🍳 How to Season New Carbon Steel or Iron Wok | Master Star Wok Chinese/Asian Cooking | Rack of Lam
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- Опубликовано: 11 сен 2024
- Carbon steel woks are essential in Chinese or Asian cooking because they impart "wok hei (镬气)" or "breath of the wok" to your dishes. Watch this video to learn how to season your carbon steel wok for the very first time!
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Do you own a carbon steel wok? If not, would you want to own one?
I’m going to go wok shopping soon, and want a carbon steel one. This video was helpful for when I get it. Thanks!
@@1582len so glad to hear it was helpful!
@@rackoflam 🌸 🌹
I just bought one and will season it soon. 💪
My new carbon steel wok has just arrived. Thanks for showing me how to prepare it 😃
I agree with everything you did except for one thing @5:40 "next give to hot wok a quick rinse with cool water to bring the temperature down". That part is a big mistake. The sudden temperature change from hot to cool could actually warp and/or crack your wok (or any other pan that has this done to it). Never do that. Always let the pan cool down naturally first, or if pan is not extremely hot then use very hot water then gradually turn it colder.
I'm flabbergasted when she said that.
I agree, going from one temperature extreme to the other so quickly is asking for trouble
I've seen chinese chefs add liquid such as water or broth to the heated wok also. Sometimes they sprinkle salt on the outside of the wok to bring temp down but they follow that w liquid on the inside doing it right away while the wok is still over the flame. They then dump the liquid and add the oil.
I only had a cheap carbon steel Walmart wok. Electric stove was not easy to get even black all the way around. Did the best I could. Thanks for the help.
I got a wok from Souped Up Recipes. It arrived all black in colour, as expected. However, I have an electric range, so I was unable to get the black wok to turn grey all around the inside. Only the base turned grey. I even heated it in the oven at 425 F, turned face down, but it doesn't seem to grey out completely on the inside. What do you think I might be doing wrong?
@@PersistentPureheart I’m no expert, but I ended up using my barbecue grill and blackening it on the open flame. Imagine a torch would work OK as well. 2:16
Important tip! Never ever put cold water on a hot carbon steel or cast iron wok, the difference in temps and sudden decrease in temp will risk cracking the iron... Use hot waters to clean a hot wok
Looks like an excellent wok! Thanks for teaching us how to season a wok!
Thanks Judy!
One of the best bluing / seasoning vids I've ever seen . Like she works in research and develolment for a wok co. ( If you need help evaluating I'll gladly take one of your hammered models!🙂)
Hahaha thank you! I’m not in R&D but hope the video was helpful!
Hi Maggie, very informative as usual. I didn’t know that carbon steel hand hammered woks even existed until my Hispanic classmate asked me to help her find one a few years ago. She found out about this type of wok when she lived in China in the past. I’m going to have to share this video with her. We went to all the stores in S.F. Chinatown and was unable to find one. I was shocked that IKEA, where I work, carries woks and cheap chopsticks. Shows that Chinese culture is everywhere. When traveling, you can find a Chinatown everywhere here in the U.S. I’ve been to many, including, Los Angeles, Chicago, Honolulu, and New York. In New York, we bought back some excellent beef jerky with many flavors. The fun part was we could sample the different types hot off the grill. I hope to travel more when I find it possible to retire. Life is best when traveling and learning how the real people live and not just going to tourist places. We enjoyed both the real village living and the tourist places on my 1st and only trip to China. If you have the chance, I encourage you to go out and explore this great nation of ours. I would wait until this pandemic is better under control. When you do, sun fung, or ride like the wind. Steve
Thanks for sharing! I love visiting Chinatowns across the globe and just traveling in general, to discover new cultures and cuisines.
I have been Wok cooking for many years now and always with carbon steel. Currently I have 5 round bottoms from small to large. Couple of years back I purchase my flat bottom from Wendy, Souped up Recipes and another for my granddaughter this Christmas. This one is my go to most of time and a very reasonable price. Happy Woking…. 感谢您分享这些信息 😊
Happy Woking!
Do not rinse with cool water! At worst it will cause warping. At best it can destroy seasoning. Always let carbon steel vessel cool a bit, then rinse with warm/hit water so there is no drastic change in temperature. Also, she does a bit of seasoning the day before cooking with ginger and scallions. This should have been highlighted and it does season, but also helps rove impurities. Many use potato skins too. Many other videos out there to give more detailed info.
Thanks, I bought a beautiful wok like yours, a year ago, and still haven’t seasoned it, because I didn’t want to do it incorrectly ...and because I only have an electric stove I was hesitant to try, in case I ruined my WOK. I have a gas burner used for camping, which I plan to use. Honestly, I was tempted to ask my local Chinese restaurant owner if he would season my beautiful wok. Thanks to your video, I am confident I CAN DO IT myself ❤👍
Yes you can!!
I just bought a new wok, I actually think it might be the same one you seasoned in this vid. It has directions for seasoning but I wanted to see it happen before doing it. Thank you for making it so easy for me. Subbed.
Thanks I hope you enjoy the wok!
Great tips on seasoning a carbon steel wok. Really informative and useful tips. As always, really enjoy your videos. Great 'wok hey' for good Chinese food.
Thank you!
Thanks so much! The instructions that came with my carbon steel wok did not really explain things to well but your video helped out so much thank you
Thank you I am glad it helped!!
THE WOK IS BEAUTIFUL LIKE YOU 👍😊
I love the sizzling sounds at the end. :)
ASMR 😁
With that lovely voice, I just had to like and sub!!
Great thank you - what a palaver! Very clear and helpful. Shall take time to do this and look forward to lots of wok meals!
Thank you!
the color is amazing!! good tutorial👍👍
Thank you!
Thanks for your instructive video. Have a great day.
Carbon Steel Wok, all the way 💯🔥
Yasssss!
I love carbon steel woks. I have the standard 14" all one piece. (No plastic/rubber handle) and a whooping 28" double handle (metal handles) Over a roaring 200,000 btu burner. When I cook, the whole block can hear me 😊
I also loved how you mentioned "one time seasoning" most go crazy til its blackened and do it over and over. Most will say, 4 times. Some take to be 10-12 times. You dont get it blackened fully until you start cookin. Thank you for this video. Anything with woks and I'm there. 😊
@@ALLBOUTTHUGLIFE thanks so much for the kind words!
Great video. I was hoping you would get into cleaning and care after use.
Thanks for the feedback! I planned on doing a follow-up video on cleaning and maintaining the wok.
This wok looks great. I'm looking for one that has a helper handle as I'm 74 with a bit of arthritis in my hands. And as I want my wok to be with me for a long time......it would be great if it had a helper handle. So I'll look up MasterStar and see if it has some. Many Thanks. Great video!
Hi Kay! Thanks for your comment! FYI this wok is on the heavier side, which may not help your arthritis, but it is a great carbon steel wok.
@@rackoflam Thanks for the tip Maggie! It certainly is one beautiful wok!
About 15 years ago I bought a round bottom carbon steel wok at an estate sale that was still in the original sealed box. Everything in the box was dated 1971. I never did the first burn but have been seasoning it like a cast iron pot, basically everything you did after the initial burn. It's not 100% non-stick. Should I take it all the way down to the metal and season it like it was a new wok?
Wow, I didn't know we had to do this for new woks!
Yeah to get it to be nonstick!
Hi. Great video. Can u still season your wok after using a few times without seasoning? I didn't know I have to do that.
@@aradizsanett2570 thanks for watching! Keep in mind the seasoning only applies if it is a carbon steel wok (not stainless steel or nonstick). If you have used it without seasoning, it may be seasoned or partially seasoned from cooking. Depending on its current state, you can try to season some more.
This video of seasoning a wok is very different to the many videos I've previously watched. The entire surface of the should create a black finished to ensure that it is properly seasoned. Having a rainbow color on the wok means you have seasoned it halfway.
I agree, also this is the first video I have seen that did not recommend not eating the food that was cooked in the wok immediately after seasoning.
Probably she figured that the handle was in the way and would get burned if she tilted it too close to the flame, but she blue’d the most used part of the pan 🤷♂️ Cooking with oil and onions was a good idea as part of the seasoning process, though I would have used the whites of the green onions rather than the quickly burning tops.
Yeah. The "rack" of Lam brought me here.
wont putting a hot pan under cold water warp the metal?
Very helpful, thanks a lot. I got myself one of these a few months ago, but have yet to use it (as it hasn't been seasoned, and I wasn't sure how to carry it out)🙄😄
Thanks for watching! Time to season and use it!!
Most excellent informational video! Thanks for sharing. Where did you purchase the hammered wok you have? Looks very solid. Look forward to hearing from you. Thanks 😊
Thank you! The details are all in the description!
Hello. I’m sure you answered this question dozens of times however I didn’t see posted…..where did you get your hammered wok?? I’ve seen many others however the handle attachment points have much to be desired. Yours in the video looks like amazing craftsmanship from the handle, attachment and wok itself! I would love to own and cook with such a piece of fine craftsmanship. Much thanks
The fried rice looks yummy!
Thank you!
This was super helpful, thank you so much!
Hi Maggie Great Explanation.Thanks for your videos!
Thanks for tuning in!
Absolutely gorgeous but is the handle removable?
Nice work!
Hi, love your videos. Can you use a metal spatula instead of wood on the carbon steel wok? Thanks
Yes u can!
Excellent , very informative presentation .
Thank you!
Nice video. Any reason why you chose the carbon steel over the wrought iron, which I understand is the top of the line? Also, you season with high heat oil but what is the ramification of cooking with low heat oil such as olive oil? Thanks in advance!
I like the color when you burning, traditionally, I am just using pork belly fat and some spring onions to season a pan, after used, I used to put few drops of oil in pan as coating....
Yeah Lard is ok to use too but I didnt have any handy 😁
Does the flat bottom wok you use in this video (and other flat bottom carbon steel woks) work on induction cooktops? Can they get hot enough to work well, or do you have to live with wok cooking at a lower temperature than would be optimal? Thanks!
I personally never used my woks on an induction stove but I believe they do work and can get hot enough, although likely not as hot as a gas stove
Can you tell me where can I buy the carbon steel wok that’s in your demo. I want exactly the same of what is in the video.
Hand hammered in a 100 tonne press !!! Along with the hundreds , or thousands , of others from the same very arm weary craftsman .
Thank you!
Can you please give a link where you got that beautiful wok?
Would've loved to see the wok in action a bit more coz I've had my eyes on it for a while now. How is it doing? Would you recommend it? Have you ever tested it on an induction hob? How sturdy is it? And also... Is it possible to remove the handle in case I want to season it in the oven (due to the lack of a gas hob) - and if not, what material was used for the handle?
Thanks for tuning in. I find the wok to be a tad heavy for me. However it is very durable and sturdy. The handle can be unscrewed, so you should have no problem seasoning it in the oven. I hope that helped!
@@rackoflam That does help a lot indeed. Thank you so much for your kind reply 😊
Does does this method work with an electric stove? I tried it a bit ago and the oil caught fire. Although that was probably because I put the oil in it on the HIGH heat setting so I’m to blame there 😅.
Great video! Could you please link the bamboo or wood wok spatula you used for the stir fry at the end? Thanks!😊
I’ve owned a few of them 🤦🏻♀️ but believe it was from this set amzn.to/3tozGXU
Your nice !!!!!
I also want to buy a wok. How do you compare real iron cast one vs this carbon steel wok, in terms of weight, durability, ease of cleaning, etc. Thank you,
You should have included a quick bit about how to clean it at the end imo
Great video,
How can I tell if the wok is machined hammed or hand hammered? Can your wok with a flat bottom be used for electrical stoves?
I noticed that this wok is way more expensive than most hand hammered works.
I have seen where the finished is machined hammered to create the looks of a hand hammered made wok.
Thanks
If a gas stove or open flame source is ideal for a wok, it's pretty much pointless to buy myself one if my stove in my apartment is an electric flat top?
Was it recommended to use high heat on carbon steel wok?
Wow This is truly amazing. OMG! Now I appreciate it more indeed! I did not know you have to heat up the wok like that. OMG! Wok hay!!
I recently purchased my first carbon steel wok and i seasoned it the wrong way leaving it very badly burnt on flat surface and it does not have any colors on the surface as yours does!Is my wok a loss now or can it be saved?Thankyou!
I just bought a black carbon steel wok, will it change color and will I be able to see it? I hope so.
hi great video but what did you use to clean off the coating?
Do you not wash the wok with hot soapy water when finished?
Ok another question. What about oil on outside?
my wok is black how do i determine if it is seasoned properly i cant see it change colors
Beautiful
Sigh. I was seasoning my new carbon steel wok. BEAUTIFUL dark color, I sizzled up some ginger but there's one sticky spot that I apparently didn't get fully wiped down. I'm sick about it. Will I have to strip it all down and start again?
Will all three work for high heat Chinese food?
How can you go through wok? Thought lasted forever?
Hi can you kindly measure bottom diameter of wok. Have been trying to get this from the manufacturer but to no available. Thank you.
Wow....I always wondered if i could actually get wok hei at home. At least a lil, I have different works and none really comes close to giving that special smoky flavour. This one looks great. I may try....but does any carbon steel wok gives hei? Thanks
Nothing compares to carbon steel! Yes, as long as you season it appropriately, any carbon steel wok should emit wok hei. Thanks for watching!!
Hi rack of lam where you buy carbon steel wok can I have website thanks
Sure I linked it in the description below the video! Thanks!
Maggie, I swear your biceps got bigger towards the end of the video. I ordered a carbon steel wok through AliExpress but mine does not have rivets and was formed as a whole piece. Thanks for the video because I have to season mine again because I just heated it with peanut oil and yours look better.
Hahaha I thought my biceps grew too. I would've loved a round bottom, one piece wok but I don't have the rim to rest the wok on.
When seasoning your walk for the first time should you coat the outside of it with oil to
Yes you may!
traditional Indian cast iron seasoning uses sesame oil
Good to know!
Ok it's been a tough time getting the house clear so I can open a door when it starts to smoke. I have 1 more question, do you need to cook in it as soon as it's seasoned?
No you don’t have to. The wok will further season after continued use
What is the brandtht of the wok you hare seasoned?
It is by Master Star, details in the description
What brand is this wok?
Why didn't you tell us what the brand name of that flat bottom carbon steel wok is? What is it?
The details to the wok are in the description box. Hope that helps!
is it only the new wok need to be season? can we season an old used wok as we did know about seasoning wok before.
Yes you can
so what purposes do the 3 different woks serve? theyre all the same size even.
I use the stainless steel for steaming mostly, the nonstick for stir fries and carbon steel for dishes that require high heat and/or if I want the dish to possess smokiness
Thank you for sharing. Can you please share the brand name of your wok?
Thanks for watching! The brand is Master Star
@@rackoflam I thought Master Star woks had an integrated handle, one piece with the wok. The one in the video is attached with rivets. Do some Master Star woks come that way?
I only have an electric stove. if i dont have an open flame can i still season a new wok?
You can season a wok by baking it in the oven, but be mindful of the material used for the handles (ie: plastic would melt).
What brand and size of this wok, where to buy. I am new to using wok.
Please check the description box for details!
Where did you buy the wok? Did you buy it from youtuber Mandy from (Soup up Recipes)?
No the wok details can be found in the description.
Z
Hi the aliexpress link you have posted for carbon steel wok says the wok is made from Iron. Can you post the carbon steel link.
Hi I just checked and it is the right wok.
@mrnigelng Auntie Lam teaches us the art of wok seasoning.
😂 now I have to make fried rice
What about applying the oil to the bottom of the wok while seasoning? Did you do that and just not show it, because I didn't recall you mentioning it. Just wondering if you don't if it will rust on bottom?
Hey what up Rack of Lam that all I been seeing is people seasoning they WOK only on GAS but haven't seen anyone doing this on a induction stove do you have any information on this ?
I havent seasoned on an induction stove but am aware that you can season a wok in the oven!
@@rackoflam okay have a link on that
@@rackoflam I just bought a carbon steel Wok have tried to SEASONED it and it still sticky at the very bottom
Do you do this everytime before cooking?
No I just do it once, before I use the new wok
What of wok is urs?
If you dont have a gas stove with a flame, what can you use?
You can use electric. I have even used induction electric burners and I think that works better than a conventional electric since they are faster.
One of the benefits of a carbon steel wok is that it heats very fast and also cools fast. For some kinds of stir frying there are times when it is beneficial to change the heat quickly like you might use medium heat for quick cooking aromatics like garlic or ginger but the kick to the heat quickly when other ingredients are added. The main benefit of flames is that it can change the heat rapidly.
But, I have successfully used electric heat but it takes a little bit longer to heat up and not quite as almost instant as a gas fire.
An option that I have used it a single burner butane stove. In fact if you watch RUclips cooking channels, it is not uncommon to see them being used since they can be placed on a counter and easier to see than on a conventional stove for making videos. Here is an example of one from Amazon. I have two of different brands but that was one of the first that came up on a search and seems highly rated. I use a Coleman and another brand.
Gas ONE Butane Gas Stove with 4 Butane Fuel Canister Catridge www.amazon.com/dp/B083ZNCM52/ref=cm_sw_r_cp_api_glt_fabc_56VCY85Z81W6RQ9CKA1A?_encoding=UTF8&psc=1
What brand of hammered wok do you use? Thanks
Details are in the description
Informative video, but consider speeding up the sequencing or tell us X time has passed. Watching the wok, heat, smoke and change color for 2 or 3 straight minutes doesn't encourage engagement. Good luck in future videos.
may i know why do we need to season our wok?
To create a nonstick patina
why do some season each side?
How do we maintain the seasoning after each cooking session? Is it true that rinsing it under running water without soap is sufficient enough?
Yes, dish soap is only required before seasoning. After seasoning, all you need is hot water and a brush to maintain!
Like she said, with the hot water.
I wipe any residue out of the wok after I am finished cooking. Then back on the heat. When it gets hot (which is very fast on carbon steel woks), I put in a little water which will instantly boil, turn to steam. Then I use a bamboo brush to scrub/scour it. Pour out any remaining water and wipe dry. If needed, repeat the process. The boiling water and brush will quickly clean the work.
I always then wipe it dry and reheat to make sure the moisture has all evaporated. Then again coat with oil and heat to basically season it each time I cook. The entire cleaning process that I go through (wipe, heat with water, scrub with bamboo, dry and season) only takes a minute or so.
The wok gets darker and more seasoned with each use. If the wok gets sticky or has like a glob of oil at the bottom, you probably left too much oil in it. If that happens, repeat the cleaning process. I keep wiping the seasoning oil until there is no spot left and it is just a bare coating which will bake into the surface when it starts smoking. Cooking and cleaning afterwards continues to season the wok.
You can go to Amazon and search bamboo brush wok for several options if you don’t have an (usually) Asian food store nearby with such products.
On a side note, I use the same process with a cast iron skillet.
@@tvc184 thanks for sharing!!
請問尺吋係32cm or 34cm?
I have the 34cm
@@rackoflam 謝謝您
What brand is that??
Details in the description below
3:38
You have the worse stove gas eye for a wok.
The heat is not evenly distributed and the food will stick like crazy.
Buy an gas eye that also has an gas hole in the middle.
its not the same wok the guy is hammering as its clearly one joined metal forged in to one single piece and the wok features has a joined bullets on it.
Are they dishwasher safe?
No they’re not. No soap needed for cleaning
@@rackoflam thanks. We are very novice cooks and rely on dishwasher alot (due to lack of time...)
@@fredericktay7570 completely understand the lack of time part!! Only hot water and a sponge or brush is needed to clean carbon steel woks 😊
@@rackoflam this is why we appreciate those videos of yours that feature the airfryer!
That hammered-steel wok is beautiful! But... none of those are "traditional," round-bottom woks. 😕
Did you season your stainless steel wok the same way?
No stainless steel does not need to be seasoned
I hope Uncle Roger finds your video.
Hahaha what are the chances?