Wok

Joined
Aug 6, 2007
Messages
5,060
Forged this wok out as a test piece, never done anything like it. "Sourced" some 1/8" thick by 8" wide by 5 foot pieces of mild steel from a jobsite :D. Handle is pure iron.

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I like it.

Next time I'd put the SS stamp in the handle instead of the inside of the bowl
Makes it hard to wash out that crevice.
 
Count good point.

thanks guys! Yes Dan, "Sourced" they were holding a tarp down, I replaced them with rocks :D
 
That is just brilliant! Unique shape that for sure, but the belly looks excellent.

Question is, what's cooking??
 
Never thought I'd say this about a cooking implement, but that is bad-assed! Btw, where's Yulan, I never heard of it?
 
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Could something like this be an alternative to a cast iron pan? Would it work similarly to how you season it?
 
LOL you guys are a riot!!!

Darcy yes, nice taste but quite stringy.... :D

Erik, seasoning it just like cast iron seems to have worked awesome! I used veg oil from my tempering tank, gives it that extra taste of swords and knives!

Scruff, think i'll try it out tonight or tomorrow, bell peppers and beef :D

VML thanks! Yulan is 30 minutes up the delaware on the NY side from where NY NJ and PA come together.

Don yes it can! and no worries about it ever breaking, seasons very similar if not the exact same as cast iron.

Melsdad yes I will, it is a prototype to teach me how woks work, I imagine as to everything there i some subtleties involved that I might need to tweak.
 
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