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Hand Hammered Carbon Steel Wok - Does the wok look fine to you

That's real cute...literally :D

Aug 12, 2012
ictown775 in Cookware

Hand Hammered Carbon Steel Wok - Does the wok look fine to you

That's true, but you're an exception, you have unparalleled kinetic vision.

Aug 12, 2012
ictown775 in Cookware

Hand Hammered Carbon Steel Wok - Does the wok look fine to you

That looks like pretty good wok you got from e-wok

I paid $80 for mine at Williams. It's too bad they raised the price to $99

Aug 12, 2012
ictown775 in Cookware

Hand Hammered Carbon Steel Wok - Does the wok look fine to you

Any wok will do.

Before seasoning you can notice, the hammer marks on the wok [Pic 1]

After seasoned you don't really notice the hammer marks unless you put your face directly to your face. [Pic 2]

The looks doesn't really matter once the wok starts woking, lol.

Aug 12, 2012
ictown775 in Cookware

Hand Hammered Carbon Steel Wok - Does the wok look fine to you

I won't feed the red pandas any eggs :(
I cooked eggs with butter/oil. Yah, the wok is still new.

Just wondering then, what should I do with the incomplete seasoning on the side of the wok?

I just did a quick search, but didn't see any threads for it.
You can buy Cen Lian Gen's hand hammered wok in the states. Williams Sonoma sells it as "Artisan Hammered Carbon Steel Round Bottom Wok with Ring"

At the time, I emailed to Grace Young and she said and confirmed Williams Sonoma sells Gen's wok; so it' legit.

Used to be $79, but they bumped it up to $99 and internet only. They don't have it in display for some reason [probably cuz it looks ugly in gray], but you can ask if they have it in stock or you can just call them. I picked two up in Edina, MN last year.

Aug 12, 2012
ictown775 in Cookware

Hand Hammered Carbon Steel Wok - Does the wok look fine to you

Aren't those red pandas adorable?

Yeah, its suppose to be the same wok as in Grace Young's Book "The Breathe of the Wok". I got another one sitting in the closet in the box still.

Picture 1 - Didn't realize it was an incomplete seasoning, kinds of bums me out. I used the oven method.

Picture 2 - That's good to hear [the center] Yeah its like light orange color. I do use salt and oil method after I rinse with warm water and sponge.

Eggs - Sticks everywhere. It's easy to remove when soaked with hot water. Only time it doesn't stick is when I cook in low temp with butter.

Aug 12, 2012
ictown775 in Cookware

Hand Hammered Carbon Steel Wok - Does the wok look fine to you

Hi all,

It's been two years since I've posted and I don't post much, but I've read a lot of threads here and there.

The cast iron wok I had [thread from two years ago] broke due to relocating. It cracked when it was dropped, my fault.

So, I got this new carbon steel wok last year and I've been using it weekly. I just want to know, is the wok look fine to you or am I being worried for no reason.

When I first seasoned it, it look beautiful [first picture]
As I used it, the seasoning on the side wore off and looks metallic-like, but the center got darker [seasoned]. Sometimes after I cook food in the wok, I get this weird dry rust color. Other than that it works fine, I've been avoiding acidic food and I tried to cook eggs one time and that didn't pan out well.

Picture 1 - Seasoned 1-2 times when I got it last year
Picture 2 and 3 - What it looks like in its present state
Picture 4 - The whole wok

Aug 12, 2012
ictown775 in Cookware

I need help on my 2 year old cast iron wok

5 months later...

I bought a new cast iron wok and I used the same type of a wok, same oil, same oven, same temp,

The original wok I had, about a month I used it, I only used to stir fry veggies (chives, onions, garlic, ginger, etc), no meats or eggs or any acidic food. It didn't go well as I hoped. The bottom layer, its like the seasoning comes off, if that is the seasoning. By the end of it there are spots with exposed iron. So I left it outside for about a week and the whole thing rusted.

So i bought a new cast iron wok and thai clay bbq stove.

The wok it turned out the way it was suppose to, unlike the other wok and the seasoning doesn't come off when i cook with it, no stickiness or tar like texture.

With the thai stove, its a good combination and I'll wait patiently for the wok to be truly black.

For the old wok I think I'm gonna put it on top of a charcoal chimney and fill it up with charcoal and use it to grill some food, might as well put it to some use.

BTW, I would like to say thanks for all the advices, internet is sure a wonderful thing.

Aug 22, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

My granny? I may be asian, but all my relatives are white, aka(adopted), and I'm pretty sure NONE of my relatives know a thing about cast iron or even cast iron wok.

Yah I cooked my fatty angus steak today, and I used coconut oil and iwatani butane burner on the low setting. After I finished eating there was some sticky gunk, mostly just salt and pepper and non acidic seasoning. After I cleaned it out with hot water and wiped it dry, what do I see? I see the wok turned back to silver. bare metal. the top looks nicely season and until you look down its basically a silver platter.

So ya, I basically had to season the bottom with coconut oil so it doesn't look so naked (bare metal).

May 08, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

Where did you buy your cast iron wok?

Cast iron does take longer to season than carbon steel.

LOL, sadists

http://schoolagain.com/wok.htm (those are nice woks)

Mar 24, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

At the time, my younger ignorance age, only thing I knew was nonstick pans (teflon) and stainless steel. Wanted to look for alternatives and the internet was the place to search. Yay for chowhound!

Yeah, its actually quite sad though, I was living at my dorm for couple years, the number of people who did not know how to cook or just basic cooking was quite staggering. Most of the time, I saw everyone eating dorm food, or ordering out. On the days there were no dorm food, it's all fast food,etc.

In the future I do want to another wok, except this time it'll be a 1 handle carbon steel wok. I'm also interested in getting lodge cast iron griddle.

And maybe in two years, things will look differently.

Mar 24, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

Thanks for you insight and everyone else, you guys know what you guys are doing.

I'll just have to wait a long time then and pray the Cast Iron God to bless me for the black patina.

I enjoy cooking, but my cooking experience aren't high as everyone, I'm not even 25 yet. ^_*

Mar 23, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

I'm sure from day 1 the process will take a long time.

Basically the problems I'm getting are, is that through a normal process? Or even when I use my nails not too light or hard, it scrapes off the the bronze color stuff, is it suppose to scrape off that easily.

Around May 08-Dec 08 I seasoned the pan as instructed by the manual (wok shop) Every time I cooked I always had to scrape off food each time I cooked. I had to add liberal amounts of oil so that almost none of the food don't stick. It didn't get any better or worse. After that period I tried everything else.

I know and read plenty that black patina takes a long time to occur, but the things I encountered, are they suppose to occur every time you finished cooking?

Mar 23, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

I really do like the bronze color, looks very antique like

Mar 23, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

Well I did try just once when I first received the wok from the wok shop. And the result was the same as it is now. Nothing has really changed what ever method I used.

Plus in the wok shop instructions, they tell me to do it at least twice or 3 times.

I meant I reseasoned meaning, I started from scratch from bare metal. last time I did that was several months ago.

Mar 23, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

Update,

I reseasoned the cast iron wok (from scratch)

used metal scrubber to clean in and out

seasoned with crisco at 250 degrees F. for 2.5 hours, 3 times in the oven

cooked beacon at medium high, stovetop around 6.

after i cooked beacon, wiped wok with paper towel.

I took photos after I finished cooking beacon.

In the center of the wok, it looks dull and metal-like.

if you look closely to the photos, you can see tiny holes that are open, or w/e you call them pores. not sure what to do with them...there's too many of them.

I also added to picasa, if you guys wanted to see it in higher res.

http://picasaweb.google.com/asianbboy...

The color of the cast iron looks nice and all, but the center is the problem for me.

I will later put some oil in the center and use the stovetop method.

Mar 23, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

ughh... nope I didn't see it, lol. I might need new glasses again lol.

Mar 22, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

My apologies, at the moment I switched up my friends name instead of hers. Sometimes I refer people by their wrong name...yikes...sorry

Mar 22, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

don't take it the wrong way...time is the essence..patience is the key is what i'm implying.

Mar 22, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

Hi Fuller,

1. I'm 100% sure I have cast iron wok..Even Tammy from the wok shop verified it as cast iron when I had problems. In addition I just used a carbon steel wok couple weeks ago at my realtive's house.

2. Yeah I get what you saying, it makes sense.

3. Time is the essence

4. I'll take the plastic in consideration, what about those silicon brushes?

I did read the the link you posted, thanks for linking it.

I posted a closer screenshot with more light in it, and without so much glare

Mar 22, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

lol strange obsession, I am somewhat like that...

If i can't get something done, I try to tackle the problem and get it fix or done.

I'm kinda ocd on that kind of stuff.

Plus I spent money and time on my cast iron and I do hope I can resolve this.

Mar 22, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

I mean not that it flakes off.

To clarify, when I finish cooking, I wipe the wok with dry paper towel. After I dry, the bare metal is exposed (gray color).

I misinterpret the one time you asked. I thought you asked one time how long you season it. The longest period of time I spent seasoning is around 23 hours.

I do not spray either. I don't like using those aerosol type cooking sprays. However, there are some cat hair ^_^ on the wok if you look closely. Out of topic, buy my cat likes to go inside the wok.

Just last Saturday and Sunday, I seasoned my wok from scratch, used sandpaper. The last two pics are the results of my seasoning. (used Crisco shortening, I had trouble using Crisco oil a year ago) Should I restart the seasoning again? other than that I will follow your great instructions.

If it doesn't work out I'll just go out and buy carbon steel wok, I've seasoned those before but I actually don't have one myself.

Mar 22, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

Hey thanks for your responses,

I have at least tried to use it 3-5 times a week cooking such as bacon, anything with oil and fat, I avoided using eggs, acidic foods. I tried to wait at least couple months to see if some seasoning goes well, most of the time it just flakes off and all I see is bare metal, even if when temperature is low. When I try to (just to season the bottom part or the sides), seasoning didn't really stick.

I had someone respond to me a day before saying my wok is possibly a bad iron?

"I am not local to you, but sometimes the iron that used to make the wok is
not a decent quality. They need some porosity in the surface for the oil to
"take hold.""

Longest I had in the oven was 2-3 hours at 400 degrees. When I look at the wok (not viewing the pics), the wok is not shiny at all...not one bit. Basically its a dull brown color. And lots of the black spots.

I'll take your help in consideration, if it doesn't work out, maybe I should just go buy a new piece ware.

Mar 22, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

I'll take that in consideration about the quirky things and I had someone email me about iron that is used to make the wok not being a good quality metal-iron. He mentioned about the porosity in the surface for the oil "take hold"

I did try organic coconut oil about 300-350 degrees because the smoking point is much lower than the other hydrogenated oil products and it came sticky.

Mar 21, 2010
ictown775 in Cookware

I need help on my 2 year old cast iron wok

Hi,

I bought my cast iron in the SF area (the wok shop). I purchased a 16'' traditional cast iron wok.

I washed the wok vigorous before seasoning to get the rust film off the wok.

and I have had problems with it for the last two years. I could never get my wok to get to that bronze-black patina color nor its shiny state. Each time I've used it, the seasoning just comes off (I've only been trying to cook fatty foods on the wok)

I have the instructions from the wok shop how to season the wok. I tried the stovetop method (with Crisco oil, coconut oil, peanut oil, Crisco shortening, palm oil, and other suggestions Tammy gave me through email). In the booklet it states doing 450 for 20 minutes, I have done that along with several hours in other attempts.

In addition oven seasoning method was used, I have tried using 450 degree to 550 degree temperature in the oven. I do place the wok upside down and when it stops smoking it let it cool and I wash with water and dry, and then season it again.

Tried using a grill my cousin's recommendation, (btw each of those attempts I made the wok slate clean, removing all seasoning).

I also have a butane burner, and I tried to season with that, still no go...

My first attempt when I tried to season the wok, after I finished all the coating, it was very sticky and tar-like, and I knew that wasn't good (took organic chem the previous semester).

Other than that, when I try to cook fatty foods such as beacon or coconut oil, it seems to cook fine but later on in the middle of the cooking, the seasoning comes off at the bottom and the temperature isn't even that hot to the point of removing the seasoning. Using different methods and sources, I tried seasoning the wok at least 8-18 hours. Also fyi, I've only rinsed the wok, never used soapy water to clean the wok after cooking.

I used carbon steel woks, and so far I had much more success with that, seasoning on carbon steel is much more a breeze, although it wasn't my carbon steel wok.

The first two pics was last year the first attempt of seasoning the wok

Last two pics are recent seasoning I tried to do, I was able to get it non tar-like but it still has the smudgy look.

http://www.eatingoutloud.com/2007/10/...

That link above, it seems that person bought the same kind of wok at the wok shop as I did. And his wok seems to work fine and as you can see, my wok hasn't been able to get that kind of patina nor as ones in youtube.

So after this long 1st post, do you guys/gals have any suggestions what I can do.

Mar 21, 2010
ictown775 in Cookware