Getting Started With A Big Green Egg Wok - Ace Hardware

[@Garacha222]

That plastic bag is something I'd probably toss, and find a clean one for storing a seasoned wok. That bag has residue from that earlier machine oil or what ever residue was removed before the first seasoning. Great job with this instructional. very thorough, and pleasantly easy to watch.

[@ChefJasonMorse]

no matter what bag you use, there will always be some sort of residue, plus I recycled :-). thanks for watching and hope you have some Wok Star meals. Chef Jason

[@subiediaries6157]

Chef Jason, always love your vids, esp the BGE ones. keep it up

[@ChefJasonMorse]

Thanks Subie. Happy Driving and Happy Cooking, Chef Jason

[@plips71755]

Want to see a lot of Chinese, Thai, and Japanese recipes cooked. Some of my Chinese favorites - sweet and sour pork; Spicy Kung POW chicken with cashews and asparagus & sugar snaps; pork fried rice after cooking the Chinese pork; roast pork Lomein; velveted chicken breasts with asparagus and snow peas; Beef and broccoli, spring and egg rolls, and the list goes on.

[@ChefJasonMorse]

I love everything about this list. Chef Jason

[@Konuku]

Great video. Do you know how many mm thick (what gauge?) this wok is?

[@ChefJasonMorse]

Hello, it is an 18 gauge Wok. Happy cooking, Chef Jason

[@bigdtf1753]

Hi Jason, how do you keep the bottom of the Wok from rusting?

[@metfan1638]

What is the silver, metallic residue on your towel? You obviously weren't concerned...

[@ChefJasonMorse]

Hi Metfan, that is the oil they cover the wok with when they ship it, it prevents it from rusting. I just wipe it off good and then burn the rest off while I season it. Happy Cooking, Chef Jason

[@metfan1638]

@@ChefJasonMorse cool. Love your content, man! Keep it up!

[@erikagaspar4016]

When I tried this process, my wok did not come out smooth in seasoning but had caked on black spots. Any suggestions?

[@ChefJasonMorse]

my guess is the temp was too high on the egg. Using a stainless steel scrubbie and some soap water, I would scrub off the caked on oil and start over with the process and keep the temp a bit lower. the nice thing about the egg is it heats the entire wok so it should have an even polymerization (sp). Chef Jason Also, what type of oil did you use for the seasoning?

[@TheChando]

That is caked on burnt oil. Use less oil each time you apply the oil. Don’t pour the oil in the pan but put the oil on the paper towel and apply it to the pan. You won’t have caked on burnt oil.

[@erikagaspar4016]

can this wok also be used on the stove?

[@ChefJasonMorse]

yes, I use this on my stove top burners all the time, just be very careful with temperature control and how hot the wok gets. use some high temp heat proof gloves to handle the wok, its gets hot. Chef Jason

[@clivechristian3673]

Hello there- how much is the XL eggspander?

[@ChefJasonMorse]

The 5 piece xl eggspander is $269

[@bobwill6817]

What is the the piece that your coal is on? And where can i get one?

[@ChefJasonMorse]

That’s the new Big Green Egg firebowl

[@bradqueen4512]

Honestly, the advice here is unbelievably off the mark. I followed all of the instructions to a tee in terms of temp...and my brand new wok is now caked with burnt oil. I managed the temp carefully, and have been using my BGE for over five years. I just completed my first post seasoning cook, and my food is coated with burnt bits of oil, even after I wiped it out with a stainless steel sponge as instructed.

[@bradqueen4512]

To add, I didn't even let the oil sit in the wok for 15 minutes 4 times over as instructed (that would have been way too long), in order to control the temp. With the dome open, off course the Egg gets hotter. I basically did 5 minute increments...and it still came out badly. The advice here to do 4 to 5 rounds of 15 minutes is just plainly far off the mark.

[@ChefJasonMorse]

Hi Brad, sorry to hear this process didn’t work for you. I went back and watched the video to see if I missed mentioning anything and it’s all there. This is my go to for all my wok seasoning and I haven’t had the burned bits happen to me before. What oil did you use? Chef Jason