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Seasoning a Wok on the Egg

bkhooegger
bkhooegger Posts: 30
in EggHead Forum
I have seen a lot of threads about seasoning a wok, but not specifically on the Egg. Is it possible to do so? If so, what would be the best method? 
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    It's hard to get the sides of the wok seasoned if you are using a spider type setup. I initially tried, but ultimately used a propane torch
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited October 2017
    This is how I seasoned mine. Quick and easy. And HOT!

    • Wash and dry wok.
    • Light lump until it becomes fully involved. You want a hot fire.
    • Place clean, dry, un-oiled wok directly on lump (no spider) and allow to heat up.
    • Once hot, remove wok and (do this away from the burning lump please) apply a light coat of peanut oil, inside and out. Use a thick cloth to apply.
    • Place oiled wok back on the coals and allow it blacken.
    • Move it around so that all parts of the wok are exposed to (touching) the coals and are blackened. Doesn't take long. You can watch the color change as you move it around.
    • Add a tablespoon or so of peanut oil and then stir fry a few rough chopped green onions until burned to a crisp, then discard.
    • Wipe out the wok and you are ready to go.

    You will need welder's gloves or similar (long ones. =)) Some long tongs might be helpful too.

    This is my brand new unseasoned cast iron wok...


    This my first cook after following this process...

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

    Michael 
    Central Connecticut 

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  • fishlessman
    fishlessman Posts: 34,594
    get the egg up to about 400/500, open dome, shut lower vent.  wipe inside/outside with a thin coat of peanut oil, lard,or bacon grease, put it in egg. add a little oil once its getting hot, add green onions. wipe the oiled onions up the sides moving the oil with them.  do this a few minutes, remove wok and wipe it down clean, wipe the inside with a little oil and back in a few minutes, keep dome open and vent closed the whole time. dont worry about it turning black, it can just be a light straw color at first and darken later with use, dont worry about the top/sides, that will blacken later on as well and not much ever sticks to the sides anyways. when cooking you want the wok very hot before adding food, the sticking problem happens with not enough initial heat, or over crowding which cools the wok down too much.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • bkhooegger
    bkhooegger Posts: 30
    That is very useful, guys. Thank you.
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  • jeponline
    jeponline Posts: 290
    Here’s what I did. Been working great. 

    http://eggheadforum.com/discussion/1202033/wok-seasoning-pic-heavy
    Large BGE
    Huntsville, AL
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