On Friday night we were debating on what to do for dinner. I was thinking of a WOK cook on Saturday night but I have never seasoned/cleaned the new WOK. So I fired up the Egg to heat up the WOK since I did not want to turn on the oven in the house and stink the place up. I took out the new WOK (from CGS) and cleaned it with soap and water and a abrasive sponge. Looked like I got most of the oil off. I put the WOK on the Egg to heat it up and get the oil from shipping hot to be cleaned off. After 10 minutes I removed the WOK and cleaned it again. Then I tried to season the WOK on the Egg - Spider UP and the Egg ~ 400-450. I did the paper towel with Olive oil (All I had on hand) about 4 times until the towel came off clear and no more black residue. BTW I hope I did not ruin the Egg becasue the smell coming off of the WOK with the shipping oil made a bad smell.
When finished seasoning I said what the heck - let me thrown on some chicken pieces (cut up) with fresh pressed garlic, powdered ginger( None fresh in the house), Pulled the chicken off (Seared a little and I think I need more heat as the meat did not keep on sizzling when moved around/flipped). I added some baby carrots and cooked for a few minutes (should have done longer). Then I added the chicken back in with some Soy, Hoisin and Siracha and stirred all together for a few minutes then removed.
Now the it tasted OK but no where near what I would get if I ordered out or went to a Asian restaurant. Chicken was not crisp and rather chewy and weird flavor.
I rinsed the WOK with water only once it cooled down and I looked at the WOK this morning and its all rusted. Did I ruin it or do I have to sand out the rust and season it differently?
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,