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Wok's Up


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#1 Rajun Gardener

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Posted 09 June 2019 - 09:47 PM

I had to buy one before I killed myself using teflon.

 

After hours/days of research with mixed reviews I bought the cheap one and love it so far. When I say cheap I mean $16.20 cheap. The downside is it has plastic handles and I don't like the helper handle over the edge of the pan but I'll make it work or grind off the helper handle.

 

I cleaned it then fired up the crawfish burner and went to seasoning I think 6 times then sacrificed some veggies to season it with flavor. This thing will only get better with mores uses.

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Edited by Rajun Gardener, 09 June 2019 - 09:49 PM.


#2 Edmick

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Posted 09 June 2019 - 09:54 PM

Looks nice. Is it pretty light?

#3 luvmesump3pp3rz

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Posted 09 June 2019 - 09:58 PM

it looks like it`s on its way to being well seasoned. i have one that has wood handles and probably had it for 15 years now. i`m sure you will love using it! WOK ON!



#4 Rajun Gardener

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Posted 09 June 2019 - 10:33 PM

Looks nice. Is it pretty light?

I just weighed it since you asked and it's 4 lbs for a 14" wok. I have no experience with woks but it gets hot fast on my gas stove to the point that I can't use it on high. 

 

I can say my crawfish burner gets hotter than a wok burner, that thing turned blue in a minute and I had to rotate it more than I thought. I got it so hot the first time that the oil caught fire and I had to scrub it again.



#5 Ashen

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Posted 10 June 2019 - 12:40 PM

I had similar issues using mine over lump charcoal on my grill. Now I take it off the heat and tilt to the side before adding oil. Smaller surface area contact gives it a lower chance of flash ignition. Food in right away after it goes back on heat.
A wise man never  argues with a skunk, a mule, or a cook.

 


#6 The Hot Pepper

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Posted 10 June 2019 - 01:24 PM

Nice! I love my "cheap" carbon steel wok too. Mine is a round bottom because I have a high output burner with a wok ring on my gas stove. The flames really creep up the sides like at restaurants. I seasoned mine on the stove and also in the oven, after I read about removing the wooden handles. Mine is hand hammered, from China. Should post some cooking soon. ;)



#7 dragonsfire

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Posted 10 June 2019 - 01:39 PM

Nice!

Been looking for one myself, missed out on a cast iron one.



#8 The Hot Pepper

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Posted 10 June 2019 - 01:44 PM

A CI is too heavy and you won't be able to pick up and flip/toss with one hand and and stir/cook with the other. Carbon steel is what you want. 



#9 Ashen

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Posted 10 June 2019 - 02:07 PM

^^+1
A wise man never  argues with a skunk, a mule, or a cook.

 


#10 The Hot Pepper

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Posted 10 June 2019 - 02:49 PM

Can't do this with CI

 

stir fry wok 1.gif
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:rofl:
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#11 Rajun Gardener

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Posted 12 June 2019 - 10:26 PM

I'm Wok-n-it Wednesday!!

 

What Ya cooking?

 

 

On the menu is Lo/Chow mein, I still don't know the difference. General Tso's chicken and Sesame chicken.

Fresh noodles boiled and cooled, veggies chopped, boneless thighs marinated.

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First fry on the chicken
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The jar has American stir fry sauce that's been marinating since yesterday and I prepared the General Tso and sesame sauce.
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It's time to stir fry
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BAM!!
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2nd fry on the chicken to get it crispy
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Sesame chicken getting happy
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The Generals chicken in progress
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The Payoff!!
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Plates topped off and looking good
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Time to eat! I had to add some Sambal and fried garlic to kick it up along with cilantro and green onions.
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#12 dragonsfire

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Posted 13 June 2019 - 12:32 PM

Awesome!



#13 Nova

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Posted 02 July 2019 - 09:28 AM

I love Woks. Bro there is a channel on youtube called "wok before you run" and it's awesome. Check it out if you get the chance.



#14 texas blues

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Posted 02 July 2019 - 01:53 PM

RG.

 

Your gung fu is pretty good.

 

Woks.

 

A billion Chinese can't be wrong.



#15 Walchit

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Posted 06 July 2019 - 06:00 AM

Wok San, you don't have to put on your red light!




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