Spot seasoning: Season your wok in 5 minutes to prevent food from sticking
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- Опубликовано: 4 апр 2020
- I have developed this method that I call it Spot Seasoning to season my wok every time when I cook. I use this method to prevent food sticking to the bottom of the wok and it has never failed me. This method works for all natural surfaces: carbon steel, cast iron, light cast iron, and stainless steel. The method is simple and easy to perform, and it will season your wok every time before you cook. Give it a try, and I believe that you will be surprised by how easy and effective it is.
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You Tak the talk and wok the walk! Great video!
Lol
lmao
he took the wok to poland
@@full-lmfaooooo
There is a similar technique which has been used by all proper chinese chefs since forever. I watched my dad do this everytime he cooked in our restaurant which was founded in 1970 and i've always done this when cooking in a wok. Smoking hot wok then cold oil, swirl and toss out. Then add more cold oil and cook immediately. It's called Long Yao or 𠺘油 in cantonese translated literally as rinse oil.
Fascinating! I see no reason this wouldn't work in other types of cooking pans, as well. I'm going to try this in my big stainless steel skillet; always had a problem with breakfast sausage patties and other food sticking to it. Thank you!
UPDATE: tried it today when I made lunch. Wow! What a difference! Wish I had known of this years ago. After spot seasoning, none of the food stuck to that stainless steel skillet! Thank you for such a great and useful tip. I will do this from now on before cooking in it.
May I add that once you heat up the dry wok to very high temperature add some oil and swivel the oil around to coat the entire wok and let the oil smoke for about 10 to 15 seconds, turn off the heat dump the smoking oil away and add fresh oil to start cooking non-stick.
Definitely the same idea he was talking about as well! Thank you! I will use both your recommendations :) Cause my eggs still stick to my new wok D:
Thank you thank you thank you!!! I thought I ruined my wok! Instead of throwing a “ruined wok” I started doing this and food doesn’t stick to the bottom anymore! Thank you so much!
I bought a stainless steel wok and tried this method, no sticking it worked great. Thank you for sharing.
This process is similar to "longyau" in Cantonese wok cooking.
The process of longyau is to get the wok very hot, or what some call smoking hot, then adding oil to the wok. In the videos I have seen demonstrating the process the person heats the wok to the point where they can't hold their hand close to the surface for more than a couple of seconds. Sometimes the wok is removed it from the heat (particularly if you cook with gas), and some oil is added and swirled around to coat the wok. Once the wok is coated the stir frying is done. If food is removed from the wok they longyau again prior to adding the next batch of food to cook.
In the videos I have seen showing restaurant cooking they add oil to the wok, swirl then dump the oil into a used oil container. For home cooks the recommendation is to longyau with the oil you will use for the dish.
For more information search for longyau video. The videos are both interesting and entertaining :)
Also longyau simply be reused, No need to toss it out Just have a bowl or something to pour it into next to the hob ^^
Thank you sir! You just changed my entire wok game. This works PERFECTLY! Thank you! My fried rice game is so much better now that it doesn’t stick
Love your videos! Appreciate the knowledge you give!
Worked like a charm!! Thank you
This works so well thank you!
Thank you! This worked great!
Thanks for this advice! We'll try it tonight--and re-visit your channel.
Works exactly as described. Thanks so much!!
Amazing. I recently purchased a carbon steel and stainless steel wok. I followed the manufacturer’s instructions and it worked. Although, it took quite a while to do so. I was disappointed to realize that the seasoning did not last like my cast iron skillets. But now I’ve found your method and hope is restored. I will definitely use this method and will share it will all my friends and family. Thank you so much for all the information you provided in this video as well as, your other videos. I’m a subscriber now!!!
Dr Tak! I love your cooking and as always your videos.
What a great video. Subscribed
how brilliant! Worked like a charm. So happy! Thank you so much!
Thank you Sir, very helpful.
Thank you, Master! ❤️
Very interesting seasoning method. I'll give it a try in my new cast iron wok .. Love your channel. Thanks for sharing. peAce
It works perfect on my 14 carbon steel thanks man you're the best
I will try this kind of wok seasoning! Thank you! Your channel is great!
I just bought a carbon steel wok and I find your tips very helpful. Thank you. I will continue to watch your channel
Very helpful!!
Thank you very much Tak.
THANK YOU! You saved my stainless steel wok.
Works perfectly! Thank you for finally disproving the myth of preciously maintaining the "permanent" seasoning which never worked for me.
Using your advice to by my first wok in ages... Seasoning step 2. Thanks
Thank you for this info😍
I'll be giving it a try
This is the greatest hack for a wok EVER!
Thanks for these videos and ideas. They are so helpful and right to the point!
You are so welcome!
This worked Tak thank you!
I have always seasoned my cast iron pans but I never realized you should season steel pans too. Thank you for talking about it. I season my cast iron pans every time I use them. I just wash them and dry them and then put them on the burner and turn the heat up to high. I watch for all the moisture to dry up completely. (About two or three minutes or so.) I then remove the pan from the heat, let it cool down for a about a minute then put a small amount of vegetable shortening on a paper towel and wipe it around the pan being careful because the pan is very hot). I wipe any excess off, and let the pan cool completely before I put it away. I've done this for over 40 years. I used to use bacon grease years ago. This technique was handed down by my mother who learned it from her mother, who learned it from her mother who cooked on a wood stove. I'd put my cast iron pans up against a non stick pan any day. I'm going to use your spot seasoning method on my steel pans though. Thank you again for your excellent video
After you wipe off the oil from cast iron pan do you put on the stove again let that oil to smoke?
This video gave me the confidence to buy a stainless steel wok. Thank you!
Glad I could help! I love stainless steel wok. Here is one of my videos on the utility of a stainless steel wok. ruclips.net/video/NJGybDNK2vc/видео.html You might find it useful in your selection. Thank you!
Thank you for confirming what i have also observed.
I spot season after washing my carbon steel pan on the stove. Leaving the pan to cool on the stovetop. After cooling, I wipe down the pan with the oil to prevent rusting and put it away.
I do have a wok as well in carbon steel. I have not had any issues with sticking with spot seasoning.
Thank you so much Sir
i was never taught how to cook. been trying to learn and its hard with all the bad information out there. Your videos explain things clearly and thoroughly! Thank you!
Great tip...thank you
You're welcome!
This is very similar to how I built up multiple tiny layers in all my cast iron skillet after my first 2 bakes in the oven! Great minds think alike!
Thank you! I was about to spend 2 hours seasoning mine. Subscribed!
Thanks for the sub!
Amazing. Please keep updating your channel
Thank you, I will
Thank you sir
Thank you for WOKching he he , awesome method man ! thanks for sharing .
Thank you, Chef Tak. Tried your 'Spot Seasoning' method and it worked perfectly! I really enjoy your channel, and will share. Thanks again, sir. Peace
Thank you for the info sir...it’s very useful tips
Always welcome. I have an update video on spot seasoning. If you have not seen it already, please take a look. ruclips.net/video/z01LNOnldb4/видео.html
Very interesting technique! I was always taught to do the opposite through my research and heat the carbon steel up first to open the pores and allow the oil to penetrate, of course this is also dangerous since if the wok gets too hot and you put oil it will set on fire, I've almost burned down my home twice haha so I welcome this technique and will try it!
Terrific video! You are full of important cooking information, and you give me great confidence in trying out new Asian recipes and techniques. Do you have a website?
Thank you for your help!
You're welcome!
You might want to take a new version of this video. ruclips.net/video/z01LNOnldb4/видео.html Thank you!
Wow! This method works. A real effective and time saving way to season your wok.
But be careful when heating oil; especially in a carbon steel wok. It is generally thinner metal and the oil will super heat very quickly. When I attempted spot seasoning for the first time I decided to fry an egg to test the spot seasoning method. Make certain your egg is at room temperature and the shell is dry. I took my egg directly from the refrigerator and allowed it to rest on my kitchen counter. A few minutes later, when I had heated the oil according to the spot seasoning instructions, I cracked the egg over the oil the wok. What I failed to realize is that moisture had collected on the shell and as I cracked the egg shell a few small droplets of water came into contact with the hot oil. The oil exploded onto my fingers and I got burned by the hot oil. I also believe the coldness of the raw egg also was a factor in this violent reaction of the oil. So please be very careful. Now I only use room temperature eggs and crack them into a small dish and then I transfer the egg to the hot oil. No more problems with exploding oil.
Egg don't go to the fridge. It's not good for health. 👍
Thanks for this great video.Do you throw the oil away or cook your food in it?thks
I have been in the market for a wok for a long time. never considered a stainless but I have an electric stove. hope through your videos I can be educated.
Thanks Tak! I've been use this method with my stainless steel cookware for years. Works great.
Great to hear! I am glad, and I found it works well with my stainless steel wok. Thank you for your comments!
By the way. I just ordered the Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan that you recommended. Can't wait to use it. Been using my 12" All-Clad skillet which works well, but lacks sufficient room and probably not as easy to "flip" food as a wok. Thanks for all of your advice!!
Last thing...though this "spot seasoning" method is ancient, it was you that coined the phrase "Spot Seasoning" which helps differentiate it from the typical seasoning method for cast iron. Well done Tok!
After throwing away 3 carbon steel woks I ve been following ur videos I've master the tecni and very happy with my woks know😊😊😊😊😊
Great to hear!
Thank you very much :-)
Thanks for your great videos! I would like to know.. isn’t burned oil bad for heath? Thanks a lot!
This method was quick easy and amazing results. I just tried it on my brand new wok. Do i have to do this spot treatment next time and before every use?
Thanks for the helpful video. I have a question - what is the dark brown residue that my paper towel picks up when I am wiping the wok with oil before I put it away? Does that residue pose a health risk?
Very nice video mr Tak and you method of spot seasoning on the stainless wok work so good 😊😊 thank you for your advise your top 😁👌🏾
You are very welcome. Here is one of my recent video on seasoning stainless steel wok that you might be interested. ruclips.net/video/hphyIwu_klE/видео.html
@@wokwithtak thank you mr tak I will have a look😃😃
I've been doing this for years. Except I do it after I clean the wok when I'm done cooking with it. That way the wok is ready to go the next time I use it. I wouldn't recommend doing it like that unless you use your wok regularly though, at least several times a week. Using this method you can go a very long time without having to re-season the wok in the oven.
I sprinkle little bit salt at the bottom and it does work very well
You have three woks, I like that because I too, would buy a different wok to try it out. I was about to throw out my first wok until I saw your video just now.
Very interesting observation on
2:40
Making Crêpes I made similar observations. The first crêpes stuck on the pan. After I ruined a few crêpes, the crêpes stopped sticking.
It turned out that I did not pre-heat the pan enough. Now, after I practiced pre-heating the pan, sticking crêpes are not an issue anymore.
This is similar to what they do in chinese restaurantes where they add oil to a smoking hot wok Just to remove it agian after the oil smoke, each time before they cook, its been pretty handy for me. Most videos tell me to season in the oven, but my handle is metal and riveted on so my wok doesnt fit, this method is alot easier
I had no idea That u could spot season!
@Wok with Tak
Can I season my entire set of stainless steel cook wear using this method.?
Most pieces I’ve never used bc I hate the food sticking and the clean up.
I do the same thing but instead of frying an egg I fry a small pile of garlic. I realized long ago that cooking something, anything really, did a better job of seasoning than simply heating oil. Garlic is less sticky than eggs and it smells great when it cooks. I have also used onions, prosciutto, and anchovy fillets.
Great tip! Yes, cooking on a wok with natural surface is truly a dynamic process with constant interplay between the food ingredients and the surface of the wok. I appreciate your comments.
@@wokwithtak I appreciate your videos! They are clear, concise and helpful. I have been cooking with a wok for 30 years and you have already told me several things I either didn't know or didn't properly understand. Thank you for doing what you do!
@@wokwithtak An update! I tried the egg method, and found it really works better than the garlic IF I have the wok hot enough. Now my curiosity is aroused - is the difference due to the moisture or protein content of the egg? Or is it due to the different mechanics of pushing garlic around vs. a relatively stationary fried egg? Cooking can generate all sorts of questions. Thank you for making your delightful videos. I recently employed several FAST concepts to make a stir-fry of bok choy, carrots, onions, and little bits of lap cheong. It turned out great and took less than 10 minutes.
Do you do this every time before cooking or only when you notice food is sticking?
Hi Tak,
Thank you for sharing your observation.
You make seasoning activity become better.
I have my case.
I enjoy cooking eggs or pancakes (egg + oat + banana) on a teflon pan without oil.
Well this is teflon. I want to stop using teflon but I have my doubt to stainless steel or cast iron.
Is there any way so that we can fry an egg without oil and not sticking to the wok?
Thank you for your answer.
Not reałlh. Even nonstick kinda needs little oil
yeah you can. just spot season it and then cook egg without adding anything else
will the seasoning got cleaned off or it will be there for quite some time?
It's the same with swedish pancakes in a cast iron skillet (the traditional method). The second pancake is better than the first. But it's only a matter of seasoning, oil on the frying surface and the right temperature. You could do it even before the first pancake if you have the skills.
"i'm afraid to cook a certain way because i'm afraid of losing the seasoning" you speak for me.
do you do this every time you use the wok or just when things start to stick more?
Tak do you season your wok every time you cook or just once in a while?
So you have to cook an egg every time before you use it the stainless steel wok?
Or you just don’t wash it afterwards / wipe it clean?
@wokwithtak thanks for sharing. You're instructionals are well executed as is your manner of presentation! Do you have other videos on how to care for carbon steel woks? How to wash properly. There is alto of thought about NOT scrubbing, not using soap, only wiping etc. I don't want bacteria to grow and sit on wok while in storage. I may only use mine several times per month. Also how to season wok after washing for storage. I'm near the sea so all metals in my house rust so quickly and thoroughly it seems like overnight! I'm busy trying to save relatively new metal lamps, waste bin by spray painting over the rust. Don't believe spray painting my wok is something you'd recommend! 😱😛 Thnaks in advance for tips to help me save and keep my wok for life! Or so we hope!
I have found that if my cast iron skillet loses some seasoning from cooking acidic food, if I cook bacon in it the next time I cook, it seasons it right up ! It also helps to use only the brush or scrub pad to clean, and NOT add dish soap -- first wipe out all the grease and food bits with a paper towel, then brush & scrub out what is left. Dry thoroughly.
if i have a wok that is carbon steel and has non stick coating can i take that coating off and season it?
Excuse me Mr. Tak chong.
Is there a difference between a good $60 wok from Amazon vs a $17 one from walmart?
I wonder if wok can function like stainless steel when at the right temperature (mercury ball test); stainless steel can become nonstick.
knowing nothing, I bought a teflon covered wok and regretted it the second time I used it. I'm going to scrub off the teflon with steel wool and then season it like suggested here. Great video. Thank you.
Sorry to hear that. If you have a carbon steel constructions beneath it, it would work. It is aluminum, it probably would not work, because it would not season properly. I would suggest you to buy an inexpensive carbon steel wok, such as this one. ruclips.net/video/CLzAmmyy1ps/видео.html. This is a great wok and would last you a lifetime.
I'm not an expert, but a lot of people seem to think scratched teflon may not be safe and scrubbing it off will probably leave a lot of traces. e.g. "if pans do chip or flake, they may be more likely to release toxic compounds, says Kannan of the New York State Department of Health" from www.goodhousekeeping.com/cooking-tools/cookware-reviews/a17426/nonstick-cookware-safety-facts/
@@raymondji1006 thats a good point. Thanks.
so after you turn the heat to low and allow the smoke to be 15-30 secs....do you bring the heat back up before adding the food?
Hi Tak, I hope you are well.
Do you fry the egg every time for the “spot seasoning method”? Thanks.
Karen
No, you don't need to fry an egg every time for the spot seasoning.
In the video he tells that frying the egg isn't doing the seasoning. Bringing the oil to a critical temperature which lets it smoke for a few seconds is seasoning the wok.
He just discovered this by frying two eggs after another and doing research after this. At the end he just frys an additional egg to proof that the wok isn't sticky anymore.
@@fragmented_music Good answer. Obiviously you paid attention to what he said.
Will this work making pepper steak? Thanks
Spot seasoning starts at 3:40
Prior to watching this, I also ended up with something similar for my carbon steel pan with the only difference being that I turn off the heat and swirl the oil in the pan until it stops smoking (since the pan is not a wok and is mostly flat).
I also noticed that when I added a small amount of butter into the pan with the oil, the pan becomes completely nonstick and I no longer need the spatula to move the egg.
Very interesting! I love to try that. How much butter do you add? Do you add it with the oil?
@@wokwithtak Yes, I add it with the oil! Just enough oil to swirl and cover the pan.
I add about 1 tablespoon of butter and swirl it in the pan to completely melt before placing the egg. The butter I use is Zelachi butter (mainly sold in Vietnam) which has a fat content around 80% and moisture content around 16%.
Do you have to season the stainless steel wok every time you use it?
Interesting video Tak. Thanks. One comment.... I notice you still cook with a lot of oil. My understanding of the non-stick pans is that no oil is needed. In your experience, can one ever get a wok to that point?
Hello, I still cook with oil, but not as much as it might seem on the video. Usually, with the amount of oil that I use there is generally no oil left in the wok after I cook. The food ingredients will absorb most of the oil. I like the flavor of oil, but that is a personal preferences. The amount of oil that I use does not have negative health impact based on my research. Also oil tends to satiating and therefore less consumption of calories as a whole. However, I have developed what is known as water-based stir-fry that you can omit oil completely for people who are averse to oil for different reasons. You can take a look at these videos: ruclips.net/video/2iU2r5WPooQ/видео.html, ruclips.net/video/ZxdSeQRI4BA/видео.html. Appreciate your comments. I have a more recent video on spot seasoning that you can take a look as well. ruclips.net/video/z01LNOnldb4/видео.html
Hi Tak! Thank you for all your videos! My question is: Isn’t it dangerous to use oil past its smoking point, like I think you suggest in this video? Thank you!
yes i heard it can cause cancer,i wonder if it's true.....hope tak reply
Dumb question but am I applying oil to the whole wok? Walls too or just bottom?
I was doing this since I watched Ninong Ry. Works on kawali, too. Hahahah
Great! You definitely know more than I do.
Hello Mr.Tak
First of all i hope you are all ok .
I have a problem with my deBuyer carbon steel pan.
On the inside of the pan have appeared brown spots that resemble the texture with a strong plastic or glass. Can you tell me if they need to be removed or are part of the seasoning?
Thank you.
Hello, Thank you for asking! I am in the process of putting a video together about how to best clean a wok. I have had a lot of problem in cleaning woks over the years, and I finally found a solution. I will describe some of the common problems and solutions in cleaning woks of different materials. Thank you for asking your question!
@stefan andrei Some deBuyer carbon steel pans have a coating of beeswax and can be difficult to remove. I understand it looks like a coating of plastic. Need to maybe boil water in it. Watch Uncle Scott’s Kitchen on RUclips. I purchased Ballerini CS pans which were only coated with oil. They are reasonable and made well.
What if you want to use the sides of the wok?
I just tried using this on my smaller carbon steel, I only did bacon but it didn't stick and some quail eggs after were decent.
After seasoning do I use the same oil to fry the egg? Or throw that oil out and use new oil to fry the egg?
Same oil is fine. You don't want the oil to burn, but just come to the smoking point and then allowed to cool to the desired cooking temperature. Remember, this method needs to be used every time if you are using a stainless steel wok.
@@leesalzmann1 Thank u!
Do you turn the heat back up after it has been turned down to low?
Great question he did not say🤔
I bought a wok recently and it doesn't state what it is...can I season as u taught us how ! Thx
I think i did not wait long enough to throw in my first egg. It kinda stuck to the bottom. The second egg turned out fine as predicted in the video.
One curious thing that happened to me is some brown stain started to develop on the side near the bottom where the eggs cooked (in particular the second one). Is this normal or did i burn the oil already? I am a bit paranoid about burning the oil (canola oil)
I am using stainless steel wok.
browning is okay, it's called Patina and it happens when the wok develops more oil on it. Like how a cast iron pan is treated
Actually it's true on cast iron that very hot oil will not cause food to stick so always wait 4-5 minutes until oil starts to smoke so food surface does not have time to stick and frys.