The Wok has arrived

[RichieB]

After a few interations and 1 return I think I have my Pow Wok. Carbon Steel, hand hammered, flat bottom. 13.5: by 3.8" and the handle 9". Weight 3.5# so light and rivets are used. I like the wooden handle. 1st cook will be stir fried rice and a pepper steak. Both done in the Wok. It will be next week. I'll post pictures and recipes.

[barelfly]

Very nice! Can’t wait to see the blue on that after the burn in!

[hoovarmin]

Go Richie!

[RonB]

Congrats!

[Clawbear57]

Congratulations RichieB may there be many stir fries to come out of it.

[Bad Hat BBQ]

That is really nice...I have not used a wok for decades; however, you are now responsible for my re-consideration!
(and I thought I was keeping my MCS under control....)

[barelfly]

There are a number of us that can help you blow that MCS out of the water

[Bad Hat BBQ]

Funny....very funny

[FireMan]

Yeah Bad Hat BBQ , look that MCS in the eye,……………and lose!

[Old Glory]

Very nice...Looking forward to many pics!

[DTro]

Pretty wok!

[Smoke n Beers]

Nice wok. Congrats! Is it pre-seasoned? Looking forward to pics.

[RichieB]

No it was not. Used this as a guide. Worked well IMO.

https://thewoksoflife.com/how-to-season-a-wok/

[Smoke n Beers]

Good deal.👍It was my understanding good quality woks required seasoning. The construction of yours specifically the carbon steel seemed to be exactly like mine I purchased about 5 years ago. You didn't mention the process so I was wondering if things had changed. Not that it is a difficult process, but it would be pretty cool to be able to go from store, wash and cook. OK. Sometimes I can be lazy