Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.

CGS VS Wokshop Woks

dlk7dlk7 Posts: 627
in EggHead Forum
I've been looking at woks and it seems the Wokshop woks are heavier than the CGS ones. Does that seem to make any difference in the cook?  Are there advantages to a hammered wok over a smooth one?  Thanks for your input.
Two XL BGEs - So Happy!!!!
Flag • Off Topic Disagree Agree Like

Comments

  • ChubbsChubbs Posts: 2,408
    Mine is from wok shop. I would just make sure to get carbon steel. I wasnt aware of CGS' woks at the time. I would probably buy from CGS now because Tom is one of us. Although WS was great to work with. I would think both would be fine. As long as they season, I personally dont think it matters. Mine is round bottom though-- flat bottom would be nice, but it is easy to get the food mixed with the round bottom.
    Columbia, SC --- LBGE and a long anticipated MINI BGE
    Flag • Off Topic Disagree Agree Like
  • AviatorAviator Posts: 677
    I have the CGS wok and it is carbon steel. Buy it with the spyder and take all guess work out.

     Large and Small BGE

    And all the toys to make me look like a Gizmo Chef.

    >:)

     

    Flag • Off Topic Disagree Agree Like
  • jfm0830jfm0830 Posts: 508
    From the various books I've read a hand hammered wok is usually thinner and lighter, but stronger than a machine made wok. The thinner wok heats quicker. As for the flat bottomed wok, they are made for use on a flat top electric range. A round bottom wok is better for high heat uses like a gas range. The round shape is said to be better for stir frying because the bowl concentrates the heat in the bowl area where most of the cooking is done. The food is easier to move around in a round bottom wok vs a flat bottomed one. 
    N.E. Massachusetts
    Two Large BGEs
    Flag • Off Topic Disagree Agree Like
  • dlk7dlk7 Posts: 627
    Thanks for the input - looks like I'll go with the 19 inch CGS.
    Two XL BGEs - So Happy!!!!
    Flag • Off Topic Disagree Agree Like
Sign In or Register to comment.