Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Best Wok?
Options
Royal Coachmen
Posts: 283
What wok do you all recommend? Does cast iron or steel matter? Thanks!
Comments
-
Hammered steel. Makes a major difference.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I bought a couple of Carbon steel flat bottom ones (14 inch & 16 inch) ones here: http://wokshop.stores.yahoo.net/wokwi2stha.htmlLBGE & MiniOrlando, FL
-
@fljoemon how do you season these? Which would you recommend for a large BGE and a family of 4 soon to be 5?
-
I would season these with chives and some grapeseed oil. In fact there is a video on the YouTube that shows Mrs. Chan describes how she does it (https://www.youtube.com/watch?v=hNPe5-swL-k)
I would recommend the 14 inch one .. thats more than sufficient for 5 people.LBGE & MiniOrlando, FL -
first step is to clean a steel wok with hot water and dawn. scrub it hard to get those factory oils off of it. Then put the wok over a high heat to burn off the rest of the factory oil. let it cool. Next step is to coat it with vegetable oil and put it back on a moderate heat for about an hour. You can also add some oil while heating and cook some scallions. The wok should slowly start to turn black and get slick. Repeat this process until you have a nice seasoning and a slick wok. The more you cook the more you season. Never again wash it with dawn or soap. Have fun!
St. Johns County, Florida -
I have a 16" round bottom hand hammered steel works great with large with spider and on the mm with woo.
-
-
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
+1 on the Wok ShopGreen egg, dead animal and alcohol. The "Boro".. TN
-
Was looking on CGS at the spider and wok combo, would this be good enough to wok on. Or should I order a wok from workshop.comXL BGE, KJ classic, Joe Jr, UDS x2
-
Mine is from CGS. Got the spider and the wok.....works great for me!
-
I ordered the Woo for my MM, can't wait to try it.BGE MiniMax Rocks!
-
The best wok is a well seasoned one. I have no idea what mine is or where it's from. My mom gave it to me a long time ago. I am sure it's not the best quality, but I have taken care of it and seasoned it well. It has handles, but I make it work for my wok cooks.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I have a large Lodge Cast Iron wok that has a flat bottom on it - fits perfectly on the lrg Egg. Since it's flat bottomed, i just place it on the grid and let it rip - cooks a good stirfry in a matter of minutes.
Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
get the cheapest carbon steel 14 inch round bottom metal handle wok you can find, most major cities have an asian kitchen shop. other than hand hammered you can not upgrade a wok. my last purchase was china town/boston, double parked in rush hour, a 14 inch and a 16 inch hand hammered, 22 dollars total. the 16 is hard for me to use, the 14 is much more doable. also get a wok shovel that fits and the cheap aluminum cover, i find more uses for the cover than the wok like steaming cheese on a burger
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 314 Health
- 293 Weight Loss Forum