Wokking

Wokking on the Large Woo3

The exciting new Woo feature is the Large Woo3 can hold a 14" or 16" round bottom wok.  It's as easy as dropping the wok inside the Woo3.  The wok's round bottom slips into the Woo3's lower ring.  Woks are available in our shopping cart.  The 16" wok is recommended and pictured.   Our woks are imported from Asia.  To us, it just makes sense to import woks from Asia.

  The preferred woks are made from thin carbon steel where the steel passes the heat quickly.  What you don't want is metal that absorbs heat, so cast iron is not a preferred wok material.  Before your first cook, wash the wok with soapy water to remove the packaging oils and then season it like you would cast iron.  There are a number of ways to season a wok, so we recommend Googling "season a wok" and picking the method that works best for you.  One thing when seasoning a wok, set the wok upside down so the seasoning oils do not pool in the bowl.    

Wokking is a hot and fast cook, so the lump burn should be similar to what you use to cook steaks.  You'll have better results by keeping the cook portions and food size small.  To clean the wok use a wok brush and water (similar to cleaning cast iron), then spray the bowl lightly with Pam or wipe with cooking oil and let the wok reseason as the cooker cools down.  Remember, cooking oils are flamable, so do not spray or wipe the oils inside the cooker. 

We also offer a wok accessory pack in the Shopping Cart to get you wokking right away.