Thank you again, Tak! Hopefully we can talk more about it on your live stream, but I'm thinking that using the "common" whole wok seasoning method on the wok would suffice to keep the sides somewhat non-stick since the coating may tend to rub off less than it does on the bottom. Then I'll use your spot seasoning method each time I cook to make sure that the bottom of the pan is non-stick as well.
This is just the normal anti-stick properties of oil. This is not seasoning. It does not protect the wok from rust. And any existing rust or loose metal residue ends up in your food
Hello, I am writing to you from Spain, here we use virgin olive oil (unbeatable), oh, and abundant, to fry an egg we do not commit the "crime" of turning the egg over to fry the yolk. I recommend using a little, yes, a "little" more oil, and with a spoon "sprinkle" a couple of times over the yolk without it curdling, and "wet" it with good bread (there is good bread in your city?) and enjoy as a "civilized" being, and abandon "primitive" customs of frying eggs "turning them over". Don't force me to invade your country and re-colonize it.
Hi you are very great to explain it. Your awesome thank you for your tips and. I will contact you may 3 days or may 1monts later. I really appreciate thank you 👍👍👌👌🤝🤝😊🙂😉
Thank you again, Tak! Hopefully we can talk more about it on your live stream, but I'm thinking that using the "common" whole wok seasoning method on the wok would suffice to keep the sides somewhat non-stick since the coating may tend to rub off less than it does on the bottom. Then I'll use your spot seasoning method each time I cook to make sure that the bottom of the pan is non-stick as well.
Hello Tak, you only put a little bit of oil on the bottom of the wok; what about the sides?
"it's too simple" means you've struck gold.
Great! I Need to try this.
Thank you for the videos
I got m great grand mothers frying pan.👍😎
problem is when you super heat the oil to the pt of smoke, the oil becomes carcinogen
It will be 2am for me, but I'll be there!
Why is it that my wok taste rust?
because this is not seasoning. this is just cooking on top of a rusty wok...
This isn't seasoning, it's just cooking. You haven't seasoned the edges or the outside.
This is just the normal anti-stick properties of oil. This is not seasoning. It does not protect the wok from rust. And any existing rust or loose metal residue ends up in your food
With that amout of oil? 😂😂😂
Hello, I am writing to you from Spain, here we use virgin olive oil (unbeatable), oh, and abundant, to fry an egg we do not commit the "crime" of turning the egg over to fry the yolk. I recommend using a little, yes, a "little" more oil, and with a spoon "sprinkle" a couple of times over the yolk without it curdling, and "wet" it with good bread (there is good bread in your city?) and enjoy as a "civilized" being, and abandon "primitive" customs of frying eggs "turning them over". Don't force me to invade your country and re-colonize it.
😮
Luis is very persnickety....and so am I.
just because you cook it like that doesnt mean yours is the only correct way..
How stupid.
Ha ha! But what do you mean "wet it with good bread"?
Hi you are very great to explain it.
Your awesome thank you for your tips and.
I will contact you may 3 days or may 1monts later. I really appreciate thank you 👍👍👌👌🤝🤝😊🙂😉