Just feeling the impulse to share here my before and after: i think I’m getting better!!!! Or am i just delulu?

Hello everyone. I wasnt sure where to post this but wanted to share a short clip of frying up some egg rolls in my wok. I use an outdoor burner, and a carbon steel round bottom wok. So much fun cooking outdoors. The best part? The mess stays outside and I don't mess up the stove with all of the grease. Spend more time eating and less time cleaning up afterwards is a major plus.

I’ve had this wok for a couple of years. It’s been this colour black/brown for a long time now, as though it has burnt stains that can’t be removed. Did I do anything wrong to make it like this? Cheers

I bought this carbon steel wok recently and i tried seasoning it and not much blueish color came out and it just looks like it burns the oil i am usin , anything different i can do to get the appropriate result?

A regular after-dinner snack in our house is popcorn. Ages ago we bought the bagged stuff. Then i saw the price difference of making it myself. So then my Lodge Signature sauté pan made our popcorn. But if you didn't get it out in time it would start to burn. As our family grew so did the quantity of popcorn needed grew. Then we moved to Dutch Oven popcorn. But that got heavy and took forever. If you got impatient and turned up the heat, you scorched the popcorn. Then we did silicone microwavable bowl so the little kids could make their own. That lasted awhile. But eventually I was like wait... what if I use the wok... i used the Yosukata Wok until the Strata wok came in a few months ago. Both work great but i find myself reaching for the Strata more now. With the wok only the small surface area on the bottom gets hot and the carbon steel doesn't heat up too fast to scorch and the walls stay relatively cool on low heat. Scorching is far less likely to happen and it comes out great and I can do a little bit or over a cup of it if I want.

I have been loving using my 14” wok on my propane wok burner outside. It’s a blast. But I don’t understand how people make more than one bowl of stir fry at once. I just don’t feel like there’s enough room in the wok for it all. What am I missing? I end up making each person’s stir fry one at a time. Which is fine especially because I can customize to each person’s preferences, but I feel like there’s got to be a faster way, no?

The 1st two pictures are the same wok. The last picture is by itself. I tried researching online if these are made of the same material. I even tried translating the text on the 1st picture. I am semi decent at home wok cookery but would like a good wok that'll season non stick well. Will either of these work for me? Any recommendation how to season properly either of these woks?

I currently have a cast iron from The Wok Shop.Unfortunately somehow it has a 1" crack in the bottom that goes all the way through. I need a replacement and I dont want to go back to The Wok Shop. Thanks for the help!

Away for college

Came back to a rusted wok

How can I fix it

It's splotchy like this all over

Does anybody used this brand of burners for wok? I looked at Eastman outdoors though I did not like the design of their legs.

Title

But seriously, ever since I started cooking with a wok, I’ve been enjoying it so much. It’s not just about the recipes or the ingredients—it’s the whole cooking experience. There’s something about it that feels really simple and genuine, like you’re making food the way it’s meant to be made.

Making paneer tikka between two woks. Came out pretty well actually!

1: “tandoor oven” made of two woks
2: paneer tikka that I cooked in the “tandoor oven”
3: opened the lid to check on the veggies and the wok was literally glowing. 😬
4: veggies post-inferno.

First meal cooked on my new Cuisinart outdoor wok station. Garlic bok choy and Thai Steak and Basil.

Hey guys,
Really struggling and need some buying advice. I’m torn between the the vulcano wok burner and the roaring dragon. Of course the dragon is superior but it is stationary and can’t take it with me.
Has the Vulcono enough power for proper woking?

Yummy Chinese Noodles

Recipe:

2 spoons Peanutoil
1 medium carrot , sliced in little stripes
Some slices of leek
5 eggs
1 spoon Dark Soja sauce
1 shot Oyster sauce
1 teaspoon ketjap manis

First sear the carrots in 1 spoon Peanutoil , then the leek , then remove the vegetables from the pan, 1 spoon Peanutoil again in the wok .

Now crack 5 eggs and insert the eggwhite with the egg yolk in the wok , Stir several times.

Now add the pasta. After this add the vegetables again, then add dark Soja sauce, then oyster sauce , then the ketjap manis First sear, stir it several times.

Then serve it et voila.

What do you guys use for outdoor Wok cooking UK.?

Looking to get into wok cooking but my apartment has an electric stove (flat, not coil) and cooking outside isn’t an option. Getting a concave induction cooktop was my first instinct for safety reasons (1800W/120V - located in the US and can’t get behind my stove or rewire outlets), but now I’m wondering if I should get a countertop gas burner or even just try my glass electric stove with a flat bottomed wok (haven’t tried it before).

For induction, I was thinking Leconchef or abangdun. Nuwave’s reviews kind of freaked me out and it’s more expensive anyway.

For gas, I haven’t done much research but the Iwatani 35FW seems to be a good option. After getting a wok ring and fuel, it’ll be almost as expensive as the induction burner, though. I already have a (less powerful) camp stove, too.

I don’t mind spending a little bit of money (< $200 all in ideally), but I also don’t want to waste it if I can get almost the same results on my electric range. I know a lot of people don’t like flat bottomed woks, especially on electric stoves (for valid reasons) but I’m also relatively new to wok cooking and only cooking for 1-2 people usually. Just keeping that option open.

Any thoughts? I’m having a hard time finding posts from other people in the same situation.

This is my first wok, gifted from my bf: yesterday i bluified it, but had no time to complete all the steps. Today i ve to create an antiadherent layer adding a tsp of oil while heating wok on the stove.

Is it good enough or do i shall give it another "fire baptism"?

Tried making chili galic shrimp in the wok today with chilies, garlic, butter, oyster sauce, and a little wasabi mixed in. Surprisingly good. Made indoors on a gas stove, I kept the vent hood running. Helped keep the kitchen from getting too smoky.

For cleanup, I usually add some water, bring it to a quick boil, scrub it out, wipe it with a peper tower, then put it back on low heat until the wok is fully dry. Do you guys oil your wok after cleaning, or dry it like this?

Bought this Yosukata carbon steel wok about a week ago. Seasoned according to directions, everything looked good. Used twice, stir fry both times. Made these same dishes in previous wok many, many times over about 10 years, never saw this happen. What should I do?