Big Bird 8855

Thanks guys. I did give it some high heat after the first stir fry. I soaked the wok and then scraped off all the stuck noodles. That's when I tried again and I went well beyond the smoke point. The result was some little glittery flakes (charcoal) that I wiped out with a paper towel. So I knew I had gotten the thing really hot. I'm going to sand it down with some very fine grit sandpaper and do several very light coats of oil. Maybe it's a story about building the coats up over time and not being so impatient. But when you watch the tutorials, it sounds so easy.

Thanks Weinoo. That was my assessment. The pros use a lot more oil. But I don't really like oily noodles. I'm thinking about cooking the noodles separately in another pot but that sort of defeats the purpose of having a wok. I'm sure I need more attempts. So I'll keep on trucking. Thanks.

Hello to All. I'm new to this forum so I'm just getting my bearings. Anyway, I just bought a new 14" flat bottom carbon steel wok. Followed several different YouTube tutorials and I guess I selected all the wrong tips. I washed and scrubbed the wok before I did anything with a metal scouring brush. Dried it then burned all the manufacturers coating off and blued the whole thing inside and out. I have a 9 kW gas burner so there was plenty of heat. Washed, scoured, and dried it again. Then I heated it up and began to spread Sunflower oil lightly over the surface until it began to smoke and blacken. Repeated this several times building up layers. I don't think I hit it hard enough with the heat but it was smoking like in the tutorials. Maybe did too many layers as well. After I was done the touch was not nice and slick. It was rough and a little sticky. I cooked my first stir fry with thin sliced pork first, followed by the veggies and then the noodles. Everything went well until the noodles. I soaked about 400 grams of quick cooking Chinese noodles in hot water, drained them, and into the wok they went. Did OK at first but then they began to stick. Nothing to ruin the meal but I had seen the pros flipping and scraping with a ladle and nothing got stuck. So I soaked the wok for a day and all the burned noodles came off easily. Second time I do the same ingredients but lowered the heat when I put in the noodles and added some water with the oil. Same result but less. I'm fairly confident this is operator error and not the wok or ingredients. My question is, has this happened to anyone else? If so, what was the solution? Throw the damn thing in the garbage or persevere until you got it right? I'm not throwing mine out yet so some tips would be welcomed. Thanks, Big Bird.