How to season a wok (basic oil method)
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- Опубликовано: 12 сен 2024
- How to season the wok? There is no sole correct way.
In this video, we offer a simple and easy way. Exclusively, enjoy the thermal view of the process.
Repeat it a few more times if you want to get a thicker patina and make it non-stick.
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Now I know how correctly season the wok. Thanks! :)
I have a glass-top electric stove. For my first seasoning, can you give me any advice on what to do differently? Or is it more important that I find myself a flame source for the initial seasoning? Is oven seasoning an option?
You can season the flat bottom wok on a glass-top electric stove. The carbon steel has good heat transfer. The wok has different thickness of the bottom and walls, so heat will be transferred from the bottom to the top, so there is no need for you to look for a flame source for the initial seasoning. Our woks handle is made of well-dried wood, the handle base is welded and fixed tightly, making oven seasoning impossible.
wok on 🤘
I just got a new blue wok and it's beautiful. I went through the initial seasoning according to your videos. However, the first time I tried to fry some meat, some of it got stuck at the bottom. After cleaning the wok with water and scraping off the burned meat with a metal spatula, some of the initial season flaked off leaving behind a patchy black seasoning marks. How can I even out the seasoning without damaging the factory pre-seasoned coating or the wok itself? What kind of abrasive is safe to use?
The wok is made of carbon steel (99% iron and the remaining 1% are other minerals including carbon). No chemical coatings/dyes are used. So, the good news is that nothing can be damaged to destroy the wok.
To even out the seasoning :
1.Clean the wok of all unwanted particles.
2. Heat the wok and add 1-2 tablespoons of oil. The oil should start smoking.
3. Reduce the heat and use a paper towel to spread the oil around the wok with spiral movements for about 5-10 minutes.
4. Let the wok cool.
5. Wipe the excess oil with a paper towel. If desired, repeat for better seasoning.
To clean the wok we recommend using a non-abrasive sponge.
The bottom of my wok turned brown during the oiling step. I don’t really mind, but wondering if I did something wrong. Too hot?
The yellow (brown, black) marks are formed from burned cooking oil. It may happen because of very high heat during the seasoning. The seasoning process has several stages: oil first starts to smoke, then thickening and then polymerized (color turns to yellow then brown then black). The good result is when oil polymerizes with a very thin layer. The good seasoning is multilayer polymerized oil.
What temperature should you reduce it to once the oil starts smoking?
The temperature depends on the oil you use and the smoking point. We recommend adjusting the heat based on smoke. The oil should be smoking, but not too intensive.
Does the bottom of the wok not need any seasoning?
Before you start cooking your first meal, it is required to season the wok fully ( the sides and the bottom). This will help create a non-stick patina and remove any metallic taste. Please use one of these methods: basic method, professional method, advanced method. If you ask about the exterior bottom of the wok, it isn’t really necessary to do something outside - just keeping the maintenance rules is enough (don’t soak, dry after washing). Even if somehow wok occasionally rusted it is easy to remove rust from outside.
What type of oil do you use for the seasoning process? Does it need to be an oil with a low smoke point (e.g., flaxseed, sunflower oil etc.)?
When you receive a pre-seasoned wok, it's coated with a technical oil that is applied to protect the wok during shipping and storage. It needs to be cleaned off using dish soap and a non-abrasive pad before the first seasoning
Can the same be done on electric stove with flat base wok?
Yes, you can season the flat bottom wok on electric stove. The carbon steel has good heat transfer. The wok has different thickness of the bottom and walls, so heat will be transferred from bottom to the top.
what about the bottom? Should it not be oil seasoned to make is rust proof and less blotchy looking and rust proof?
For the outside part of the wok, please note that you can also season the wok on the outside. It is useful in humid climates.
It is not mandatory, as the outside part of the wok does not contact with food. Please note, to avoid rusting always dry your wok with a paper towel or low heat before storage.
i have black sludge at the bottom of the wock after heating it with olive oil in. How do I remove the sludge? Did I do the process wrong?
During the seasoning, the oil should slightly be smoking and regularly wiped all around the surface. Control the process by adjusting the power of heat. The black sludge should be scrubbed if tacky. If not you can try to start cooking. For heavy cleaning please watch other videos on our channel.
This video says to place the wok on the stove over HIGH heat to begin seasoning. I did this, then added oil and reduced heat when it started smoking, as instructed by the video. The bottom of my new wok burned and is now stained black/brown. Is there any way to remove this burn mark?
The burned marks were formed from burned cooking oil. It may have happened because of very high heat during the seasoning.
The seasoning process has several stages: oil first starts to smoke, then thickening and then polymerized (color turns to yellow then brown then black). The good result is when oil polymerizes with a very thin layer. The good seasoning is multilayer polymerized oil.
If marks are sticky, scrub them with an abrasive sponge (use dishwash detergent if necessary), then reseason. If marks are smooth you can use your wok for cooking.
If you feel the wok's surface is excessively blackened or if there's an uneven build-up of carbonized oil, you can re-season the wok. This involves scrubbing off the excess residue, heating the wok, and applying a thin layer of oil to recoat the surface.
If you didn't season your wok and already used it a few times, is it worth doing this process still?
The more times you do the seasoning the better. Actually, during stir-fry cooking, the wok seasoning process keeps going. You should understand the condition of wok patina and re-season when it is required. If the wok isn’t seasoned well, it can cause the ruining of the “non-stick” layer. Please check out our RUclips channel for information: ruclips.net/video/hYj6Rc1Ca3E/видео.html
Ok I left the burner on a little too long when the oil was smoking before I reduced the flame and I see this black surface at the bottom of the pan !! Is that okay ?
The burned marks were formed from burned cooking oil. It may have happened because of very high heat during the seasoning.
The seasoning process has several stages: oil first starts to smoke, then thickening and then polymerized (color turns to yellow then brown then black). The good result is when oil polymerizes with a very thin layer. The good seasoning is multilayer polymerized oil.
If marks are sticky, scrub them with an abrasive sponge (use dishwash detergent if necessary), then reseason. If marks are smooth you can use your wok for cooking.
If you feel the wok's surface is excessively blackened or if there's an uneven build-up of carbonized oil, you can re-season the wok. This involves scrubbing off the excess residue, heating the wok, and applying a thin layer of oil to recoat the surface.
Can i use it immediately when i buy it from amzon?
Our wok is already preseasoned. It is a high-temperature treatment to create a protective iron oxide layer. It protects from red iron oxide (rust) but doesn't make wok "non-stick". But you still need to make the seasoning with oil before use. The seasoning will form another protective layer from oil (patina). The seasoning happening all the time you cook with oil. The longer you use, the thicker protective layer will be. This layer makes wok "non-stick".
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