Step 1: Plopping – after washing your hair, plop is a gentle way to wrap your hair in a fabric that absorbs the moisture (an old cotton T-shirt, microfiber towel, etc.). Then you can proceed with blow-drying,
which will take much less time thanks to the plop.
Step 2: Create the right definition. While your hair is still damp, it’s the
right time to enhance its natural beauty – waves, curls, rollers, spirals. How to do it? Brush your hair with our Freylish® Quick Dry Brush, naturally separating your hair into strands.
Step 3: Now is the right moment to best support and preserve the created definition – it’s time for styling gel, mousse, or whatever product that suits you in terms of consistency and fixation strength. Apply the product to the entire length of your hair, pressing it from the ends to the roots in individual sections.
Step 4: Attach the magnetic attachment to the neck of the Freylish 2.0 Ionic Hair Dryer.
Step 5: When drying, insert individual strands between the rounded tips of the diffuser and gently lift them up. Lift the hair from the bottom (from the ends) to the roots onto the diffuser nozzle, and let the hair dryer's air take effect (the duration depends on hair type and length). To achieve the desired volume at the roots, it is necessary to repeatedly alternate positions during blow-drying. Tilt your hair forward, then alternate from one side to the other and also include upright blow-drying. Try not to touch your hair unless necessary. This means no finger rummaging or similar “control” by touch.
Step 6: The last step, after drying the curls, is to get rid of the hard shell that forms when using gel, mousse or other styling products. Removing it will free your beautiful curls from the coating. However, it’s essential to do it carefully – press the hair in parts from the bottom upwards and gently crack the crust in your palm; you can also use a natural silk cloth (e.g. a scarf) or microfiber that won’t disrupt the hair. Gradually move your hair from one side to the other, and don’t forget to squeeze the crust from the lower strands forward.
