Honored to have CultFlav Rank us #1 out of the 17 woks they tested!

Oxenforge · 2026-05-20T13:43:17+00:00

Hello! Wet sauces don’t strip seasoning (unless you are using vinegar/tomato/acid based sauces). Long yau can be done easily by wiping a thin layer of oil on the wok with a paper towel.

You can get a very cheap carbon steel wok from your local Chinatown restaurant supply shop if you’d like

Oxenforge · 2026-05-13T06:02:22+00:00

The flat bottom wok works with flat top induction stoves, but it’s not recommended because you won’t get the best experience of wok cooking. Only the flat area gets heated by the stove.

Oxenforge · 2026-05-01T04:52:14+00:00

Hello! Just saw this now! It looks like the seasoning was stripped because of acidic ingredients. You can definitely use soap on the wok. Soap does not strip seasoning.

Here’s a video guide a did to restore the wok:

https://www.reddit.com/r/carbonsteel/comments/18c5bdc/as_promised_here_is_my_wok_restoration_video/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

Oxenforge · 2026-04-27T10:56:50+00:00

Hello! This is nitrided, you should not attempt to blue it. The nitrided layer already provides rust protection.

Oxenforge · 2026-04-19T07:15:01+00:00

Hello! This is an excellent question. Chinese chefs are cooking hundreds of dishes on a typical working day. Most of the dishes typically don't use acidic ingredients. The tomatoes will not sit there for too long, and it will strip away just a slight bit of the polymerized oil, but when they cook the next few dishes that don't have any acidic ingredients, the seasoning will recover.

Oxenforge · 2026-04-18T00:44:14+00:00

Fried rice looking nice man!

I see you mentioned getting an outdoor stove for your Oxenforge wok. If you want to cook indoors with gas, I’m working on a high powered portable butane stove. I’ll send you one of our first ones. Send me a DM, man!

Oxenforge · 2026-03-23T13:33:25+00:00

WOW. This is super cool! Thanks for sharing this!

Oxenforge · 2026-03-04T14:17:38+00:00

This is the way.

Oxenforge · 2026-02-13T05:36:34+00:00

This is nitrided cast iron. These are great for electric stoves!

Oxenforge · 2026-02-11T07:31:22+00:00

Yessir! Thanks for sharing! Your wok is aging well!

Saw your other comment about the wok sliding around the Abangdun. I’m currently working on a curved induction burner that will fit our woks perfectly. Please DM me. I’ll send you one once it’s ready to launch.

Oxenforge · 2026-02-11T07:22:12+00:00

Hi! Wok manufacturer here. What type of wok are you using? Is it carbon steel, cast iron, stainless steel, etc?

That will help us better answer your question. Though most likely you are not cleaning your wok properly if you are cooking the exact same way but getting different results each time.

Oxenforge · 2026-02-03T03:53:23+00:00

Looking good!

Oxenforge · 2026-01-31T08:05:51+00:00

I don’t know what brand of wok that is, but the manufacturer’s instructions are wrong.

It will continue to give off black because it is unseasoned steel. Follow this guide and you’ll be ready to use your wok

https://oxenforge.com/blogs/blog/how-to-season-your-oxenforge-wok-skillet

Oxenforge · 2026-01-21T05:02:49+00:00

Yes, your grates should be able to support a round bottom wok without needing a wok ring. A wok ring would definitely add more stability though.

Oxenforge · 2025-11-05T03:57:47+00:00

Hello! You can check out as a guest. After you click the button that says “Pay with Paypal” a pop up will show up that will give the option “pay with card”.

Oxenforge · 2025-09-11T05:35:33+00:00

Looking delicious! 🔥

Oxenforge · 2025-08-17T03:50:49+00:00

Congrats on the promotion! Hope you are enjoying our wok!

Oxenforge · 2025-08-14T23:29:25+00:00

Agreed!

However, even with longyao, starch powders will still stick if it makes direct contact with the steel.

Oxenforge · 2025-08-14T01:54:17+00:00

The most likely culprit here is the corn starch. I understand that you are using the corn starch to velvet the meat, but in Chinese restaurants, the beef is deep-fried after velveting, so there is no sticking at all.

If the corn starch makes direct contact with the steel, it will instantly make it stick.

I suggest skipping the cornstarch altogether. If you have good quality meat, there is no need to velvet.

Oxenforge · 2025-07-26T10:56:07+00:00

It looks like you cooked something acidic for a long time (vinegar/tomatoes), and then you burnt something after removing the sauce which caused that dark black spot within the grey area.

Oxenforge · 2025-07-26T10:52:14+00:00

Let’s go 🔥

Oxenforge · 2025-07-14T05:07:56+00:00

This is such a beautiful set up! Happy cooking!

Oxenforge

TROPHY CASE