Evening Wok Action

SteelCitySmoke814

I've been learning the ways of the wok, and decided to give it a go again tonight.  Little Pepper Steak w Peppers/Onions.  I couldn't be happier with how this turned out!

I've had some not so awesome wok cooks, and have been doing a bunch of reading around on process and such and was thrilled to see it pay off!

Mattman3969

I really like seeing others wok cooks.  Looks like you nailed it. Wok On!!

chrisc133

I have a stainless steel wok I got as a gift...any problem using this on the grill?

SteelCitySmoke814

chrisc133 said:

I have a stainless steel wok I got as a gift...any problem using this on the grill?

As in a gas grill, a kettle grill, or?  I suppose you can use it anywhere where you can get a good and hot blazing fire under the bottom center of the wok really, but not speaking from personal experience outside of the BGE. 

I know a number of folks wok right on top of a chimney starter of charcoal, and I know people who use a special grate on Weber kettles that basically allows the wok to sit down through the center of the grate right over hot coals.

chrisc133

SteelCitySmoke814 said:

chrisc133 said:

I have a stainless steel wok I got as a gift...any problem using this on the grill?

As in a gas grill, a kettle grill, or?  I suppose you can use it anywhere where you can get a good and hot blazing fire under the bottom center of the wok really, but not speaking from personal experience outside of the BGE. 

I know a number of folks wok right on top of a chimney starter of charcoal, and I know people who use a special grate on Weber kettles that basically allows the wok to sit down through the center of the grate right over hot coals.

I mean on a kamado...I just see mist of the woks are carbon steel and not stainless. 

SteelCitySmoke814

chrisc133 said:

SteelCitySmoke814 said:

chrisc133 said:

I have a stainless steel wok I got as a gift...any problem using this on the grill?

As in a gas grill, a kettle grill, or?  I suppose you can use it anywhere where you can get a good and hot blazing fire under the bottom center of the wok really, but not speaking from personal experience outside of the BGE. 

I know a number of folks wok right on top of a chimney starter of charcoal, and I know people who use a special grate on Weber kettles that basically allows the wok to sit down through the center of the grate right over hot coals.

I mean on a kamado...I just see mist of the woks are carbon steel and not stainless. 

Ahh, so sorry, I missed that detail in my initial read!  I am likely the wrong person to comment there, but I couldn't imagine the high heat posing any issue.

I'd suspect things would perhaps stick a bit more since they don't really develop a "seasoned" aspect like carbon steel over time?  That said, perhaps just giving it a little more oil to combat that effect may work?

Griffin

Great looking cook. Makes me want to figure out how to reseason my wok that I just found in the garage after sitting for over a year.

SteelCitySmoke814

Griffin said:

Great looking cook. Makes me want to figure out how to reseason my wok that I just found in the garage after sitting for over a year.

Checkout wokshop.com. I used the oven method 4-5 times before my initial cook.  If it's been sitting, you likely may benefit from boiling and scrubbing it all out well before you get into the seasoning process, but I'd bet it could absolutely be revived if it's not in critically bad shape.  Good luck!

Tinyfish

Thats looks store bought...home run.

pgprescott

Yep, I agree, Home Run! Take a curtain call.