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
WOK - CI Yes/No???
Options
BuBaQlishus
Posts: 132
Saw a nice one for about 24. will double check measurements as you all have warned...but am interested in thoughts..I know it has to be properly seasoned but aside from that am I better off with a CI..thoughts suggestions :unsure:
Comments
-
CI and a steel wok are two different animals. The wok transfers heat quickly and directly, which is why it works so great for stirfrying and quick very hot cooking. CI heats slowly, more evenly and retains its heat.
I have both and could not live without either.
Not sure if it helps, but it's all I gots!
Have a great evening!
Chris -
I got this one and love it....
http://ceramicgrillstore.com/shop-script_premium/index.php?productID=140 -
cheap carbon steel is what i prefer. you can use a cast iron fry pan for the same things that big heavy wok will do. with the steel one its all about quick heat transfer and the ability to get it off the heat quicklyfukahwee maineyou can lead a fish to water but you can not make him drink it
-
Chris...thanks..what do you use the CI one for out of curiosity :unsure:
-
something nice about the ci one is sauteing, the wok shovel is way better flipping thngs than a spatcheler in a fry pan. i even use the wok for scrambled eggs because its so fast an easyfukahwee maineyou can lead a fish to water but you can not make him drink it
-
i have both but the c/i i got from beans and it has a single handle so i do not egg with it ... cast iron wok weighs a ton.. so much that it is not convienient to use.. you are not going to be shaking and flipping the food in it with one hand... i cannot pick mine up with one hand and hold it level
bill -
Morning BuBaQlishus:
I have only the C/I one, but would rather have the steel one...primarily for the reasons everyone else talked about. If wokking and wanting "hot & fast" the C/I is too too heavy to work effectively. However, mine was a gift so I do use it occasionally. Someday I'll add a steel one from TJV.Have a GREAT day!
Jay
Brandon, FL
-
If your looking into a wok then for your first one I go with the steel first, not CI. I have two woks and there both steel, I gave away the CI one. The first wok I got is now 26 years old and still love it and use it all the time. The other one I got was from Tom TJV and it's just as good as that one. Once you start stir frying with a wok you will love it. I am doing breakfast in Ocala with mine so if you there come on by.
-
NO TO CI, get a steel one.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
-
I have a few carbon steel ones. When they get rusty just steel wool and use peanut oil to cure. If you are near a thrift/2nd hand store they show up every now and then. Couple of $$. After use I just brush under water and place on the stove with a paper towel of peanut oil. Turn on the heat and coat the inside and outside. Good seasoning also.
-
I have this one. round bottom carbon steel 12" and this one and love both of em..like the 12" for wokking for just me and the wife on the small...
-
Great suggestion on the 12" and a great sight..thanks for the tip
Categories
- All Categories
- 182.7K 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
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum