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Results 1 to 9 of 9
  1. #1
    Join Date
    Jul 2008
    Location
    NE Okla
    Posts
    127

    Default Seasoning a New Steel Wok

    Got a 17 1/2" by 2 1/4 deep Woc. With a 1 1/2 fire ring welded on to the bottom. It is new and unseasoned. It is steel not cast iron...and has handles welded on......noww
    How would you season it?


    So many smokers so little time
    Decisions, decisions, gas, lump, chip, chunks.

    Brinkman Smoking Pit Professional w/Baffel mods
    2 ECB Smoking Grills Married w/mod
    Char-Broil Propane Grill
    Strato Golden Clasic Propane w/mod
    GOSM Propane w/mod For Vertical Smoker
    ( Wok rack on a Brake drum. Lump and Chunks)
    Ugly Drum Smoker

  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    http://www.wokshop.com/tips_hints.html


    Here are 3 methods to season a carbon steel wok. I seasoned mine using the stove top method but mine didn't have a ring on the bottom.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    Join Date
    Jul 2008
    Location
    NE Okla
    Posts
    127

    Default

    Thanks man.....good info and fast reply. that is how I season my Woc for stove top 1st time had a Out Door on top of my fish fryer burner. Outdoor Woc or Diska...Thanks again.Got it seasond and ready to stir fry...
    Last edited by okie joe; 08-13-2010 at 07:14 PM. Reason: added smiley


    So many smokers so little time
    Decisions, decisions, gas, lump, chip, chunks.

    Brinkman Smoking Pit Professional w/Baffel mods
    2 ECB Smoking Grills Married w/mod
    Char-Broil Propane Grill
    Strato Golden Clasic Propane w/mod
    GOSM Propane w/mod For Vertical Smoker
    ( Wok rack on a Brake drum. Lump and Chunks)
    Ugly Drum Smoker

  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    We were down at Branson last weekend, stopped at a great restaurant supply store that's off the well beaten path. I was eyeballing a nice steel wok (no ring) but Jane put the kibosh on it right away, said I don't need any more stuff.

    I keep telling her you can never have too much stuff.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

  6. #6
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Quote Originally Posted by peculiarmike View Post
    We were down at Branson last weekend, stopped at a great restaurant supply store that's off the well beaten path. I was eyeballing a nice steel wok (no ring) but Jane put the kibosh on it right away, said I don't need any more stuff.

    I keep telling her you can never have too much stuff.

    You should have gotten it. I love my carbon steel wok. I have the round bottom one and use it all the time on my banjo burner
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    How hot do will it get on the banjo John?

  8. #8
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Quote Originally Posted by SmokyOkie View Post
    How hot do will it get on the banjo John?
    Pretty hot. A lot hotter than I can get it on the kitchen stove. I use it as a deep fryer too and the oil heats up real quick and the oil temp recovers real fast after putting stuff in. My house doesn't stink of fried foods when I'm done either which is a plus.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    That's what I'm sayin' about good stir fry. It needs to get hot enough that the stir fried food tastes almost like it's been grilled.

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