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1st cook on the Wok

johnl350
johnl350 Posts: 125
in EggHead Forum
Did my first cook with my wok tonight.  Cooked Kung Pao chicken from the book Wokking to the sky's edge. Someone on here recommended that book and it is a great book. It took me right at 1 hour to do all of the prep work. I got the egg up to about 400 then started the wokking. It turned out to be delicious. It was even better than I thought it would be and I can't believe I've waited all this tin to start wokking. 

Pics below are kind of out of order because I'm on my phone. One question I had is for cleaning the wok. As you will see in the pic below of the wok after I scrubbed it, there is some black crust at the bottom. I tried to scrub it all out but didn't want to scrub the seasoning off. Is this ok or should I get a stainless scrubber and get it all out?



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Comments

  • northGAcock
    northGAcock Posts: 15,173
    Looks outstanding. Been playing with mine some lately as well. Good stuff....and good for you.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Mattman3969
    Mattman3969 Posts: 10,458
    That cook looks damn good!!   

    As for the black gunk on the bottom you can try boiling some water in the work and scraping the the crud off with a plastic scraper or dump the water and scrub it with salt.  The more cooks you do the less you will see this.  Try a lil more oil in the cooks till it becomes non stick.  Mine took several cooks before it became nonstick.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • johnl350
    johnl350 Posts: 125
    Thanks for the comments guys. It it was a really fun and rewarding cook. 

    @Mattman3969 will try the boiling water method. Can't wait until this wok is fully nonstick!  
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  • SciAggie
    SciAggie Posts: 6,481
    @Mattman3969 gives good advice. I keep a big plastic drink cup with 2-3 cups of water nearby as I cook. As soon as I finish a cook I pour water in the wok and scrub with one of these brushes http://www.amazon.com/Lodge-SCRBRSH-Scrub-Brush-10-Inch/dp/B00G0T3CE6/ref=sr_1_1?ie=UTF8&qid=1459390800&sr=8-1&keywords=lodge+scrubbing+brush
    As your wok becomes seasoned that's all it will take to clean it. Then just wipe it dry and add a touch of oil.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bhedges1987
    bhedges1987 Posts: 3,201
    all these WOK cooks look amazing!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Carolina Q
    Carolina Q Posts: 14,831
    To help prevent sticking, heat the dry wok first, until a drop of water vaporizes within a second or so - then add the oil and swirl it around a bit before adding any food. 

    Good looking cook!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • YukonRon
    YukonRon Posts: 17,261
    Outstanding cook!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • pgprescott
    pgprescott Posts: 14,544
    Looks fun and delicious. Killer!
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  • johnl350
    johnl350 Posts: 125
    Thanks for all the comments everyone!  I can't wait to try another recipe soon.  Just to clarify I got the book's name wrong...it is "Stir Frying to the Sky's Edge"
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  • lewisj82
    lewisj82 Posts: 184
    That looks great. Man, I need a wok...

    BGE XL- Tomball, TX

    "Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby
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  • RRP
    RRP Posts: 26,457
    edited March 2016
    Great post! The egg and the wok are a perfect match up. BTW I seasoned my wok using grape seed oil and it's slick as a whistle! 
    Re-gasketing the USA one yard at a time 
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