food Wok's Up

[Rajun Gardener]

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.

 

[Edmick]

Looks nice. Is it pretty light?

 

[luvmesump3pp3rz]

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!

 

[Rajun Gardener]

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.

 

[Ashen]

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.

 

[The Hot Pepper]

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.

 

[dragonsfire]

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

 

[The Hot Pepper]

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. 

 

[Ashen]

^^+1

 

[The Hot Pepper]

Can't do this with CI
 

 

[Rajun Gardener]

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.

First fry on the chicken

The jar has American stir fry sauce that's been marinating since yesterday and I prepared the General Tso and sesame sauce.

It's time to stir fry

BAM!!

2nd fry on the chicken to get it crispy

Sesame chicken getting happy

The Generals chicken in progress

The Payoff!!

Plates topped off and looking good

Time to eat! I had to add some Sambal and fried garlic to kick it up along with cilantro and green onions.

 

[dragonsfire]

Awesome!

 

[Nova]

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.

 

[texas blues]

RG.
 
Your gung fu is pretty good.
 
Woks.
 
A billion Chinese can't be wrong.

 

[Walchit]

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

 

[Rajun Gardener]

Back at it tonight, Chow Mein with the Generals chicken.

 
I even made a short vid of the wok skills. Don't hate on the lack of veggies in the video, it was what's left after 3 plates.
 
https://youtu.be/jXBx1pd9w8I

 

[ShowMeDaSauce]

If you like Kung Pao chicken it makes great Kung Pao lo mien also. One of my favorite twists on lo mien is with kimchi, additional cabbage and pork.