Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Wok Question

JefCB01JefCB01 Posts: 38
edited March 2012 in EggHead Forum
I seasoned by new wok and got a little board this afternoon and had some chicken so I decided to stir-fry it.  After I was done, the golden color of the wok is back to the silverish color it came in before I seasoned it around the center of the wok.  Do I go through the seasoning process again to get the golden color back or is in fine like it is?

Comments

  • Village IdiotVillage Idiot Posts: 6,951
    You might have been a little aggressive with your spatula.  It never hurts to go through the seasoning process again, but also, every time you cook on it, you are seasoning it also.  You might try using a wooden spatula on your next cook.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • ChubbsChubbs Posts: 6,145
    It might be because you were "board" instead of "bored" =)) Only kidding. How did you season it? If there is any doubt just season it again. What type of spatula do you use?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • JefCB01JefCB01 Posts: 38
    Haha...nice catch Chubbs

    I was using a metal wok spatula from The Wok Shop. I coated with oil and baked for 20 minutes and then cooked chives in it like the video.
Sign In or Register to comment.