How we created The Mei
The Mei Wok was designed to help amateur and home cooks create the 'wok hei' taste that is popular in Asian cuisines using any kind of stove: gas, coil, smooth ceramic or induction.
The wok is designed with the right thickness (average of 3.5mm) to retain maximum amount of heat required to achieve the wok thermal radiation taste without the need for the high open fire that is used by professional Asian chefs.
After the functional design was done and confirmed in Singapore, our Italian designer, Guerino Toscano, worked on the aesthetics of the wok, making it look sexy and appealing in the kitchen besides just being functional. We use superior material to ensure the wok is far smoother than most cast iron pans, polish it well into a fine finish seldom seen of most woks.
We are proud of each Mei Wok that goes out of our factory. Each wok will last a lifetime if cared for properly.
Though it has a protective layer of seasoning against rust, we suggest you season it again before use.
After cooking, always wash with warm water and some salt. A light detergent is needed if oil persists. Then re-season it. Keep doing this until the wok is so seasoned, it becomes a natural non-stick wok.
If for some reason, you did not manage to use the wok for a while and it rusts, as all natural cast iron do, then just scrub it clean and re-season the wok. You may like to know that our wok will not rust as quickly as other cast iron products if you dry it properly after each use.
We hope that you and your family will enjoy many years of happiness woking, baking, steaming, deep frying or pizza making with this wonderful piece of art.
Bless others with it as well! It is a perfect gift for Christmas, birthdays, a wedding or Mother's or Father's Day! Everybody should know what wok hei tastes like. All Singaporeans and Southeast Asians do.