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The Wok has arrived

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    The Wok has arrived

    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.

    Click image for larger version

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    #2
    Very nice! Can’t wait to see the blue on that after the burn in!

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      #3
      Go Richie!

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        #4
        Congrats!

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        • Clawbear57
          Clawbear57 commented
          Editing a comment
          Congratulations RichieB may there be many stir fries to come out of it.

        #5
        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....)

        Comment


        • barelfly
          barelfly commented
          Editing a comment
          There are a number of us that can help you blow that MCS out of the water

        • Bad Hat BBQ
          Bad Hat BBQ commented
          Editing a comment
          Funny....very funny

        • FireMan
          FireMan commented
          Editing a comment
          Yeah Bad Hat BBQ , look that MCS in the eye,……………and lose!

        #6
        Very nice...Looking forward to many pics!

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          #7
          Pretty wok!

          Comment


            #8
            Nice wok. Congrats! Is it pre-seasoned? Looking forward to pics.

            Comment


            • RichieB
              RichieB commented
              Editing a comment
              No it was not. Used this as a guide. Worked well IMO.

              Learn how to season a wok before first use and build a non-stick patina. Also learn how to revive an old rusty wok by re-seasoning it!

            • Smoke n Beers
              Smoke n Beers commented
              Editing a comment
              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

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