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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Got a new wok today - seasoned it. Pictures.
Options
nolaegghead
Posts: 42,102
Hand made 16" wok from China or somewhere through Amazon - $21 shipped.
Was covered with nasty waxy oil. Washed it off with soap and a brillo pad.
Was covered with nasty waxy oil. Washed it off with soap and a brillo pad.
______________________________________________
I love lamp..
Comments
-
Dried in oven at 550.
______________________________________________I love lamp.. -
Didn't have flaxseed oil, so I used some fish oil from capsules. Want an oil that polymerizes.
______________________________________________I love lamp.. -
Did three cycles with the fish oil, until the house stunk. Then I switched to canola, then olive. Just to mix it up. Here's the final 5 coat seasoning.
______________________________________________I love lamp.. -
Trick to getting a nice seasoning is to wipe on the oil, then, with a dry paper towel, wipe off any excess oil before throwing it in the oven.
______________________________________________I love lamp.. -
As the good Lord said once "I'll never get the smell out of these fish"
Steve
Caledon, ON
-
Little Steven said:
As the good Lord said once "I'll never get the smell out of these fish"
Wow!PROUD MEMBER OF THE WHO DAT NATION! -
So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?PROUD MEMBER OF THE WHO DAT NATION!
-
Food doesn't stick on a well seasoned wok (depending on what you're cooking) so it's generally easy to clean. I just use a brush or scrubby and hot water, then dry it on the stove and add a little oil and store.
______________________________________________I love lamp.. -
Que_n_Brew said:So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?In many asian households there is only one pot, so it gets used everyday.Nice looking wok Nola, fire up the turkey burner.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Chacahoula_Tiger said:Nola......good looking wok. Congrats. You don't know me but I tend to be a bit cautious. So take that into account when I ask........did you test this thing for Lead contamination? China products are known for this issue...
______________________________________________I love lamp.. -
nolaegghead said:Food doesn't stick on a well seasoned wok (depending on what you're cooking) so it's generally easy to clean. I just use a brush or scrubby and hot water, then dry it on the stove and add a little oil and store.
ThanksPROUD MEMBER OF THE WHO DAT NATION! -
nolaegghead said:Chacahoula_Tiger said:Nola......good looking wok. Congrats. You don't know me but I tend to be a bit cautious. So take that into account when I ask........did you test this thing for Lead contamination? China products are known for this issue...
:-SSteve
Caledon, ON
-
To clean I've been using that bamboo cleaning wisk. Run the wok under hot water and hit it with the wisk it works real nice. I got it from the wok shop San Fran
-
?? is that some kinda canuck code??
______________________________________________I love lamp.. -
I'm in the steel biz. I originally typed Lada bumpers. Lots o' chromium and martinsite in there
Steve
Caledon, ON
-
I could never get the hang of the full size wok. Best to you. Sure looks good.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Skiddymarker said:Que_n_Brew said:So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?In many asian households there is only one pot, so it gets used everyday.Nice looking wok Nola, fire up the turkey burner.
______________________________________________I love lamp.. -
I could use some big words here, but it's 3 am and you guys prolly wouldn't understand them...Nice lookin' wok, playah..Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Congrats on the new wok!! I know you'll love the meals you make on it.
-
Now Boudreaux, don go makin no etouffee in dat wok thing. Its for China people food.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
I would rather wok on my turkey burner as well. Way easier, faster, and hotter.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
-
nolaegghead said:Skiddymarker said:Que_n_Brew said:So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?In many asian households there is only one pot, so it gets used everyday.Nice looking wok Nola, fire up the turkey burner.
-
I cant wait until it gets warm out to use my new wok. Thanks for sharing the method to season it.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
sola said:Why not the egg?
______________________________________________I love lamp.. -
Gotcha, thanks.
-
If you have a tank of propane laying around from your gasser days, you can pick up a propane burner for around $30, less than the price of a spider for wok cooking on the egg. Costs a little more than the spider for the egg, but it's a lot less work and it frees your egg up. If you want a smokey flavor, wok hei is a high temp technique that imparts a smokey flavor. Generally, food isn't in the wok for more than a few minutes so it doesn't have time (plus the lid is open) to pick up much smoke from the lump fire.
http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27743_-1__?Ntt=propane+burner&Ntk=All
______________________________________________I love lamp.. -
NOLA - love your fish oil trick! Made me laugh. Call me stupid, but I'm thinking you have to be some sort of degreed Engineer or you have some sort of technical degree. Oh, BTW, nice wok. Enjoy!
-
CeramicChef said:NOLA - love your fish oil trick! Made me laugh. Call me stupid, but I'm thinking you have to be some sort of degreed Engineer or you have some sort of technical degree. Oh, BTW, nice wok. Enjoy!
______________________________________________I love lamp.. -
nolaegghead said:sola said:Why not the egg?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
nolaegghead said:sola said:Why not the egg?
I am going to have to get a wok at some point. Have you used one on a crawfish burner with a wok before? I have a bunch of these: http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27736_-1?ICID=CRT:0267-01781-0090 I don't have one of the fish fry burners. I imagine $30 is probably worth having the better form factor over the jet burners?"America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum