r/wok

This is indo-chinese egg chicken hakka noodles. My favourite.

I love my wok! Going on three years of use here soon

Crisped up some tofu and put it together with left over jasmine rice, mushrooms, broccoli, eggs, garlic, ginger and scallions. Sauce was made of dark and light soy sauce, oyster sauce sugar, white pepper, Shaoxing and a pinch of MSG. Turned out pretty good on a shitty Monday

I got a wok a little bit ago where I messed up the seasoning, as a first time wok-owner does. Been going through the cleaning process and this is how it looks after 2 vinegar soaks and a lot of scrubbing. Is this normal or should I get a replacement?

Picked up a Fresh Chinatown market at a reasonable price. Lightweight, non teflon carbon steal I presume. I don’t believe it’s aluminum unless I’m mistaken.
Handle looks like its missing something thought they were all like that. I looked to see if they sold a separated wooden insert but didn’t see anything, I also asked.
Now for the seasoning…

Thai shrimp paste fried rice, with sweetened pork, omelette, sour mango, shallots, long string beans & chilies.

What should I do? Food is sticking and burning

I bought a new wok pan and i burned with oil 3 times according to the manufacturer . How does it look?

Joyce Chen wok after its first cook, I am hooked!

So I began my wok-journey a few days ago and made my first couple of meals. I'm quite new to this hobby and would love if someone had any tricks to seasoning it better and recommendation about cleaning it probably without removing the seasoning.

Thanks!

First few meals from 'The Wok' by Kenji (and my first time using a wok, I'm obsessed).

Kung Pao chicken recipe is great. Doubled it and cooked in batches like he said. My tweaks:

Kung Pao chicken

- Double the recipe always

- Bit more peanuts

- To make very spicy, do 5 sliced chiles, 6 halved chilis with no seeds (I didn't have dried chiles so used fresh red ones)

- Only make 80% of the corn starch slurry, use all of it

- Remove chicken from wok with wire spider, pour out juice

Made basil chicken as well, fam loved it. My tweaks:

- Used Hawaii Basil (that's all my local Chinese mart had)

- Added string beans because I had them but were unseasoned and undercooked and too many of them, so may just skip next time until I come up with a plan

To many more! (This is the only thing I cook in now unless I'm reheating since I don't feel like cleaning/seasoning the wok again 😆)

Got this wok fro 20 bucks at a garage sale, previous owner told me they forgot it in the fridge during vacation and it‘s done now.

Can i still clean & use it again?

I bought a 45K BTU burner specifically for cooking with a wok, but I’ve been having a frustrating experience with it. It feels like it gets too hot, especially concentrated at the bottom of the wok. It heats up incredibly fast, and the surface of my food seems to burn before the inside is actually cooked through — this has happened with both chicken and eggs.

The seasoning/non-stick performance of the wok seems good (I was able to slide an egg around while it was cooking), so I don’t think that’s the issue. I’m wondering if the burner is simply too powerful for home cooking.

Would it actually be easier to cook with a lower BTU burner? I feel like this thing has two settings: “nuclear” and “off” 😂. How are folks cooking with these burners? Is there a way to better control / evenly distribute the heat, or is a less powerful burner the better move?