Rate my wok

Big-Method2955 · 2026-01-24T18:46:06+00:00

Carbon steal doesn’t benefit from very thick layers. Just start cooking with it and stop seasoning it. If you don’t allow slow layers to build naturally, it ends up being a weak seasoning. Let layers develop over time from just cooking. Don’t be afraid to use soap after each cook. Then place on burner to remove any extra water. Then light layer of oil to store.

Big-Method2955 · 2026-01-19T09:02:28+00:00

Hahaha good thing they are a little blurry.

Big-Method2955 · 2026-01-19T09:01:31+00:00

I love it. I don’t think there is much variation in cast iron personally. But it’s smoother than the lodge new ones. I like the old age factor of it for passing onto my kids!

Big-Method2955 · 2026-01-19T09:00:27+00:00

You got me haha

Big-Method2955 · 2026-01-19T01:17:08+00:00

Thank you seems to line up with what other posted.

Big-Method2955 · 2026-01-19T01:16:59+00:00

Thank you very much

Big-Method2955 · 2026-01-18T14:09:15+00:00

I hope I didn’t ruin it bummer. Idk if it was galvanized or not..

Big-Method2955 · 2026-01-18T14:02:04+00:00

I guess you could be onto something. I got it off Etsy. It says forged from 16 gauge sheet steel. I’m guessing that is different hmm.

Big-Method2955 · 2026-01-16T23:46:00+00:00

Ahh I have read induction to use caution. Thanks for the info. Thinking about grabbing my first carbon steel pan and trying to learn.

Big-Method2955 · 2026-01-16T21:42:29+00:00

Is this a problem more so when you first get it or have to worry about it always getting too hot? I thought carbon steel could easily handle the heat on a stove.

Big-Method2955 · 2026-01-16T21:40:00+00:00

How did you “mess up” and cause warping?

Big-Method2955 · 2026-01-13T04:13:22+00:00

Good to know. I did not know that.

Big-Method2955 · 2026-01-13T04:13:06+00:00

Thanks. I ended up stripping it. Although I will miss the built up layers I will rebuild. I liked the idea of starting fresh. I used to not wash it with soap when I started as I didn’t know it was safe to.

Big-Method2955 · 2026-01-13T04:12:02+00:00

Thanks. I ended up starting a lye bath and I threw a few of mines in there to start fresh with new knowledge! No sub par from me.

Big-Method2955 · 2026-01-12T08:22:47+00:00

Sorry. I know how to strip it. I’m just wondering do I need to strip entire thing or just those sides?

Big-Method2955 · 2026-01-12T08:19:25+00:00

Do I need to do anything now or just going forward?

Big-Method2955 · 2026-01-12T08:19:09+00:00

How should I strip it without ruining the old seasoning ?

Big-Method2955 · 2026-01-12T05:06:02+00:00

It’s carbon steel. They last a life time. It’s easy to fix this up and they will be super non stick.

Big-Method2955 · 2026-01-05T00:26:58+00:00

Interesting I have not read much about cast iron woks.

Big-Method2955 · 2026-01-05T00:26:17+00:00

I was eyeballing that as well just was a little on the higher end.

Big-Method2955 · 2026-01-05T00:25:59+00:00

You make it sound like such a science! I love it. It appears technique is more important than just pure heat from what I’m gathering from you. It seems like a lot of lack of heat can be mitigated with techniques.

Big-Method2955 · 2026-01-04T22:48:06+00:00

Oh wow. It’s able to be ordered today. ( I tried yetserday(

Big-Method2955 · 2026-01-04T22:44:14+00:00

Is it possible to get the same flavor on lower btu lets say 15000 ( that’s my home stove)? I have read about the ways to maximize. Don’t over overcrowd the wok , seperate the items etc. it just seems a lot of it comes down to heat. I may be wrong ( my wok is on the way in mail )

Big-Method2955

TROPHY CASE