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Seasoning My New Wok
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Charter Member
- Aug 2014
- 2217
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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Well you can get a new Wok or a new Wife...I recommend a new Wok....Jus Sayin' Bro....Last edited by troymeister; February 3, 2023, 10:02 PM.
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Troy , I look forward to your thoughts on that wok. Im torn between that one and the one without the wood handle just the 2 small metal ones. It will only be used on the kettle so I just cant decide.
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CHNeal I think the wok with the handle will suit your needs better than the one with the 2 small handles on the ends.
The wooden handle allows us to pick up and swirl and swoosh the wok with 2 hands with your body away from the wok. Rather than 1 hand on both sides with arms and body over the wok and the heat of the kettle.
The wooden handle is easily removed and the bracket is solidly welded to the wok.
They make the woks right there in San Francisco. Good customer service too.
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Perhaps one with a metal handle will suit you if it’s going on the kettle for the reasons troymeister mentions.
- 1 like
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Oh that looks so pretty! I seasoned mine the same way a few years ago, and it looked like that until the first time I used it for a deep fryer. Then all that pretty patina disappeared below the oil line. It now looks like that from the top to halfway down and on the outside of the wok only.
That said, the wok's nonstick qualities are enhanced by all the frying I do in it. That's my story and I'm sticking to it. (See what I did there?) It's the best deep fryer I've got. It stir fries beautifully as well.
Kathryn
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fzxdoc I'm assuming the part below the oil line is actually a better finish than the pretty part above. Correct? At that point who cares about the color as long as it is non stick? I always enjoy a good pun too. I went to a pun contest a few years ago. I didn't do to well. Not one pun in ten did.
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That's correct, troymeister . The part of the wok below the oil line is perfectly non-stick. And I'm the type that uses a bit of soap (!) to wash it after every use. Then I lightly oil it, heat it, wipe off as much of the oil as possible, cool it and store it.
As I said, I think that deep frying boosts the non-stick character of the wok.
Kathryn
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