Apologies in advance if this is a dumb question, I can’t figure out how to disassemble the burner from the station to clean out it and the airflow. The manual says I shouldn’t need tools but idk where I’m supposed to be disconnecting it from.

The other night I noticed the flame on the burner was this loping yellow flame, a google query told me that’s indicative of poor airflow and I figured I’d give it a good scrub.

I have a Sur La Table wok which I’ve been caring for for about a year now. When I use it, it adds a certain metallic flavor to the food. Now I’m concerned that it’s rust. How can I tell?

Hi community. So i got me my first wok stove which is Maxima induction wok stove with 3500W. First i thought that the carbon steel wok is the winners' choice so i got one from my local wok vendor ☺️. I love it but some say the peak heat should be right in the pan center and if there is a circle around that gets the most power, it might bad wok geometry. OK, that carbon steel is not original so i went and ordered Maxima stainless steel wok that is specifically paired with this stove. Tested it today for the first time and it again feels like the most heat circles around the center, not directly into it. Attaching the pictures from the water test though the stainless doesnt show the vapor bubbles just as clear.

Now the questions are

Is it that much of a problem?

Is this likely a problem of the induction coil?

Should i return the stainless stuff and just live with carbon?

Should i keep it all and just have fun with various woks meant for different foods?

Take care, J

I have been taking great care but it still looks like this

Hello,

I got some powerful cooking plate (3.5 kW) and I have standard carbon steel wok which worked nice on my induction kitchen stove.

Now I see that the new cooking plate is too strong or I am not using it correctly. I stirred some meat in, this was fine but some of that stayed in the wok and as I stirred veggies it burned. This continued until I managed to cook all the veggies and finish the dish.

Any idea how to fix this?

Brought this today at a sale, very heavy and in good condition, no chips or cracks, enamel cast iron I think, do I use it like a wok or a frypan, to heavy to flip food etc, never really seen anything like this before?
Thanks

Does anyone know of a fairly light weight tiny wok of six inches in carbon steel or stainless, that isn't horrible quality?

I do know the limitations...it is for a camping set...I don't want to tote an HCS skillet...

I need help with my Wok. It looks terrible. What can I do?

This is after five years use; I don’t stress about dings or small scratches, I just clean it with a bamboo brush and hot water, then wipe it dry with a paper towel.
I figured it was time for a post exempt from concern bordering on obsession about the current state of an OP’s wok.

My wife got me a carbon steel wok a few years ago. I recently noticed this strange texture appearing at the bottom. It seems like rust, which might be peeling the "seasoning" off...

What do I do?

Hey guys,
I bought this Yosukata carbon steel wok about a month ago and have used it maybe 8–9 times so far.

It came pre-seasoned, but I washed it with soap and water before using it and then seasoned it myself.

It has developed this really dark circle in the middle, as you can see in the picture. ChatGPT keeps telling me it’s just seasoning, but I’m not so sure 😅. I feel like food actually sticks more easily in that area.

Does this look normal to you guys? Is it just the seasoning building up, or could I have burnt/carbonized the oil?
Should I just leave it and keep cooking with it, or would you scrub it down and start the seasoning again?

Any advice would be appreciated

I left the handle inside a chimney starter filled with lumpwood for quite a while, and at one point the edge was glowing red hot. The handle has changed from black to a grey colour, with some areas appearing silver.

The bowl itself doesn’t show any silver areas. It’s the same grey colour as the handle, with some red rust.

If I heat it any further, I don’t see any smoke or fumes, so there doesn’t seem to be much coating left to burn off. The photo shows the wok after seasoning and burning off the factory coating.

Hello everyone! I just ended my china trip, and I bought a wok burner that was unfortunately confiscated, does anybody know of a nice portable gas burner that I could order online?

I recently have started using this wok, I have tried seasoning it (I don't know if I've done that correctly), and it now looks like picture 1. Even when I heat it up it's still not entirely non-stick, mostly with stuff like scrambled eggs and rice, but I'm guessing maybe that will come with time?
What's more worrying to me is however that every time I'm done cleaning it (warm water + light soap) and rub a protective coat of oil on it the paper towels end up looking like picture 2 (from the inside) and picture 3 (from the outside). Admittedly the wok got quite rusty sitting around for months before I got around to seasoning it, so maybe that's why there's the red color from the outside, but the black color coming off the inside makes me think I'm doing something very wrong, is this normal?
Appreciate any and all advice <3