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so on my large BGE what size WOK do i get ?
I use both a 14 and 16" with "D" handles. Sometimes I like to steam with a bamboo steamer and the metal handles allow me to close the BGE top. Also you need gloves to get your wok in and out.
My preferred wok is a 14" flat bottom with a long wood handle. The short wood handle opposite the long one has been cut of. Since I wok with the top up after the initial heating on the wok the handle allows me greater control of the cook. Since it is flat, i can set it on the grill or in my spider legs up or down depending on meal. Also it will sit on a flat stove top or a gas burner with equal ease. If you use a round bottom one, nothing wrong, you either need a spider or wok ring.
Here are some ramblings about woks.
When I want a really old recipe, I use one of VI's. He is way old.
Village Idiot said:
Thanks for your comments, Jim. As with everything in life, nothing is absolute. You will find differing opinions, and they will be valid. Only after your own experimentation will you find what is right for you.....snip....However, I have found that on most dishes, there are nuances, some subtle, some not, that make a dish unique. I trust the sauce recipes that the ancients have perfected over 3,000 years. So, I try to stay within the confines of the traditional sauce recipes and I have been very pleased with them. I never buy pre-made sauces in a bottle, and I make them myself, but I always use an old, proven recipe.