Mentoring Needed

BayouMark

My Bride gave me a spider, wok, and pizza stone from CGS. :woohoo: Need advice on how to use to wok as far as how much fire and any precautions one should take :ermm:

fishlessman

i stabilize the egg to around 600/700 then toss the wok on the spider and cook dome open with the lower vent closed. alot here are cooking dome closed at lower temps but i like the higher heat quicker cook, as you get better and the wok gets a bettere season you can go hotter

Weekend Warrior

The spider can be put on the fire ring two way; legs up or legs down(think plate setter). I prefer legs down as it raises the wok to a more comfortable working level. Mark

fishlessman

my wok has a big handle so i need to do the same thing or the wok wont sit level

BayouMark

Thanks for the imput

fishlessman

if your using any oil in the wok, just be careful and if it catches fire plan ahead to walk away. with oil in the wok its best not to be closing and opening the dome.
with wok cooking you want all your ingrediants out, there is no time to go looking for things
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=411297

BayouMark

Nice cooks! :P

Weekend Warrior

Speaking of oil, you want a high smoking point oil like peanut or canola..........

Frank from Houma

Bet the wok has a nice shiny silver look to it. Make sure you season the wok first - pretty much like seasoning CI. I used crisco and took a while to make sure it was well seasoned.



Tilt it and roll it to get the sides

Bash

You got yours a lot darker than I was able to get mine. I seasoned with lard in an egg at 300-400 (closed up after other cooks). Turned brownish, not the rich black like yours. I may have to try over an open flame like that