Buying this large wok from Ikea was the best financial decision of my life! Prepping is now 1000x quicker and less messy. : r/MealPrepSunday
A completely average wok story. I already have "better" woks, but are they really? I got this Mammafong wok with extreme-lightness in mind for the whole family to use. Go on and
r/Woks
New 36cm Oxenforge wok : r/carbonsteel
Finished my outdoor wok cart build. Am I missing anything? : r/carbonsteel
Anyone have experience with this carbon steel wok? On sale at Costco. : r/carbonsteel
A Guide to Woks : r/Cooking
My trusty Madein wok that I've had for over two years and have used at least 4-5 times a week. I do have to say that it is thicker and on the
I love this wok, nothing sticks to it! : r/carbonsteel
Trying to season a new wok. Bottom flaking, see pic, what'd I do wrong? : r/carbonsteel
Wok is only a few weeks old - is this normal looking? : r/carbonsteel
Is my new carbon steel wok properly seasoned? : r/carbonsteel
Seasoned my first wok ever, cant really get it black blue. Sur la table carbon steel wok. Do I keep going until its black? Or is this seasoning fine. : r/wok
Asian Food
Did I ruin my new wok? : r/carbonsteel
Tramontina wok I got at Costco. Blued and oiled. : r/carbonsteel
How much cleaning should you do on a cs wok? I presume this is Ok and to keep using? A few burnt bits on there. Also - after use, do people oil
A completely average wok story. I already have "better" woks, but are they really? I got this Mammafong wok with extreme-lightness in mind for the whole family to use. Go on and
My friend gave me this wok. Any advice on how to restore? : r/carbonsteel
Can't get my wok to turn black in the middle while seasoning. The sides turned slightly black, but the middle keeps going back to the blueish gray. : r/carbonsteel
Stunning wok from u/oxenforge : r/carbonsteel
Walmart has these cast iron woks for $50 - anyone able to shed some light on how well they really work vs my 12 deep pan : r/castiron
Round-bottom woks for dummies: some woks will sit upright by themselves on a flat surface, other wont. Both types will work just fine on gas stovetops. It depends on the balance (center
New Japanese Wok with black residue after seasoning (cooked with it twice before), any ideas if its carbon steel? or cast iron? Brand is TAKUMI. I don't know much about woks and
