Thank you Mr. Tak. I appreciate you taking the time to make these videos and to give us some tips from all of the knowledge you have learned. Thank you very much!
Hi Tak, writing to say you've helped bring my 25 year old Farberware electric (stainless steel) fry pan back to life. It has probably been used 5 times over 25 years because it can be difficult to clean. Your spot seasoning method works great with it!! Thanks for sharing your knowledge on this subject.
Dear Tak, Thank you for teaching me this method of spot seasoning my wok, it has changed my life. I love you! Ha Ha Ha… I do a lot of steaming followed by frying, and I I would get frustrated with how the seasoning would be destroyed from the steam. Can you please make a video that demonstrates the effectiveness of this spot seasoning through steaming and then frying food? Thanks again.
Thank you very much. I am glad that I could help! It makes me very happy! If you do a lot in going between steaming and stir-frying, I would recommend a stainless steel wok. Here is a video that I did on steaming a meal in a bamboo basket in a stainless steel wok. When you use the wok next time for stir-frying, you simply spot season the wok, and you are good to go. You can do the same with carbon steel or light cast iron. With the stainless steel you don't have to worry about them rusting. ruclips.net/video/qRsJWaOLtqk/видео.html
I think my issue recently has been that I've been over-heating the oil. You say not to do this in the video, does this stop the seasoning from performing so well? I did the spot seasoning for two dishes today, and it worked very well. I also learned to let meat get to room temperature before adding to the wok, because when it's cold, it tends to want to stick a bit more. I defrosted my chicken in the microwave, and it was slightly warm, so it didn't stick what so ever. Today I made a kung po chicken, and a chow mein. I also learn that you must not over cook the noodle, and allow them to drain for about 20 mins, so they are springy.
So Tak, have you not ever been concerned about your cast iron heating too much and cracking your glass stove top? I'm almost convinced to buy that IMUSA light cast iron and try using it on my GE controls on the front stove? Maybe I'm over thinking this too much:). I think you are clarifying the facts on what I've been nervous about with this glass top. It's the first glass top stove I've owned:) Love your informative videos:)
I don't understand... Do you remove the excess oil after the 15 seconds? Or do you let it burn away and make sure not to have been putting too much oil on? And if you only let the oil smoke for 15 seconds and then let the excess oil be in the wok before you fry an egg isn't then the oil carcinogenic? Because as soon as it smokes in order to become polymer then it has already split it's molekyles a bit...Right?
There is still something I don’t understand about cooking with carbon steel woks, Tak. There are plenty of videos about maintaining and seasoning the wok, but I can’t find an answer about whether to still use oil DURING cooking? It seems most cooks recommend using unhealthy oils for seasoning, such as canola, peanut and vegetable. But I like to cook with healthier oils, such as organic extra virgin olive oil. Can I still use this while cooking but season and maintain the wok with those other recommended oils?
I am not Tak and also just an amateur cook but this is what I do. Everything just like Tak said but I use more oil, swirl it around and coat the surface where food touches. Let it sit at low heat for 15 to 20 seconds. Discard that oil (you can still use it, don't throw it away). Then pour fresh oil and start cooking.
I just put the oil in the middle of the wok. I have tried to wipe oil around the sides, but it makes no different in terms of cooking, because most of the actions take place in the center of the wok. I hope that I answer your question.
Hi.. id it even safe to have a dark burnt oil over carbon steel wok? I seasoned mine ,it's perfectly black but now I wonder, can that cause illness or can*er?
Hello Jaana, Thank you for your question. The dark burned materials in a carbon steel wok are mainly burned carbon materials. Of course, I could not be sure, but I don't think that they would cause any harm. However, I prefer my cookware clean and pristine, and this is the reason that I have switched mainly to a stainless steel wok, because I can clean it well each time after I use it. Stainless steel is not as easily seasoned as a carbon steel or a cast iron wok, but it could be seasoned using a method that I call the spot seasoning method. You can take a look at this video, if you are interested. ruclips.net/video/hphyIwu_klE/видео.html. Thank you.
Now I didn't do the thing where you burn it and it turns blue I just seasoned it under 450 for an hour Now I did season with oil rendered from pork fat. And I've been told by customer service that I need to strip that seasoning and start with a suitable oil. Now I know that after you cook with it the seasoning still wears out and you reason it anyways so do you recommend me to just to spot seasoning over anyways? How do you spot season the sides as well? I seen a video where they kept the wok on the burner and the sides actually do get seasoned but in ur video, you say that you should lower the heat as soon as the oil smokes
Thank you Mr. Tak. I appreciate you taking the time to make these videos and to give us some tips from all of the knowledge you have learned. Thank you very much!
Hi Tak, writing to say you've helped bring my 25 year old Farberware electric (stainless steel) fry pan back to life. It has probably been used 5 times over 25 years because it can be difficult to clean. Your spot seasoning method works great with it!! Thanks for sharing your knowledge on this subject.
Great to hear!
You're awesome sir, thank you! You explained everything very well🙏
Thank you so much! I've juste tried and it is wok changing experience! 🥳🥳🥳🙏
Great information
Glad it was helpful! I hope to help people with kitchen problems that I personally encountered over the years. Thank you!
Dear Tak,
Thank you for teaching me this method of spot seasoning my wok, it has changed my life. I love you! Ha Ha Ha…
I do a lot of steaming followed by frying, and I I would get frustrated with how the seasoning would be destroyed from the steam.
Can you please make a video that demonstrates the effectiveness of this spot seasoning through steaming and then frying food?
Thanks again.
Thank you very much. I am glad that I could help! It makes me very happy! If you do a lot in going between steaming and stir-frying, I would recommend a stainless steel wok. Here is a video that I did on steaming a meal in a bamboo basket in a stainless steel wok. When you use the wok next time for stir-frying, you simply spot season the wok, and you are good to go. You can do the same with carbon steel or light cast iron. With the stainless steel you don't have to worry about them rusting. ruclips.net/video/qRsJWaOLtqk/видео.html
@@wokwithtak
Dear Tak,
Do you have a video that demonstrates how you get your carbon steel wok pristine?
Thank you.
I think my issue recently has been that I've been over-heating the oil.
You say not to do this in the video, does this stop the seasoning from performing so well?
I did the spot seasoning for two dishes today, and it worked very well.
I also learned to let meat get to room temperature before adding to the wok, because when it's cold, it tends to want to stick a bit more.
I defrosted my chicken in the microwave, and it was slightly warm, so it didn't stick what so ever.
Today I made a kung po chicken, and a chow mein.
I also learn that you must not over cook the noodle, and allow them to drain for about 20 mins, so they are springy.
So Tak, have you not ever been concerned about your cast iron heating too much and cracking your glass stove top? I'm almost convinced to buy that IMUSA light cast iron and try using it on my GE controls on the front stove? Maybe I'm over thinking this too much:). I think you are clarifying the facts on what I've been nervous about with this glass top. It's the first glass top stove I've owned:) Love your informative videos:)
Are you using a stainless steel Wok? If it's carbon steel, why is there no dark patina on it?
we love you tak
I don't understand... Do you remove the excess oil after the 15 seconds? Or do you let it burn away and make sure not to have been putting too much oil on?
And if you only let the oil smoke for 15 seconds and then let the excess oil be in the wok before you fry an egg isn't then the oil carcinogenic? Because as soon as it smokes in order to become polymer then it has already split it's molekyles a bit...Right?
There is still something I don’t understand about cooking with carbon steel woks, Tak. There are plenty of videos about maintaining and seasoning the wok, but I can’t find an answer about whether to still use oil DURING cooking? It seems most cooks recommend using unhealthy oils for seasoning, such as canola, peanut and vegetable. But I like to cook with healthier oils, such as organic extra virgin olive oil. Can I still use this while cooking but season and maintain the wok with those other recommended oils?
how much oil?
Do you remove the oil you used to spot season after it smokes, or do you keep it in the wok and cook with it?
I am not Tak and also just an amateur cook but this is what I do. Everything just like Tak said but I use more oil, swirl it around and coat the surface where food touches. Let it sit at low heat for 15 to 20 seconds. Discard that oil (you can still use it, don't throw it away). Then pour fresh oil and start cooking.
Hi very infotainment video. I seasoned my wok but food still stick a bit, it does not swirl around the pan. What do you think I am doing wrong. Thanks
Is it now black? Before cooking, add some oil. He speaks about it in *spot seasoning *
did you just put oil in center? I didn't see you wipe it around the sides. little confused on what you did
I just put the oil in the middle of the wok. I have tried to wipe oil around the sides, but it makes no different in terms of cooking, because most of the actions take place in the center of the wok. I hope that I answer your question.
I meant Informative, sorry
Hi.. id it even safe to have a dark burnt oil over carbon steel wok? I seasoned mine ,it's perfectly black but now I wonder, can that cause illness or can*er?
Hello Jaana, Thank you for your question. The dark burned materials in a carbon steel wok are mainly burned carbon materials. Of course, I could not be sure, but I don't think that they would cause any harm. However, I prefer my cookware clean and pristine, and this is the reason that I have switched mainly to a stainless steel wok, because I can clean it well each time after I use it. Stainless steel is not as easily seasoned as a carbon steel or a cast iron wok, but it could be seasoned using a method that I call the spot seasoning method. You can take a look at this video, if you are interested. ruclips.net/video/hphyIwu_klE/видео.html. Thank you.
Now I didn't do the thing where you burn it and it turns blue I just seasoned it under 450 for an hour
Now I did season with oil rendered from pork fat. And I've been told by customer service that I need to strip that seasoning and start with a suitable oil.
Now I know that after you cook with it the seasoning still wears out and you reason it anyways so do you recommend me to just to spot seasoning over anyways?
How do you spot season the sides as well?
I seen a video where they kept the wok on the burner and the sides actually do get seasoned but in ur video, you say that you should lower the heat as soon as the oil smokes
You did not say how much oil to put on the walk when doing this. Also you do not reply to your comments how come
He replies on most videos