Thank you so much! I have had my carbon steel wok for a couple of years and have had a constant struggle with food sticking to it. I have tried the oven-baking method to season it (which is what the wok seller recommended) several times; it would work for a few cooking sessions but the seasoning would flake off, and food would stick so bad that the wok was unusable. I would strip the wok and try again, only to have the same problem. Finally decided to get serious about this, and I thought I'd try your method. My stovetop is induction, so I don't have access to a flame, but I borrowed a friend's camp stove, set it up on my back patio so I didn't set off the smoke alarm in the house, and it worked like a charm. I have been cooking on it now for about a month, and so far it's working beautifully! No sticking. Thank you, thank you, thank you; I've renewed my friendship with my wok and am happily enjoying my favorite stir-fry dishes again. You rock! (And you're gorgeous, BTW.)
I’m going to do the same thing with a camp stove. You should never use a camp stove with butane inside anyway as you could get carbon monoxide poisoning
I've literally just opened my new wok delivered from Amazon 10 minutes ago. I clicked on the first RUclips video of how to season a wok. Looked at you, then looked at my packaging and I have your wok 😁 didn't realise!! New subscriber. Thank you
Thanks. I picked up a used wok at a yard sale last weekend. Scrubbed off the old seasoning and the little rust. With your tips, got it reseasoned and cooked an egg in it. Perfect!
Jeremy! I just saw you on ready steady cook! I thought I recognized you on the TV, I was like "Hey, that's the guy who showed me how to season my wok!".
Those of you who have one of their woks with the second little wooden handle on the other side...be careful it's almost impossible to do this over a gas range without burning the handle I tried to be careful but it still caught on fire for a second. I also think I didn't properly scrub the manufacturer's coating off in the first step so really make sure you spend a lot of time on this part - though I'm never able to make the circle where the sticker had been placed to fully disappear which seems odd. Love these videos though and your energy/vibe is lovely I'm off to watch more!
Thank you thank you thank you!! I purchased one of your woks, it is lovely and sturdy and will last me a lifetime now I know how to finally season it properly and stop everything sticking :D thanks!
Im so pumped, your channel is one of my favourite cooking channels on YT. I live in Canada and getting one of your wok's cost alot of money. I just found the flat bottom 12" carbon steel wok at Winners for $20! So excited to use it.
Great video. Question: is that first burn without the oil necessary? I bought another wok, and the instructions didn't require this first burn. Instead, it went to straight to oiling it, and then brown the wok. Thanks!
If you have an ordinary carbon steel (not cast iron) wok then that first burn creates a layer of oxide on the surface. This is a home-made non-stick coating. If you skip this step you will be relying completely on the seasoning oil to prevent sticking and it won’t be as effective. But if your wok already comes with a non-stick coating from the factory then you shouldn’t burn it.
Hi, I messed up the seaonsing process of your wok by not scrubbing off the protective layer enough first. After that, my fisrt attenp to cook in it went wrong and really stuck to the wok surface burning as well. is it okay to just do the whole seasoning process over again including the scrubbing phase please? Thanks very much 🙂
I always want to get a flat bottom wok as I use gas stove. The pans I have are too shallow. So lucky to find this one at Marshall’s today. Seems like a little complicated to season a new wok. Will do it this weekend.
I just bought a Dexam wok and was wondering if I had missed the magnifying glass that comes with upkeep instructions, also wondering if you commissioned a printing company that charges by the size of the letters being used, just wondering.
Hi Thank you for the information and after the first burn, do we cool down work before we apply oil? or just apply the oil while it is hot and start the second heating process?
Thank you for your videos! I recently bought a new woke but it says it has a Titanium coating for improved stick resistance and durability. The Use & Care instructions only advice to wash the new woke using warm soapy water and then to dry and apply one tablespoon oil. Should I still go ahead and season the woke as you have demonstrated?
Hi Jerry, I purchaced a 2 Skinny Wok, one for my son amd one for me. I seasoned my Skinnny Wok as per instructed in your video and when I finished sesoning the wok, the handle mount is slightly loose. I'm talking about rivet that is attaching the handle to the wok. My son's wok also have issue after seasoning his. How can I tighten these 2 rivets.
@@twn6426 I guess these people only cares about the money they get from the sales. They only have time counting our money not getting back and answering our question.
@@bongpay I wouldn't take it that far perhaps but I'm not impressed. Got the wok exchanged for a new one by the local distributor. One use and then the handle is loose again..
I have a flat induction stove top so it was hard to season it evenly. I finished it in the oven at the maximum temp it could manage. It still didn't look even but it was better than nothing I suppose.
love your videos thanks for doing them! going to get a wok today so excited! thanks Jeremy for all your wonderful videos! you rock your on my radar now for cooking and pan preparation!
Hi, we've just purchased the exact wok you're using from School of Wok. Question: What is the "laquer" made from that you have to "scrub off" in Step 1? Are the fumes harmful when burning it off (if some of this substance remains in the Wok when being burnt in the following steps)? Thanks!
There should be no lacquer layer, but it is not uncommon for them to still be coated by the machining oil. The "burning" off process is also not for "burning" anything either and a common misunderstanding. The "burning" process is really for resetting the temper of the carbon steel as well as adding a layer oxide onto the wok, sort of like steel blueing.
I just received a wok from my scandinavian relatives that got it back in the 1930's. Should one re-season the wok? And once you rough yourself your surface with steel wool, should you actually use detergent? Detergent has plastic in it? Also, I'm asking because i don't know. Would fish oil be more traditional, or does it not matter? Curious your thoughts. If I should re-season Should I clean it with electrolysis like a cast iron pan?? Or will a stove burn do??
When seasoning you say that you can use any form of heat,induction ,electric etc.But in the video you turn the wok side ways on a gas cooker.That won't work on an electric cooker will it as you will only be able to heat a tiny point on the rounded surface of the woks side where it makes contact with the hotplate ?
School of Wok I don’t think you’ve tried to do this on electric. How do you get all the way up the side of the pan by the handle on an electric flattop? There’s no physical way for the pan to make contact...
I quote the late Rik Mayall - "I just can't get the hang of this 'cooking' lark...you put the sausage in the pan, you set fire to it, and what happens? It gets incinerated!"
Do they make the carbon steel woks in different weights? I have a 14 incher and it’s heavy. Especially when it’s loaded and I’m trying to toss something?
When I heated the wok on my stove, the color didn’t change, even though it was on it for 2-3 hours. What should I do if the color does not change at all? I've tried it on a gas stove, but it didn't change color.
I have a wok that is a good twenty years old, and the majority of the inside is what could be described as a deep ebony. Since seasoning it, after use I scrub it with a bamboo brush with hot water, dry it, heat it, and reapply a very thin film of canola oil, wipe well with paper towel, and put away. Over time, I would say the seasoning has become more than just oil, as it has inconsistent "thickness" and layering to it that I assume is a combination of oil and burnt on food particles. I have no problems with food sticking. My question is: is this layering normal, and while it's not particularly thick, might it be preventing the cooking surface from getting as hot as it could get?
Hi Bradley, everything you have done is pretty much correct - apart from the 'reapplying of oil before putting away'. The build up / layering of oil is coming from this application of additional oil after seasoning. If you have seasoned the wok well, and more importantly - dried it well on the hob until bone dry, then there is no need to reapply oil... You may need to re-season the wok after cooking highly acidic ingredients such as boiling vinegar in the wok - but unlikely on a 20 year old wok!... The reason why the reapplying of oil creates layers is that it has not been burnt off (as you would in the seasoning process)... so essentially what is happening, is the layer of oil is just caked on and going rancid on the wok's surface in your cupboard... hope this helps... Just stop the re-application and your wok will become better and better and perhaps even last another 20 odd years!
That makes sense. I've always applied the film of oil to prevent air from getting to the metal, but I guess you're saying that a properly seasoned wok already HAS that protection! Would you suggest letting the buildup wear off naturally during cooking, or should I help it along (say by a scrubbing of kosher salt)? Thanks!
Yes, scrub away all of the old oil like new and then re-season it. I've never tried the oven method to season a wok, but if it's easier for you then give it a go!
Hi Jeremy - I followed your steps and seasoned the wok. But when I cooked dinner in it, some of the black bits came off in the food, leaving a few silver spots in the wok. Do you know why that's the case? - Mish
Hi Jeremy, I've just started seasoning my wok with veg oil but the issue I currently have is I have put too much oil and it lead to being sticky oil stuck on my wok. Yes, I did remove the factory oil with water and detergent before adding the oil. Is there a way to remove the sticky oil and start over?
Electric hobs don’t have a high enough heat/power to season. I have an induction hob and that just about succeeds but I’ve bought a cooking blow torch off Amazon and that works perfectly
Yesterday bought a Zwilling steel wok, and usage information was common (nothing special about wok exactly), we tried to cook on it, and everything was sticking. Do I need to season it, or I can possibly spoil it?
Hello, I notice on your website that you guys sell a 12inch regular wok but also a non-stick version (black). I am trying to find the right wok for me and have been reading about it, and one of the things I read is that a wok with a non stick layer is not the right choice due to the high heat that is needed to wok corectly. Apparantly non stick layers cannot handle this heat? What is the upside of the regular one compared to the obvious advantage of the non stick wok? .
The carbon steel woks need seasoning, which creates a natural non-stick layer buy requires a bit of effort. The non-stick pan doesn't need this, but is a time saver! We only use the carbon steel ones at the school and in our videos just because they're nicer to cook with when it comes to high heats - Lee
About 15 years ago I bought a round bottom carbon steel wok at an estate sale that was still in the original sealed box. Everything in the box was dated 1971. I never did the first burn but have been seasoning it like a cast iron pot, basically everything you did after the initial burn. It's not 100% non-stick. Should I take it all the way down to the metal and season it like it was a new wok?
Nope! If you've been using it and are happy with the results, there is no need to season it again. This is needed for a new wok - one that has never been used to cook food in before.
The blowtorch must be the greatest idea! ...l would like to ask though...l don't have a gas stove....and l'm not fond of the portable ones(too much stuff...,,😤)....if l 'm to use electricity .... what burner should i use ...meaning....what you'd suggest cause....it seems that it doesn't reach the high temperatures needed(you know better than me already !),☹️ is there any way that works ?..how high my burner should get ? Thank you !😊
Hi, thanks for such great info. Do you season it with oil on the outside too? I am a chef and we use woks at work, but I plan to get my own and was never shown how to season it originally. I'm used to seasoning cast iron when I was growing up which is slightly different.
Hi, nice vid, I bought a Pearl Life 33” Wok from Japan, it’s all black coated and I wonder if it still requires seasoning, everything is written in Japanese so I don’t really understand what the label was saying and I’m also kinda new on these stuff so please help me! Thanks in advance!
It will need seasoning, the black layer is applied to stop the wok rusting on the shelves. You will have the clean it off first and then season it! - Lee
I have a question. When seasoning a cast iron skillet you can actually put it in the oven to season and cure can you do the same thing even though the handle is made of wood considering its not a direct flame?
can you use steel utensils with the black non stick carbon steel wok ? what type of non stick is it ? a coating of any poisonous metal like teflon or what ? is the standard carbon steel better choice ? what is the skinny wok is it thinner and better or just cheaper ? can you do one product placement video explaining what to buy or why ? and for the cleavers too thanks
I’ve just bought this wok it had no instructions about seasoning it. Does this mean it’s pre seasoned? Mine isn’t shiny it’s black already. It’s one of yours from Lackland plastics with 2 wooden handles. I don’t want to burn the handles or set my kitchen alight 🤣😳
Sounds more like a non stick wok if it's already black..The one Jeremy is using in the video is made of carbon steel and has to be seasoned before use..It would destroy your own if you had to season it in that way it doesn't need it....These are heavy steel woks..Although it's advertised on Lakeland plastics it's not carbon steel
hi i bought a wok from you and followed the instructions on the back and in the video, but mines turned out black, i tried to rescue it but closest i could get was a grey/brown colour. any ideas?
Does anyone else’s handles rattle where they join the actual pan? (Riveted part) just a bit concerned it could come apart when I’m using it or moving to the table??
It's a pain in the ass trying to season my newly purchased wok on our electric stove. Using a blow torch is just really impractical. I am not going to buy one just to season this wok. I will be returning it tomorrow.
You should season it in your oven instead of using an electric hob. If it is one of our woks, you can remove the wooden handle! You can even do it on a bbq if you need to.
It took me hours for the colour to change on all parts of the Wok - is that normal? It was on the wok burner on high....I haven't attempted the oil part yet as boiling hot and sweating! Thanks for the video all the same.
I have a question. What wok should I use and what wok do I season this way? I saw there are carbon woks and non-stick woks on your website. Do I have to season the non stick ones too? And which wok is best used in general? Also any recommendations for these hobs/heaters?
You don't need to season the non-stick woks. You'll need to season the carbon steel ones. I would recommend buying a carbon steel wok and seasoning it, you'll get that smokey flavour then! Induction hobs work great with them too - Lee
Hi Jeremy! Is it ok if i didnt apply any detergent the first time before seasoning. I just scrubbed it. Will it be ok or should i clean it with detergent now and reseason it? Thanks!
School of Wok Jeremy i dont think i ever got it off since i didnt use detergent the first time i ever cleaned it. Now the wok has developed patina and im afraid the anti rust is still on the pan.
What if I didn’t use a metal scourer to wash it? I just used a regular sponge and water. Then put it on stove to smoke it. It’s left orange! Not silver at all! Help!
hi Jeremey or Lee, can you use the oven to burn the oil of as seems really hard to do on a ceramic/induction flat hob. i guess with bamboo handles it cant go in a hot oven. thanks
@@SchoolofWok Hi lee it is one of your Woks i didnt realise till it arrived. its the dimpled skinny wok looks great but it looks like the handle is welded on or does it remove from the hanging loop at the end of the wok
They said you don’t need to bc like, if the outside is rusted that’s not the part you’re eating ya know? Also less likely to get rusted since that’s not where food hits
I have 2 Woks: one made of stainless steel and another made of enamel (or ceramic), but I´m too dumb to use them. What is the secret of succes that noodles or rice don´t stick? Is it enormous heat or much oil? And why the stainless steel Wok has to be cleaned while a BBQ pan has to get a black patina so that noodles or rice don´t stick anymore?
I've not had a good experience with the Teflon coating on the Non-stick version of this wok, it has been completely ruined after about 10 uses even though I only used silicone utensils on it. The trouble is, the temperatures you wok fry food at exceeds the safe temperatures for Teflon coatings, meaning after just a few uses the coating is ruined. Now my wok has started rusting.
Sorry to hear that. We've never experienced a problem with the coating coming off before and we use the Teflon coated woks fairly frequently. How were you washing it? - Lee
You can try searching for pre-seasoned woks. We do sell woks, but you'll have to season it if you buy one! Here's the link to our woks: bit.ly/2EcrXlF - Lee
Please help me, I tried to season my wok but at the final step, it looks like burned, not the blueish yellowish color like yours. What did I do wrong? Please tell me what I should do now!
Thank you so much! I have had my carbon steel wok for a couple of years and have had a constant struggle with food sticking to it. I have tried the oven-baking method to season it (which is what the wok seller recommended) several times; it would work for a few cooking sessions but the seasoning would flake off, and food would stick so bad that the wok was unusable. I would strip the wok and try again, only to have the same problem. Finally decided to get serious about this, and I thought I'd try your method. My stovetop is induction, so I don't have access to a flame, but I borrowed a friend's camp stove, set it up on my back patio so I didn't set off the smoke alarm in the house, and it worked like a charm. I have been cooking on it now for about a month, and so far it's working beautifully! No sticking. Thank you, thank you, thank you; I've renewed my friendship with my wok and am happily enjoying my favorite stir-fry dishes again. You rock! (And you're gorgeous, BTW.)
I’m going to do the same thing with a camp stove. You should never use a camp stove with butane inside anyway as you could get carbon monoxide poisoning
I can finally use my blowtorch for something other than dabs, epic.
Lol
Dab da wok
I use mine to make buckshot.
Best comment award 🏆
But can you dab off the wok?🤔
I've literally just opened my new wok delivered from Amazon 10 minutes ago. I clicked on the first RUclips video of how to season a wok. Looked at you, then looked at my packaging and I have your wok 😁 didn't realise!! New subscriber. Thank you
Haha, that's a coincidence! Well you picked the right video for the wok! Thanks!
How to order your wok
@@bryandizon2940I just got my Wok from Walmart. I’m home a lot more now, so I started looking for cooking stuff
Thanks. I picked up a used wok at a yard sale last weekend. Scrubbed off the old seasoning and the little rust. With your tips, got it reseasoned and cooked an egg in it. Perfect!
Jeremy! I just saw you on ready steady cook!
I thought I recognized you on the TV, I was like "Hey, that's the guy who showed me how to season my wok!".
Hes good on ready steady cook
Just bought my first proper wok. Followed this guide, think it worked well. Its harder and takes longer on a domestic gas hob.
Glad it helped! - Lee
Those of you who have one of their woks with the second little wooden handle on the other side...be careful it's almost impossible to do this over a gas range without burning the handle I tried to be careful but it still caught on fire for a second. I also think I didn't properly scrub the manufacturer's coating off in the first step so really make sure you spend a lot of time on this part - though I'm never able to make the circle where the sticker had been placed to fully disappear which seems odd. Love these videos though and your energy/vibe is lovely I'm off to watch more!
If you cover the wooden handle competently with aluminum foil it won't catch fire or burn. Good luck.
Yeah when i started to heat it up it smelled of burning plastic 😂😂
watched your videos so much yesterday forgot about breakfast your videos are addictive! watched videos for five hours yesterday
Thank you thank you thank you!! I purchased one of your woks, it is lovely and sturdy and will last me a lifetime now I know how to finally season it properly and stop everything sticking :D thanks!
Very good .....smart and symple tutorial to make easy and fast ......good inspiring thanks alot Chef ....
Thanks! - Chris
This is The BEST way to season a wok very easy to follow..Thanks a lot Gerry for the video.Brilliant
Thanks! (and his name is Jeremy haha) - Lee
Im so pumped, your channel is one of my favourite cooking channels on YT. I live in Canada and getting one of your wok's cost alot of money. I just found the flat bottom 12" carbon steel wok at Winners for $20! So excited to use it.
I just picked one up there, too. Surprised to see a youtube channel attached to it, excited to learn more.
I bought my Chinese daughter in law a School of Wok Jeremy Pang Wok, it came pre-seasoned... she loved it 😊👍
Where? Can't see any on his website
Thanks for your great video! I'm seasoning my new work right now!
Great video. Question: is that first burn without the oil necessary? I bought another wok, and the instructions didn't require this first burn. Instead, it went to straight to oiling it, and then brown the wok. Thanks!
If you have an ordinary carbon steel (not cast iron) wok then that first burn creates a layer of oxide on the surface. This is a home-made non-stick coating. If you skip this step you will be relying completely on the seasoning oil to prevent sticking and it won’t be as effective.
But if your wok already comes with a non-stick coating from the factory then you shouldn’t burn it.
Hi, I messed up the seaonsing process of your wok by not scrubbing off the protective layer enough first. After that, my fisrt attenp to cook in it went wrong and really stuck to the wok surface burning as well. is it okay to just do the whole seasoning process over again including the scrubbing phase please? Thanks very much 🙂
Me as well. I don't think iscrubbed enough. Did you get an answer on this?
I always want to get a flat bottom wok as I use gas stove. The pans I have are too shallow. So lucky to find this one at Marshall’s today. Seems like a little complicated to season a new wok. Will do it this weekend.
How is this complicated LOL. Also there are special addons for gas hob to fit round bottom woks.
Great info. Thanks. You have an interesting burner. I use a wok burner to do all my seasoning...
I just bought a Dexam wok and was wondering if I had missed the magnifying glass that comes with upkeep instructions, also wondering if you commissioned a printing company that charges by the size of the letters being used, just wondering.
Hi Thank you for the information and after the first burn, do we cool down work before we apply oil? or just apply the oil while it is hot and start the second heating process?
I'd like the answer to this question too.
100% let it cool down before you add oil. If you add lots of oil whilst the pan is still hot it will smoke and then catch alight.
Got one of your woks, very helpful! Looking forward to using my wok and becoming a wok star too!
Thank you for your videos! I recently bought a new woke but it says it has a Titanium coating for improved stick resistance and durability. The Use & Care instructions only advice to wash the new woke using warm soapy water and then to dry and apply one tablespoon oil. Should I still go ahead and season the woke as you have demonstrated?
Would you also apply oil to the underside of the wok or just the inside?
Hi Jerry, I purchaced a 2 Skinny Wok, one for my son amd one for me. I seasoned my Skinnny Wok as per instructed in your video and when I finished sesoning the wok, the handle mount is slightly loose. I'm talking about rivet that is attaching the handle to the wok. My son's wok also have issue after seasoning his. How can I tighten these 2 rivets.
Excatly same thing here with the same model.. Sent a e-mail to customer support and waiting for a answer back.
@@twn6426 I guess these people only cares about the money they get from the sales. They only have time counting our money not getting back and answering our question.
@@bongpay I wouldn't take it that far perhaps but I'm not impressed.
Got the wok exchanged for a new one by the local distributor. One use and then the handle is loose again..
I have a flat induction stove top so it was hard to season it evenly. I finished it in the oven at the maximum temp it could manage. It still didn't look even but it was better than nothing I suppose.
That's a bit like buying a lawnmower when you live in a flat lol
Do you apply oil to the back side of the wok as well, or just the inner side where you cook, when burning it for the first time?
love your videos thanks for doing them! going to get a wok today so excited! thanks Jeremy for all your wonderful videos! you rock your on my radar now for cooking and pan preparation!
Hi, we've just purchased the exact wok you're using from School of Wok. Question: What is the "laquer" made from that you have to "scrub off" in Step 1? Are the fumes harmful when burning it off (if some of this substance remains in the Wok when being burnt in the following steps)? Thanks!
There should be no lacquer layer, but it is not uncommon for them to still be coated by the machining oil. The "burning" off process is also not for "burning" anything either and a common misunderstanding. The "burning" process is really for resetting the temper of the carbon steel as well as adding a layer oxide onto the wok, sort of like steel blueing.
This is amazing! It's so simple, fun to watch and professional!! Thank you Dr.Wok!👏🏼👏🏼👏🏼👏🏼😊😊
Thank you for watching!
I just received a wok from my scandinavian relatives that got it back in the 1930's. Should one re-season the wok? And once you rough yourself your surface with steel wool, should you actually use detergent? Detergent has plastic in it?
Also, I'm asking because i don't know. Would fish oil be more traditional, or does it not matter? Curious your thoughts.
If I should re-season Should I clean it with electrolysis like a cast iron pan?? Or will a stove burn do??
Question: Do I need a stove to do this whole process or can I use a blowtorch instead
When seasoning you say that you can use any form of heat,induction ,electric etc.But in the video you turn the wok side ways on a gas cooker.That won't work on an electric cooker will it as you will only be able to heat a tiny point on the rounded surface of the woks side where it makes contact with the hotplate ?
You can do the same with electric, it will just take longer - Lee
School of Wok I don’t think you’ve tried to do this on electric. How do you get all the way up the side of the pan by the handle on an electric flattop? There’s no physical way for the pan to make contact...
Can a steel wool scrubber damage the wok and could I also use a regular scouring pad?
Followed steps... Sets wok on fire 🔥
I'm not sure at which point this happened for you, but it almost certainly shouldn't catch fire! - Lee
This is most likely to happen with a wooden wok.
That happened to my wok also. The wok still did not get black..
I quote the late Rik Mayall - "I just can't get the hang of this 'cooking' lark...you put the sausage in the pan, you set fire to it, and what happens? It gets incinerated!"
Even better. If your cooking isn’t setting off the fire alarms then you ain’t doing it right😂😂
Do they make the carbon steel woks in different weights? I have a 14 incher and it’s heavy. Especially when it’s loaded and I’m trying to toss something?
When I heated the wok on my stove, the color didn’t change, even though it was on it for 2-3 hours. What should I do if the color does not change at all? I've tried it on a gas stove, but it didn't change color.
I have a wok that is a good twenty years old, and the majority of the inside is what could be described as a deep ebony. Since seasoning it, after use I scrub it with a bamboo brush with hot water, dry it, heat it, and reapply a very thin film of canola oil, wipe well with paper towel, and put away. Over time, I would say the seasoning has become more than just oil, as it has inconsistent "thickness" and layering to it that I assume is a combination of oil and burnt on food particles. I have no problems with food sticking.
My question is: is this layering normal, and while it's not particularly thick, might it be preventing the cooking surface from getting as hot as it could get?
Hi Bradley, everything you have done is pretty much correct - apart from the 'reapplying of oil before putting away'. The build up / layering of oil is coming from this application of additional oil after seasoning. If you have seasoned the wok well, and more importantly - dried it well on the hob until bone dry, then there is no need to reapply oil... You may need to re-season the wok after cooking highly acidic ingredients such as boiling vinegar in the wok - but unlikely on a 20 year old wok!... The reason why the reapplying of oil creates layers is that it has not been burnt off (as you would in the seasoning process)... so essentially what is happening, is the layer of oil is just caked on and going rancid on the wok's surface in your cupboard... hope this helps... Just stop the re-application and your wok will become better and better and perhaps even last another 20 odd years!
That makes sense. I've always applied the film of oil to prevent air from getting to the metal, but I guess you're saying that a properly seasoned wok already HAS that protection!
Would you suggest letting the buildup wear off naturally during cooking, or should I help it along (say by a scrubbing of kosher salt)? Thanks!
I would scrub it off with a metal scourer under hot water, and then re-season it if I were you! Once it's seasoned properly it will be perfectly fine
So, scrub the entire interior to bare metal, like it's new?
Have you ever tried the oven method to season?
Yes, scrub away all of the old oil like new and then re-season it. I've never tried the oven method to season a wok, but if it's easier for you then give it a go!
Hi Jeremy - I followed your steps and seasoned the wok. But when I cooked dinner in it, some of the black bits came off in the food, leaving a few silver spots in the wok. Do you know why that's the case? - Mish
That could be the anti-rust layer. You have to really scrub it off with a metal scourer! - Lee
Hi Jeremy, I've just started seasoning my wok with veg oil but the issue I currently have is I have put too much oil and it lead to being sticky oil stuck on my wok. Yes, I did remove the factory oil with water and detergent before adding the oil. Is there a way to remove the sticky oil and start over?
I understand it's not ideal, but it's what I have to work with. Is this possible on an electric stove?
Electric hobs don’t have a high enough heat/power to season. I have an induction hob and that just about succeeds but I’ve bought a cooking blow torch off Amazon and that works perfectly
Can you use peanut oil for the 2nd burn? I thought peanut oil was higher heat than vegetable
Thank you for sharing
I just bought my Wok & I
Love it
Excellent! Now you can make our recipes! - Lee
Hello
What is than with the outside of the wok, does it not rust without be seasoned ? 🤔
Yesterday bought a Zwilling steel wok, and usage information was common (nothing special about wok exactly), we tried to cook on it, and everything was sticking. Do I need to season it, or I can possibly spoil it?
Which wok would you recommend for an electric stove with a flat and stable bottom? Many thanks?
non get a portable gas stove like campers use
Hello,
I notice on your website that you guys sell a 12inch regular wok but also a non-stick version (black).
I am trying to find the right wok for me and have been reading about it, and one of the things I read is that a wok with a non stick layer is not the right choice due to the high heat that is needed to wok corectly. Apparantly non stick layers cannot handle this heat? What is the upside of the regular one compared to the obvious advantage of the non stick wok?
.
The carbon steel woks need seasoning, which creates a natural non-stick layer buy requires a bit of effort. The non-stick pan doesn't need this, but is a time saver! We only use the carbon steel ones at the school and in our videos just because they're nicer to cook with when it comes to high heats - Lee
Hi Jeremy I got your wok in an electric stove but food is sticking or boiling? What am I doing wrong? Is it the heat of the stove?
do you have to season only cast Iron woks or even steel or aluminum woks as well ?
You have to season carbon steel as well. I just bought a carbon steel wok and there is a tutorial about seasoning
@@kerisek11 I meant do we only have to season carbon steel or do we need to season woks made out of steel or aluminum 🙂.
Hi Jeremy can I use blow torch to burn the interior as well as i only hav electric stove n it doesnt do a good job?
About 15 years ago I bought a round bottom carbon steel wok at an estate sale that was still in the original sealed box. Everything in the box was dated 1971. I never did the first burn but have been seasoning it like a cast iron pot, basically everything you did after the initial burn. It's not 100% non-stick. Should I take it all the way down to the metal and season it like it was a new wok?
Nope! If you've been using it and are happy with the results, there is no need to season it again.
This is needed for a new wok - one that has never been used to cook food in before.
The blowtorch must be the greatest idea! ...l would like to ask though...l don't have a gas stove....and l'm not fond of the portable ones(too much stuff...,,😤)....if l 'm to use electricity .... what burner should i use ...meaning....what you'd suggest cause....it seems that it doesn't reach the high temperatures needed(you know better than me already !),☹️ is there any way that works ?..how high my burner should get ?
Thank you !😊
Hi, thanks for such great info. Do you season it with oil on the outside too? I am a chef and we use woks at work, but I plan to get my own and was never shown how to season it originally. I'm used to seasoning cast iron when I was growing up which is slightly different.
Hi Judy, you only have to season the inside of the wok! Hope this helps
Here u r ruclips.net/video/H1RpLbM-Blk/видео.html
Not necessary, but no harm to season outside. I use a kitchen towel dipped in the oil and just wipe around.
Hi, nice vid, I bought a Pearl Life 33” Wok from Japan, it’s all black coated and I wonder if it still requires seasoning, everything is written in Japanese so I don’t really understand what the label was saying and I’m also kinda new on these stuff so please help me! Thanks in advance!
It will need seasoning, the black layer is applied to stop the wok rusting on the shelves. You will have the clean it off first and then season it! - Lee
I have a question. When seasoning a cast iron skillet you can actually put it in the oven to season and cure can you do the same thing even though the handle is made of wood considering its not a direct flame?
With our woks, the wooden handle can be removed so you can definitely season them in an oven without ruining the handle! - Lee
Can I follow this procedure with cold forged steel nonstick wok?
can you use steel utensils with the black non stick carbon steel wok ?
what type of non stick is it ? a coating of any poisonous metal like teflon or what ?
is the standard carbon steel better choice ? what is the skinny wok is it thinner and better or just cheaper ?
can you do one product placement video explaining what to buy or why ? and for the cleavers too thanks
I followed your steps and it really works! But I have a sticky oily residue on the upper rim, is that normal?
That should even out the more you use it! Mine was the same to start with but now it's smooth - Chris
If you have a ceramic hob, (a) can you season your wok that way and (b) will it make sense to use a wok at all?
I don’t have a gas cooker can you still season the wok? I wanted a round bottom wok but depressed to know I can only use flat bottom
Wok
You could get a standalone rounded induction cooker if you really want to. Or a gas one for that matter lol
do you ship to Philippines?
A blow torch!!! Whoa!!! Not sure I have one of those laying around. Lol
Pam Gordon you can get one at American Science and Surplus. Or the local restaurant supply store. Or Home Depot.
Tried one on my wok yesterday. Granted, ive had it for months, but the torch didnt even darken the surface....
Ronald Stepp maybe time to step up to a dragon...
@@PlayaSinNombre is that a torch? Thanks.
I’ve just bought this wok it had no instructions about seasoning it. Does this mean it’s pre seasoned? Mine isn’t shiny it’s black already. It’s one of yours from Lackland plastics with 2 wooden handles. I don’t want to burn the handles or set my kitchen alight 🤣😳
Sounds more like a non stick wok if it's already black..The one Jeremy is using in the video is made of carbon steel and has to be seasoned before use..It would destroy your own if you had to season it in that way it doesn't need it....These are heavy steel woks..Although it's advertised on Lakeland plastics it's not carbon steel
Thanks for the video, easy to follow. Is it normal for the wok to be super sticky after seasoning?
It shouldn't be super sticky, the seasoning should create an anti-stick layer - Lee
If i have an all metal wok, without the wooden handle, can the oil seasoning part be done in the oven, like it's done with cast iron pans,?
You can do!
I have an electric hob and I can’t get it blue/grey all round. Will this matter?
If you have one of our woks, you can unscrew the wooden handle and put it in the oven to season fully!
@@SchoolofWok I do have one of your skinny woks. Thanks, how long for each stage?
Yes, how long to heat up in oven and then how long to heat up with oil in oven?
hi i bought a wok from you and followed the instructions on the back and in the video, but mines turned out black, i tried to rescue it but closest i could get was a grey/brown colour. any ideas?
It's meant to go black, that means it is seasoned - Lee
Does anyone else’s handles rattle where they join the actual pan? (Riveted part) just a bit concerned it could come apart when I’m using it or moving to the table??
Can I use this tutorial for a regular electric stove ?
It's a pain in the ass trying to season my newly purchased wok on our electric stove. Using a blow torch is just really impractical. I am not going to buy one just to season this wok. I will be returning it tomorrow.
You should season it in your oven instead of using an electric hob. If it is one of our woks, you can remove the wooden handle!
You should season it in your oven instead of using an electric hob. If it is one of our woks, you can remove the wooden handle! You can even do it on a bbq if you need to.
School of Wok I have a gas burner on my bbq separate from the actual bbq grill. Will that work
It took me hours for the colour to change on all parts of the Wok - is that normal? It was on the wok burner on high....I haven't attempted the oil part yet as boiling hot and sweating! Thanks for the video all the same.
You're supposed to rub oil into the wok before putting it on the heat - Lee
So much better than the old school ken hom method I'm used to. Thanks
i didn't use a metal scrubber, just soap water, and lots of scrubbing...already started the oil part...should I wire brush it and start over?
If the wok was brand new, I would recommend scrubbing with a metal scourer. Only to get the anti-rust layer off! - Lee
I have a question. What wok should I use and what wok do I season this way? I saw there are carbon woks and non-stick woks on your website. Do I have to season the non stick ones too?
And which wok is best used in general?
Also any recommendations for these hobs/heaters?
You don't need to season the non-stick woks. You'll need to season the carbon steel ones. I would recommend buying a carbon steel wok and seasoning it, you'll get that smokey flavour then! Induction hobs work great with them too - Lee
@@SchoolofWok Your wok should not be imparting any smokey flavor on any foods at all. Talk about a sham.
Hi Jeremy! Is it ok if i didnt apply any detergent the first time before seasoning. I just scrubbed it. Will it be ok or should i clean it with detergent now and reseason it? Thanks!
It should be fine as long as you got the anti-rust layer off! - Lee
School of Wok Jeremy i dont think i ever got it off since i didnt use detergent the first time i ever cleaned it. Now the wok has developed patina and im afraid the anti rust is still on the pan.
Are flat or round bottom woks best for home use?
My wok have some frozen like oil black around half way on my first attempt, what did i do wrong? I use coconut oil btw
What if I didn’t use a metal scourer to wash it? I just used a regular sponge and water. Then put it on stove to smoke it. It’s left orange! Not silver at all! Help!
Can I season the wok even if I already used it?
Absolutely - Lee
So the center of my wok turned black, does that mean I didn’t get the lacquer off?
hi Jeremey or Lee, can you use the oven to burn the oil of as seems really hard to do on a ceramic/induction flat hob. i guess with bamboo handles it cant go in a hot oven. thanks
You can do it in the oven, have you tried taking the handle off of the wok? Our woks have removable handles, that is if you have one of ours - Lee
No worries! Good luck! - Lee
@@SchoolofWok Hi lee it is one of your Woks i didnt realise till it arrived. its the dimpled skinny wok looks great but it looks like the handle is welded on or does it remove from the hanging loop at the end of the wok
You have to unscrew the hanging loop and then the handle comes off! - Lee
@@SchoolofWok thanks so much Lee
What about those non stick woks? Can we do this? My wok start to peal of the original black coat. Should I season or it's too late?
You don't need to season non-stick woks - Lee
Can i use an oven for seasoning? We only have induction.
Hi. My new 36cm non stick, flat bottom School of Wok wok, has no seasoning instructions at all? Do all of your woks need seasoning?
Hey Brian, there’s no need to season the non stick ones! - Chris
Do not season a non stick you will destroy it. just cook with it
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Why do you have to scrub off the protective coating with an abrasive pad? Couldn't you just burn it off during the first wok burn?
Thank you for this. You are very close to 100k so here's my subscription!
We've hit it now! Thanks! - Lee
Might be a bad question, but if burning in the oil helps it not rust, do you need to oil the outside at all?
They said you don’t need to bc like, if the outside is rusted that’s not the part you’re eating ya know? Also less likely to get rusted since that’s not where food hits
I have 2 Woks: one made of stainless steel and another made of enamel (or ceramic), but I´m too dumb to use them. What is the secret of succes that noodles or rice don´t stick? Is it enormous heat or much oil? And why the stainless steel Wok has to be cleaned while a BBQ pan has to get a black patina so that noodles or rice don´t stick anymore?
I love the short clip.
There are so many woks to choose from. What is the best wok to get?
At 1:27 what is a “HOB?”
your gas stove
I've not had a good experience with the Teflon coating on the Non-stick version of this wok, it has been completely ruined after about 10 uses even though I only used silicone utensils on it.
The trouble is, the temperatures you wok fry food at exceeds the safe temperatures for Teflon coatings, meaning after just a few uses the coating is ruined. Now my wok has started rusting.
Sorry to hear that. We've never experienced a problem with the coating coming off before and we use the Teflon coated woks fairly frequently. How were you washing it? - Lee
@@SchoolofWok Hi,
Thanks for the reply. I've emailed info@schoolofwok.co.uk with some more details.
@@SchoolofWok Hi,
Did you get my email?
Oscar
Hello Jeremy, I will like to purchase a fully seasoned wok. Kindly let me know how I can do this
You can try searching for pre-seasoned woks. We do sell woks, but you'll have to season it if you buy one! Here's the link to our woks: bit.ly/2EcrXlF - Lee
I have only electric burners on my stovetop--do I have to buy a BLOWTIRCH
to season my new wok?
There is an in the Oven method, look it up.
Hi, may I know what kind of blowtorch you used and can it be used throughout the whole process? Thanks
Can we use coconut oil for seasoning
Why are Woks not sold already seasoned? It is quite a faff to buy a Wok which supposedly you cant use until you have seasoned it
It's because they will rust! - Lee
I got drunk and forgot to scrub the wok before heading to the burning stage.. is that bad?
Please help me, I tried to season my wok but at the final step, it looks like burned, not the blueish yellowish color like yours. What did I do wrong? Please tell me what I should do now!
Did you wash off the factory protective layer before you started? - Chris
Yes, I did
why do you burn "temper" the wok or pan first then oil burn it?
hello how can I seasoning your wok in a glass top stove????
What is the material of your wok? is it steel?