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wok questions
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Griffin
Posts: 8,200
I am interested in getting a wok and trying out some things on my egg. I think it will be a great way to continue to try and eat better while still having great flavor. I tried typing in wok in the search, but didn't come up with anything. So my question is, what type and size of woks are people using for a large? Where can I get them? I don't want to break the bank buying one, but I also don't want a cheap one....somewhere in the middle would be nice. Thanks for all help.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
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That is because the word parser/tokenizer that is used by the search function ignores words three letters or less.
Woks would work or some topic related to woks. -
Did not know that. I'll do some research using woks then.
One more question, though....which is better....carbon steel or cast iron? I saw a lodge cast iron one on amazon that wasn't too bad on price.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I like the 14" carbon steel with 2 metal handles on a spider for my large BGE. This might help.
http://www.ceramicgrillstore.com/shop/shop/category/accessories/ -
I prefer the 16" carbon steel. I got mine (and a spider) from the Ceramic Grill Store (see above).
Also, get a long handled spatula. I got mine from the Wok Shop in SF.
http://www.wokshop.com/HTML/products/accessories/access_wok_implements.html
Last night's cook - Sweet & Sour Pork and egg rolls. Yummmm....
Note: Egg rolls filling done on BGE, then fried in deep fryer. I don't deep fry on my BGE because I think it can be dangerous.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
the cheap thin carbon steel wok is actually the one you want, you want something that heats fast and also cools down fast. i prefer a single handle because i can remove it quickly from the egg and i cook dome open, others may prefer the hooped handle so the dome closes but you cant stirfry that way. 14 inch round bottom, i would want the aluminum domed lid and a matching wok shovel as well. this place has everything if you dont live in an area with an asian kitchen supply
http://www.wokshop.com/HTML/products/woks/wok-carbon-steel-pow.htmlfukahwee maineyou can lead a fish to water but you can not make him drink it -
www.ceramicgrillstore.com
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I also used the Wok Shop
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Very nicely seasoned Wok!
Doug -
What do you guys perfer for wok cooking, the spider or to woo3?
I know they each have different other options but if we were talking just for woking. -
I use the spider, works great, but I don't have a woo so I can't compare.
Doug -
It's seen a lot of use.
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What Doug said ..__________________________________________Dripping Springs, Texas.Just west of Austintatious
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FWIW, my friend who owns a Chinese restaurant uses only cheap carbon steel woks.
The constant use and incredibly hot burners in his kitchen means they only last about 6-8 months before burning through and needing replacement. -
Any Asian grocery store carries carbon steel woks and, as others have said, they are what you want. Cheap does NOT mean bad in this case - I am still using woks I bought nearly 40 years ago and I prefer them over anything fancy (non-stick, stainless, copper core, ridged, handled, whatever.) I even use them to catch the water when the roof leaks, then re-season them and continue cooking.
That said, you still need something to hold it slightly above the lump so yes, check out the ceramic grill store and get a spider or whatever they call it. My only complaint with that is that it holds the wok so far down in the Egg that the heat coming up the sides can be really intense and it can be hard to grab the handles. -
14-16 INCH at WalMart, Target or other big box store. Works fine. Check my blog for a dozen or so cooks done directly on the grid, you don't need a spider or 16" to start, you can get into this for about $15 and upgrade if you think necesssary later.
BigT's BGE Blog WOK Search
If you want to go REALLY crazy right out of the box however go Emile Henry Ceramic...
Seasoning a wok
Give your Wok a Facial
Keep On Eggin'
TonyVisit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241 -
Thanks for all the advice guys. When I do purchase a wok, I'll keep it in mind. But for now, due to circumstances, I'm just gonna stick with the cast iron pan. I know its not the best, but its what I have and we are gonna need to keep unnecessary expenses down for the time being.
Tony - I saw that one you have, the ceramic one. Looks really nice, but way out of our budget now.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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