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Got a new wok today - seasoned it. Pictures.

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.


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______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

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Comments

  • nolaeggheadnolaegghead Posts: 11,130
    Dried in oven at 550.


    imageimage
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,130
    Didn't have flaxseed oil, so I used some fish oil from capsules.   Want an oil that polymerizes.
    imageimageimage
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,130
    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.


    imageimage
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,130
    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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 26,167

    As the good Lord said once "I'll never get the smell out of these fish"

    :D

    Steve 

    Caledon, ON

     

  • As the good Lord said once "I'll never get the smell out of these fish"

    :D

    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!
  • nolaeggheadnolaegghead Posts: 11,130
    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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 5,713
    edited January 2013
    So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?
    You don't, you wipe it out, use a plastic scraper to peel off the bumps and away you go. 
    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. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 11,130
    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...
    No, lead isn't a problem in carbon steel.  It's a problem with glazes and enamels.  I used to test imported pottery for lead and cadmium.  If it had any, it had to have a warning - "not for food use".  We'd do an acetic acid leach and test the leachate.  Generally the stuff that had lead and cadmium had A LOT of it, and was decorative anyway.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • 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.

    Thanks
    PROUD MEMBER OF THE WHO DAT NATION!
  • Little StevenLittle Steven Posts: 26,167
    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...
    No, lead isn't a problem in carbon steel.  It's a problem with glazes and enamels.  I used to test imported pottery for lead and cadmium.  If it had any, it had to have a warning - "not for food use".  We'd do an acetic acid leach and test the leachate.  Generally the stuff that had lead and cadmium had A LOT of it, and was decorative anyway.
    Nothing too serious in old sifan bumpers
    :-S

    Steve 

    Caledon, ON

     

  • EllisEllis Posts: 191
    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

  • nolaeggheadnolaegghead Posts: 11,130
    ?? is that some kinda canuck code??
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 26,167
    I'm in the steel biz. I originally typed Lada bumpers. Lots o' chromium and martinsite in there

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 14,101
    I could never get the hang of the full size wok. Best to you. Sure looks good.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • nolaeggheadnolaegghead Posts: 11,130
    So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?
    You don't, you wipe it out, use a plastic scraper to peel off the bumps and away you go. 
    In many asian households there is only one pot, so it gets used everyday. 

    Nice looking wok Nola, fire up the turkey burner. 
    You right, Skiddy, this ain't never going on the egg.  Turkey burner.  (or as we like to all them, crawfish boiler) :)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • MaskedMarvelMaskedMarvel Posts: 1,108
    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 -- Greensboro!


  • jfm0830jfm0830 Posts: 882
    Congrats on the new wok!! I know you'll love the meals you make on it. 
    BBQ Website: grillin' & smokin'

    Middlesex County, MA
    Three Large BGE's & Too Many Eggcessories to Count
  • Village IdiotVillage Idiot Posts: 6,947
    edited January 2013
    Now Boudreaux, don go makin no etouffee in dat wok thing.  Its for China people food.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • 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."

  • solasola Posts: 118
    So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?
    You don't, you wipe it out, use a plastic scraper to peel off the bumps and away you go. 
    In many asian households there is only one pot, so it gets used everyday. 

    Nice looking wok Nola, fire up the turkey burner. 
    You right, Skiddy, this ain't never going on the egg.  Turkey burner.  (or as we like to all them, crawfish boiler) :)
    Why not the egg?
  • robnybbqrobnybbq Posts: 1,531
    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
  • nolaeggheadnolaegghead Posts: 11,130
    sola said:
    Why not the egg?
    I have a propane burner that goes from off to 50,000 BTU back to off in 10 seconds, plus any heat level in between.   I  can concentrate the heat on just the bottom or one side of the wok so I can have hot and cool sides to work versus just having a uniform temperature.  I can change the temp in a few seconds by twisting the regulator.  I don't have smoke in my face from lump as I'm working over the wok.  I can save my lump for cooking where the smoke flavors the food.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,130
    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


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • 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!
  • nolaeggheadnolaegghead Posts: 11,130

    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!
    Bingo!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 5,713
    sola said:
    Why not the egg?
    I have a propane burner that goes from off to 50,000 BTU back to off in 10 seconds, plus any heat level in between.   I  can concentrate the heat on just the bottom or one side of the wok so I can have hot and cool sides to work versus just having a uniform temperature.  I can change the temp in a few seconds by twisting the regulator.  I don't have smoke in my face from lump as I'm working over the wok.  I can save my lump for cooking where the smoke flavors the food.
    Also, the beauty of a wok is the ability to push food up the sides to slow the cook as the items in the bottom continue to cook. In the egg, there is no "cooler" spot, it is all hot. Adjusting the burner provides a range of cooking temps. I'm all for the fun of woking on an egg, it is just not all that practical. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • sola said:
    Why not the egg?
    I have a propane burner that goes from off to 50,000 BTU back to off in 10 seconds, plus any heat level in between.   I  can concentrate the heat on just the bottom or one side of the wok so I can have hot and cool sides to work versus just having a uniform temperature.  I can change the temp in a few seconds by twisting the regulator.  I don't have smoke in my face from lump as I'm working over the wok.  I can save my lump for cooking where the smoke flavors the food.

    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
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