my carbon steel woks are an incredibly cheap hack i'm almost embarrassed to share here...
Wth, I'm bored. I'll share because I've decided to hack three and give them to my sisters. One sister loves mine, so
here's my incredibly cheap wok. I bought the first one cuz $5.76. Why not? It felt a little heavy and I understood the teflon wasn't going to last at that price, and I understand teflon is a bad idea for high heat wok-ing. So I didn't use it for stir fries and such.
Here's what I like about them. The handles. Nice to have two handles on big old 14 inchers. Handles have been the fail on all of my cheap-ish carbon steel woks. If not for discovering this dude, my next one would have been a welded handle from a restaurant supply. But these handles haven't budged. They are sturdy and already long-lasting. The size. 13.75" is perfect for me. 12s have been a little small. I have considered a 16, but then I found these. Carbon steel. Most of the teflon coated pans in the world are aluminum or stainless. Carbon steel is by far best for a wok. The flat bottom. I prefer flat to round but the cheap-ish flat ones I've had haven't been perfectly flat. This causes hot spots and possibly wobble. These are dead flat reminiscent of much more expensive woks. I also find the diameter of the flat bottom perfect. Some are smaller making the wok a bit unsteady. Some are bigger making the wok not so wokky. The weight. They are not heavy like some French carbon steel pans, but they're not super light like cheap-ish carbon steel woks. The weight is again reminiscent of high end gear.
The hack. When the teflon started failing, I realized I had a nice carbon steel wok under it and googled removing teflon from pans. It's simple and kind of strange. Coat it with Drano gel, put it in a bag, wait a few days and voila; it comes off no problem. The result was way better than what i saw on the google search. Not exaggerating, literally, a near mirror finish. It is lightly textured to help the teflon stick, but being so cheap, not nearly as textured as more expensive coated pans. I used a wet sanding sponge for metal at 400 grit and it wasn't a near mirror finish. It was as bright, shiny and smooth as any mirror. Crazy. Beautiful. Looked like a $200 pan. So I put it on the rocket stove outside and super-heated it. It blued. Like French armor from the middle ages. This
blue carbon steel Made In wok was chosen as wok of the year somewhere. I think I prefer Walmarts sub $7 wok hacked. The blue remains gorgeous on the outside. The insides are now properly seasoned. Easily the most slippery pans I've ever had.
The problem. They may have been discontinued. I checked online before going to get them and it said out of stock. I hurried to my Walmart. Bought the last four. The price went up a dollar. $6.88.
I suspect few of you read all this and none of you will do it. Who knows? Maybe they're unavailable to you. But I think
@Ron Swanson might be a good candidate for giving this a try. Wok Hei!! I yell that when I toss the food in my wok and get the flames right.