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Wok me through this.

BrownieBrownie Posts: 1,023
edited May 2012 in EggHead Forum
Bought a carbon steel wok at a yard sale that was barely used, but hasn't been seasoned. It's dark in color (and a little sticky) from oil but not the black color I normally see. Whats the best way to get this wok ready for my egg?


  • Richard FlRichard Fl Posts: 8,103
    edited May 2012
    When I find one like you describe,I do soap and water and a brillo pad if it is just little dirty and rusty or  I take oven easy off cleaner. if it is really ugly.  Do this outside as the fumes are nasty.
      I am working on one now that has taken 5 coats, let each rest 10-15 minutes.  After I get off what the cleaner will get, I take my mapp torch and burn the rest.  This step is not always necessary.  Then I place some peanut oil and do a 400F in the oven or on the grill.  I turn the pan upside down with a drip pan so and excess oil does not drain to the center of the pan and catch fire. About 30 minutes per turn and will sometimes rub with an oil paper towel.  I may coat 2-3 times over.

    Here is a link to some fried rice and after I seasoned a cast iron wok.

  • BayaradBayarad Posts: 308
    I would treat it like a new wok and start with washing it thoroughly with soap and water, then heat your oven to 450 degrees, then lightly coat the wok inside and out with vegetable oil.  Place it in the preheated oven and let it run for about 20-30 minutes.  It should come out looking like copper.  Give it a light wash without soap just water let dry then wipe it down with vegetable oil if you are going to store it before using it, otherwise just wash it with water and do your first cook.  When you put it in the oven if you have any wooden handles wrap them in a wet washcloth or towel to prevent the wood from scorching or burning.  The nice thing is these woks are indestructable and whenever you need to you can reseason them.  There are other methods as well but I prefer this one.  Check out for details on the other methods.  Then enjoy the best stir fry you have ever had!
  • BrownieBrownie Posts: 1,023
    @Richard Fl Thanks for the info and the links. Btw your food and wok looks incredible!

  • BrownieBrownie Posts: 1,023
    @Bayarad Great tip on the handles. I'm assuming I should let it cool a
    little between the oven and the second wash? Thanks for your help!
  • Richard FlRichard Fl Posts: 8,103

  • Richard FlRichard Fl Posts: 8,103

  • Can't help ya on the wok stuff cuz I don't use my Egg for wokking (at least not yet). 

    Just wanted to comment that I LOL'ed @ the thread title... that is all.
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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