Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Wok dilemma

tazcrashtazcrash Posts: 1,747
edited August 2012 in EggHead Forum
Seeing VI's Kung Pao Shrimp made me realize I really need to find a steel wok, or just finally bite the bullet and order from the wok shop (i just hate to pay that shipping when I should be able to find one nearby.).

I went to Chinatown in NYC, found a lot of stores with steel woks the single wooden, or metal handle, but am afraid it wont sit right in the spider on my large.

Found a bunch of metal woks with black plastic coated d-ring handles (definitely no good) . Finally the Mrs found and picked up a metal wok with metal d-ring handles (8.99 :D ), saw it at home, and it's CI!, and far from smooth, but she said she did look for the smoothest one in the pile. 

For those in the know, aside from the obvious finish difference between CI & steel, and the way the temps are conducted, is there any reason a CI wouldn't work, or should I just keep looking? I mean just order it.
Also would a 14" (that is the size CI I have now) pose any wokking problems on the large (as far as too much airflow, heat while cooking, etc....)

Bx - > NJ ->TX!!! 
All to get cheaper brisket! 


Sign In or Register to comment.