Wealy Big Wok Wescue!

G'Day Bruces':becky:

Yesterday I finally got around to saving this old massive wok that was left on the sidewalk for hard waste collection.



Here it is on top of the Performer, for size comparison.

When I first inspected this wok, it appeared to me that it had never been actually used for cooking. I'm thinking is much have been soemones idea of an outstide water feature, birdbath thingy that went wrong. I could not see any evidence of tempering. However, it is very old and the factory coating was long gone and it was very rusty.

So, I bought a stripping disk for the angle grinder and got to work.


Starting the convex surface... there was a lot to take off.


First pass... side one...


Onto the cooking surface...



Side 2 first pass...


After that, I decided to go over the entire thing again and I ended up with this...


Here's my "Wok Ring" salvaged from a Cafe Globe Gasser.


And I built a really hot fire using Kingsford, tiny pebbles of lump, and some very dry Oak chunks.


Tempering time...





Almost there.


Turned it over..


Now, ready to add the heated oil.


First photo's were so smokey, there was nothing to see.
But eventually...



And done...



So fellas, that more or less how to season a wok... any carbon steel wok really. I used Canola Oil. Buccs recommends Flax Seed Oil, but I didn't have any.

Hope you like it!

Cheers!

Bill

I'm going to really enjoy this monster wok with some serious heat underneath it

THanks.

Using it tonight. I'll be making Chow Hor Fahn and um.... yes.... Sweet and Sour Pork.... The kid pleaser.

Got some Saki marinated Salmon, and may as well, knock out a veggie stir fry as well...

Hope I don't get too drunk before I start!

Cheers!
Bill