Woks Q&A

No. Our woks do not have any chemical coatings, so there is no need to worry about peeling, deterioration, toxic chemicals, or problems with the paint coming off.
No. Manufacturers who require consumers to pre-clean their cookware before using it for the first time do not thoroughly remove residual industrial chemicals and polishing agents, which often amount to 3 to 4 different types and often don’t come off even in boiling water. These manufacturers effectively burden consumers with sterilizing the cookware on their own, something that we at Buffalo don’t believe in.
Yes! Buffalo only produces permanently and physically nonstick woks. This is achieved not with chemical coatings, but rather through the inherent nonstick properties of our multilayer stainless steel. We consider it the healthy way to create nonstick cookware. Instructions for optimal nonstick use: cold pot + cold oil → heating time 90 seconds. The nonstick effect comes from the fact that the pot and cooking oil reach the same temperature simultaneously, leading to the “physical nonstick” effect.
Your wok is inherently nonstick, but there are three reasons why food may still stick:
1. Insufficient heating time.
2. If your food is turned too early, it will stick to the food surface if it is not yet cooked.
3. The wok is not clean.

Instructions for optimal nonstick use: cold pot + cold oil → heating time 90 seconds. If you experience sticking while frying fish, eggs, meat, or rice, promptly turn off the stove and wait for the wok to cool down. At this point, you should be able to flip the food over with ease, and then resume cooking. See the FAQ question “Is it a nonstick wok?” for more details.
1. The cooking oil and sauce attached to the wok may change the color.
2. If the heating temperature is too high, the wok may turn yellow.

To get rid of the yellowing, put a bowl of water into the wok, heat to a boil and then remove the wok from the heat. Wash it while still warm with a steel brush or vegetable towel and a little detergent. If that doesn’t resolve it, please use our Buffalo stainless steel cleaning powder to clean it.
Discoloration can occur from the color of oil after heating. A lot of people cook with olive oil, which has a low smoking point and thus burns and stains the cookware easily. Furthermore, when overheated, all cooking oil becomes sticky and stains. But don’t worry—this discoloration can be removed with a dish detergent if you wash your wok while still warm. If discoloration is occurring, first check and reduce your cooking temperature. The superb heat conduction of Buffalo cookware allows for cooking with very little oil and heat, significantly reducing smoke and saving energy. You’ll find you can use low to medium heat while still achieving higher temperatures in the wok.
Our exclusively polished, wear-resistant surface is made to withstand everyday wear and tear. Rainbow-like discoloration and white residue can result from occasionally boiling water, oil-free or low-oil cooking, or the build-up of mineral particles in food. This is completely normal and does not impede cooking performance or harm your health. Discoloration and residue will disappear upon coming in contact with cooking oil, or it can be removed with our Buffalo cleaning powder, which keeps our products looking sparkling and new.
This is because the food being cooked contains water. Just make sure all the ingredients are fully dried