expiredBBQchicken | Staff posted Sep 21, 2024 10:26 AM
Item 1 of 5
Item 1 of 5
expiredBBQchicken | Staff posted Sep 21, 2024 10:26 AM
14" Joyce Chen Classic Series Carbon Steel Wok Set $14.02 + Free Shipping w/ Prime or on orders over $35
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And before people post about how they bought one and it rusted or they bought one and it couldn't be seasoned, please recognize that this is all user error. I have this wok and seasoning wasn't hard and after cooking a handful of meals it was perfectly nonstick. This wok is the easiest piece of cookware in my whole kitchen to use and to maintain. This wok is the single biggest reason I am afraid to switch from gas to induction because it performs so fantastically on a gas cooktop. I recommend a quality chainmail scrubber if you don't have one.
Is it posted because its back in stock or something??
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1) you need to scrub any coating off of the wok when you first get it. I used a metal brush head that did the job quickly with a regular power tool.
2) you need to blue the steel. This is simply heating the snot out of it until it turns blue. You need to then do this 2-3 more times with a thin layer of oil between letting it cool. This takes a while and produces a lot of smoke, be wary. But necessary to create the anti stick "black" coat you're looking for
3) you need to cook with dry ingredients. When making fried rice or fried noodles; the noodles need to be cooked but then stored in fridge for 1-3 days for it to turn a bit crusty. FRESH rice or noodles that is still wet is awful to cook on a wok with unless it's a well seasoned wok or you use a ton of oil.
1) you need to scrub any coating off of the wok when you first get it. I used a metal brush head that did the job quickly with a regular power tool.
2) you need to blue the steel. This is simply heating the snot out of it until it turns blue. You need to then do this 2-3 more times with a thin layer of oil between letting it cool. This takes a while and produces a lot of smoke, be wary. But necessary to create the anti stick "black" coat you're looking for
3) you need to cook with dry ingredients. When making fried rice or fried noodles; the noodles need to be cooked but then stored in fridge for 1-3 days for it to turn a bit crusty. FRESH rice or noodles that is still wet is awful to cook on a wok with unless it's a well seasoned wok or you use a ton of oil.
I got this for the same price but haven't seasoned it yet. I saw one review that cooked on it out of the box with the anti-rust coating. No! Don't do that! Unsurprisingly they said it was bad and tasted like chemicals.
1) you need to scrub any coating off of the wok when you first get it. I used a metal brush head that did the job quickly with a regular power tool.
2) you need to blue the steel. This is simply heating the snot out of it until it turns blue. You need to then do this 2-3 more times with a thin layer of oil between letting it cool. This takes a while and produces a lot of smoke, be wary. But necessary to create the anti stick "black" coat you're looking for
3) you need to cook with dry ingredients. When making fried rice or fried noodles; the noodles need to be cooked but then stored in fridge for 1-3 days for it to turn a bit crusty. FRESH rice or noodles that is still wet is awful to cook on a wok with unless it's a well seasoned wok or you use a ton of oil.
Is it posted because its back in stock or something??
There are many methods and many videos on YouTube. The easiest seasoning method is in the oven. This wok has wood handles that can't be removed, so you can't season in the oven without protecting the handles -- but you can do it by wrapping them with aluminum foil.
Outdoor grills save your kitchen from the smell. If you have one, look that up.
I used a gas cooktop and got a huge flame to work with by removing the disk. It was very effective but still took a little time and a few rounds.
There are also degrees of seasoning. You should do multiple layers but you only have to do enough to start cooking. Getting your wok fully seasoned can be done through days of work, or through just cooking on it. Mine was "seasoned enough" to make eggs and fried rice and stir fries, and after cooking every time I'd let it cool and rub a drop of oil around the wok. It wasn't fully permanently black from edge to edge until I'd cooked with it a dozen more times. Now I cook anything from noodles to rice on it and don't feel any need to oil it. Cleanup is just a matter of adding a couple of tablespoons of water while it's still hot and rubbing the chain mail scrubber around it with the spatula or tongs, then tossing out the water and making sure it's dry.
Note you can get food to stick to a fully seasoned wok. If the wok or the food are not the right temperature or the pan's too crowded or you leave something sitting too long you can get scorching or fond on the wok. But it it's fully seasoned then the cleanup method I described will loosen anything that's stuck without removing the seasoning.
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This thing is more than enough to use with a wok. I took a leap of faith since it's rated at 45k BTU and there are other ones that are like 55-65k BTU but honestly it's awesome, especially for the price. The wok ring is nice because I didn't need to purchase anything additional. The regulator is pretty solid too if you're wondering. I was worried it was a little sketchy but it's been fine.
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