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Thread: The Wok Shop.

  1. #11
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    I think I have bought three woks off of Wok Shop now and I'm happy with all of them. Anyone complaining about how cluttered the store is has never been in a real Chinese shop in Chengdu etc. In most you can barely squeeze down the isles for all the stuff on both sides of you. They make maximum use of any space available.


  2. #12
    Senior Member bahamaroot's Avatar
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    Quote Originally Posted by Grunt173 View Post
    I bought a carbon wok from the wok shop and it is a nice wok,heavy duty.It arrived minus the wood handle so a phone call with the nice lady had me one here asap.
    I have three different woks,one is over 30 years old and has been restored to perfect condition.Although the wok shop recommends flaxseed oil to season with,I read somewhere that flaxseed oil is bad,don't remember where though but I have always used peanut oil with my seasoning method with great lasting results.You should be able to restore your wok very easily.I restored one for a friend one time and had to sand it down to bare metal,not hard,and brought it back to new life with a good seasoning.
    The wok is well made and heavy duty I just can't get the seasoning to stay on the bottom half of the inside of the wok. It looks great when I first season it but it just comes right off the first time I use it. I'm going to strip it down and try a different oil and see what happens. Usually pans eventually will season just through use but not this one.

    "Those who say it can't be done are always pasted by those doing it"

  3. #13
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    Usually flaking means too much oil is being used. A little dab will do you. Then wipe the dab out. Then go for the heat. Repeat.
    Older and wider..

  4. #14
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    Quote Originally Posted by daveb View Post
    Usually flaking means too much oil is being used. A little dab will do you. Then wipe the dab out. Then go for the heat. Repeat.
    Flaking can also mean the heat source isn't hot enough to meld just a small film on the surface of the metal, which is usually the case if you don't have serious burner BTU's. It's very different from seasoning cast iron pans.

    I bought a Yamada 14" carbon steel wok recently to add to the 16" carbon steel wok that I've had for 10 years. I wanted something a little smaller and easier to wash for side dishes. I used this method, except repeating that last step with the oil about 5 times before the first time I used it for cooking:



    My wok burner isn't THAT hot, but it's 30k btu, which gets me close enough. The seasoning on both my woks is very thin, and sometimes I'll even scratch down to bare metal if I'm being aggressive with the metal utensils, but it always come back to a slick black (and very thin) coating with more use. It's a completely different "seasoning" than the baked-in coating on my cast iron pans.

  5. #15
    Senior Member bahamaroot's Avatar
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    Look at this YouTube pro



    What a ******* mess.
    "Those who say it can't be done are always pasted by those doing it"

  6. #16
    Senior Member bahamaroot's Avatar
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    I'm probably not getting enough heat. I forgot I have an outdoor propane burner for a fryer, I need to try that. I know it has the BTUs to get it done!
    "Those who say it can't be done are always pasted by those doing it"

  7. #17
    Senior Member niwaki-boy's Avatar
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    Charcoal can also work 🔥

  8. #18
    Senior Member Mucho Bocho's Avatar
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    I have on found one burner on the market that has proper woking power. The most important aspect of a proper wok burner is that the flame forms a concentrated jet in the center of the burner. Rings, no matter how powerful won't cut it.

    There's a huge difference in a hot pan and a hot wok. Also, a flat wok is not really a wok, its a pan with round sides.
    One thing you can give and still keep...is your word.

  9. #19
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    Quote Originally Posted by Mucho Bocho View Post
    I have on found one burner on the market that has proper woking power. The most important aspect of a proper wok burner is that the flame forms a concentrated jet in the center of the burner. Rings, no matter how powerful won't cut it.

    There's a huge difference in a hot pan and a hot wok. Also, a flat wok is not really a wok, its a pan with round sides.
    10-4 on that

  10. #20
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    When warming up my seasoned wok; the center over the heat gets super hot. I can watch it go from black to gray in a hurry. I suspect my seasoning is going up in smoke. I just start cooking. I find food sticks if the pan isn’t hot enough. Usually a boost in btu will release the food. It’s like playing chicken with the damn thing. See who flinches first.

    I like cooking outdoors. It just works for me. Besides a wok is a messy vessel.


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