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WOK - CI Yes/No???

BuBaQlishusBuBaQlishus Posts: 132
edited 10:42AM in EggHead Forum
Saw a nice one for about 24. will double check measurements as you all have warned...but am interested in thoughts..I know it has to be properly seasoned but aside from that am I better off with a CI..thoughts suggestions :unsure:


  • Nature BoyNature Boy Posts: 8,523
    CI and a steel wok are two different animals. The wok transfers heat quickly and directly, which is why it works so great for stirfrying and quick very hot cooking. CI heats slowly, more evenly and retains its heat.

    I have both and could not live without either.
    Not sure if it helps, but it's all I gots!
    Have a great evening!
    Twitter: @dizzypigbbq
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  • fishlessmanfishlessman Posts: 23,020
    cheap carbon steel is what i prefer. you can use a cast iron fry pan for the same things that big heavy wok will do. with the steel one its all about quick heat transfer and the ability to get it off the heat quickly
  • BuBaQlishusBuBaQlishus Posts: 132
    Chris...thanks..what do you use the CI one for out of curiosity :unsure:
  • fishlessmanfishlessman Posts: 23,020
    something nice about the ci one is sauteing, the wok shovel is way better flipping thngs than a spatcheler in a fry pan. i even use the wok for scrambled eggs because its so fast an easy
  • lowercasebilllowercasebill Posts: 5,218
    i have both but the c/i i got from beans and it has a single handle so i do not egg with it ... cast iron wok weighs a ton.. so much that it is not convienient to use.. you are not going to be shaking and flipping the food in it with one hand... i cannot pick mine up with one hand and hold it level
  • SSN686SSN686 Posts: 3,220
    Morning BuBaQlishus:

    I have only the C/I one, but would rather have the steel one...primarily for the reasons everyone else talked about. If wokking and wanting "hot & fast" the C/I is too too heavy to work effectively. However, mine was a gift so I do use it occasionally. Someday I'll add a steel one from TJV.

    Have a GREAT day!


    Brandon, FL


  • Pork Butt MikePork Butt Mike Posts: 2,584
    If your looking into a wok then for your first one I go with the steel first, not CI. I have two woks and there both steel, I gave away the CI one. The first wok I got is now 26 years old and still love it and use it all the time. The other one I got was from Tom TJV and it's just as good as that one. Once you start stir frying with a wok you will love it. I am doing breakfast in Ocala with mine so if you there come on by.
  • bubba timbubba tim Posts: 3,216
    NO TO CI, get a steel one.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • Richard FlRichard Fl Posts: 8,248
    I have a few carbon steel ones. When they get rusty just steel wool and use peanut oil to cure. If you are near a thrift/2nd hand store they show up every now and then. Couple of $$. After use I just brush under water and place on the stove with a paper towel of peanut oil. Turn on the heat and coat the inside and outside. Good seasoning also.
  • EggtuckyEggtucky Posts: 2,746
    I have this one. round bottom carbon steel 12" and this one and love both of the 12" for wokking for just me and the wife on the small...
  • BuBaQlishusBuBaQlishus Posts: 132
    Great suggestion on the 12" and a great sight..thanks for the tip
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