Wealy Big Wok Wescue!

[SmokinAussie]

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

 

[1911Ron]

That thing is huge, nice job on it! It will make a lot of birds happy! :thumb: :becky:

 

[Timmy Mac]

Nice find!!! Looks great, nice job!!!

 

[cowgirl]

Wow Bill, that's a big un. Nice save!!

 

[cholloway]

Can't believe what some people want to toss... Nice Save!

 

[landarc]

Are those hammer marks? It sure looks like a nice one, and you did a great job of bringing it back from the dead.

 

[buccaneer]

Hey!
Where's my farkin' bird bath gone???

:heh:

 

[Beef]

I agree with Landarc, those pictures look suspiciously like hand hammered marks. What a fantastic score.
Also, Here in Wisconsin at any oriental market, they sell wok rings, in the event you wanted to be able to raise it for a less intense heat experience, since the lid wont do much good IN the wok :shock:

What oil did you use, as I think I need to re-treat my discada and wok soon.

thanks

 

[martyleach]

That is awesome! Great score and recovery. That looks to be at least a 60cm. Farking huge!

 

[KC Transplant]

I wish I had better neighbors that would throw away something like that.

 

[BBQ_MAFIA]

Great find and restoration!

 

[Enrico Brandizzi]

Well done!

 

[THoey1963]

I seriously have to start looking in my neighbors trash. That thing is amazing, especially after the work you did...

 

[SmokinAussie]

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

 

[R2Egg2Q]

Yup, that's a really big wok! Fine restoration job Bill!

 

[sliding_billy]

That cleaned up real nice. Well done!

 

[Bigr314]

Wow. Nice find and restoration.

 

[CharredApron]

Score! Nice restoration and the final seasoning is perfect!

 

[Smoke Dawg]

That looks great - My neighbors only drink my booze and throw away trash! :tsk:

 

[jasonjax]

Post some pics of that cook!

Looks awesome.

How much elbow grease time did it take with the stripping disk?