Wok thread

I know this is not a wok but after finding it I haven’t used the wok since. I was able to be the first to reply to a classified ad and got an amazing deal on a used EVO grill years ago. It’s been one of our favorite outdoor cooking units. I was shocked at the retail price for them.
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Roper said:
I’m seasoning the wok, but it seems localized at this point. With use will it spread around more?View attachment 112180
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I just seasoned my new carbon steel wok and it took a lot longer than I expected. First it turned brown and smoked, then a nice blue-black. I had to cover the wooden handles with heavy duty aluminum foil so they wouldn't catch fire. I rotated the areas of the wok over the flame until every part was superheated and turned blue.
 
Zak said:
I just seasoned my new carbon steel wok and it took a lot longer than I expected. First it turned brown and smoked, then a nice blue-black. I had to cover the wooden handles with heavy duty aluminum foil so they wouldn't catch fire. I rotated the areas of the wok over the flame until every part was superheated and turned blue.
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With my new Camp Chef it’s much easier and better…the Coleman just doesn’t have enough umph.
 
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