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Wok for large
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pgprescott
Posts: 14,544
What are the recommendations for a wok on the large? Carbon steel of course.
1. Size?
2. Long handle or "D" handles?
I see a lot of D Handle models on the forum, but am strangely attracted towards the long handle models. Looking for experienced input.
Thanks in advance
Comments
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The best way to wok on a large is get a Spider from the ceramic grill store. The 16" wok is perfect for the large. I have a 30+ year old carbon steel one with the "helper handle" and highly recommend the handle, especially since you are leaning toward it already. I recently got a 12" wok for my small egg, I got it from the wok shop in San Francisco and am very pleased, I went with the metal d handles not knowing how far the wok would sit in the smaller egg. I am very happy with the quality of the wok, but wish I would have gone with the wooden handle. It makes it much easier to transfer food to a bowl without having to work quickly before the welding gloves get too hot.The wok shop knows about eggheads and is great to work with. I think they will even season your wok for a small fee if you ask over the phone. Here is what it looks like sitting in the spider on my large.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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On my large I either use a 14" with "D" handles or a 14" with a wood handle, The opposite side handle I cut off years ago after the wood portion burned.I use the wood handled one with the spider legs in high positon. I feel that the wood handle one gives me better control over the wok. The "D" when I am using a bamboo steamer basket so I can close the lid. Here is a link about woks that may give you some ideas. Let's Wok & Woll!
Type in "wok" in the "search" field top right and there is lots of good info.
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Thanks to both of you. Kinda confirms what I was looking at @ the wok shop and cgs. I feel much more comfortable about the purchase now. I really felt the hanlde would be a big plus but wasn't sure how it would fit. Now I know. Thanks again!
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I have both styles. My wooden handled wok is 14", and I mostly use it indoors, or on the turkey fryer burner outside. Also have a 16" D handled wok that I use on the Egg.
The spider from CGS makes it really easy to wok on the egg whatever style wok you choose.
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Thanks Ale.
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