Seasoned my wokshop 16" carbon steel wok and decided this was the weekend to give it a run. I have to say the spider is a must for using the wok and the ability to flip it over and get closer to the fire as it goes down is very nice.
I have to say, it was relatively easy to do but definitely took some preparation and getting all things staged and ready to go. I made some minor mistakes that I know I can avoid next time, a little too much oil, etc.
I did make some fried rice with a small bag of frozen veggies that turned out excellent, all in all the family said it was delicious, and I have to admit it was pretty good. Only gripe is some of the "seasoning" came off the wok as I was stirring everything with the metal spatchula.
Here are some pictures, so you can see it did happen. :-)