diameter of BGE wok

zaphod

anyone have a BGE branded wok? I would like to know the diameter not including handles. thanks.

zaphod

perfect. Thank you so much, sir.

Ozzie_Isaac

I don’t have one, but will stop by Ace on my way home and see if they have one I can measure 

zaphod

Thanks. My dealer did not have one for me to measure.  I think that it's 14" - I put my current 14" wok in the plate setter basket and it looked about the same as the pictures, but the pictures were all artsy and i couldn't get a good angle.

my current wok has wooden handles, not BBQ friendly.

Ozzie_Isaac

15 3/4”

alaskanassasin

Good looking out @Ozzie_Isaac

Botch

@zaphod, I just purchased a new wok and while rearranging cupboard space, discovered I still have an unused 14" one from the Wok Shop.  I remember buying it to be able to cook for what's-her-name and her kids, but we broke up before I even got it seasoned (so I went back to using my 12").  It's the single-handle type, all metal so Egg-safe; you do need to use a Spider or something to raise it up a bit so the handle sticks out above the bowl.  
If 14" works for you PM me your mailing address and I'll send it to you gratis.  It comes with some steel scrub pads for the wax coating, a cheep wooden ladle, and seasoning instructions.  Let me know.    

fishlessman

Much harder to use a double hoop 16 in the egg, hard to grab it quickly with one hand. I use one on a burner
. Long metal handle 14 on the egg is much easier to use and easy to grab with a gloved hand

zaphod

Botch said:

@zaphod, I just purchased a new wok and while rearranging cupboard space, discovered I still have an unused 14" one from the Wok Shop.  I remember buying it to be able to cook for what's-her-name and her kids, but we broke up before I even got it seasoned (so I went back to using my 12").  It's the single-handle type, all metal so Egg-safe; you do need to use a Spider or something to raise it up a bit so the handle sticks out above the bowl.  
If 14" works for you PM me your mailing address and I'll send it to you gratis.  It comes with some steel scrub pads for the wax coating, a cheep wooden ladle, and seasoning instructions.  Let me know.    

@Botch that is incredibly generous, thank you. I'm going to keep a lookout for a 16" double handle, after 40 years with my current double handle. i'm very comfortable with that.

@fishlessman - you have a good point about grabbing. The BGE one has the handles straight up , probably for just that reason. The ones at wok shop (thank you for the pointer) are pretty identical to my current 14".

On the weekend I tried it in the egg for sizing and the splayed handles with the wood were a bit much to grab. One of the reasons to get a specific egg wok is to touch both sides of each metal handle with a torch to let me bend them upright. If I get one with wood on the handles, that will go at the same time.

I just can't bear to do that to my current wok, I've had it since 1985, and I learned to cook with it as my only pan. Too much attachment to a silly pot

DoubleEgger

Mighty decent of you @Ozzie_Isaac

zaphod

Ozzie_Isaac said:

15 3/4”

stupid Vanilla popped my "thank you, Sir" to the top of this thread so it got lost. grrrr.

@Ozzie_Isaac thank you very much for taking the time to stop by Ace and do the measurement. Mighty good of you for a guy you've never met.

Ozzie_Isaac

@zaphod glad to help!  I love using the wok on the egg.  I have used both the long handle and the two loop handles.  Both have their pros/cons.  When I use my one with loops, I just make sure to wear welding gloves.

zaphod

yeah, I keep three gloves for the egg. black nitrile for cleanup 'natch. some deerskin ropers for handling un-hot grills/plate setters - when I want a bit of protection without losing dexterity. And then the ANSI 3 welding gloves which only work if you don't accidentally wear the ropers. I have the blister from last weekend to show for it. sure hope that I learned my lesson.

zaphod

was it September when I starting woking down this path? Well here I am now.

Picked up a new 16" round bottom two (metal) handle carbon steel wok today. Found it at a food equipment place where I got my pizza split and knife so many years back that I'd forgotten about the place. For $30 CDN I could not say no.

I tried in the plate setter basket and it balances on the upper ring, but does not touch the lower inner ring so the wok swings back and forth unless I grab the handle (yay welding gloves). The amazing thing is that the lid still closes!



However, I can insert the wok, one handle at a time into the basket and now the wok sits very stable on the lower inner ring. I can no longer shake the wok by the handles, but if I grab the basket and wok handles together, no problem.



The original plan was to torch and bend up the handles, but I kind of like the flexibility of either low or high when I am woking on some supper.

Now on to seasoning - my 1985 vintage wok has a lovely patina from just cooking, this one will get the oven treatment.

GrateEggspectations

fishlessman said:

Much harder to use a double hoop 16 in the egg, hard to grab it quickly with one hand. I use one on a burner
. Long metal handle 14 on the egg is much easier to use and easy to grab with a gloved hand

I have a single, long handled wok and always thought exactly the same. Really nice to be able to: i) manipulate the wok with one hand, and ii) have a cool handle to grab.