Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Tonight's dinner: Orange Beef & Jasmine Rice

Options
JBUG99999
JBUG99999 Posts: 263
edited November -1 in EggHead Forum
We finally splurged and ordered the spider and wok (ceramic grill store). Our first attempt at using the wok was Saturday night, for a shrimp and scallop stirfry. That was excellent and cooked up so fast, we felt obliged to eat it that fast!

Tonight, we made orange beef and jasmine rice stirfry. Again, it cooked up super-fast and was on the table and being devoured before the camera even came to mind.

We need to season our wok, and I found the process detailed on the forum, but what I really wondered...

Will using the wok on a regular basis end up seasoning the wok, or just making a mess?

Thanks~
· Share on FacebookShare on Twitter

Categories