Chinese chorizo, tuyo fried rice w/ lechon kawali. Kaon ta/kain tayo!

COOK-PAL is a line of carbon steel cookware, a durable material frequently used by chefs in Asian/Chinese restaurants.
Standard carbon steel is known for:
1. High heat cooking. It can withstand higher temperatures than staineless steel. That's why it's the preferred steel for high heat cooking.
2. Stronger/harder than stainless steel
3. Good heat distribution and heats up quickly
4. Lighter than cast iron and similar weight to staineless
5. Like cast iron, becomes non-stick as you use it
6. Like cast iron, is prone to rust (but not with COOK-PAL)
7. Like cast iron, needs seasoning (with oil) to prevent rust. (but not with COOK-PAL)
8. Like cast iron, needs burning off silicone coating before first use. The silicone coating is used by manufacturers to prevent rust before use. (but not with COOK-PAL)
A key feature of COOK-PAL is nitride heat treatment- a process used in the manufacture of aircraft, bearings, and automotive components. Nitriding creates a hardened case over the metal and oxidizes the surface for protection over rust. The oxidized coating will not peel. The result is a pan that is more durable and requires little maintenance. This makes it the ideal choice for high heat cooking without concern for rust (especially for home cooks).
Models available:
- Beijing wok - wok with standard long handle and a small handle (max 36cm)
- Guangdong wok - wok with "two ears" (max 36cm)
- Deep fry pan - a deep skillet, small sized wok (max 28cm)
- Fry pan - a skillet (max 28cm)
IG/FB accounts @manzen.ph.