Wok cookery chat

Whoa, payday itchy finger... must....resist. Looks a lot of fun though.

What no wok chat?

Went to loon Fung in Tottenham and bought a 13 inch two handled wok for 9.90 as I got lots of bao and no idea where my wok and bamboo steamers were

Wonder if I could make money buying woks from hoohing/loon Fung and selling them online as they are available at twice the price from online sources.

I got a Hancock London Wok as the one that came with the burner was too heavy. It’s a good weight and size but much shallower so struggling to get a good flick. Only £20 so no biggie but I don’t really want to end up with loads of woks searching for the perfect one

The law of n+1…

Staying at a place with a proper wok burner so I'm taking the opportunity to reseason my woks.

Once again, I'm stuck going round in circles with the how do it correctly.

Large crystal sea salt with no caking agents and then a wipe down with lard

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I wouldn't get too fancy with it. Just scrub right back to bare metal with Fairy and a wire thing. Get it nice and hot then oil.

https://www.seriouseats.com/equipment-how-to-buy-a-wok-which-wok-is-the-best#toc-how-to-season-and-clean-a-wok

I'd agree with this.
Heat it lots, use it with plenty of oil, scrub it out with hot water once you're done, dry it on the heat, touch of oil once its dry.

I am over thinking this, I know I am.

It is done and looks good. Still going to give it run with potato peel or cheap veg.

I fried a couple of spring onions on high heat. Cheap, and smells nice.

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why have you got kitty litter on your cooker

It is atlantic sea salt crystals, these https://www.tesco.com/groceries/en-GB/products/253723108

The Venn diagram of wok cooking and Technology Connections has a twenty-minute sliver of overlap

https://www.youtube.com/watch?v=CzJKxUCKOBg