Burning and Seasoning your Wok Step-by-Step Tutorial
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- Опубликовано: 21 дек 2018
- A carbon steel wok isn't your typical non-stick pan that you can just run in a dishwasher-it requires special care to make it work well and last long. I'll show you a step-by-step tutorial to take care of your wok so you can keep cooking your amazing dishes.
To order your own EZ-Wok kit or get FREE recipes, visit: thewonderwok.com
Find out more about "TheWonderWok" at: sales@thewonderwok.com
A whole New cooking experience on the WonderWok an outdoor cooking station and wok burner.
outdoor wok burner 
Хобби
Glad to see you back
Just got a carbon steel wok and researching on the best way to season it - came across this video - thank you so much for in-depth explanation and demonstration of how to do it - i’ve got a 50,000 BTU outdoor propane fired burner and plan to get this wok broken in quickly - thank you so much for in advance damage control and emphasizing not to get the metal red hot - AWESOME CONTENT
💪❤️
Many thanks, Greg. Looking forward to more simple and clear cut instructions from you. Cheers.
Best wishes to you and your loved ones Greg for the Christmas Holidays and New year. That’s how I seasoned my woks. Great demonstration and like the fact you mentioned the caution steps for users to be careful.
Thank you very much Greg for the infos.Take care!!!
Thank you for this very well explained video. Have a great day.
Greg, glad Spring is here as I’m planning lots of wokking. To anyone thinking about getting this wok burner, do not hesitate. After years of looking and complaining about not enough heat I came upon Greg’s site. I purchased the burner and cart since I already had everything else. Well I haven’t been happier. The heat is everything you need for a quick sear and a fast meal. One of the best things about the Wonder Wok burner is that is very fuel efficient. You will save money but be prepared to move quickly as things cook fast. It’s beautiful !
I highly recommend this burner, it’s fantastic. This is a great product and the cart is well built. Get it !
i know Im asking the wrong place but does someone know of a way to log back into an Instagram account?
I stupidly lost my login password. I would appreciate any tricks you can give me.
I have 'seasoned' quite a few woks over the years. 'Seasoned', because I followed so-called tried and tested methods, and nothing has quite worked as I hoped.
I bought a new 18-inch wok in Thailand, with a wok-burner very like yours, before we moved to Scotland.
Now in Aberdeenshire, I fired up the burner and it was everything I expected. I seasoned my new wok exactly as you did and the method was quick, simple and completely successful! The factory shmoo burned off as yours did and the wok blued in the same way.
After blackening the onion, I cooked four pounds of chicken breast that was at risk of going off because we had tilers working in the house and couldn't get to the fridge!
In short, it turned out perfectly, especially as I'd cooked the chicken with a lot of sugary oyster sauce. There was no sticking to the wok and it cleaned perfectly, just with hot water.
Best method ever!
Thank you David - thank you for taking time to watch! Wok-On!
If you have the heat, this is absolutely the best method of seasoning a wok. On an electric stove, just bake it.
If you have the heat, this is absolutely the best method of seasoning a wok. On an electric stove, just bake it.
Best video on the subject, thanks!
Now that is a name i have not seen a long while, welcome back.
amazing video! great job
Thanks for the tutorial.
What a nice tutorial from a nice soft spoken make. I really like videos
I learned a while back that cooking an onion for final finish is the best way to season carbon steel. Great job
Thanks Greg for making another video. It's going to be a big WOKing year ahead here in Wenatchee, Washington, and the EZ Wok system is going to be a fun way to cook. Again thanks for a great product, love it so far. Happy Holidays to you and your family.
Richard Martin Happy Holiday to You & Your Richard!
Wok-Ok!!
Thank you, Greg!
Very helpful. Thanks.
very informative thanks!!
Greg, good to have you back. Happy holidays my friend.
It's a perfect stirfry station👍👍
Great Class , Thanks.
2 mins into the vid and I knew you were a beast! Immediately liked and subscribed
Uwin Uwish thank you for watching!!!
great video thanks
Happy Holiday to you all🎄
& Thank You-🙏🏻
I bought this ez-wok system last year and i'm loving it. So easy to use. Thanks for sending me the wok too, so much easier to use than
my previous one. Looking forward to more videos Greg! Keep up the great work.
Thanks for sharing the video
Merry Christmas Greg
Planning to buy a wok for my birthday 🎂. Thank you for the tutorial 😊.
Thank you for watching!
Thanks really nice walkthrough ;)
4 k for life thank you for watching!
Merry Christmas Greg! I love seeing your work! I noticed the burner bowl is painted black. That was the first thing I did when I got my EZ-Wok. I disassembled the burner and painted it black with some high heat paint.
Bruce P yes-I did my camping kit & my Colorado setup- the California one I’ll do next.
Happy Holiday 🎄
5 stars, perfectly done!
Ferdie Camonayan thank you for watching!!!
Thank you so much !... 😍 ... Tierry 🤓 ( France 🇫🇷 😉 )
Great Stuff Sir 😊😊😊😊😊😊😊😊
I wish I had paid attention at my dad's restaurants. Thank goodness I found you. This is gonna be year I get myself your wok setup , put away my Weber, and get out my magic "wok lei" (cooking spatula). Wishing you a happy 2019- and year of the pig in advance.
I love this video as it's no gimmicks...just a real person who seems to be an awfully nice guy wanting to share what he knows. Thank you for that! Looking forward to more of your videos!
K G hello K G, thank you for taking time to watch & for your comments
Cheers
Gregory
Ok, just emailed you pictures of my wok. Thanks
Because of your video...and a couple others, I just heat treated/seasoned my first large outdoor wok.
blake keating hey Blake- hope it came out good- thank you for watching!
@@thewonderwok ...I tried to upload my progress photos, but wasn't able to. Anyway...I enjoy the videos of your I have seen so far.
blake keating I have another video coming soon👍
I just did one, and used the locks on the handle so I didn't damage the pan :-)
That's a nice wok in one piece with solid handle
It is a continuous piece of carbon steel that was formed into the wok shape and the handle, however, the handle is hallow not solid. Because the handle is hallow there isn't much metal to conduct the heat so it doesn't get too hot during cooking. I use a small kitchen dish cloth and fold it twice and use it to grab the handle during cooking.
You obviously know your stuff and have great tools and equipment .. your wok looks like my soonear wok. Nice property looks very beautiful Yosemite nice I'm originally from NYC living on Central Coast in Ca. Wish I had wok station its hard on gas stove but you do the best with what you got
Hey Fred- shot up in Mariposa near Yosemite
Thewonderwok.com
Thank you!
Thank you for watching!
@gregwong I have an American made 14 inch wok just like the one you’re tempering. Did mine on my friend’s gas stove top in 20 minutes. Used my ladies size leather welding gloves. No need for channel lock pliers at all. Mine looks as drop dead gorgeous as your too. I can’t have gas nor propane in this rental apt. I love your videos.
Thank you BC FitzGerald for watching!
Good to hear your wok came out well!☺️👍
Apartment living can be limited.
Can you make a video explaining why exactly you want to burn and season the wok? what exactly happens to the metal in the process and does it create any toxic byproducts?
I just brought my first wok from Walmart mainstays brand carbon steel wood handles it look like it'll prove itself.i named my wok too.
thanks
just found you today...You got a new subby here
i just got the brown spots and burn myself. I do everyting right!
Someone can tell me please Witch is the best high quality carbon steel wok,and where to buy it online please..thanks
I bet you’re glad you’re out of New York where do you get that burner from
Great
Thats the perfect equipment I need to start my fish tacos business 😎
thewonderwok.com
I use the same technique, the difference is I sear and burn the onions at high heat that give me a classic black surface of the wok
how thick the ideal wok for begginer?
Where did you buy your wok cart??
I like the stove. What’s the name of it?
When you re-lit your grill you didn’t have to use a lighter on the pilot light? How’d you re-light it??
Great video, thank. Mr.wong where did you bought the stove? Love it for outdoor
Phal Seng thank you for watching. Check out-
thewonderwok.com
Cooking with Greg Wong thank you!
Where can I buy that wok in particular? I just need the wok itself.... Thanks Greg... Great show... I'm subscribed
Have you looked at your local Asian supermarket?
Love this outdoor burner setup. Is it custom? Where can I find one if not?
thewonderwok.com. send me an email - I'll hook you up
6:39 In my experience the shield covers 3/4 of the circumference leaving a small flame escape at the back.
what brand the pan he used 😁
Do you have a knee adapter for the burner valve, or have others made one?
Argon Wheatbelly I have not heard of one being made,
I do not have that adapter
Hi Greg. What is the reason for not using dish soap on the initial rinse but only water after the burn-off is completed? Thanks
Hello Bryan, You know with the woks I use now- when I first get them, its is good to use warm water dish soap $ soft scrubbing pad, they have an oil + factory seal on them,
After I clean off the oils I then proceed with my burn. Only when I'm traveling with my setup do I clean everything with soap, to keep the interior of my vehicle from getting the restaurant odor.
Otherwise I usually ust use soap on the bottom of my wok, The inside I just use water
thank you, when you were burning or heating the Wok does that take off the coating the factory put's on ?
carbon steel wok has no coating. that's why it's good for high heat cooking. to get the woh hei
@@jamesgabriel7132 thank you
@@ge45gecalled39 people like it becos u can use it agressively with cooking tool such as meta/iron spatula. it won't get scratch.
That's really whole purpose to remove factory oil or reseason if wok rusted like a cast iron pan. Most woks come non seasoned you can buy a seasoned wok as well
Hi Greg. Can this procedure be equally effective on carbon steel fry pans? It seems to me they are made of the same material.
Hello Desert Fox, I've never done this procedure with fry pans-but knowing me If the pans needed some reconditioning, I would start with heat.
Thank you for that very informative seasoning video now what would be the cleaning process after cooking?
Hey Kenny , simply water, dry it wit heat, if it's not going to be used for a while rub a thin coat of oil inside & out to protect from rust, be sure to get most of the oil rubbed off so there is only a coat that you can hardly see.
@@thewonderwok Thank you for that helpful information.
I love my non aerosol pump avocado oil from Costco. Great too cook and use can spray sides of wok. Also highest smoke point 500 of Any oil peanut oil next choice
Where did you buy the burner system you guys got to tell people when you get that nice product
Hello Frank i believe the link is at the information on each video. thewonderwok.com
Hey my friend I would i live in canada and i would like to know where can i get ur single burner? Pleaseee let me know where can i get it.
Hey there boxer box. visit. thewonderwok.com
Nice video, Do I have to burn the wok every time before cooking? Why is my wok is rusted?
It rusted because you didn't keep it oiled. I wou.d remove rust by reseasoning you don't need to reseason unless it rusts. After u use dry wok on oven then apply thin coat oil, treat it like a cast iron pan.
I like woks with the handle like that. Where have you bought it?
I could hook you up!
thewonderwok.com send me a note @ sales@thewonderwok.com
cheers
Gregory
Had a look but couldn't see just the wok on its own. Do you sell them?
Question Greg. Do I have to wash the manufacturer’s coating before I put it in the fire, or should I put it in the fire first and then wash it off as you did it in the video
Martha Canon hello Martha, yes you can wash with soft sponge and soapy water to remove and loose dirt or grime before burning
Thank you
How would you do this on the new wave mosaic wok?
Not sure!
Hi there Greg, this video is informative to individuals like me. I luv cookin as well as watching cooking videos....but i wish to know the reason behind, why do you need to do that to a new wok? Im sorry for my ignorance. BTW i just happen to pass by & saw this video. Hope to find more intresting video here. More power to your channel.
Hello Ronald,
A lot of carbon steel woks have a factory seal on them to prevent them from rusting, so before those woks can be used- the factory seal needs to be removed. Once that is done the seasoning of a wok happens over time and use- my video shows how to remove the factory seal & BEGIN the seasoning process!
G
@@thewonderwok thank you so much for replying Greg, now i understand...i've always wanted to use a wok for cooking, my quest now is to where to find a good wok here in my country.
More videos Greg👍👍👍
Marvelous video. 3 Questions tho. 1) I just got my wok. It looks very similar to yours. The shop said it is pre-seasoned. Do I need to do this procedure? 2) In all other seasoning videos I’ve seen, during the burning phase, they start out with a silver/grey wok and it gradually turns black. In your video it is the opposite. Why is that? 3) How it that wok manufactured (ie hammered or pressed or spun etc)?
Soul Dreamer hello- if your wok is pre-seasoned, then you can start using it. You can do the final step with cooking some pungent veggies such as onions-spring onions, garlic etc.
The woks I use are stamped & have a factory seal to protect from rusting that must be burnt off before cooking.
Aha. Now I get it. Thats why yours was dark, and got lighter. The other woks I have seen seasoned on RUclips have not had that coating, they have been coated in machine oil, which explains why they were grey to start with.
I have a De Buyer pan 12.5 in flat bottom 9 in similar to a wok, I am wondering if the X75 burner will fit my pan or it is made specially for round bottom wok
Hi Greg ,nice video the best I ever seen so far, please keep in touch 👍👍👍👍👍
Hello Marc, I do not think it will fit on top safely, If you added a rack about 14" in diameter (that you can find at a BBQ store) to rest on-top of the X72 burner system that would work. That is how I sometimes use my iron skillet and large stock poy.
Hope that answered you question.G
I like your burner. Can you please tell me where can I get one. Thanks.
Daniel Luu thewonderwok.com
@@thewonderwok thank you.
Hi there, where you got your nice gas stove?
TheWonderWok.com
Is this safe to use indoors ? Bought one , plan to use in the kitchen , noodles , fried rice etc ?
For outdoor use only- propane tanks should be used outside as well as the burner & the heat the system puts out.
interesting watch lots of method to season a wok, but this one has onion
Hi tnx for the lesson, but do u season a stainless steel wok the same way?
Hello Jonnah, you know i had a stainless steel wok, I went back to the carbon steel, 1- for cosmetic reasons, I kept it looking like stainless (lots of work). 2 the carbon steel was thinner & faster.
@@thewonderwok thank you
Where did you get that burner and table?
raul m thewonderwok.com
I tried to do this on my gas stove but i dont think it was enough heat. Wld a propane torch work? Also how do i kno my woj even is coated?
Haven't ever tried it with a propane torch,
When will the cart be available? It’s out of stock in your website
A new limited number of units has just landed & will be available to start shipping the end of next week. If your interested you should get a quote form in soon. Thank you for watching
I bought and seasoned my wok, but I saw some scratches on my wok. Is it ok to use it.
Thank you
Chinh Nguyen yes- scratches are ok- if you have metal flaking that’s not ok
Do I season just the first time or every time I use it? How to clean after each use
The 1st time is beginning the seasoning process, after each time you cook with your wok it will continue to get more and more seasoned. I will simply use just water to clean the inside of my wok, i will use soap on the outside of the wok
@@thewonderwok thanks so much
is peanut oil good to season the pan with?
I think so, sure
Hi Greg, are you supposed to do this to every wok? I have one by Nordic Ware and it does have a black coating on it. Thanks...
if it's a factory seal, I would recommend burning it off as it is usually a seal that you don't want in your food.
@@thewonderwok I forgot to mention it is an aluminum Wok and not the Carbon steel. Would i still season it. Thanks again!!
Al B maybe it’s a Teflon coating on the wok- did it come with instructions? I do not know this wok- please check with seller or manufacture
@@thewonderwok its probably a non stick type of coating. Thanks for the help.
Hey Greg I own a 3 carbon steel woks, when I bought them they were shiny "metallic" looking with an oily coating on them. They were easy to clean with hot water and dish soap then seasoned. I just got a new wok that looks similar to the one in the video. It has a shiny black coating on it that is easy to scratch off with my fingernail. I found some forums on chowhound that said this coating is some kind of non toxic lacquer used to prevent rust. I have a propane wok burner in my back yard, but the poster on the chowhound forum had a difficult time removing this coating using a kitchen stove and resorting to metal scouring pads. Can you expand more on the different types of factory coatings on new woks and the best method to use to season them.
so...being a year later......how did you do it and did it work out?
Sir where you buy ur burner.
thewonderwok.com
Where can I buy that kind of outdoor stove?
thewonderwok.com
Anyone knows if I can do this process after having used my wok several times? I didnt know that process and my wok has burnt and is very sticky, pretty impossible to wash completely.
You can do this process,
Outdoors as there will be plenty of smoke from the burn-
I just got my first wok as a gift. It is carbon steel and I followed the directions it came with but it didn't say anything about it turning colors so my fear is I didn't burn off the factory oil finish. I continued on to clean it and season it and fried vegetables in it as you did the onions. My question is now that I have a wok that still looks black as it came originally, can I somehow start new again to burn off the factory oil? I really don't want to have factory oil in our food. Thank you in advance.
Hello can you reach out to me via. sales@thewonderwok.com send me an email & i will send my contact number!
I have a flat bottom Yosukata wok that I wasn’t able to do that vital tempering of that steel like @TheWonderWok, Greg Wong, just did in this video. I could only do the aromatics discard seasoning to make it somewhat non-stick. Since last January, was finally able to buy 2 of the Wok Shop (in San Francisco Chinatown) USA made carbon steel woks (Cantonese dual handle flat bottom and, recently, the much sought after 14 inch flat bottom hollow handle Pow wok. Got both of the newest woks tempered by going to a friend’s house to use her gas stove. Finished the rest of the process at home on my crummy electric old coil burner stove. Last night, (here’s your TIP, to strip that old seasoning off your wok: You need to scrub all that old seasoning off the wok, inside and out, hot soapy water with a steel wool pad. Yes, you can use an SOS pad, in this case only. Rinse all that soap, etc. completely with warm water. NEXT: Make a paste with baking soda and full strength white vinegar, spread it all over the inside of the wok and allow it to set for 20 minutes then do the same to the back side of the wok. Completely rinse all that baking soda/vinegar paste off with COLD tap water. The reason for using cold water is to prevent flash rust. Quickly and thoroughly, dry the wok completely, everywhere followed by setting the wok, upside down over your largest stove burner on medium heat for about 5-8 minutes to be certain the wok has no hidden water in the pores of that steel. Let the wok cool completely and, when you look at the wok now, you should see that all that former oil seasoning is gone. Now, you can prep your wok over a high gas flame stove burner as Greg Wong so adeptly and professionally demonstrated for us. Happy wokin’ 😎
This is how most chinese chefs season their wok. No multi layer oil burning bullshit and all(which results in weak seasoning, flaking off). The best seasoning is simply to just use it until a proper sturdy non stick patina develops. Use it, scrub it clean, and keep using it again. Don't worry about some of those seasoning coming off because if they can come off during washing, they'll certainly come off during cooking. Those that stays on are the seasoning you want, which eventually will give you a strong patina that bites on the wok surface.
What kind of oil do you use?
Vegetable oil is what I used
Where can I buy that kind of burner?
frankcsi001 hello- please visit
thewonderwok.com
Thank you for watching!!
Will the handle be very hot during cooking?
Hello Thomas, the handle does not get hot during cooking, Usually no direct heat gets to the handle. Cook times are not that long
What is the name of the wok table you have the actual burner system table?
EZ-Wok cart. thewonderwok.com
I can't seem to get the coating completely off my wok, the sides are still blue
You can contact me through the link below the video
Hi, i have seasoned my wok and ready to cook. can you guide what steps should be taken before and after cooking? should we wash the wok prior to cooking? how about after cooking, do we need to reapply the oil coating?
Hello Jessie, if your wok is a carbon steel wok, after I've finished cooking I will normally NOT use a soap to clean it but simply scrub it clean from any stuck on foods. I will then rinse really well & dry - I always use my heat source (X72 Burner) to be sure I get rid of all the moisture-Then i will put a cap-full of oil in the wok and rub it in thoroughly til there is no sheen. Before I cook with my wok a simply give it a good scrub with fresh water & then heat it up a bit - then start cooking.
Hope that answered your question,
Cheers
Thank you
What is the material of your wok? I have a cast iron one so not sure if they are the same..
Kalas Lee the wok I use is made of carbon steel.
Could I have your email? I’m having a hard time seasoning my new wok...
Kalas Lee sales@thewonderwok.com
Just sent you an email. Thank you so much!
Did you use to be a Grip?
Hey Kevin- I’m still a grip/dolly grip