Woking the Medium Egg

cheifcook

Purchased a 14" cast iron Wok from Lodge.  It fits perfectly in the egg with the handles supporting the wok.  Heated to about 400 degrees with seseme oil to start the sautee.  Used veges, zucinni, onions, garlic, cabbage, mushrooms and green peppers.  Added a dash of wheat free soy sauce. Took about 15 minutes to brown.  Served over a bed of quinou.

Richard Fl

Sounds like a nice snack.. As you get more comfortable with the set-up, bring the temperature up to 450-500 and sear the food.  should take 5 minutes or so.  Also don't overfill the wok or the food will not sear and hold the flavors. Do multiple batches if need be.

cheifcook

Great suggestion.  Prior preperation is the key.  Being that cooking time is minimal the multiple batches make sense.

booksw

Do you cook in the wok with the egg lid up?

Richard Fl

The only time I have the lid down with a wok is when I am steaming something in a bamboo steamer.  You need the top up so  you can max the fire and stir constantly.

A few thoughts to help cook:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1240033&catid=1

cheifcook

I leave the lid open and stop down the damper to about 1 inch to control the fire.  I would guess the wok is at 450 to 500 degrees.  Each batch I cook the meat seperatly in the wok.

Phoenix824

Do you cook in the wok with the egg lid up?

Yes

Brownie

Love the colors of your dish. Looks tasty!

tisoypops

@cheifcook‌ what do you think about that cast iron wok from lodge? Have you ever used a carbon steel to compare? I've heard good things about both and I'm curious.

cheifcook

Never used a carbon steel wok. I used the cast iron because the handles fit the rim of my medium GE. Heat was consistent.

northGAcock

I have a medium....and a decent collection of cast, but no wok. been using carbon steel on the MM. now I have to go to the Lodge Factory Outlet.