Seasoning a carbon steel wok on induction cooker
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- Опубликовано: 12 сен 2024
- How to season on an induction cooker (3500 W), a new carbon steel Wok (36 cm / 14").
1. Burn the coating layer: Heat strongly.
2. (optional) Season using Flaxseed oil: Thin layer, heat slowly, cool down, repeat.
Woks: www.google.com...
Induction cooker: www.google.com... , or order the one I'm using:
-- Amazon FR: amzn.to/2sgXGM5
-- Amazon UK: amzn.to/2sgW5Gc
IMPORTANT: I noticed on my second wok that it left some hard to remove traces on my induction glass. So you should put a protection below the wok to avoid that when initialially seasoning it.
I started a cooking channel dedicated to cooking to avoid mixing with other content: ruclips.net/channel/UC3qk6NHFvSdmcvBx7YYGKQQ
dude your instructions for seasoning a wok is just wrong. plain wrong. YOU NEED TO WASH and scrub that coating layer off before you burn the wok bro. FML. You need to wash the bloody wok because of the chemical coating they use on the steel to stop it rusting. Burning it wont get rid of it. secondly you seasoned the bottom of the wok but not the sides lols wtf lols. YOu need to season the entire wok, you are clueless.
Brand of the wok pls
Hands down the best prep video for your "New" wok.
I just received my new wok and had it on my gas stove on the highest burner for almost an hour with no luck burning off the coating.
I can't afford an induction burner so I'm going to have to resort to politely asking a local Chinese chef to fire this thing up, lol. Thanks for sharing brother....
Happy Wok'ing 👍
Got my 150k propane outdoor wok burner and it does this with mo sweat. Just a bit faster than the video.
I have a crazy calico too, I love the fact that the guy doesn't even blink an eye when the cat is bugging out
Great video, and thanks for demonstrating it so thoroughly. Extra points for the cat throwing a fit 60 seconds into your video.
Very informative video. You should mention however that if you are in the United States, you will be limited to 120v*15A=1800W, unless you can plug into a 20A circuit, which is less common in homes.
You'd need to use both phases to get 240 to run most higher power EU consumer appliances. It probably won't even start on 120.
Beautiful work preparing those woks!
Thanks! Wanted to use an induction cooker to do that but in the USA we don't measure temperatures the same way you do. But still informative.
Works perfectly with my new cantonese heavy grade two handled Wok. Your tutorial was very informative so thanks very much :) Am shocked how quickly and how searingly hot the wok gets with my new induction hob. Pretty much equivalent to a back of the restaurant flame thrower. The hob itself has a fan inside and stays cool.
Open flame is 1000 degrees Fahrenheit. This induction wok burner will get hot but not that hot.
4:04 the cat was like, “wtf is that noise, it’s about to blow up!!” And busted the hell out. Hahaha 😆
😂😂😂
So it has been a year or more, what is your opinion of induction woks now?
Terrific video and extremely helpful. Thanks for posting.
Thanks for posting this: going to need it very soon.
Flaxseed is very brittle when used as a coating. It often flakes.
That CAT of yours is coool :-D
Thanks
Always wondered how this would compare to the commercial gas burners.
Will buy an induction wok burner now
An interesting comparison however a commercial gas burner will power through moisture and therefore have a better quality product, however you can get a good product if you cook in small quantities on this induction burner.
@@439530how so? Induction technology directly heats the metal which is a much better than transferring heat from fire to the wok. Commercial burners in the West also don't get near as hot as Eastern Burners for wok cooking get so induction replicates that cooking much better which is why you see these induction burners used by East Asian chefs in restaurants over there.
I generally don't like Polymer, but in this case it's awesome!
USE CARE WHEN PUTTING A COOKING DEVICE ON A STOOL. IT IS BLOCKING THE COOLING VENT HOLES ON THE BOTTOM. BESIDES IT IS TIPPY.
Flax oil is unfortunately a bad choice because it becomes very brittle and will flake off, grapeseed or i think peanut oil will last mucb longer without chipping and flaking off into your food.
Very impressed... thank you for sharing! I agree about the flax oil.
i see several downsides already.
1. dead spot in the middle that means food sticking.
2. that concaved induction part is already looking scratsched due to bad glass or even a type of plastic.
3. needs to match the size of your wok perfectly.
Very good points....
There isn't a dead spot in the middle, that's how seasoning a wok always looks.
2. I didn't see any scratches, it just wasn't wiped down and the induction burner works fine here.
You don't need to match the size perfectly, only the centre needs to fit. Wok cooking focuses on the centre getting hot.
You're looking for problems where there are none.
@@tylersmith3139 4:10 you can see a dead spot from the indution. meaning it does not cover the bottomof the wok which will make it sticky there. its the heat that makes it non stick after all.
Hi. What induction cooker do you use? Your link doesn't work anymore.
Also how do you protect your cooker from getting scratches or dirt traces while seasoning it?
I got the Hendi induction wok and they include a stainless steel wok. I want to use a carbon steel wok like you but i can’t find one that touches the induction wok nicely like yours. All the woks are deeper and mor curvier. Has your wok a brandname i can get or any tips?
Glad to see wok works on induction I see people say it will not
It depends on what wok you have. Some pans/pots/woks won’t work on an induction stove
man i wish i could get a seasoning like that but all ihave is an electric stove coil
Brilliant well informative Video - and I love the Cat in the background doing a 'Dikky Fit !' lol x x x
hey keep up the great work my friend or frond
What would you use for protecting the glass from traces?
Hi, thanks for this demonstration. I assume that you are German. Was hältst du von dem Bartscher Induktions-Wok-Kocher? Der hat auch 3500 Watt und ist in Deutschland zu bekommen. Und sogar günstiger als die von dir verlinkten Modelle. Nur ich weiß nicht, ob der was taugt...?
The cat ran when it saw the wok
How tight fit must there be between the concave induction top an the curvature of the wok pan? How to find a fitting wok pan..?
Thanks. Any thoughts on a flat top induction top (3500w) with cast iron wok instead of this "wok-top"? The flat top is cheaper and more versatile for other tasks.
Cat: what this crazy guy doing
Amazing video, congrats mate!
Can you please do the iron cast one on induction?
I hv never seen a concave induction stove top that can support round bottomed wok. Mine is flat. And I live in an apartment so can’t cook outside. Does it mean a flat induction top won’t season the sides of the pan?
no need to wash off the factory oil coating first with soap?0
I have watched several utube videos that say the factory coating is best scrubbed off first with soap and water. Never a need to use soap afterwards and not advised or needed. I am new to wok cooking and am glad to see that you can use soap and water on occasion. This video was very informative for me because I have a new induction stove coming in January and need to season my carbon steel wok which is coming in January too. I am happy that he seasoned his wok using induction.
Burn it off. It won’t come off with soap and water.
amazing, thank you for this insight. very well spoken, je pense que c'etais un peu plus difficil en anglais, n'est-ce pas?
If I had to quantify this in BTUs it would be somewhere around 80,000. Not bad.
They sell your Hendi induction plate stating it only works with the Hendi HE239773 wok pan. Obviously it also works with your pans. Have you used the Hendi Wokpan and does that pan works better or is there no difference?
I want to buy one but I need a 13amp plug on it to plug into 240v , this needs to be hardwired into a fused socket
How do you find the induction wok hob for stir frying vegetables? I can't use gas indoors and my current ceramic hob doesn't get hot enough to stir fry so the water escapes the vegetables causing them to steam and go soggy very quickly. I'm wondering whether an induction wok hob might be the answer.
Preheat your wok to smoking hot first on this type of cooker. Otherwise you need a wok burner somewhere above 150k BTUs to sufficiently boil off any moisture and go straight to malliard.
How much electricity does it use on average?
Do you also use the small one on you induction wok cooker? I think it’s a Hendi cooker?
Can you use both those wok sizes on that induction hob?
Where did you get that induction cooktop for a wok
does it require 240volts? needs special plug outlet? please give me the link for the $300 kind
Any advantage to burning the coating over washing it off?
It’s a lot faster lol
What Wok is that? The one I ordered won't fit... It wobbles inside the induction cooker, even though the diameter is correct! Wrong curve...
PS: Your cat is not only cute, but also insane! Like most cats! ;-)
do you still use this induction stove? does it work well and would you recommend it in general?
i'm looking at similar ones, at the moment i use a flat bottom carbon steel wok on induction which works OK but the heating is too uneven (there's pretty much only 2 zones, flat hot part and completely cool outer part) and the cooking process is too different from a regular wok.
Did you get one?
The links above for the product no longer work. I was wondering if the product still does. Can you recommend any other counter top induction type wok stoves?
Bartscher IW35
Vollrath 6958301 240v
why not using the original pan?
Hello, is it possible to contact you somewhere?
Induction ... Haaaijaaaa
Clean kitchen fuiooooooh
Hi! How many times did you repeat this oiling-burning process?
This only needs to be done once. But once each time you cook since the heat will eventually burn through the coating at least on a powerful wok burner.
HOW MUCH IT COSTS?
Dude wheres my car? lol Why would you not cook with said item Along with what you showed?
what's the cat doing?
What about the sides and bottom?
Can u plz dubbed in hindi
Bist du deutscher? Man hört es irgendwie an deinem Akzent 🤣🤣🤣
eeee
LOL YOU HAVE TO SPEND 2K POUNDS FOR THAT INDUCTION COOKER DAM. FOR AROUND 100 YOU CAN GET GAS UNIT SET UP FOR OUTSIDE
Sounds like you looked at the commercial version. Can use this thing inside or out. Don't have to refill it, no risk of explosion and it's much more powerful than gas simply because induction puts ALL of it's power into the pan itself and not half or more of it into the atmosphere around which is why most gas burners need to have such high BTU ratings, waste heat compensation. So while they do indeed still work and quite well to this day, induction is the least wasteful more powerful way to do it. Oh yeah and lets not forget that INSTANT heat from on / off or even just the on-the-fly temp change!
Mine costs 270 €, www.amazon.de/gp/product/B0050GDZFQ/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
wow ... LEINÖL ... alsob du kein deutsch sprichst ....