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My new tools to go "WOK"ng

XLBalcoXLBalco Posts: 604
edited April 2012 in EggHead Forum

ordered the 1.25spider from CGS and a 22" WOK from the WOK Shop as others have done.  I have an XL and looking at this WOK I cant decide whether I am intimidated by all the real estate or excited because I am gonna have to do a decent size cook.  Plan on seasoning this weekend if I have time! 

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Comments

  • Village IdiotVillage Idiot Posts: 6,958
    It'll never look the same, thank goodness.  Lots of fun ahead for you.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • XLBalcoXLBalco Posts: 604
    no thank you and everyone else that posted their wok'ng - ya'll sold me on it!
  • ShawnShawn Posts: 356
    You will love it the ceramic grilling store does make good quality product!
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • XLBalcoXLBalco Posts: 604
    i  didnt try to put the wok in my oven to see if it would fit... but i am wondering if i should use the egg to season it instead?  has anyone tried that?  figured i could rest it upside down on the platesetter or the grate?
  • centex99centex99 Posts: 231
    Mine says to boil water in it to remove film before seasoning... is this film just on the inside of wok or outside as well?  I guess I'll boil the water on the egg, then season it in the oven...
  • Village IdiotVillage Idiot Posts: 6,958
    It's not a big science to seasoning a wok.  You want to scrub it with soap and water to get any machine oil off of it.  Then, you want to apply some oil and heat to start filling up the pores.  Also at that time, Mrs. Chan says to stir fry green onions or chives to get the metal taste out of it.

    Seasoning will come as  you cook.  At first, avoid things that might stick, use oil in your cooks, and don't use tomato products.

    After a cook, always wipe it clean, don't use soap.  Dry it, and put a light coat of oil on both the inside and outside to prevent rust.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • XLBalcoXLBalco Posts: 604
    sounds good.  still amazed at how big it really is.. good gosh
  • XLBalcoXLBalco Posts: 604

    seasoned the WOK tonight but didnt do a cook.. no time....  what do you think of the results?

     

    in the oven for 20 mins

    image

     

     

    then to the egg

    image

    used ginger, garlic and green onion

    image

    washed and done

    image

     

  • Doc_EggertonDoc_Eggerton Posts: 5,148
    Before and after.  I did my seasoning on the wok.  Heated and cooled several times, then left on the shut down Egg as it cooled.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Village IdiotVillage Idiot Posts: 6,958
    You're there, Doc.  Now, let's see the next picture with food in it.   :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • XLBalcoXLBalco Posts: 604
    that looks nice.. i only did one pass thru... got some more work to do :)
  • Doc_EggertonDoc_Eggerton Posts: 5,148
    We're wok'n about once a week now.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Doc_EggertonDoc_Eggerton Posts: 5,148
    It's not a big science to seasoning a wok.  You want to scrub it with soap and water to get any machine oil off of it.  Then, you want to apply some oil and heat to start filling up the pores.  Also at that time, Mrs. Chan says to stir fry green onions or chives to get the metal taste out of it.

    Seasoning will come as  you cook.  At first, avoid things that might stick, use oil in your cooks, and don't use tomato products.

    After a cook, always wipe it clean, don't use soap.  Dry it, and put a light coat of oil on both the inside and outside to prevent rust.
    +1

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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