Preparation: This is a Ken Hom Non-Stick Wok which only needs a quick rinse and it is ready for use. The non-stick coating has been developed and performance tested with wok cooking in mind. It is extremely easy to maintain. However, it is not advisable to cook on full heat as ultimately this could shorten the life of the non-stick coating. Providing the oil in the pan is smoking before you start and the food sizzles, there is no need to turn the heat up any higher. Cleaning and Care: After use, clean with hot water and, if desired, mild detergent. Do not use scouring powder, abrasives or metal scourers, as they will damage the non-stick coating. Any stubborn, burnt-on food will easily rinse off after a short soak. When clean, thoroughly dry off your wok. Occasionally apply a thin coating of cooking oil to the inner surface of the wok to prevent rusting, should the non-stick coating have become scratched. Do not wash your non-stick wok in the dishwasher. Cooking in a Wok: The wok cannot be used on induction hobs, however it is suitable for all other cooker types. Heat the wok bowl, add oil as recommended in your recipe and do not add food until the oil is smoking. Move the food continuously to ensure it all comes in contact with the base of the wok. Never use metal or sharply pointed tools, as these will scratch the non-stick coating. Do not overheat. Should the items become a severely overheated turn off the cooker and leave to cool before removing from the hob. To prevent overbalancing always place the wok centrally over the trivet. Do not leave the item unattended whilst cooking. Should the handle become loose during use, please re-tighten immediately. Useful Tip: whatever wok you are using. If you find food you are cooking is becoming dry and sticking together, do not add more oil - a couple of tablespoons of water will achieve the same results and prevent it from becoming oily.