How to season a new cast iron wok on gas cooktop
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- Опубликовано: 25 апр 2017
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We have great selection of Asian vegetable seed for sale. Thank you very much for your support.
Just received my wok . I love it! I been looking for this kind of wok for long time. Thank you very much .
Hi Regine got my cast iron I ordered from your shop.I was so pleased and happy using it on my stir fried vegetables. Also loved watching your videos and learned so much with your tricks and tips on pruning for more fruiting yield.
I am very excited to get this wok and cooked few dishes. I want to say this is the best wok I have ever used! Thank you Regine to give me cleaning tips.
Received my wok May 1st, and I love it! Thank you AG2T!
Thank you Larry for your comment. Could you please do us a favor to review the wok under our product page? Your opinion is very valuable to us.
Thank you so much for your support! Here is the link:
www.asiangarden2table.com/product/ag2t-cast-iron-wok-for-gas-cooktop/
@@AsianGarden2Table Does the wok inside cooking surface have a non stick material? If no, what is the material on it? Some other woks have a non stick which will scratched and eventually damage the surface for longer period of time.
Probably the best video on how to season a wok on youtube
You watched them ALL? o.O
This was very informative and exactly what I needed thank you!
great information thanks ! look fwd to wok cooking ..
So informative, thank you kindly!
Thanks so much for sharing.
I'm the guy from ohio who recently placed an order for this wok. I seasoned it with vege oil and used it today. Bell pepper with pork strip. I use starch when I stir fry, the meat is as tender as tofu. This never happened with my carbon steel wok from Jxyce Chxn wok. Typically if the wok stick it will strip the starch off, this one doesn't. I don't care if others say it is made out of cast iron--particularly the competitors, it has all the property of loge cast iron pan, but weight much less. I'm cooking for my wife with this when she is pregnant. Thank you for putting this out there. A bit of suggestion, make your website better, do live stream on youtube, exploit social network, you company will scale. There are young Asian students who went to school in us that need legitimate cooking skill, there will be a market. Best of luck.
Many thanks for the positive feedback, and your support. Best of luch to you and your growing family. We just gave birth to our 4th child, our second son. As we get more time we will be focusing more on social websites. Thanks again.
Jin Yin, the lady in the video with the funny accent, let me guess she's your wife right?
@@koolkat4755 "funny accent"? show some respect smh
I am so thrilled with the wok and utensils I bought from you! I knew it would be good quality, but wowowow! This is all *Really Nice!!* This is going to add so much efficiency to my daily life. I live in a camper right now, and don't enjoy cooking in this tiny, cramped kitchen. From now on, it'll be so much easier to use the garden produce without all the nonsense. I'm very much looking forward to enjoying all the healthy and flavorful meals ahead. Thank you so much! 🤗
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I stupidly forgot my password. I would love any tricks you can offer me
@Drew Izaiah Instablaster ;)
@Gustavo Tomas i really appreciate your reply. I found the site through google and I'm in the hacking process atm.
Seems to take a while so I will get back to you later when my account password hopefully is recovered.
@Gustavo Tomas It worked and I actually got access to my account again. I am so happy:D
Thank you so much you saved my account :D
@Drew Izaiah Happy to help xD
thanh you for your video
兔妈您好！您是我的偶像！跟您学了很多有用的东西！谢谢您的辛劳！
真是太过奖了，很高兴我的视频对你有帮助！
Is it worth using with electric stovetop? I juat ought a Alpine Cuisine wok and it is ribbed like a condom on the inside.
I did not season my wok when i start to use it this black coating start to scratch so is possible to fix it
Is the one for sale on your website pre-seasoned? will I still need to do the steps in the video?
你好兔妈我上周order了你家的这口锅，想咨询一下你是否有中文版的开锅视频谢谢非常感谢
It's for sale on Amazon for $55. I want it. ☺
is this cast iron or carbon steel? looks like carbon steel. i bought a 48cm cast iron wok but found it too big and heavy for daily cooking and takes long time to heat up i wonder if the one in your video will be easier to use
Interested in this wok, how does one go about buying a handle replacement for this wok?
We'd be happy to discuss your particular needs directly.
Just visit us at our website asiangarden2table.com
视频里这个锅，底部是extra wide的么？谢谢。
impressive egg test.
Looked like an awesome wok esp. the wide bottom one. But it now has shipping cost on amazon :(
Thanks for the information! I have a few comments/questions: First, it looks like the links in your description are truncated. Second, I was wondering if you were planning to sell a wok suitable for electric stoves. I know that in your older videos, you showed how you cook on an electric coil stove by letting the element heat up red-hot before using the wok. Is that much different from the wok you're showing here? Lastly, I was wondering if you need to worry about rusting on the outside, since the seasoning process you're describing only seems to affect the inside of the wok. Thanks!
Hi Eric, Thank you for pointing out the link error. I will correct them.
Yes the wok for using on electric cooktop is on the way. It is customized to get a extra thick and wide bottom so it takes longer time. I will still make videos in the future to show how to cook on an electric cooktop. It is different between cooking on gas and electric cooktop.
For this wok you do not need to worry about rusting as far as you keep the wok dry when not using. It is preseasoned to have very good resistance to rusting and scratching. The seasoning in this video is just to get an initial non-stick result.
Thank you.
Regine
I'd like to address using a wok on electric stoves, cause I have been teaching wok cooking for over 25 years. You can't get enough heat with electric stoves. Plus, once you add food in, the heat fizzles out, very frustrating. That's why I now use a portable gas stove which can sit on top of an electric stove so you'll have the best of both worlds. Even with a flat bottom wok, it doesn't solve your problem with heat.
Dear Eleanor, we understand and respect that you have many years experience using the technology with which you are familiar. However, as in most industries, there are technological innovations with material science and processes that result in new and better products. The cast iron woks we are selling take advantage of these innovations to provide a better, flatter, smoother product with improved heat transfer. While you are correct that electric heat can not compete with an outdoor high output gas burner for stir frying, our product makes it possible to use the typical electric or gas cook top installed in most American kitchens to provide the best possible stir frying experience. I would also caution against using an outdoor gas stove inside your home, as I am quite certain the warnings from the manufacturer indicate this is not safe.
I just saw that your website is now selling the electric cooktop version of the wok and I'm very excited to buy it, since I've been waiting for 6 months! You should definitely add the link to it directly on your video descriptions since some people might think it's still unavailable! Or perhaps you could mention it in your next wok techniques video ;) Thanks for taking the time to share your knowledge, even as a busy mom. Also, I'm very glad to see your website is encrypted and secure since I mentioned it to you last year :) -- Eric
erkdajerk
Hi, I spent a lot of time scrubbing and put it in the stove with avocado oil. It is still releasing the black gunk. Repeat a seasoning?
Could you send me a picture of the inside surface of the wok so I can take a look?
info@asiangarden2table.com
Where can I get one like this?
How much ?where to buy?
Wow
Are you selling anymore woks?
Nice, educational video. But where is the next wok cooking video that you are talking about in this video?
There’s plastic on it??
is there a daily maintenance video?
Hello, where are the additional videos cooking with this wok
兔妈您好！my order of your wok arrived, and today, spent 6 hours already together to season i, but it still sticky when frying a sunny up egg. Should I start all over ? will it damage the surface of the wok ? Please advice and thank you friends.
Want buy this wok
兔妈，请问你的这个炒锅是在哪里买的呢？谢谢！
我们店里有哦
asiangarden2table.com/shop
I want to buy ,pls give me a details
@Daniel Rebibis I bought her flat bottom wok on the shopping site called amazon.com. It is currently for $55 and $7.24 shipping. Here's the link:
www.amazon.com/AG2T-Light-weight-cast-bottom/dp/B071JJ7LD7/ref=mp_s_a_1_3?keywords=ag2t+cast+iron+wok&qid=1583448105&sprefix=ag2t&sr=8-3#
Stainless need seasons too??
yes
No,SS does not season,you need lots of oil to cook in it
Can I use cabbage to season a wok lol
No, cabbage is not recommended. You can just use cooking oil if you really don’t have the things recommended in this videos.
I don't have a gas stove. Can I season this wok in oven?
Not with a wooden handle.
兔妈你好，你卖这个锅吗？
我们网站上有
asiangarden2table.com/shop
上网站上看了这个锅，很感兴趣，在你那里能看到实物吗？
可以的
没有中文的吗？
What is pak fat?
It's pork fat
that egg tho...
Yep,the wok needed better seasoning,higher temp and more seasonings
A
I agree with others, this is carbon steel, not cast iron.
Did you buy one? I did - it's cast iron like she says.
Jin Yin, the lady in the video with the funny accent, let me guess she's your wife right?
No, Jin Yin is our customer. He just shared his opinion. Please don't judge based on your ill intent!
Sorry, but this is NOT a cast iron wok, it's black steel.
sorry but go to their website and they advertise it a cast iron. 1 review stated it was real cast iron. Pretty thin for cast iron but thicker then carbon steel
I have been teaching wok cooking using a thin cast iron wok for over 25 years and also market a cast iron wok and very familiar with that material. I don't care what it says on their website but that is NOT cast iron. I am a huge cast iron advocate. That's the problem, they try to sell you cast iron cause they know it's the BEST material for woks.
Dear Eleanor, it is unclear to us why or how you can be such a vocal critic of our product without ever having seen it. It is clear that your intent is to degrade our product in favor of your own, which is shameful. You are more than welcome to buy and try our cast iron wok before you post any more degrading, untruthful remarks.
Thanks Bob, yes, you are correct, it is thin cast iron.
Actually eleanorhoh was right that is not a cast iron wok, it is indeed a black steel or to be precise carbon steel which is made by forging. Both are good is a matter of which one you are comfortable with.
Castv iron is not best for a wok !!!!!
You want steel for a wok !!!
This is not cast iron. It's a carbon steel wok. The seasoning method is the same though.
It's difficult to take advice on seasoning a cast iron wok from some one who can't recognise one (that's not a cast iron wok, it's probably standard carbon steel, just a bit thicker than your standard wok).
I watch this wok designed, casted, polished and seasoned.
I clearly know what it is. You are welcome to buy one and check it out by yourself.
Molly, I have an Imusa cast iron wok that looks very similar to this. They do make them thin like this. They're cast then machined. It's difficult to take comments seriously when the commenter doesn't know what they're talking about.
I have cast iron and carbon steel woks and other cast iron. This does look like carbon steel to me.
@@Rob_430 How can you tell the difference just by looking at it in a video? Cast iron and carbon steel have very similar materials, and the main difference is carbon steel contains less carbon element, despite its name.
For cast iron pans, the super-hot liquid metal is poured into a mold, and the mold is broken after the metal cools down into one solid piece, thus the name cast iron. The high carbon component makes cast iron more prone to crack, so most cast iron pans are made thick to avoid cracking. To make a carbon steel pan, manufacturers first cut round disks from a solid carbon steel plate, then stamp the disk into a pan shape. It's more difficult to reshape a thicker metal plate, so carbon steel pans are usually thinner than cast iron.
The main reason people believe cast iron and carbon steel should look different is that sand mold will leave a rough surface for cast iron, and nowadays manufacturers don't polish their pans due to the cost. Actually, many vintage cast iron pans have the same smooth texture just like this wok, and some old school RUclipsrs even ask you to sand down the cast iron pans first before seasoning. Another possible reason is that cast iron pans are mostly pre-seasoned, thus they have a darker color. Carbon steel pans are only covered with some kind of oil or beeswax, resulting in silver color. So the difference in appearance comes from the manufacturing process rather than the materials, you can surely make a cast iron pan looks like carbon steel with a similar process (at a higher cost), which I believe is how this wok is made.
Also making a carbon steel pan this thick would cost much more than making a cast iron one. A thinner and smaller Mauviel carbon steel wok is priced at $100. I will be more than happy if I can get a carbon steel wok this thick at $55.
You have no idea what you are talking about.