Wok this way...

[Cybercowboy]

I bought this wok probably 20 years ago. Definitely didn't know how to properly season it then, and it got all horrid and I buried it in a cabinet far away from prying eyes, always figured that one day I'd deal with it. Then my buddy Allan wanted me to make some venison stir fry. I did make it, but was privately appalled at the state of my wok. It was crusty and coated in something resembling burnt sugar. Vaguely remember trying to make PF Chang Mongolian beef or something that really gummed it up.

I made the stir fry, somehow, because the outdoor burner Allan brought over was on its last legs. It was a super dirty flame and barely hot enough to come close to doing proper stir fry. So Monday I ordered parts, unbeknownst to him, and got a new replacement burner and hose (his was looking very unsafe) and fixed the entire burner. It works great now. Then I put three coats of EZ-OFF on the inside of the wok, then scrubbed with Bartenders Friend, then wet sanded with 120 grit sandpaper until I was down to bare carbon steel. Got it to where it was as good as I could stand doing it because it was a PITA doing it outside on a 90+ degree day.

After it was washed and clean as possible, I fired up the burner (which now cranks like an afterburner on a jet) and started the blueing process. This is a metallurgical reaction just like what they do to firearms. Carbon steel woks are the only kind you should do this to.



I then took it off and shot the garden hose at it to quickly quench it. Then added some Dawn and cleaned it again, this was really easy. Dried it off, put it back on the burner, and heated it up. Then I coated it with peanut oil, about a half cup swishing around. Dumped that out and wiped it down some with paper towels and tongs inside and out. Looks great!




Then I did the actual "seasoning" part which just means you fry up some onions, garlic, and whatever you have on hand that you don't care about because you don't want to eat it. Rub the onion stuff all around the sides while it fries up. I got it a dark brown color before calling it done. Then clean only (ever) with hot water and a bristle brush (bamboo preferably) and it's now at the stage that you'd get new cast iron after a few seasoning sessions in the oven.

[VatorMan]

If I was your neighbor, I’d wok over to see what smelled so good.

[Cybercowboy]

Originally Posted by VatorMan

If I was your neighbor, I’d wok over to see what smelled so good.

I can tell you this, if you try to use a carbon steel wok indoors and don't have at least a 30,000 BTU burner, you're pissing up a rope. Ideally you need more like 100,000 BTUs. Most natural gas stoves have burners in the 10,000-15,000 range. Way way under what you need. Allan's burner is around 150,000. I have one coming for me that's 200,000 because why not? Also I can fry fish and stuff outside instead of making a big mess in the kitchen and smelling the house up.

Natural gas just doesn't have the oomph, I think because it's delivered at just a few PSI. You want a propane regulator that will give you 20 or even 30 PSI for proper Asian stir fry.

[Millenium Vette]

Great thread Cyber. I have missed your cooking threads, always something new I learn. I end up using many of your tips and tricks.

[VatorMan]

You are correct. Cooking w/a wok on a gas stove is worthless. You can’t keep temperature.

[boracayjohnny]

The wife is Asian from an Asian country. Her sisters are too. They cook with a wok on an indoor gas burner stove in their individual homes. I'd put money on y'all liking what they cook.

[VatorMan]

Originally Posted by boracayjohnny

The wife is Asian from an Asian country. Her sisters are too. They cook with a wok on an indoor gas burner stove in their individual homes. I'd put money on y'all liking what they cook.

A separate burner has a higher BTU than the typical indoor gas stove.

[JRD77VET]

Originally Posted by Cybercowboy

I can tell you this, if you try to use a carbon steel wok indoors and don't have at least a 30,000 BTU burner, you're pissing up a rope. Ideally you need more like 100,000 BTUs. Most natural gas stoves have burners in the 10,000-15,000 range. Way way under what you need. Allan's burner is around 150,000. I have one coming for me that's 200,000 because why not? Also I can fry fish and stuff outside instead of making a big mess in the kitchen and smelling the house up.

Natural gas just doesn't have the oomph, I think because it's delivered at just a few PSI. You want a propane regulator that will give you 20 or even 30 PSI for proper Asian stir fry.

Natural gas has approximately 1000 BTU per unit versus 2500 BTU for propane.

More heat is available with propane.

http://www.propane101.com/propanevsnaturalgas.htm

Seeing that natural gas contains approximately 1,030 BTU per cubic foot and propane contains 2,490 BTU per cubic foot, we can easily derive each fuel's cost per BTU and compare their differences in price for more realistic volumes.

Also, the dark blue you got when heating the carbon steel wok means you were in excess of 450*F

[Cybercowboy]

Originally Posted by boracayjohnny

The wife is Asian from an Asian country. Her sisters are too. They cook with a wok on an indoor gas burner stove in their individual homes. I'd put money on y'all liking what they cook.

I have a Thermadore natural gas cooktop. Six burners, and they crank. But not enough to really do anything approximating restaurant quality stir fry. If they have a dedicated burner it's probably robust enough, you just need enough BTUs.

[Rob]

I have a lodge cast iron wok that I have no used in years. I can’t wait to get into the new place and start cooking more with a gas range.

[Cybercowboy]

Originally Posted by Dixievet

I have a lodge cast iron wok that I have no used in years. I can’t wait to get into the new place and start cooking more with a gas range.

Lots of good videos on how to rejuvenate neglected cast iron if it needs it. I use the heck out of my cast iron pans and griddle. One thing about them, if you get a new Lodge cast iron anything, the surface will be "pre-seasoned" but it will be rough-feeling. It will take a long time to build up anything even approaching a non-stick surface. So why fool with that? Just sand that sucker smooth using a small orbital sander. It will take a few minutes and all you need is 100 grit, then maybe hit it with some 220. Clean it well, apply a very thin coating of flax seed oil, wipe off any excess you can, and place it upside down in a 400 degree oven for about two hours, turn off oven and allow it to cool completely. Do that at least four times and you are golden. You can of course do this to any cast iron pan you're not happy with.

[VatorMan]

Originally Posted by Cybercowboy

Lots of good videos on how to rejuvenate neglected cast iron if it needs it. I use the heck out of my cast iron pans and griddle. One thing about them, if you get a new Lodge cast iron anything, the surface will be "pre-seasoned" but it will be rough-feeling. It will take a long time to build up anything even approaching a non-stick surface. So why fool with that? Just sand that sucker smooth using a small orbital sander. It will take a few minutes and all you need is 100 grit, then maybe hit it with some 220. Clean it well, apply a very thin coating of flax seed oil, wipe off any excess you can, and place it upside down in a 400 degree oven for about two hours, turn off oven and allow it to cool completely. Do that at least four times and you are golden. You can of course do this to any cast iron pan you're not happy with.

Or say F it and buy Le Creuset. :lol

[Rob]

Originally Posted by Cybercowboy

Lots of good videos on how to rejuvenate neglected cast iron if it needs it. I use the heck out of my cast iron pans and griddle. One thing about them, if you get a new Lodge cast iron anything, the surface will be "pre-seasoned" but it will be rough-feeling. It will take a long time to build up anything even approaching a non-stick surface. So why fool with that? Just sand that sucker smooth using a small orbital sander. It will take a few minutes and all you need is 100 grit, then maybe hit it with some 220. Clean it well, apply a very thin coating of flax seed oil, wipe off any excess you can, and place it upside down in a 400 degree oven for about two hours, turn off oven and allow it to cool completely. Do that at least four times and you are golden. You can of course do this to any cast iron pan you're not happy with.

I keep all of mine in the bags and always keep them oiled with vegetable shortening before going into the bag. They should all be in good shape and not need reseasoned.

[Cybercowboy]

Originally Posted by VatorMan

Or say F it and buy Le Creuset. :lol

I have two of those, a 5 quart and a 7 quart beast. The knockoffs just aren't the same thing but wow are those Le Creusets expensive. My sister bought us a gratin pan of theirs, it's oval and about the size of a baking sheet, and about 2" high. Makes the best mac-n-cheese or scalloped potatoes. One day we were at Williams Sonoma and I saw one there like it and thought it would make a great gift for my dad. Then I saw the price. $350. Dad got some golf shirts instead.

[mrvette]

Or just do precooked meat in a MWave......lazy way.....

[Dan Dlabay]

My wife is Vietnamese and we have a electric wok and steel wok for the stove or the grill. Sometimes she makes a spicy broth and we pour it into the electric wok to get hot. Then we put out out a platter that has slices of beef salmon or cat fish Squid, shrimp onions, peppers, and other vegges. You put in the wok what you want then in a few minutes you take it out of the wok and put it in a bowel of rice noodles with some of the broth. It is good.

[Mike Mercury]

[snide]

Originally Posted by Dan Dlabay

My wife is Vietnamese and we have a electric wok and steel wok for the stove or the grill. Sometimes she makes a spicy broth and we pour it into the electric wok to get hot. Then we put out out a platter that has slices of beef salmon or cat fish Squid, shrimp onions, peppers, and other vegges. You put in the wok what you want then in a few minutes you take it out of the wok and put it in a bowel of rice noodles with some of the broth. It is good.

Do get the cats as strays, or do you get them from the shelter? Or the Vietnamese grocery store?

[Millenium Vette]

Originally Posted by snide

Do get the cats as strays, or do you get them from the shelter? Or the Vietnamese grocery store?

No, he doesn't want your cats

[Dan Dlabay]

Originally Posted by snide

Do get the cats as strays, or do you get them from the shelter? Or the Vietnamese grocery store?

No cats or dogs. We have 2 dogs and 1 cat as pets.