steel), dry it thoroughly with a towel, and optionally heat it briefly on your gas burner to remove any remaining moisture. Apply a thin, even layer of cooking oil to the entire surface, inside and out, and wipe off any excess oil so the pan does not feel greasy. Store the wok pan in a dry, well-ventilated place and avoid damp environments or large temperature fluctuations that may cause condensation. This will help prevent rust and keep your wok pan in good condition until you use it again.

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Orders placed before 12 p.m. are shipped the same day by HOT WOK.

Ready for dispatch, delivery time 2-4 days

Non-stick carbon steel pan means a carbon steel pan that has developed natural non-stick properties through seasoning.

Carbon steel itself is not factory-coated like traditional non-stick (PTFE) pans. Instead, when the pan is heated with a thin layer of oil, the oil polymerizes and forms a hard, protective layer on the surface. This layer reduces sticking and improves over time with use.

So a non-stick carbon steel pan refers to:

• A pan made of carbon steel
• Without synthetic coating
• That becomes naturally non-stick after proper seasoning and regular cooking

With continued use and correct maintenance, the surface becomes smoother and more non-stick, while also protecting the pan from rust.

The choice depends mainly on how many people you are cooking for and how much food you typically prepare at once.

If you usually cook for 2–4 people, the 30 cm wok pan is a good choice. It heats up quickly, is lightweight, easy to handle, and delivers strong, even heat for authentic wok cooking.

If you often cook for 4–8 people or prepare larger portions, the 35 cm wok pan is recommended. It offers a larger cooking surface and features two handles, making it easier to lift and control when full.

If you are unsure, the 35 cm wok provides more flexibility and extra space, especially when cooking for guests or preparing bigger meals.

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To fit the bamboo (wooden) handle on your wok pan, first make sure you have the pan, the handle, and the screw. Locate the hole on the side of the wok where the handle is attached. Insert the screw through the hole in the pan. Then slide the bamboo handle over the screw, ensuring it sits flush against the pan. Tighten the screw until it is secure and snug, but do not overtighten. Finally, gently pull the handle to confirm it is firmly attached. Your wok pan is now ready to use.

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If your Silver Line burner does not turn on, the most common cause is incorrect placement of the burner rings. Make sure the large burner ring is positioned correctly, with the “BEST” marking aligned at approximately the 9 o’clock position. Also check that the lower aluminum ring is installed correctly, with the two pins pointing upward toward the 12 o’clock position. Incorrect positioning of these parts can prevent the burner from igniting properly.

Yes, it is :)