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Wokking

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Grader07
Grader07 Posts: 264
in EggHead Forum
Just recently got a few new gadgets from the Ceramic Grill Store.  Along with the woo ring I bought a 16 inch wok and the wok ring.  So far I have only washed the oils from manufacturing off with soap and water.  I am now ready to season this thing and get to using it.  For those of you that have used a wok in the egg what is the best way to season it? And does it need to be seasoned both sides or just the inside for cooking?  Also what kind of oil is best and at what temp?   I plan on purchasing the wok cookbook by Kenji in March when it becomes available also.  Thanks in advance and any good cooks with recipes for a beginner would be greatly appreciated while i wait and try to figure this thing out!!!  
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  • loco_engr
    loco_engr Posts: 5,765
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    This will keep you busy for awhile!  =)

    https://eggheadforum.com/search?Search=seasoning+a+wok
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Corv
    Corv Posts: 368
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    Any high temp cooking oil will work, such as peanut oil or avocado oil. Wipe a very thin coat on and put in the oven, set as hot as it'll go, for an hour. I like to do both the inside and outside, since the coating protects from rust. I don't have a wok pan but I just did this with my Challenger bread pan, using avocado oil. Treat it like any cast iron pan, I'd think.
    Somewhere on the Colorado Front Range
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  • Grader07
    Grader07 Posts: 264
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    loco_engr said:
    This will keep you busy for awhile!  =)

    https://eggheadforum.com/search?Search=seasoning+a+wok
    They all say page can not be found🙈
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  • RyanStl
    RyanStl Posts: 1,050
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    From thirdeye on the seasoning wok thread.

    Here is my EZ method. Your wok will look just like mine does.....

    Seasoning a Wok in your Big Green Egg

    You can take a brand new wok and season it in an hour and a half tops using three heating sessions. Or re season your old one in one or two. The key is proper oiling, and heating and cooling the wok several times.

    If it's a new one, scrub off any factory oil (or scrub off any thick build up off your current wok) and put it on the Egg over a small low fire since you will be doing much of your work with the lid up. Do all of your heat control with the lower vent. All of the oiling will be on the INSIDE surface only......

    With the lid closed, let it heat up for 4 to 6 minutes, then add some peanut oil (or lard) and use a paper towel and tongs to coat the entire inside inside surface. Close the lid for a couple of minutes, then make a few more passes with the oiled paper towel. Do this several more times, adding more oil as needed. By now the bottom should be seasoned and nice and dark. Remove the wok from the cooker and let it cool to room temperature. You should still have some oil in the bottom of the wok when it's removed.

    Session 2 - Put the wok back in the cooker but this time oil the paper towel only, and coat only the areas that are not dark, which should be most of the upper 1/2 or 3/4 of the sides. Occasionally coat the bottom lightly but you are concentrating on the sides. Try tipping the wok in the spider ring so the heat is focused on the side rather than the bottom. Close the lid for a couple of minutes at a time. Do this routine several times, rotating the wok as needed for good coverage of the sides. Any time the steel is dry, make another pass with the oiled towel. When you get your sides partially seasoned (within a few inches of the top rim) remove the wok and let it cool to room temperature. Now all that is left is the upper band.

    Session 3 - You can do this in the cooker, but it's easier with your MAPP torch. On an outside table on your pizza stone or some fire bricks, take that little ring that is used for stovetop wokking and set your wok in it. Oil the paper towel, coat the upper band that is not seasoned. Working with your MAPP torch (medium heat is all you need) from the OUTSIDE, heat the wok using a up and down, ziz-zag pattern maybe 2" or 3" , just concentrate on the areas that are not seasoned. Heat about 1/4 of the circumference of the wok at a time, but don't stop the torch. You can tell from the smoke when your heat is right. Watch the inside, it will season right before your eyes. Re-oil as needed, and heat until you get the color right. After the first 1/4 you will see how well this works. Then just move around the wok doing the other 1/4's. When you are all done with the upper band, you can also use the torch to spot-season any other areas.
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  • RyanStl
    RyanStl Posts: 1,050
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    Some people will say just use it and it season itself.  Just wipe with oil after every use.
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  • EzraBrooks
    EzraBrooks Posts: 381
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    I used the gas stove method here but on my egg. Worked very well
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