Thank you so much. This is the best seasoning video on RUclips. You explained blueing and did a much better job of covering what is necessary vs. preference than anybody else.
Thank you so much! I’ve watched so many seasoning videos in the past and everyone has their own preferences which made it confusing in the beginning. Glad you enjoyed the video!
This is the proper way to season the wok, the black seasoning is the polymerization that makes the perfect non-stick coating. It looks gorgeous as well
After nearly dying from the chemicals I live next to no till chemical farmer. I have fallen in love with the organic whole food plant-based diet. Growing up on the American diet as a farm kid it was quite a change. But I have fallen in love with wok cooking as I grow most of all my own vegetables. Thanks for the video. I ordered my first wok. I have been stir frying in a ceramic pan Hah Hah Hah
I watched your video over a year ago and ordered the wok right away. It came pretty quickly, like within a week. I am so busy with work that I put it away and figured one day I would have time to follow your instructions. A couple of days ago I pulled it out, cleaned it and did as instructed. It was easy and the egg test worked perfect. I have to say though, last night I got to cook in it for the first time. I wish our home stove did get hotter but I guess I can't change that. Everything went well. I started with the tofu. I drained the water using a press and cut thick strips and fried them first. I think that the tofu was more telling than the egg.The tofu cooked almost perfectly and there was only minor sticking. I took it out, stir fried the vegetables and then mixed the tofu back in. My wife thought it as perfect. She tries to cook but doesn't understand much about the wok so it is the best one that I've had because as soon as I clean it. I dry it, put it on the stove to dry the water and now it looks beautiful again. Thanks!
I just found this video and I genuinely didn't realize until I saw this video that I could remove the wood of my handle and season it in the oven. Turns out it is actually extremely easy and I'll try this method next.
Nicely done, Jason, and very informative. I have seasoned cast iron skillets in my oven in much the same manner, using flaxseed oil, with good success. With flaxseed oil, it may be beneficial to shake the bottle of oil before use to compensate for settling or stratification of the contents. I think that removing the wooden handle is a must for this wok, but I would caution folks NOT to remove the screws so near the sink. It's too easy to accidentally drop one of these small screws and watch it rattle down the sink drain. That would be a real downer!
Just got my new carbon steel wok today, and I'm super thankful for this video! Very clear instructions and lots of useful tips. Hoping I can do this right and give this little guy the best chance at a long lifetime of use. 😊
Agree with these comments - these are very clear. I've completed 4 coats so far but it's not looking as black as your second coat. I'm following your instructions to a T though.. hope it gets black soon!?
The smoke point of grape seed oil is 421°F and you only need about 5° above that to properly season carbon steel, so your oven is totally capable of doing that with grapeseed oil. Also a higher smoke point oil will make a longer lasting more durable seasoning. I seasoned a carbon steel griddle insert for my pellet fired BBQ with Avocado oil, which has a 500° smoke point, in the oven. It worked beautifully.
Thank you very, very much for this video. I've watched several tutorials and they all differ from one another and no one got the same beautiful efect as you did. I choose your path ;)
I went through a lot of seasoning tutorials when I seasoned my first wok. Everyone has their own method which does get confusing on which way to do it. Seasoning in the oven takes much longer but from my experience, it gives the best looking results.
This is the best and clearest video on seasoning I have seen. I now use this method on my carbon steel and cast iron cookware. Thanks for sharing. I agree that cold-pressed flaxseed oil is the best to use. It is expensive, but a little goes a long way. I always put a few drops into my morning muesli, yoghurt and berry breakfast.
Great job Jason! Thanks a lot for this very precise explanation! I never expected, that the dark collor is the result of several layers of coating! Kind regards from Germany!
I have the wok that's in the background of your video not the fancy hammered one that you have in front. I noticed you touched on that for a moment, am I to understand that there's not enough heat on the stove or the oven to properly season that one in the background?
Great video. Your Wok looks perfect. Looking forward to seasoning my new Wok. Tip I learned from a cast iron cowboy is buy flaxseed oil pill form cheaper and easier for single time use. Stay happy healthy and fluid
I watched a lot of seasoning videos as well. I noticed that Chinese chefs would blue their woks but they wouldn't explain the process or the benefits. The Black oxide that forms on the wok helps prevent corrosion. It can come off with use but as the seasoning builds up, it is not as necessary to have.
I found such kinds of self claim professional wok treatment video all over ... , very disappointing indeed. but yours is truly excellent , great job, beautifully done !
Just use normal vergetable oil no need to use flex, this is what they use in Chinese restaurants. Other than that this is probably best seasoning video I have seen yet.
I just got my first wok for Mother’s Day! I have always wanted one and super excited to start using it. Thanks so much for such a helpful video on seasoning a wok. 100% appreciation!! Can’t wait to get started.
I follow your method and the wok was very well seasoned, however i wasnt able to take the wooden handle off prior to blueing bc it was so tight and the handle was burned and now it is loose😂. Thank you for giving the detail instructions and its absolutely the best seasoning method I’ve learned.
This is the best seasoning finish that I’ve seen on RUclips. And I very much recommend your method for seasoning. Unfortunately my manufacture has countersunk/dimpled the screw holes for the wooden handle. And it is impossible for me to remove the wooden handle. I don’t know where everyone buys their woks out but I found it very difficult to buy the perfect wok. You were RUclips video here has been very very helpful in achieving a good finish. I’ll be on the lookout for a better wok in the future but for now I’m happy with the results that you helped me to achieve.
I wish I had seen this video before seasoning. It is more thorough, and I didn't know about the bluing early step. Yours looks so much better than what I've done. I'm new to this, and have little idea of what final product is to aim for. I love the shinny surface you've achieved.
Thank you! I am currently working on a blog post about that subject. Here is an excerpt. Quick Cleaning guide The best time to wash your wok is immediately after using it while it is still hot or warm. Most of the residue will easily come off when washed immediately. Once the wok has cooled, food or grease left in the wok tends to settle in. It may require some elbow grease to remove anything stuck onto the wok. I personally do not use dish soap on my woks. 1. Use hot water and a soft sponge to brush off any residue, oil, or grease. 2. Rinse thoroughly and then get it onto the stove. 3. Be sure to turn the heat back on and dry off the wok completely. You can wipe the wok with a paper towel after washing, but you should still heat it up to ensure it is completely dry. Leaving water standing on the wok is an invitation for rust to form. This is just a basic wash, that I do most often in between cooking and different dishes. More in-depth cleaning details coming soon including a review of different wok cleaning tools. This is the brush I currently use and recommend. amzn.to/2PkYxaO Hope this helps.
@@jasonandangie7730 I want to let you know that I followed your video to a T and I have been using my seasoned wok now for a month and the stirfry and other dishes I have been cooking in my wok are better than I imagined. Thank you for such a detailed video!
Mine had developed brown streaks also from the water drops after i washe and it imprinted on it. Not a big deal i guess maybe needs more burning and more cooking but it's smooth no residue that you could feel on contact. It's dark blue 🌑 with dark brown streaks.
I've watched every video on seasoning a wok and liked yours the most. The oven method of applying oil looks fantastic. I think the wok you used has very good steel also that's why the color is so uniformed. If I had one piece of advice for people getting ready to buy a wok it would be to buy a raw quality carbon steel wok. Never a black steel wok from Amazon! They have some kind of coating on them. Just buy a quality raw carbon steel wok and blue and oil it yourself or buy a quality pre seasoned wok if you don't want to do it yourself. Thanks for the video.
I’m sending this to my college aged son who just made his first purchase of a NEW wok after being quarantined at home since March 2020 now back in school for his third yr. He’s enjoying mom’s home cooking for many months! I think he needs to purchase another wok for fish steaming! So he doesn’t ruin his “cooking wok” after seasoning.
After removing the (new) wood handle, before replacing it, it would be a great idea to lightly sand it, and give it a healthy coat of boiled linseed oil to protect it from all aspects of cooking and future washing..
Thanks for the video! I was seasoning my very first wok and made the mistake not removing superfluous oil which turned brown area. Do you think I need to remove it with abrasive or just leave it as it is to let it be all black after some time?
Can I do initial steps of blueing on an outdoor gas grill? I have an electric stovetop, so not sure how I"m going to accomplish this without buying a propane stand alone stove.
Thank you Jason & Angie! I found your instruction clear and easy to follow. I started the process yesterday and my wok is a beautiful deep blue color already. I'm planning on 6 coats per your recommendation. This is so easy and no smoke in my kitchen!!!
Wonderful! The other times I seasoned a wok on the stove, it was extremely smokey and Angie did not like it at all. Baking it in the oven with a very thin layer of oil produces much less smoking to the point I don't notice it at all.
Although it's been 2 years since you posted this I thank you for your insight. My biggest problem is I have an electric stove but I still think I can make this work. Thank again for the vid. avb
Ik this video is kinda old but when you said repeat is it all the steps like to reheat the wok and put oil on put it on 300 then 550 or after i do step 5 do i just do step 6 then 2 then 4 then repeat or do i have to do 1-6 every coat.
Good information. I have a carbon steel pan I'm going to season. I'm not in a hurry either. The thin layers are the key is what I'm seeing after watching so many videos. Thanks Jason!
Thanks, Jason, great video. What is the best way to clean it after use? as I've understood that washing liquid removes the finish over time, is this true?
Thank you so much for taking the time to prepare such a great instructional video. I kept hesitating to make a wok purchase based on user reviews pertaining to rust and peeling. Your video confirmed my suspicions that they didn’t take the necessary steps for a perfect seasoning. Followed your instructions to the T and give it 5 coats. It’s perfect.
Best of luck! This is a more labor intensive approach. There are easier ways to season a wok but this method has given me the smoothest seasoning and darkest most even seasoning.
@@jasonandangie7730 Nice. Yeah I have watched a ton of videos yet yours has been the best. Also the funny thing is I purchased the same exact wok. Lol. I hope your kitchen cabinet didn’t get too much damaged. You should have put an image in the video. Lol. Thanks again.
Great explanation and especially demonstration! I occasionally work as a Chef in a commercial kitchen, and they are just getting woks in. I will try to get them all seasoned this way ASAP! Thank you for your knowledge, time, and effort! Well done!
Thanks for watching! In a commercial setting, I'm not sure if it is necessary to go this route. I'd assume that the burners are much stronger than home appliances and might be much easier to seasoned on the stove to save time. Also because of the amount of cooking done in a commercial setting, you wont need as many coats because the wok will get a good seasoning really quickly with continuous use. Chinese Chefs can clean, blue, and first coat of seasoning a wok in less than 10 minutes. Best of luck!
This looks like a fantastic, albeit long, process. But I love the finished presentation of your wok. I have just bought a 24cm black steel skillet and I’m using this process to season it. I also bought a cheap $12 skillet and will do the same process and see how it works out. I will post photos when finished. Thanks for the inspiration
I agree, it is a long process. I've done it a few times and every time I do it, the wok or pan comes out beautiful. I don't regret doing on pieces that I know I will use a lot. It is much definitely easier and faster to season a pan on the stove, but I haven't been able to get it to look as good so I will do that for pieces I probably won't use as often. Good Luck!
I enjoyed your video, you seasoned very different than other videos I have watched, I have a carbon steel wok and I will use your method. Thank you for sharing :)
Great video. do you need to go through the full process for coats 2-6? it seems like.once the initial layer is baked on you don't need to pre heat to 200? or does it still help?
I just got my first wok yesterday and seasoned it after watching a different video. It is blotchy and looks nothing like this and I want to start over doing it as you demonstrate here. How can I strip off the baked on vegetable oil? I didn’t blue the pan first either. Can I still start with that step and completely redo this mess up?
Thank you so much. This is the best seasoning video on RUclips. You explained blueing and did a much better job of covering what is necessary vs. preference than anybody else.
Thank you so much! I’ve watched so many seasoning videos in the past and everyone has their own preferences which made it confusing in the beginning. Glad you enjoyed the video!
This is one of the best videos for seasoning woks that I have seen on RUclips. Great video!
Wow, thank you!
Wok is a great invention I think. Basicly cooks everything fast and clean.
This is the proper way to season the wok, the black seasoning is the polymerization that makes the perfect non-stick coating.
It looks gorgeous as well
After nearly dying from the chemicals I live next to no till chemical farmer. I have fallen in love with the organic whole food plant-based diet. Growing up on the American diet as a farm kid it was quite a change. But I have fallen in love with wok cooking as I grow most of all my own vegetables. Thanks for the video. I ordered my first wok. I have been stir frying in a ceramic pan Hah Hah Hah
This would have saved me such a headache if I'd found this first... Best wok seasoning video I've seen so far. Thanks!
Say goodbye to your hardened and tempered wok if you did what he said on the stove.
magic to see how the wok turn color . so much fun to watch
Jason didn't me to do that, Angie. Don't be mad at him. He's doing a good thing for us.
I watched your video over a year ago and ordered the wok right away. It came pretty quickly, like within a week. I am so busy with work that I put it away and figured one day I would have time to follow your instructions. A couple of days ago I pulled it out, cleaned it and did as instructed. It was easy and the egg test worked perfect. I have to say though, last night I got to cook in it for the first time. I wish our home stove did get hotter but I guess I can't change that. Everything went well. I started with the tofu. I drained the water using a press and cut thick strips and fried them first. I think that the tofu was more telling than the egg.The tofu cooked almost perfectly and there was only minor sticking. I took it out, stir fried the vegetables and then mixed the tofu back in. My wife thought it as perfect. She tries to cook but doesn't understand much about the wok so it is the best one that I've had because as soon as I clean it. I dry it, put it on the stove to dry the water and now it looks beautiful again. Thanks!
This was so much easier to understand when I see you actually doing it versus you just explaining the steps! Great work!
Great wok!
I just found this video and I genuinely didn't realize until I saw this video that I could remove the wood of my handle and season it in the oven. Turns out it is actually extremely easy and I'll try this method next.
I got my first WOK and I am so excited. I do realize I have a lot to learn and happy to have found this video.
We are happy you found this video also!
Nicely done, Jason, and very informative. I have seasoned cast iron skillets in my oven in much the same manner, using flaxseed oil, with good success. With flaxseed oil, it may be beneficial to shake the bottle of oil before use to compensate for settling or stratification of the contents.
I think that removing the wooden handle is a must for this wok, but I would caution folks NOT to remove the screws so near the sink. It's too easy to accidentally drop one of these small screws and watch it rattle down the sink drain. That would be a real downer!
I've watch others seasoning their work and I must say your wok is the best. I'll follow your method. Thanks for sharing to us.
Wow! I had almost given up on my wok, thank you for taking time to show thus!
Just got my new carbon steel wok today, and I'm super thankful for this video! Very clear instructions and lots of useful tips. Hoping I can do this right and give this little guy the best chance at a long lifetime of use. 😊
You nailed it, that’s the way.
By far the best video on how to season a wok!!!!
Best Wok seasoning tutorial ever! Thanks for the great upload.
Our pleasure!
Agree with these comments - these are very clear. I've completed 4 coats so far but it's not looking as black as your second coat. I'm following your instructions to a T though.. hope it gets black soon!?
Best video on seasoning a wok I've found. And the process of putting in the oven makes the seasoning very uniform and even.
Thanks for watching
The smoke point of grape seed oil is 421°F and you only need about 5° above that to properly season carbon steel, so your oven is totally capable of doing that with grapeseed oil. Also a higher smoke point oil will make a longer lasting more durable seasoning. I seasoned a carbon steel griddle insert for my pellet fired BBQ with Avocado oil, which has a 500° smoke point, in the oven. It worked beautifully.
Thank you for sharing. I'll have to try it with grapeseed oil next time I season a pan.
I have watched few videos regarding wok seasoning and the is by far the best. Thanks for sharing great video
Thank you so much!
Thank you very, very much for this video. I've watched several tutorials and they all differ from one another and no one got the same beautiful efect as you did. I choose your path ;)
I went through a lot of seasoning tutorials when I seasoned my first wok. Everyone has their own method which does get confusing on which way to do it. Seasoning in the oven takes much longer but from my experience, it gives the best looking results.
@@jasonandangie7730 how about if no oven ?
Wow most informative seasoning video I’ve seen. Wish I found this earlier!
Glad you think so!
This is the best and clearest video on seasoning I have seen.
I now use this method on my carbon steel and cast iron cookware. Thanks for sharing.
I agree that cold-pressed flaxseed oil is the best to use. It is expensive, but a little goes a long way.
I always put a few drops into my morning muesli, yoghurt and berry breakfast.
This is great...first time wok-virgin here and I appreciate the in-depth and clear instructions...I'm gonna take this seriously and do 6 coats too!
We hope it turns out well!
Really informative video man! Straight to the point and showed great technique in blue-ing the pan. Just subbed. Hope to see more from you two.
Thank you! Once I learned about blue-ing, I have to do it for all my pans that I season myself. Completely transforms the look.
Great job Jason! Thanks a lot for this very precise explanation! I never expected, that the dark collor is the result of several layers of coating! Kind regards from Germany!
Thanks for watching! Hope you’re having a wonderful holiday season in a Germany!
I have the wok that's in the background of your video not the fancy hammered one that you have in front. I noticed you touched on that for a moment, am I to understand that there's not enough heat on the stove or the oven to properly season that one in the background?
Great video. Your Wok looks perfect. Looking forward to seasoning my new Wok. Tip I learned from a cast iron cowboy is buy flaxseed oil pill form cheaper and easier for single time use.
Stay happy healthy and fluid
Thanks. Saw many videos over the years about seasoning but never told about the blueing process. Finished product looks beautiful.
I watched a lot of seasoning videos as well. I noticed that Chinese chefs would blue their woks but they wouldn't explain the process or the benefits. The Black oxide that forms on the wok helps prevent corrosion. It can come off with use but as the seasoning builds up, it is not as necessary to have.
Can you also have a video on how to clean and maintain the wok pls. Thanks
Yes, we plan to make one in the future :)
I found such kinds of self claim professional wok treatment video all over ... , very disappointing indeed.
but yours is truly excellent , great job, beautifully done !
was looking for a wok and stumbled across this pleasant surprise! recs I can trust, definitely subscribing to your duo Jason =]
Wow thanks I've watched no video better than this one.bim 52 and since I was a toddler ran around Chinese kitchens
Glad you enjoyed it
I did all the steps, it took my whole afternoon, then I see "6 coats"
Very good, I will let it naturally season.
Just use normal vergetable oil no need to use flex, this is what they use in Chinese restaurants. Other than that this is probably best seasoning video I have seen yet.
Your wok looks BEAUTIFUL! I love the finish. Thanks for the video.
Great job, finally a proper seasoned wok without hot spots
Thank you! I have a new wok still in the box. I will definitely follow your instructions.
Wish I had seen this video long ago. Best video I've seen on seasoning a carbon steel wok. Thanks for the great presentation.
From a chefs perspective.. VERY GOOD INFORMATIVE VIDEO!! Lochness Scottish Highlands..
I just got my first wok for Mother’s Day!
I have always wanted one and super excited to start using it. Thanks so much for such a helpful video on seasoning a wok.
100% appreciation!! Can’t wait to get started.
wow, this really is the best wok seasoning video out there. Great job!
Thanks so much 😊
I just got one today ands I’m following your instructions, see how I go
the final wok is an art!
Best explanation I have seen on seasoning a wok!
Glad it was helpful!
I follow your method and the wok was very well seasoned, however i wasnt able to take the wooden handle off prior to blueing bc it was so tight and the handle was burned and now it is loose😂. Thank you for giving the detail instructions and its absolutely the best seasoning method I’ve learned.
About to season my first wok and this is the best seasoning video I’ve seen. Thank you!
This is the best seasoning finish that I’ve seen on RUclips. And I very much recommend your method for seasoning. Unfortunately my manufacture has countersunk/dimpled the screw holes for the wooden handle. And it is impossible for me to remove the wooden handle. I don’t know where everyone buys their woks out but I found it very difficult to buy the perfect wok. You were RUclips video here has been very very helpful in achieving a good finish.
I’ll be on the lookout for a better wok in the future but for now I’m happy with the results that you helped me to achieve.
I wish I had seen this video before seasoning.
It is more thorough, and I didn't know about the bluing early step. Yours looks so much better than what I've done.
I'm new to this, and have little idea of what final product is to aim for. I love the shinny surface you've achieved.
Thanks for ur wonderful video, i have a new wok i bought it yesterday.
I seasoned my first wok following your instructions and the result is perfect! 😍 The best method ever. Thank you so much 🙏🏻😊
That’s awesome to hear! 🙌🏼
Best wok seasoning video I seen so far. Short and simple and very helpful, thank you 😊
Great video! After you spend all that time seasoning the wok how do you recommend cleaning a wok?
Thank you! I am currently working on a blog post about that subject. Here is an excerpt.
Quick Cleaning guide
The best time to wash your wok is immediately after using it while it is still hot or warm. Most of the residue will easily come off when washed immediately. Once the wok has cooled, food or grease left in the wok tends to settle in. It may require some elbow grease to remove anything stuck onto the wok. I personally do not use dish soap on my woks.
1. Use hot water and a soft sponge to brush off any residue, oil, or grease.
2. Rinse thoroughly and then get it onto the stove.
3. Be sure to turn the heat back on and dry off the wok completely.
You can wipe the wok with a paper towel after washing, but you should still heat it up to ensure it is completely dry. Leaving water standing on the wok is an invitation for rust to form.
This is just a basic wash, that I do most often in between cooking and different dishes. More in-depth cleaning details coming soon including a review of different wok cleaning tools.
This is the brush I currently use and recommend. amzn.to/2PkYxaO
Hope this helps.
@@jasonandangie7730 Also....after each coating did you let the wok cool down completely before applying the next coat? Or did that not matter?
@@lordmonty I let the wok cool down for at least an hour.
@@jasonandangie7730 I want to let you know that I followed your video to a T and I have been using my seasoned wok now for a month and the stirfry and other dishes I have been cooking in my wok are better than I imagined. Thank you for such a detailed video!
You are very welcome!
Beautiful! How to clean it to save all that work?
Man, that is one honest video! Don't worry about a mild blemish on the cabinets!
Mine had developed brown streaks also from the water drops after i washe and it imprinted on it. Not a big deal i guess maybe needs more burning and more cooking but it's smooth no residue that you could feel on contact. It's dark blue 🌑 with dark brown streaks.
Thank you for being so detailed. My wok came out well after 5 coats.
Thanks!
I've watched every video on seasoning a wok and liked yours the most. The oven method of applying oil looks fantastic. I think the wok you used has very good steel also that's why the color is so uniformed. If I had one piece of advice for people getting ready to buy a wok it would be to buy a raw quality carbon steel wok. Never a black steel wok from Amazon! They have some kind of coating on them. Just buy a quality raw carbon steel wok and blue and oil it yourself or buy a quality pre seasoned wok if you don't want to do it yourself. Thanks for the video.
Thanks for your sharing this video, may I ask you how can I get this pan,
I’m sending this to my college aged son who just made his first purchase of a NEW wok after being quarantined at home since March 2020 now back in school for his third yr. He’s enjoying mom’s home cooking for many months! I think he needs to purchase another wok for fish steaming! So he doesn’t ruin his “cooking wok” after seasoning.
I wish I started using a wok in school. So versatile and there’s nothing better than a home cooked meal to remind me of mom’s delicious cooking!
I hope he takes the time and watch your video! Wok On!
bought my wok from amazon by Craft Wok. I'm on my first coating of at 300 degrees. So far, so good. I really like the blueing that this created.
Hint on removing the handle: move it side-to-side or hit it side-to-side instead of pulling. It's easier. Mine came off without much of a struggle.
Wonderful!
Thanks a lot for this video. I just buying a wok and I want do your process but I can’t take off the handle. Do you think I can do the thirty part ?
One of the nicest finishes I've seen on a wok! Have a new one coming tomorrow, if I can remove the handle I'll be using your method
My mum got me a wok so gonna be seasoning mine for the first time today 🤘🏽
What a great mom! You’ll do great!
After removing the (new) wood handle, before replacing it, it would be a great idea to lightly sand it, and give it a healthy coat of boiled linseed oil to protect it from all aspects of cooking and future washing..
Thanks for the video! I was seasoning my very first wok and made the mistake not removing superfluous oil which turned brown area. Do you think I need to remove it with abrasive or just leave it as it is to let it be all black after some time?
best video out there for seasoning .How do you maintain the wok non stick seasoning after every cook ?
Can I do initial steps of blueing on an outdoor gas grill? I have an electric stovetop, so not sure how I"m going to accomplish this without buying a propane stand alone stove.
Color is very even, perfect seasoning.
The best part is learning to remove the handle! Never knew you could do that! I’ll figure out how not to mess it up though😅
Great tips! That work is so
Beautiful after all the treatments!
Thank you!
This is real seasoning. Thanks very much. Thanks....
Thank you Jason & Angie! I found your instruction clear and easy to follow. I started the process yesterday and my wok is a beautiful deep blue color already. I'm planning on 6 coats per your recommendation. This is so easy and no smoke in my kitchen!!!
Wonderful! The other times I seasoned a wok on the stove, it was extremely smokey and Angie did not like it at all. Baking it in the oven with a very thin layer of oil produces much less smoking to the point I don't notice it at all.
Thank you for this valuable video. It is the best I have seen for seasoning carbon steel wok.
Glad you enjoyed it!
Although it's been 2 years since you posted this I thank you for your insight. My biggest problem is I have an electric stove but I still think I can make this work. Thank again for the vid. avb
Ik this video is kinda old but when you said repeat is it all the steps like to reheat the wok and put oil on put it on 300 then 550 or after i do step 5 do i just do step 6 then 2 then 4 then repeat or do i have to do 1-6 every coat.
Good information. I have a carbon steel pan I'm going to season. I'm not in a hurry either. The thin layers are the key is what I'm seeing after watching so many videos. Thanks Jason!
Glad it was helpful!
You helped me step by step seasoning my brand new wok!! Thank youuuuu!! It turned out perfect!!
Great video. Keep them coming man
Thank you! Will do!
Best video I have seen for doing this. I have been watching lots of videos for how to do and this is far more informative.
Thank you,
Thanks! We’re glad you think so 👍🏼
Thanks, Jason, great video. What is the best way to clean it after use? as I've understood that washing liquid removes the finish over time, is this true?
leaving reply, wna know as well
Super informative! Do you have a recommendation for a wok ring?
Thank you so much for taking the time to prepare such a great instructional video. I kept hesitating to make a wok purchase based on user reviews pertaining to rust and peeling. Your video confirmed my suspicions that they didn’t take the necessary steps for a perfect seasoning. Followed your instructions to the T and give it 5 coats. It’s perfect.
Thanks for this amazing video, how do you clean or maintain it after you cook food in it? Thanks
Thanks brother for this. I am getting my first wok soon and will do this process.
Best of luck! This is a more labor intensive approach. There are easier ways to season a wok but this method has given me the smoothest seasoning and darkest most even seasoning.
@@jasonandangie7730 Nice. Yeah I have watched a ton of videos yet yours has been the best. Also the funny thing is I purchased the same exact wok. Lol. I hope your kitchen cabinet didn’t get too much damaged. You should have put an image in the video. Lol. Thanks again.
Great explanation and especially demonstration! I occasionally work as a Chef in a commercial kitchen, and they are just getting woks in. I will try to get them all seasoned this way ASAP! Thank you for your knowledge, time, and effort! Well done!
Thanks for watching! In a commercial setting, I'm not sure if it is necessary to go this route. I'd assume that the burners are much stronger than home appliances and might be much easier to seasoned on the stove to save time. Also because of the amount of cooking done in a commercial setting, you wont need as many coats because the wok will get a good seasoning really quickly with continuous use. Chinese Chefs can clean, blue, and first coat of seasoning a wok in less than 10 minutes. Best of luck!
Great video! My wok is coming tomorrow and I’m excited to get started!
This looks like a fantastic, albeit long, process. But I love the finished presentation of your wok. I have just bought a 24cm black steel skillet and I’m using this process to season it. I also bought a cheap $12 skillet and will do the same process and see how it works out. I will post photos when finished. Thanks for the inspiration
I agree, it is a long process. I've done it a few times and every time I do it, the wok or pan comes out beautiful. I don't regret doing on pieces that I know I will use a lot. It is much definitely easier and faster to season a pan on the stove, but I haven't been able to get it to look as good so I will do that for pieces I probably won't use as often. Good Luck!
Excellent, very informative.
Thank you!
I enjoyed your video, you seasoned very different than other videos I have watched, I have a carbon steel wok and I will use your method. Thank you for sharing :)
You're welcome! Good luck with your new wok!
Great video. do you need to go through the full process for coats 2-6? it seems like.once the initial layer is baked on you don't need to pre heat to 200? or does it still help?
It came out beautiful!
Thanks for your instructive video.
Very informative video. Great job on the video.
I just got my first wok yesterday and seasoned it after watching a different video. It is blotchy and looks nothing like this and I want to start over doing it as you demonstrate here. How can I strip off the baked on vegetable oil? I didn’t blue the pan first either. Can I still start with that step and completely redo this mess up?
🙋🏽♂️I found this video and you’re process to be very helpful thank you