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Wok's Up

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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Edmick said:
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.
 
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. ;)
 
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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