Manufactured to meet CSA expectations for professional cookware, the pan fits institutional workflows and cleaning protocols. Purchasing managers will find the dimensions compatible with standard storage and handling systems.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Crestware CSWOK14F after each use to prevent contamination of clean items and hands and reduce germ transfer in high-touch zones. Scrape food residue, wash with warm water and mild detergent, scrub with non-abrasive pad, rinse, and dry immediately to prevent rust on carbon steel. For stubborn buildup, heat briefly, add oil, wipe, then clean. Follow CSA-compatible sanitizing procedures where required.#@@#Additional Info#@#Crestware’s CSWOK14F carbon steel flat-bottom wok measures 14" W x 22.5" D x 9" H and weighs 2.92 pounds. Its riveted one-handle design ensures secure handling and rapid heat transfer for high-heat searing, ideal for professional kitchens.#@@#General Info#@#Description #@#
Manufactured to meet CSA expectations for professional cookware, the pan fits institutional workflows and cleaning protocols. Purchasing managers will find the dimensions compatible with standard storage and handling systems.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Specify cleaning schedule for the Crestware CSWOK14F to preserve cooking surface and heat transfer. Scrub the carbon steel interior with a nonabrasive pad and hot water after each use; avoid detergent during initial seasoning cycles. Dry immediately and apply a thin layer of neutral oil to prevent rust. Inspect the riveted handle and tighten fasteners quarterly. Re-season at first signs of food adhesion or discoloration to restore nonstick properties.
