Stir-Fry on the EGG? Now We're Talking.
Fire up the EGG and stir-fry your way to Big Green Egg flavor. Perfectly designed to work with the EGGspander. The Big Green Egg Carbon Steel Wok is perfect for stir-frying meats, seafood, and vegetarian meals. The traditional dual-handle design provides a firm grip, and the heavy-duty carbon steel disperses heat evenly and quickly for even cooking.
Why wok on the EGG:
Traditional wok cooking requires intense heat — and the Big Green Egg delivers. Charcoal heat plus carbon steel equals the kind of wok hei (breath of the wok) that makes restaurant stir-fry so special. This isn't your kitchen stovetop. This is serious heat for serious flavor.
Built for performance:
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Fast-heating cooking surface: Perfect for stir-frying meats, seafood and veggies
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Traditional 2-handle design: Dual handles provide a firm grip for tossing
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Heavy-duty 18-gauge carbon steel: Disperses heat evenly and quickly
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Sloping sides: Ensures food stays directly over the heat and makes tossing easier
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Includes bamboo spatula: 17 in / 43 cm spatula fits the shape of the wok perfectly
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Flat bottom design: Works on the EGG and all cooktops including electric, gas, and induction
Perfect for:
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Stir-fried proteins: Beef, chicken, shrimp, tofu
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Vegetable stir-fry: Bok choy, peppers, snap peas, broccoli
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Fried rice: High heat for that restaurant-quality texture
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Noodle dishes: Lo mein, pad thai, chow mein
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Asian-inspired appetizers: Spring rolls, pot stickers
Fits:
- 2XL, XL, and Large Big Green Egg
- Designed to be used in the ConvEGGtor Basket of the EGGspander System
Care instructions:
Once the wok is seasoned, don't use soap to clean it. Instead, soak the wok in hot water for 5 minutes to loosen stuck-on food. Then wash the interior with hot water and a soft sponge, and the exterior with hot water and a scrubber sponge. Dry completely and apply vegetable oil before storing.
How to use:
- Season the wok before first use (oil and heat method)
- Get your EGG ripping hot — 500°F+ for best results
- Have all ingredients prepped and ready (mise en place)
- Work in batches if needed — don't overcrowd
- Keep the food moving for even cooking
Pro tips:
- The hotter the better for true wok cooking
- Prep everything before you start — stir-fry moves fast
- Cook proteins first, remove, then cook veggies, then combine
- A well-seasoned wok is naturally non-stick
- The included bamboo spatula is gentler on the seasoning than metal
