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Michael BMichael B Posts: 986
edited 3:58PM in EggHead Forum
I am considering buying a wok and would like some input and recommendations as to the size to get. I’ll be using it to cook for 2 to 4 people.


  • Michael B,
    I highly recommend a hand-hammered wok. They are carbon steel, need to be seasoned, and are really inexpensive. Here's one place to get one:[p]I've had one for years and nothing beats it. Once it's seasoned nothing sticks. Even on a pitiful gas cooktop it performs adequately. I just ordered an Egg so I can get hotter temps under my wok and I can't wait to try it out!

  • Michael B,
    I use and am very happy with the cast iron wok from lodge. I believe threre is only size and it comes pre-seasoned for $65. It's worth every penny.

  • jwirlwindjwirlwind Posts: 319
    Michael B,
    There is only one true wok. It is hammered steel. If you look at a wok, you will find that the bottom is much thicker than the sides. There is a reason for this. Heat transfer. Always cooking on high heat with a wok, the bottom tends not to burn the food being thicker and transfering the heat to the sides to dissipate. Electric, cast iron woks will not cook like a hammered wok. [p]Chef Jerry

  • Jwirlwind,

  • wokturkeyburner0001.jpg
    <p />Michael B, if you want to wok in the egg, then I suggest a 16 inch carbon steel wok. If you have access to a turkey fryer, then you can get real creative. This rig heats up real quick and can throw the BTUs. If I don’t watch the temp, it can get too hot. First time I used it, I walked into the house for a brief second, came back to ignited oil…another knucklehead mistake. T
  • Sandbagger,
    Wow, great idea! Did you make the wire holder yourself?

  • Sandbagger,
    I have 2 questions: i have a steel wok which in MHO is the best.I used to use it on a conventional stove with eyes but can't because of a glass top.I have a large BGE which accomidates the wok but I have no idea how to set it up or temp for wok cooking.
    Secondly I want to get a pizza stone and I have the same questions as I do for the wok.
    I value your opinion Thanks[p]

  • 121_2105.jpg
    <p />GATOR BOB, I made a ring to hold the wok. It also holds a medium bge porcelain or cast iron grid for searing steaks, bayou classic cast iron griddle, if you remove the side handles, for blackening stuff and a 12 or 14 inch pizza stone for indirect cooks. It sits about 2 inches into the fire ring, so it can take up lump space...It’s part of my adjustable rig set-up….email me if you need more detail. T

  • yes, I'm such a sucker for toys and gadgets...

  • chrischris Posts: 1
    Sandbagger,[p]Now Thats-A-Wok ! It should to be flaming hot right ?

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