Monk 2,673 Posted February 12, 2014 Share Posted February 12, 2014 I always seem to have trouble with removing the seasoning on my wok. Maybe that means I just haven't seasoned it well enough? Using bamboo (or something) scrubbing brush and hot water only. Need to use it more too, seems so easy to chop up a few things and then cook for a few minutes and eat. Link to post Share on other sites
legselevens 835 Posted February 12, 2014 Share Posted February 12, 2014 Being born in the 'teflon' generation I had been wondering why chinese cooking taste so good at the restaurant, but I could not replicate it at home. Brand new Wok from Springvale $2 shop. This 12" cost me $15. Like a good cable or capacitor, the Wok needs to be burn in. Luckily it does not take 200 hours but a mere 1 hr. All the way throughout the Wok, then coat a thin film of vegetable oil. I use sunflower oil here. Do it three times or more until the carbon-steel wok is, well .. carbonated. Non sticky surface ! The awesome heat retention of the Wok created these effect when cooking ! Never.. ever wash the carbonated wok with soap. Just pour water when hot and scrub with this asian tool. Too easy !! My wok after 3 test runs: Nasi goreng, stir fry vegetables, and prawns: They get better as they age/used. Unlike teflon. Next... to buy a proper burner. While my stove will do 18Mj and commercial wok burners are about 55Mj, this beast will output 130Mj !! http://www.ebay.com.au/itm/130Mj-Safety-Ex-High-Pressure-Gas-Wok-Burner-Stove-Hose?item=250697802808&cmd=ViewItem&_trksid=p5197.m7&_trkparms=algo%3DLVI%26itu%3DUCI%26otn%3D5%26po%3DLVI%26ps%3D63%26clkid%3D5136802160568283763 My future birthday present Hi Gainphile, Did you get your birthday pressie? Link to post Share on other sites
Mr_Gimlet 256 Posted February 13, 2014 Share Posted February 13, 2014 I always seem to have trouble with removing the seasoning on my wok. Maybe that means I just haven't seasoned it well enough? Using bamboo (or something) scrubbing brush and hot water only. Need to use it more too, seems so easy to chop up a few things and then cook for a few minutes and eat. The other thing that really helps with maintaining the seasoning is using it as a deep fryer from time to time. Link to post Share on other sites
gainphile 714 Posted February 13, 2014 Author Share Posted February 13, 2014 Hi Gainphile, Did you get your birthday pressie? Not yet . But we did replace our old 70's cooktop with shiny new Smeg with Wok burner. It is NOT HARDLY ENOUGH !!! .... 15Mj from memory. Link to post Share on other sites
legselevens 835 Posted February 13, 2014 Share Posted February 13, 2014 I've been looking into wok burners and found this one has been recalled http://www.appliancesonlineblog.com.au/appliance-news/gas-cooker-recalled-risk-of-explosion-and-some-timely-gas-safety-tips/ Perhaps the newer version has the B in the model number and is fine? Link to post Share on other sites
legselevens 835 Posted February 13, 2014 Share Posted February 13, 2014 Not yet . But we did replace our old 70's cooktop with shiny new Smeg with Wok burner. It is NOT HARDLY ENOUGH !!! .... 15Mj from memory. We had Smeg and ditto the heat factor. Was an easy stove to keep clean and in my books that goes a long way. Off course here but I sent a link of your blog to a friend and he was very glad I did. Another open baffled lover and I hate to say it, his speakers are bordering on remarkable. I wouldn't be surprised if you hear from him. 1 Link to post Share on other sites
Jake 4,043 Posted February 13, 2014 Share Posted February 13, 2014 I've been looking into wok burners and found this one has been recalled http://www.appliancesonlineblog.com.au/appliance-news/gas-cooker-recalled-risk-of-explosion-and-some-timely-gas-safety-tips/ Perhaps the newer version has the B in the model number and is fine? Oh, great. Link to post Share on other sites
legselevens 835 Posted February 13, 2014 Share Posted February 13, 2014 (edited) Fret not jake you can flip, flop and fry as much as you like if it is the right model number? But if not then I would call Auscrown and get it sorted because they are legally obliged. My experience with them this afternoon FWIW has bben very positive. Edited February 13, 2014 by legselevens Link to post Share on other sites
Jake 4,043 Posted February 13, 2014 Share Posted February 13, 2014 Fret not jake you can flip, flop and fry as much as you like if it is the right model number. But if not then I would call Auscrown and get it sorted because they are legally obliged. My experience with them this afternoon FWIW has bben very positive. Oh it's the right number alright. The one mentioned in the recall Link to post Share on other sites
Zammo 843 Posted February 14, 2014 Share Posted February 14, 2014 Trying to decide on a decent outdoor built-in plumbed in wok/side burner with grunt. Not many options. Electrolux have a model with only 13Mj. At this stage, going with the beefeater SS side burner rated at 20Mj - not bad, but will limit volume I can put in wok. Any other suggestions (that aren't LPG)? Link to post Share on other sites
legselevens 835 Posted February 15, 2014 Share Posted February 15, 2014 I'd call Auscrown. I think they sell a burner that is ffor indoors use but not as hot as the rambo burner. I've seen similar in youtube vids of Asian home cooks. Link to post Share on other sites
legselevens 835 Posted February 15, 2014 Share Posted February 15, 2014 (edited) Zammo, Post 14 on this link is what I have seen. http://forums.egullet.org/topic/145626-wok-cooking-are-home-stoves-really-not-hot-enough/ Edited February 15, 2014 by legselevens Link to post Share on other sites
Zammo 843 Posted February 15, 2014 Share Posted February 15, 2014 I'd call Auscrown. I think they sell a burner that is ffor indoors use but not as hot as the rambo burner. I've seen similar in youtube vids of Asian home cooks. Hey legselevens. Need something for built-in outdoors rather than indoors. Cheers. Link to post Share on other sites
legselevens 835 Posted March 5, 2014 Share Posted March 5, 2014 Well I bought a burner the 55mj one and similar to what Jake said it is absolutely more than enough to do the job. Got a new wok too and seasoned it according to the link and it worked extremely well. This one is better and has more info. So far it is going well but I've only tried Pad si eiw, Khao pad and Pad pak boong. I love that stuff. Link to post Share on other sites
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