How to Season the Helen Chen Wok | The Easy Way!
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- Опубликовано: 13 сен 2024
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Buy your Helen Chen 12” Wok Here: amzn.to/39i7B5z
Buy your Bass Pro Shop Burner Here: bassproshops.vzck.net/qKjJL
The wok burner I used from Bass Pro Shops is actually a 6.5 qt aluminum fish fryer. I use only the burner part and store the other parts away. I was walking through Bass Pro Shops one day and saw this fish fryer and said...”I think this might be perfect as a wok burner”. I was right. It worked great.
If you watched this video you will find that this is probably the easiest way to season any carbon steel wok.
I used Avocado Oil for the seasoning medium because it has a very high smoke point, over 500 degrees F.
The wok spatula I used on this 12-inch Helen Chen Wok was a bit large for the job. I have since ordered two additional bamboo spatulas for woks. They are a bit smaller and should do the job perfectly. I will list them here:
1.13-inch handle- amzn.to/2ThJvSY
2.12-inch handle- amzn.to/38jlOhf
Please visit our websites at:
1. Wokowner bit.ly/2LSgqto
2. CarbonSteelCookware bit.ly/2
3. RobinHoodCookware bit.ly/2KKJzYD
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creativecommon...
I tried this and they were absolutely delicious!!! Keep cooking 😊
Enjoyed watching 3 of the instructions re using a WOK pan.Thanks!!
Simple....wrap a damp towel or paper towels around the handle while seasoning heating....no damage.
Cloth towels work better...thanks
Ok, I hate to be that person in the comments… but considering folks with no precious experience seasoning cookware are going to repeat what they see here, please don’t do this. Do NOT put this pan to a burning flame for that long. The bottom of these pans are known to warp when seriously overheated which renders them completely unusable. It’s $30 carbon steel, not cast iron. What’s more, it’s extremely thin. You can’t allow it to stay at smoking heat for more than several seconds! The seasoning process should be performed over several months, not all at the same time. If you want your new pan to last for longer than a few months, please do *exactly* what is recommended in the instruction manual that came with the product! For more information, look up the videos created by Helen Chen herself.
I bought two Joyce Chen woks and am disappointed in the way they look now. I followed the instructions that came with it and it said to wash first, heat up, and add oil and let the oil remain in the wok to heating point for 10 minutes. Well, almost my apartment got so smoky so of course I didn't feel comfortable leaving it for the recommended 10 minutes. But now they both look a mess and I wonder if I ruined them. I've been using them every time I cook over the past couple days and they seem to perform very well. That said, I will continue just cooking with them and hopefully over time they will get that black smooth surface.
The chemistry of the polymerization of oil on cookware (cast iron, carbon steel, and aluminum) is not understood (and certainly not discussed) by many of those who are attempting to “season” their cookware. An informed decision can be easily understood by reading Sheryl Cantor’s blog, “Chemistry of Cast Iron Seasoning: A Science-Based How-To”. That paper recommends using FLAXSEED OIL, an oil with a very low smoke point of 225 degrees F. This method is recommended by America’s Test Kitchen and many wok-using chefs including Grace Young, the author of “Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery , with Authentic Recipes and Stories”.
Looks good,recipe?
I've boiled the water in the wok and now it has many little grey blotches in it, and they have remained after washing it out again with a brillo pad. Is that okay or is a sign that something is wrong?
Thanks for such a comprehensive method for seasoning a wok👍
My pleasure 😊
Which Is it a Helen Chen or a Joyce Chen Wok? I’m confused.
The wok is a Helen Chen wok...if I said a Joyce Chen Wok...then I goofed up...lol Sorry about that. Thanks for letting me know.
@@r7eagle_ the text about 1:07 says Joyce Chen
the yellow is from sodium ions "discharging" photons, not oxygen from your open door.
Cool thanks. That is what I need on my channel...more scientific comments....
@Samir Tristan yeah no one cares. Stop being a creep and get a life
Sorry, but the shop burner link you show doesn't work. Can you please tell us more information about it. Thanks.
Jose, you will like it for sure.
I do😢
If you are concerned with burning the wooden handle why not wrap it in aluminium foil?
I have made a couple of videos on seasoning with woks having wooden handles. Aluminium foil alone will not work...the wood will still burn. Watch my videos on this.
What is the brand of your wok?
Helen Chen Wok
What happens if you don’t wash off the factory coating?
If you use your wok without removing the factory coating... your food won't taste so good and you have no idea what they put on it....could be toxic to you...so wash it off. Why would you not wash it off?
after washing numerous times before seasoning, when I wipe the wok with a paper towel, I still get gray/black. Is it safe use the wok?
@@evnnlee No problem. I always wipe my woks with a paper towel and they are grey to black..Just add new oil and start cooking. I will address that on one of my next videos. Thanks for replying..
Yeah I did the same and noticed a black melted something around the edges of the wok. So I think we ate some chemical coating 🥴 in the chicken. I threw away the left overs cause I didn’t feel safe. We are still alive and with no side effects ☺️🤡
@@r7eagle_didn’t you literally say in the beginning of this video that the coating is food-grade or is that my imagination
where can I buy the wok burner that you use in the video?
You can find the link to the wok burner I use here: www.basspro.com/shop/en/bass-pro-shops-65-qt-aluminum-fish-fryer?irclickid=RNeWyCyE0xyORR3xU-SAVSQkUki2BaWFRT2SQ80&irgwc=1&hvarAID=impact&source=aff
It is also on sale right now.
You are an jasshole for not telling him what wok burner you use. Why not answer his question instead of posting a useless link? You didnt answer another person's question about forgetting to take off the factory coating in a nice way either @@r7eagle_
What wok burner? Useless channel. @@r7eagle_
How do you clean afterwards? Water and soap again? Mine keeps getting rust spots 🥺
You have to coat your pan with a thin layer of oil and it will not rust. I hardly ever use soap but at times I do use water.
Kind of greasy looking vegetables, whole secret to stir fry is fast cook and get it out so as not to destroy taste from vegetables, meat or whatever. Too much heat for too long time.
I admit they were not the greatest. I did not think anyone noticed! lol
Cringe at soggy frozen veggies.
Pastor Justin...I do not like soggy vegs either. I prefer fresh organic vegs but they are not always available. I like frozen vegs cause they are quick. The trick is to not let them soak in warm water (use cold) and then let them drain for a few minutes. Thank you for your comment and Happy New Year...
that looks way too easy, wonder what the hard way looks like.