Rubbish is a bit harsh. That is the point and only reason to season the wok. To burn off anything that can be burnt off so that when you cook, it does not become part of the ingredient. "Season" is a British word use for this treatment of a new wok. We Chinese call it "burn " wok. It really is that simple. You can walk into any Chinese take away / restaurant and ask them. THIS IS HOW IT IS DONE.! Still appreciate the feedback.
Dice q lo quemes bien a fuego alto para q queme los aceites toxicos de fabrica y pueda ser usado para preparar comida . Despues lo lavas con agua a fuego alto y ya . Le hecha aceite y a cocinar. Nunca lo lavan con jabon solo agua.
Amazing! I have a inexpensive wok, and everything you did to season your wok, the instructions for my cheap wok suggests the very opposite. You're so experinced in using woks that the manufacturer may not even know their own product! You did a really good job! Thanks for sharing!
Vong, some people are just overly critical on the internet, take it with a pinch of salt. Keep uploading videos like you already are of how you do things your way, and how many other chinese takeaway chefs do things, that's why we watch your videos as it's a true insight into what you do.
I use an 80K BTU propane fryer burner. They are cheap..About $40 at Walmart. I can only use it outside but it is well worth it. I use that for cooking, but I regularly blast the seasoning off and re-season.I tend to cook with the fire pretty wide open like this guy...And yes, it does sound like a JET ENGINE!
Khoan, I had been watching your cooking show and had been enjoying very much, much to my desire to learn how to make and cook authentic Chinese cuisines. You seemed to do all your techniques in a very efficient and easy ways in which I am interested. My RUclips TV is on everyday 24 hours watching your shows over and over. Appreciate all your HARD work and love for your fans. Keep up the GREAT work you do...The world is never the same.......watch out Chinese restaurants!!! (-!
+Carolyn M Thanks Carolyn :) I love making videos to share me experience and I am happy you guys find it useful. But I have been too busy to make any new uploads recently. Haven't even the time to log on; that's why my replies to comments are a bit late. Hopefull when thiongs settle down a bit I can make some more videos:)
@@ThrizylNandoo sorry, I didn't mean to pry or anything. I genuinely don't have any idea about any kitchen related equipments, hence that ignorant sounding question.
Since most people don't have this level of fire on their home stoves, would you say it just takes more time, or are there other techniques for seasoning a wok at home or do I need to build a bonfire in my back yard?
I took my wok to my local Chinese restaurant and they said leave to it with them and they will do it for me when they have time. The following day I went to pick up my wok and they were very good about it, they didn't even charge me. Talk to your local Chinese restaurant and see if they will do it for you.
See the fire? Of course you do. Now understand that because we don't have this level of fire at home, we will never be able to cook the way this man does every day. We might get close, but it'll never be the same.
The video demo. is how all Chinese chef does it in a commercial kitchen. That is all There is to it. Maybe "season" is a misused word in this case. We Chinese call it ·" 烧锅 " Shao Guo. That is literally translate as burn wok. This is how to prepare a new wok. When a wok has been in prolong used the same technique can be apply. It cleanse the wok out. That is when the wok is at its best.
I use a brewers propane burner on my porch for wok cooking, which is most of my cooking. They're fairly affordable, under $100. With a wok ring ($10) you get basically the same results as a professional kitchen. Also good for brewing beer, lol
Not many peeps have high-pressure gas burner/stove or have access to Chinese restaurant commercial burners. lol. So for most home cooks better to buy carbon steel preseasoned. Same steps as chef did except you don't have to burn off the coating. Already done for you.
This man cooks an entire dish including burning in the wok in which the dish is prepared in less time than it takes me to think about what I want to and what I can prepare...
hi again chef i hope u are enjoying the chinese new year..i have a question for u about my wok ..before i seen your video i seasond my wok in a different way and have problems ...i use a scoop lile u do to cook with but the seasning scratches off...is there any way i can recover my wok or should i just get a new one and season like u do in your video..? thank u
+CojackM if you have a BBQ pit with external burner, that will work. You can also put it directly on the coals if natural pit, but not if got any protective handle on wok.
Great vid! Love how u make all things so simple. It takes a lot of practice to fully master the wok but anyone who keeps at it can. I would like to request that u speak a little louder bc the stove & fan is quite loud. And if u could please tell us the names of each ingrediant so we can learn. So far, ur the best on YT! Please keep making more vids when u have spare time. Good day, mate!
I saw some video on youtube did the same like your technique but after they added the think layer of oil and keep the gas on low for 20 mins until the inside wok went dark brown (they call it "patina").What do you think of it ?
London..See Woo Chinese supermarket. Unless you have a ring round your cooker, it's not suitable for you. The base is round. On normal cooker you may need a flat base wok.
I bought a wok, i believe it was the Town Mandarin style one, that was already very dark in color before i bought it. It isn’t cast iron because it is very thin. Is this maybe carbon steel that was “burned in” at the factory, or is it a different material, perhaps?
Hello from brisbane Khoan. Where is your shop? I am searching to season my wok, I have been worried about making it black, but your no?? The deep wok in the video was that done same way and turn black over time?
Hi Khoan ! Love your videos as it has taught me a lot on Chinese cooking. I try to mimic my dads cooking from when he owned his Chinese restaurant. I had a question as I keep asking my parents and they too old to know where now lol, but what kind of wok would you recommend for home? Where can I get one? All I know is to get carbon steel but I haven’t had luck finding it. By any chance , do you know how to make a great (trying to mimic Cantonese) “SAUNG LOT JHIEW” from the dim sum restaurants ? My mom says it’s just soy sauce and jalapeños with maybe some added water but I feel like it’s missing something . Thanks so much !
+aligatorsandwitch72 This burner is so powerful that is could be used for a forge burner in the right setting, the kind you use for blacksmithing. So being set into a range like that with a top is needs the cooling. If you wan't something you can use at home with comparable performance then check out MANniu burners out of Hong Kong, they are utterly amazing.
My wok is really, really black in colour... does that mean I'm a strong chef? When I season my woks I burn them like you until the colour turns and then I rub oil into it... Don't some woks also come with a packet of pork fat sometimes to do that with?
Seasoning a wok will remove that foul coating the factory put on it to protect againt rust before it gets to the customer. By seasoning a wok you will add your own non stick coating after many uses the oil used will coat and get into the pores of the wok and your food will never stick. The methods in this video arent great. To start off use wire wool , soap and water to rid of the coating. (Unless you have a flame thrower like this guy) Dry throughly and then on MEDIUM HEAT use an oil with a high smoke point like peanut oil , throw some chunks of ginger in there too if you like and completely coat the wok moving constantly until it starts to change colour. Never use soap to clean afterwards or boil or simmer. Avoid using acidic foods also in early stages as this will remove your oil coating. Over a few uses the oil will be inbedding into your wok. You can fry anything and will glide gracefully like torvel and dean. . I went on a bit there. Happy woking !😄
Been looking everywhere for the green handled shallow base wok kohan uses, and the closest ive come to it is the 13" wooden handled iron wok on the see woo website. It is slightly more shallow than the hancock london 13" round base, i rang them and asked if they did a 13" shallow base with a green handle and they didnt, so this is the closest i have got, its thinner that hancock wok so heats up very fast and even... try it... great wok
It is a SEE WOO wok but they stopped it now..shame, cause i like this type of wok. Shallow wok is only suitable for frying. Maybe at home it is best to use a deeper wok because you can use it for deep fry and steaming as well if you have a lid. I do recomend this brand though. It is slightly thinner than a hancock wok, but not so thin that it bend on high heat.
Glide Consulting I can tell you that he did not complete the process before cooking. That only half seasoned wok. The oil should have stayed longer in the wok.
I just ordered one on Amazon. It's called Steel Mandarin Style Wok. Fairly inexpensive, I had one before, but it took up too much space in my cabinet, so I gave it away, this one is perfect! Was looking here on how to season it, but holy moly i need more fire or higher heat!! Actually, my one burner has a pretty high range of heat, but this man really schools all the other tutorials on here!
How can you clean with ginger or chive. That's a waste of ingredients... I cook with it. I clean with metal scourer like all people in the business do.We sell food for a living..got to be cleaned! Most videos you see are either wrong or misleading.
Most Chinese use pork lard, ginger, and chives to season the wok for the first time so to get rid of the metal and alloy smell. It's been done and passed down for generations. It's not so much wasteful as to being necessary, not to mention the ingredients only cost 20 cents in total.
I use my burner from my Turkey fryer to get the kind of temperature that they are using to season and cook with. I do it outside though not in my house!
Shit I've done mine wrong. I thought the black was seasoned. Had to give it a good scrub because it stuck. The black came off. Thought I ruined it. Still use it. Has a black band round half way up. Should I start again new or just get it burnt? Love your vids.
DJkoh what’s he’s using is a carbon steel wok. What he’s doing is seasoning the wok. If you don’t season the wok when you first get it then it’ll rust over time and be almost useless. This seasoning also creates a nonstick surface. So this nonstick surface, the patina will preserve the wok for a lifetime of use and help cook your food beautifully. All carbon steel cookware and cast iron will require these steps. You don’t necessarily need to do it all the time. It’s best to prep any of your pans to get as much of a non stick surface as possible when you first buy them. The more you use them the better your patina gets. Be careful not to wash with dish soap and use acidic things as it as it will break down the patina. RUclips/ google how to season cast iron and carbon steels for more guidance and insight :). Hope that helped.
Khoan, I have a couple of questions - how much longer do you think this would take on a regular gas hob? I was thinking more than double the time yours took in the video, probably about 20/30 minutes. Do you think that's an overestimate or not? And also, I was wondering if you could tell me if you used vegetable oil for seasoning and cooking at that temperature. Thanks man.
Put/rub some cooking oil on the cooking surface of the pan and turn on stove to maximum heat. Then when the pan starts to smoke carefully put some water in it. Discard the water and put fresh cooking oil. Your pan is now non stick.
@@jonjoni5282 Yes I always do the same as you recommended except I don't put the water first. I think the main reason it stuck on wok may comes from the lower heat and flame of the household LPG stove I use, not the hi flame one as in the cooking shop or restaurant. Wait ! do you mean when doing wok or just in the steps to burn it ?
@@kittenastrophy5951 The burned oil creates the patina requires to make the pan non stick, shocking the very hot pan with water makes it possible. I usually do this before frying eggs or making fried rice. Works like charm.
MSG is used in all take aways, you won't get that good taste without it. Theres nothing wrong with MSG. Unless you are allergic to MSG then there are no harmful side effects or any long term issues. Its pretty much like salt with the added kick, of course if you eat a shit load then it will be bad for you.
Hello chef, I went to the Chinese market and bought a wok, however this one says iron wok (not cast iron), is that the same as carbon steel because it looks alike. and it turns dark blue like yours.. thanks in advance
those are technically carbon steel, they just are made more traditionally where the carbon that turns it into steel from iron is absorbed through the forging process instead of starting with carbon steel sheets.
Well thats a different way .. I was shown to burn the factory oil off like you have shown.. Rinse .. then re apply a coating of vegetable oil. To wok and repeat the process.. For all those that have watched and want a real deal wok burner. Google Rambo outdoor wok burner.. I have one and there a beast..
So that the food won't stick to the pan on the long term and also I think to remove the protective chemical layer on top of it , but I am not sure about this one
Rubbish is a bit harsh. That is the point and only reason to season the wok. To burn off anything that can be burnt off so that when you cook, it does not become part of the ingredient.
"Season" is a British word use for this treatment of a new wok. We Chinese call it "burn " wok. It really is that simple. You can walk into any Chinese take away / restaurant and ask them. THIS IS HOW IT IS DONE.!
Still appreciate the feedback.
No entiendo tu idioma quisiera saber lo que explicas
I ‘d like to buy this kind of pan. How to make an oder.
Dice q lo quemes bien a fuego alto para q queme los aceites toxicos de fabrica y pueda ser usado para preparar comida
. Despues lo lavas con agua a fuego alto y ya . Le hecha aceite y a cocinar. Nunca lo lavan con jabon solo agua.
Every new wok needs to be seasoned otherwise there are nasty taste when you are cooking. Do it all the time.
Amazing! I have a inexpensive wok, and everything you did to season your wok, the instructions for my cheap wok suggests the very opposite. You're so experinced in using woks that the manufacturer may not even know their own product! You did a really good job! Thanks for sharing!
Kathi Shields You' welcome Kathi.. please share it:)
Vong, some people are just overly critical on the internet, take it with a pinch of salt.
Keep uploading videos like you already are of how you do things your way, and how many other chinese takeaway chefs do things, that's why we watch your videos as it's a true insight into what you do.
I use an 80K BTU propane fryer burner. They are cheap..About $40 at Walmart. I can only use it outside but it is well worth it. I use that for cooking, but I regularly blast the seasoning off and re-season.I tend to cook with the fire pretty wide open like this guy...And yes, it does sound like a JET ENGINE!
that's fuckin crazy man, how do you keep your sack cool? Being so close to that size flame must have em sagging like bowling balls in a mesh ball bag
Amazing Chef Vong! Your experience and wisdom shine through during this video!
Khoan, I had been watching your cooking show and had been enjoying very much, much to my desire to learn how to make and cook authentic Chinese cuisines. You seemed to do all your techniques in a very efficient and easy ways in which I am interested. My RUclips TV is on everyday 24 hours watching your shows over and over. Appreciate all your HARD work and love for your fans. Keep up the GREAT work you do...The world is never the same.......watch out Chinese restaurants!!! (-!
+Carolyn M Thanks Carolyn :) I love making videos to share me experience and I am happy you guys find it useful.
But I have been too busy to make any new uploads recently. Haven't even the time to log on; that's why my replies to comments are a bit late.
Hopefull when thiongs settle down a bit I can make some more videos:)
You are very welcome!!! May you and your family be BLESS more with great health, happiness, and prosperity!
I really appreciate how simple and straightforward this video was. I'm saving to buy a wok and this made me worry less about the seasoning process.
Are wok's usually expensive?
@@meatloaf6107 when you got other things and people trying to spend your money, yes!
@@ThrizylNandoo sorry, I didn't mean to pry or anything. I genuinely don't have any idea about any kitchen related equipments, hence that ignorant sounding question.
@@meatloaf6107 they are cheap as compared to other kitchen things. I bought one on Friday so I'm looking forward to using it.
Post a vid of your first stir fry.
was hesitant to buy a wok because of the "burning process..."but with your video it made me think it's easy!
Thank you for sharing because I am going to buy my new wok. Thank you!
You are so welcome!
Step 1 : get a jet engine.
yes bro
You can do it on a charcoal chimney.
hasnul hafizi Haha 😂😂🤣🤣
Using after burner
Funny comment
Since most people don't have this level of fire on their home stoves, would you say it just takes more time, or are there other techniques for seasoning a wok at home or do I need to build a bonfire in my back yard?
otfresh Takes more time
Do like I just did, use a small propane blow torch to burn off the coating.
otfresh take it to you're local Chinese restaurant and ask them to do it...if you are a regular then I'm sure they will be happy to help you.
I took my wok to my local Chinese restaurant and they said leave to it with them and they will do it for me when they have time. The following day I went to pick up my wok and they were very good about it, they didn't even charge me. Talk to your local Chinese restaurant and see if they will do it for you.
Some are happy to do it because it's an artform
deep base is better for home cooking, it's more versatile.
I've been waiting for a video on how to season a wok! Thank you so much!
We need more video's from you I'm learning so much
Thanks for this video! My husband and I just bought a wok and were not sure if we were doing this right.
See the fire? Of course you do. Now understand that because we don't have this level of fire at home, we will never be able to cook the way this man does every day. We might get close, but it'll never be the same.
Best lesson on wok seasoning! Thank you...I did it! :)
The video demo. is how all Chinese chef does it in a commercial kitchen. That is all There is to it. Maybe "season" is a misused word in this case. We Chinese call it ·" 烧锅 " Shao Guo. That is literally translate as burn wok. This is how to prepare a new wok. When a wok has been in prolong used the same technique can be apply. It cleanse the wok out. That is when the wok is at its best.
That's some bad-ass wok seasoning and cooking! And what a stove...what kinda burner you got in there...a jet engine?
I need one of those in my kitchen.
I use a brewers propane burner on my porch for wok cooking, which is most of my cooking. They're fairly affordable, under $100. With a wok ring ($10) you get basically the same results as a professional kitchen. Also good for brewing beer, lol
CNG
Sheffield Lane Also for moonshine
Love your vids....Please keep them coming and explain everything that you're doing in the video. As always, Great job
This dude has a set of skills . a ninja 🔥🔥🔥 in the kitchen 😁 can we please send our woks to you sir 👍
Not many peeps have high-pressure gas burner/stove or have access to Chinese restaurant commercial burners. lol. So for most home cooks better to buy carbon steel preseasoned. Same steps as chef did except you don't have to burn off the coating. Already done for you.
sounds good
This man cooks an entire dish including burning in the wok in which the dish is prepared in less time than it takes me to think about what I want to and what I can prepare...
What is the depth of a shallow wok like your.? how many inches perpendicular from the top?
Thanks
hi again chef i hope u are enjoying the chinese new year..i have a question for u about my wok ..before i seen your video i seasond my wok in a different way and have problems ...i use a scoop lile u do to cook with but the seasning scratches off...is there any way i can recover my wok or should i just get a new one and season like u do in your video..? thank u
If all I have is an electric coil stove at home, should I still try to burn off the coating on a flat bottom wok or just scrub it off as best I can.
+CojackM if you have a BBQ pit with external burner, that will work. You can also put it directly on the coals if natural pit, but not if got any protective handle on wok.
Thanks for sharing
Love watching
Thanks for watching!
Wow! Nice! I just got a new wok and got it too hot and my oil burst into flames when I added the oil! I think I need training. Lol!
I am sure with practise you'll be cooking great stir fry in no time.
Great vid! Love how u make all things so simple. It takes a lot of practice to fully master the wok but anyone who keeps at it can. I would like to request that u speak a little louder bc the stove & fan is quite loud. And if u could please tell us the names of each ingrediant so we can learn. So far, ur the best on YT! Please keep making more vids when u have spare time. Good day, mate!
I saw some video on youtube did the same like your technique but after they added the think layer of oil and keep the gas on low for 20 mins until the inside wok went dark brown (they call it "patina").What do you think of it ?
hi chef vong i agree with leecodes u dont have to explain to someone .we are all lucky that u are prepared to share your knowedge with us
Kindly suggested to buy good wok along with both type of spatula.
these are available in Chinese supermarkets. they are standard make
@@KhoanVong I am from India. How can I get it here. Please share online like
Is it safe to have water all over the stove? Where can I order one like yours?
Ive just bought a hancock wok 12inch flat bottom can i season it on a ceramic cooker loving your videos keep up the good work.
Barry Higgins Yeah, just take long.
Thanks for your replay. my local chinese takeaway seasoned it for me now cooking some off your recipe's and there lovely keep the videos coming.
Bazza H very smart idea.
London..See Woo Chinese supermarket. Unless you have a ring round your cooker, it's not suitable for you. The base is round. On normal cooker you may need a flat base wok.
I bought a wok, i believe it was the Town Mandarin style one, that was already very dark in color before i bought it. It isn’t cast iron because it is very thin. Is this maybe carbon steel that was “burned in” at the factory, or is it a different material, perhaps?
Hi, what size is the cooker ring. cheers.
Hello from brisbane Khoan. Where is your shop? I am searching to season my wok, I have been worried about making it black, but your no?? The deep wok in the video was that done same way and turn black over time?
I am in HUll UK. yeah it turns black after few uses.
So glad the channel is still here i couldnt find it last week 🥲. Its a special channel trust me 👌🏾💯🇹🇹
Glad you enjoy it!
@@KhoanVong I've learnt a lot from you Khoan. Not wanting any other teacher 👌🏾
I didn't know this but thanks for sharing.. Does this avoid rusting after washing. My wok never rusting but my frying pan does. Can u give me advice?
dry them properly and brush some cooking oil over it, that may help.
@@KhoanVong thanks for the advice😊😊😊😊
Hi Khoan ! Love your videos as it has taught me a lot on Chinese cooking. I try to mimic my dads cooking from when he owned his Chinese restaurant. I had a question as I keep asking my parents and they too old to know where now lol, but what kind of wok would you recommend for home? Where can I get one? All I know is to get carbon steel but I haven’t had luck finding it.
By any chance , do you know how to make a great (trying to mimic Cantonese) “SAUNG LOT JHIEW” from the dim sum restaurants ? My mom says it’s just soy sauce and jalapeños with maybe some added water but I feel like it’s missing something . Thanks so much !
Hi Khoan.
I like your wok brush.
Could you tell me where I can buy it?
Thank you.
I made it with an old brush.
I took the stubs off , screw a hole in the middles and attached a metal scourer using a screw bolt.
Is there always water around that kind of range?
+aligatorsandwitch72 Yes, it needs to have water to cool it down.
It gets very hot otherwise and will damage the cooker.
+aligatorsandwitch72 This burner is so powerful that is could be used for a forge burner in the right setting, the kind you use for blacksmithing. So being set into a range like that with a top is needs the cooling. If you wan't something you can use at home with comparable performance then check out MANniu burners out of Hong Kong, they are utterly amazing.
What type of wok is this? Also what kind of liquid were you using? Oil? Water? Was it cold? Hot?
you should watch my update version of this video, it has more detail.
unfortunately this type of wok is no longer available.
I bought them at See Woo in London. Ladle also.
Khoan, did you burn the wok first just to get rid of the coating?
yes, and kind of give a good clean, to make sure that anything shouldn't be on there is not.
what does seasoning a wok means? and why u do it?
Where can I get the type of shallow wok you are using?
Thanks
Hi..I really like you wok! I just bought one but I didn't like it. Where do you buy you wok?
My wok is really, really black in colour... does that mean I'm a strong chef? When I season my woks I burn them like you until the colour turns and then I rub oil into it... Don't some woks also come with a packet of pork fat sometimes to do that with?
do you know if the asian supermarket sell a single wok burner?
don't know maybe you could try. Hull does not have any decent Chinese supermarkets unfortunately :(
I wanted ask something. why do we need to season a wok? and burnt it..?? thank you so much!
to clean it.
+Khoan Vong thank you much...I hope you have a tutorial how to toss using a wok..thank you so much
Rose Lee his food didn't seem to stick
Seasoning a wok will remove that foul coating the factory put on it to protect againt rust before it gets to the customer. By seasoning a wok you will add your own non stick coating after many uses the oil used will coat and get into the pores of the wok and your food will never stick.
The methods in this video arent great. To start off use wire wool , soap and water to rid of the coating. (Unless you have a flame thrower like this guy) Dry throughly and then on MEDIUM HEAT use an oil with a high smoke point like peanut oil , throw some chunks of ginger in there too if you like and completely coat the wok moving constantly until it starts to change colour. Never use soap to clean afterwards or boil or simmer. Avoid using acidic foods also in early stages as this will remove your oil coating. Over a few uses the oil will be inbedding into your wok. You can fry anything and will glide gracefully like torvel and dean. .
I went on a bit there.
Happy woking !😄
Have you ever used thin cast iron woks
don't think I have
Been looking everywhere for the green handled shallow base wok kohan uses, and the closest ive come to it is the 13" wooden handled iron wok on the see woo website. It is slightly more shallow than the hancock london 13" round base, i rang them and asked if they did a 13" shallow base with a green handle and they didnt, so this is the closest i have got, its thinner that hancock wok so heats up very fast and even... try it... great wok
It is a SEE WOO wok but they stopped it now..shame, cause i like this type of wok.
Shallow wok is only suitable for frying. Maybe at home it is best to use a deeper wok because you can use it for deep fry and steaming as well if you have a lid.
I do recomend this brand though. It is slightly thinner than a hancock wok, but not so thin that it bend on high heat.
I saw those noodles sticking at the end!!!! You think you slick Mr. Vong😂😂😂😂😂
Glide Consulting I can tell you that he did not complete the process before cooking. That only half seasoned wok. The oil should have stayed longer in the wok.
Really, really embarrassing for him!
Hi, I can't find shallow wok. can you tell me the brand or where I can find one?
Thanks
I just ordered one on Amazon. It's called Steel Mandarin Style Wok. Fairly inexpensive, I had one before, but it took up too much space in my cabinet, so I gave it away, this one is perfect! Was looking here on how to season it, but holy moly i need more fire or higher heat!! Actually, my one burner has a pretty high range of heat, but this man really schools all the other tutorials on here!
How deep is this Wok? from the top to the bottom how many Centimeter?
Thanks
Is it toxic if the seasoning layer ends up in your food?
not sure, never tried it. But I wouldn't want to
How can you clean with ginger or chive. That's a waste of ingredients... I cook with it.
I clean with metal scourer like all people in the business do.We sell food for a living..got to be cleaned!
Most videos you see are either wrong or misleading.
Most Chinese use pork lard, ginger, and chives to season the wok for the first time so to get rid of the metal and alloy smell. It's been done and passed down for generations. It's not so much wasteful as to being necessary, not to mention the ingredients only cost 20 cents in total.
Hi khoan, could you please tell me where I can get the wok you use and also your ladle... I have your book by the way... Good job..
hi chef vong. i took your advice..my woks fine no more scratces...hope u dont mind but i ll
I use my burner from my Turkey fryer to get the kind of temperature that they are using to season and cook with. I do it outside though not in my house!
I did an update of this video shedule for this weekend.
where can i buy this kind of single handle wok？
In UK all Chinese stores sell them.
Shit I've done mine wrong. I thought the black was seasoned. Had to give it a good scrub because it stuck. The black came off. Thought I ruined it. Still use it. Has a black band round half way up. Should I start again new or just get it burnt? Love your vids.
Ha ha ha at 6:00 did Chef say, "this is my SOPA" ? :) Meaning, noodle " soup " in Spanish :) cool Chef!
He said: "This is my supper"...
Hi there, I'm in Toronto, where can I find the same wok like yours? Thank you!
I am in UK, so I wouldn't know.
besides, this wok is not on sell anymore in UK unfortunatley.
Hi chef, may i know the purpose? And do we have to do it everytime we want to use that kind of wok?
DJkoh what’s he’s using is a carbon steel wok. What he’s doing is seasoning the wok. If you don’t season the wok when you first get it then it’ll rust over time and be almost useless. This seasoning also creates a nonstick surface. So this nonstick surface, the patina will preserve the wok for a lifetime of use and help cook your food beautifully. All carbon steel cookware and cast iron will require these steps.
You don’t necessarily need to do it all the time. It’s best to prep any of your pans to get as much of a non stick surface as possible when you first buy them. The more you use them the better your patina gets.
Be careful not to wash with dish soap and use acidic things as it as it will break down the patina. RUclips/ google how to season cast iron and carbon steels for more guidance and insight :).
Hope that helped.
@@SwishySwoosh thank you very much. 👍
Where can get a wok like that? I in Malaysia. This call what wok?
I don't know, I am in UK.
What was thehe last thing he added?
Wine?
I made this video to show how to season a new wok. There is a noodle video on my channel which I uploaded recently. It has the full recipe.
Home cooker don't have a ring so flat would be more appropriate.
Khoan, I have a couple of questions - how much longer do you think this would take on a regular gas hob? I was thinking more than double the time yours took in the video, probably about 20/30 minutes. Do you think that's an overestimate or not?
And also, I was wondering if you could tell me if you used vegetable oil for seasoning and cooking at that temperature. Thanks man.
you need to heat it until it changes colour...so its not silver.
I always use vegetable oil.
Khoan Vong Cool, much appreciated.
What wok brand is that?
Awesome! Do all woks need to be seasoned?
+Lord Byron yes, to clean it out.
only the iron wok
Holy Crap! I use exact same same wok and it always sticks with everything when do woking. I haven't known before It has to be burnt prior to use !
Put/rub some cooking oil on the cooking surface of the pan and turn on stove to maximum heat. Then when the pan starts to smoke carefully put some water in it. Discard the water and put fresh cooking oil. Your pan is now non stick.
@@jonjoni5282 Yes I always do the same as you recommended except I don't put the water first. I think the main reason it stuck on wok may comes from the lower heat and flame of the household LPG stove I use, not the hi flame one as in the cooking shop or restaurant. Wait ! do you mean when doing wok or just in the steps to burn it ?
@@kittenastrophy5951 The burned oil creates the patina requires to make the pan non stick, shocking the very hot pan with water makes it possible. I usually do this before frying eggs or making fried rice. Works like charm.
how do I do it on an electric cooker? I haven't got a bbq either
that's a bit of a problem. if you bring it in my shop I'ii do it for you :)
Where do you buy your woks?
+bazingamage See Woo cash and carry or my local Chinese store when I haven't time to go to London.
I live in Hull in UK.
how to order this wok,,ined pls help tq
Why burning the wok for such a long time?
Very healthy yum
MSG is used in all take aways, you won't get that good taste without it. Theres nothing wrong with MSG. Unless you are allergic to MSG then there are no harmful side effects or any long term issues. Its pretty much like salt with the added kick, of course if you eat a shit load then it will be bad for you.
are you cleaning it with a steel wool? many videos use ginger and chives? or soft sponges
He did not show that you have to wash & scrub it clean,? Before you start to season the wok etc.?
MyREDTAIL he said it right in the beginning.
What happen if you don't 'season' it?
Un favor y donde puedo comprar esas sartenes para chifa
What's the reason for seasoning a wok i have no idea?
To remove protective cotting& making nonstick , rust removal.......
@@rafeektk2121 is that applicable in all types of wok. What about those black coated wok?
@@sucreygalgo8071 This is only for cast iron and carbon steel woks. Stainless steel and nonstick coated woks do not need this type of treatment.
@@l4d2_ellis20 thanks
Sucrey galgo you’re welcome.
Why do we need to season the wok?
Keeps it from rusting and provides a non-stick surface.
@@johndelynn2940 tks a lot. I will do just that.
Hello chef, I went to the Chinese market and bought a wok, however this one says iron wok (not cast iron), is that the same as carbon steel because it looks alike. and it turns dark blue like yours.. thanks in advance
those are technically carbon steel, they just are made more traditionally where the carbon that turns it into steel from iron is absorbed through the forging process instead of starting with carbon steel sheets.
Maybe my stove isn't hot enough. It just turned black and doesn't clear to silver :-(. Also carbon steel wok.
Well thats a different way ..
I was shown to burn the factory oil off like you have shown..
Rinse .. then re apply a coating of vegetable oil. To wok and repeat the process..
For all those that have watched and want a real deal wok burner. Google
Rambo outdoor wok burner.. I have one and there a beast..
will do Laszlo... like to learn about photography myself. you on google+ ?
What is its purpose? 🤔
So that the food won't stick to the pan on the long term and also I think to remove the protective chemical layer on top of it , but I am not sure about this one
What is the diameter of the wok?
Gordon Ramsay would just salt and pepper it. Maybe a touch of olive oil.
gordon would bitch at it the chef just because
and use a cocktail stick
Gordon Ramsey is a major asshole so he isn't even relevant.
What is your name wok brand bro.??
I would really love to hear the recipe for your "supper" :)
I would love to know what you used as a spices ^_^
excellent instructions
+Rick Wong Thanks Rick
This method is viable if you do have a jet burner style stove or sacrificing all of your propane/lpg tanks just to do this method frequently.
I'll do a version from home cooker soon.
@@KhoanVong thanks
I don't have your big fire source, it did not work on my normal stove!
+Nazanin Naz just burn it for longer.
+Khoan Vong thanks for the reply but mine dit not burn so i oiled the pan and then it did turn black! Weird ha! I bought it at a Chinese supermarket!
+Khoan Vong i would like to see you do this at a normal stove!
You need a jet Engine Flame like they have to season a wok
Check on the tube here they have videos showing a normal Gas stoves seasoning them etc.
Great video...
we dont have super high heat at home like that.. but i ove that heat !!!