Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Kenji's New Wok (pan, not book)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Kenji's New Wok (pan, not book)

    Anyone with experience or perspectives?

    #2
    Did you see his YouTube video on it, or an article? I didn’t watch the complete video, but seems to have a coating of some sort on the carbon steel, making it a bit easier for upkeep and such. If I remember correctly, cooks just as the carbon steel wok would. Nice option if you don’t want the maintenance part. And if he’s backing or came up with it, I’m sure it’s good, given the rigorous testing he does.

    I didn’t catch a price on it though?

    You have any thoughts on it?

    Comment


      #3
      I first saw it in a promo for his paid channel, then googled, found it on an Our Place site, He worked with them to design and produce it. Nitride surface on carbon steel. $189 US, with glass lid and spatula, on Our Place. There is a discount if one is a paid subscriber to his Patreon site. I am not; don't know discount.

      Comment


      • barelfly
        barelfly commented
        Editing a comment
        for a wok, I don’t see a reason to pay that much when you can get a great carbon steel wok for $30-40. But…everyone has a reason to buy certain things for more than other items. He has a knife that looks really cool as well, but it’s way out of my price range too!

      #4
      The surface nitriding treatment that is on the wok is also being used by Misen for their non-stick carbon steel skillets. We have a set of those and they perform really well.

      Comment


        #5
        For more understanding of the treatment process plug this phrasing into your search engine or AI engine: nitrated carbon steel meaning

        Comment


        • yakima
          yakima commented
          Editing a comment
          Geez. I can't keep nitrate and nitrite straight re pork belly/pastrami. And now there is a carbon steel variant??
          Does reverse searing create a nitrodocious flavor profile?
          Am stopping here.

        • Uncle Bob
          Uncle Bob commented
          Editing a comment
          yakima, next for you is anodizing.........

        • yakima
          yakima commented
          Editing a comment
          Followed up on your metal treatment research suggestions.
          Realized that color case hardening for firearms is similar. Maurice Ottmar of Coulee City, WA did a bunch of work for me on a custom 45-70 rolling block. He had had a stroke, was not happy with his stockwork, and offered to send receiver to be color case hardened somewhere in Ohio. Came back gorgeous. MO died in 2001.

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
      /forum/free-deep-dive-guide-ebook-downloads