How to Buy and Season a Wok
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- Опубликовано: 17 сен 2024
- The wok is a very versatile frying pan. It can be used to stir-fry, steam, boil and deep fry. I give my opinion on the type of wok to buy and how to season it for use.
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I was about to throw out my old wok...never realised I could wire wool it without permanently damaging it. The seasoning is cool too. Thanks for saving me cash...I owe you a drink!
Good, intelligent, detailed explanation and demonstration. I liked and subscribed. Thank you.
absolutely educational info. Even though growing up as Asian, I never learn how to properly use the wok. Just know my grandma always cooked like a pro with her wok. Thanks
Nice video!
Soap will d e f i n i t e l y dull seasoning. It is not a myth. using a couple of drops of soap for a few seconds while washing the wok, like in this video, is however just fine. I do think it is a good rule of thumb to avoid using soap if not necessary.. Cleaning a wok immediately after use is usually done in a matter of seconds, just add (half) a cup of water heated to boiling temperature and scrub with bambo brush and rinse off, wipe it dry and oil it with a rag.
Don't leave a wok with (a strong solution) of soapy water over long periods of time, it will certainly hurt the seasoning. Also avoid heating up a dry wok (no oil) for longer periods of time. If using a high capacity burner on a dry wok, it doesn't even take a minute before a thin layer of seasoning takes damage.
Great video on seasoning a wok. I will try the oven method on my next wok. Thanks for sharing.
Where is the list link to the pans you featured? I mean, I have a nice camera setup because of your video!
I have seen where after you season the wok with oil you should cook onions, garlic and ginger until black and move the oil around. this is to get the metal taste out of the wok
Thanks for the great information about thicker pans and thermal mass for electrical stoves. Greatly appreciated. Cheers. 👍
I didn't see it in the comments, so for anyone curious about the difference between rust and mill scale is that rust is F2O3 two iron atoms and three oxygen atoms and since oxygen likes to be in pairs rust will keep pulling in oxygen and causing more rust. Mill scale on the other hand is F3O4 which is stable and doesn't pull in more oxygen
good to know!
From a machinist's perspective, mill scale is also hard as hell. Chews up cutters
Came for the Wok, stayed for the surf vids! Thanks for making rad content!
I knew I recognized him! Andrew I watched you make your board a while back, now i found you again googling backyard woks. Looks like we have the same hobbies!!! :D
I have been to your channel a number of times. Some very good stuff here. Mostly your fabrication videos and related equipment reviews. Now I will have to check out your food "builds." Thanks.
Wish I had watched this video before I started to season my wok! I have an electric stove so I'm going to have to wait to get to a gas stove. Very good info and I love the video!
Me too. I messed up big time. I wiped it down and started cooking :(
Use the oven.
Gas stove? If you have an electric stove/Oven stick with the electric but get a flat bottom wok.
@@robertlee8805 Wok rings cost only a few dollars
All those woks are carbon steel woks. Handles can only be riveted or welded onto carbon steel. Cast iron woks are casted with handles in one piece.
I like your explanation about the different types of cast iron woks! Great work!
I have a round bottom with induction. To my surprise It works great.
U used a little bit oystersauce on ur green beans.
Perfect Video about a Wok.
Greetings from Germany
Thanks for hints regarding what shapes thickness work best with a not too powerful gas stove.
Nothing you showed was cast iron. Cast iron is actually cast in a mold. It’s much thicker than that. Those are high carbon steel woks. Very good informative video though!
Josh Gandy I was thinking the same. I have loads of cast iron and agree, they’re CS woks.
@@Rob_430 Haha, have none of you ever worked with Lightweight Cast Irons? They do exist, just not as popular in the restaurant industry as it's more costly and needs to be more thoroughly maintained.
Edit: www.amazon.ca/tamasaki-Pre-Seasoned-Bottom-Wooden-Handle/dp/B085L59S6R/ref=sr_1_1_sspa?dchild=1&keywords=lightweight+cast+iron+wok&qid=1595738769&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSldZRlIyNTkwRVM5JmVuY3J5cHRlZElkPUEwNzQ2MzYxM1BPU1ROMEk1MTdOOSZlbmNyeXB0ZWRBZElkPUEwOTkxNjc0MTNLNFBHN1MzNjY5RSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
Chris Redfield haha, you should have addressed this to the original comment, the OP, not me, haha!
Can you tell where I can buy that professional wok burner please? That was some nice stir fry skills you have and great video as well. I'm seasoning mine with a crawfish dual jet burner today. Thanks for sharing.
He acually made it! You can look for his video and make it yourself or look at a resturant supplier, specificaly chinese resturant supplierers
Thanks so much for sharing very interesting
Loved how well you explained things. Great information! Thank you! :o)
I actually thought a thin wall on a wok would be preferable under some circumstances, exactly because the temperature difference between bottom and sides allowed for cooking with different intensities - say so while searing one layer of vegetables, the other ones don't "boil" as much against the sides rendering them soggy ...
I really like your cool gear too prevent oil from splattering all over! Where did you get it?
If you don't want to build an entire station, you can order this grease guard from Amazon. There are other ones available that have 4 sides instead of 3. Good luck.
www.amazon.com/Trenton-Gifts-3-Sided-Splatter-Cooking/dp/B07MLY8JPM/ref=alex_attr_sims_c_t2_4/139-0784171-8407158?_encoding=UTF8&pd_rd_i=B07MLY8JPM&pd_rd_r=a2a727b9-cf66-44f2-a40e-1c2c25cca4a5&pd_rd_w=PayYg&pd_rd_wg=yitmh&pf_rd_p=d0baf4d8-e870-4de0-9df3-632acac849b8&pf_rd_r=GXFACVN5FN801EMJ300W&psc=1&refRID=GXFACVN5FN801EMJ300W
6:25
He opened a small window to hell
Hello there, I watched a video of yours in which you restored your friends wok. I have the exact same wok and was in the same condition… I followed your instructions for cleaning and restoring and it turned out fantastic!
I just watched this video on seasoning and you washed the wok with water and soap… In the restoration video you said not to use any water and just wipe clean and use salt if needed for crud… So my question is to you, should I use soap and water and a scrub brush? Or just wipe clean and lightly oil? Thank you and I am starting to watch all your videos.
Where did you get your wok? Brand name? Thanks in advance!
Thank You so much for this video. Very informative
Nice tutorial ! Like it 👍😊❤🙏
Andrew keeps distinguishing woks for high powered stoves and not high powered stove but what is a high powered stove? 12,000 BTU? 15,000 or 18,000 or 20,000 or more BTU?
LOL I clicked on your link on Amazon thinking it was for your wok 😜😜 a camera pop
Andrew, thanks for all the info. Excellent.
Hi nice vid, I’m having trouble finding info that explains a couple of things about seasoning a pan which hopefully you can help with.
1. Can I season your regular non stick frying pan, like the one most people use for cooking fried eggs and things like that, I don’t think it’s cast iron but could be wrong.
2. They say only use hot water to clean the pan as soap will remove the seasoning, so how do I clean a pan that is quite dirty without making everything greasy? I find even using soap sometimes on an oily frying pan still leaves things a little greasy and have to wash it a second time. So I’m confused as to how to wash it without leaving residue of oil on things?
Thanks in advance for any advice.
Thank you!
Ooh.....my bad.....YOU built it....HA!!!!NICE!!!!!
Quick question, I'm buying the same wok but I'm concerned that the handle might get too hot. Is that your experience?
I love your stove..where can i buy the same stove you have..
Can you give some details about the first heavy wok you mentioned as an example of "good for low BTU burners"? The one with composite handles (three rivets on the main handle) looks like the wok I've been searching for - any info you have about it would be super helpful! Thanks!
Super !... ⭐⭐⭐⭐⭐ Thank you so much !... 🙏 ... Tierry 🤓 ( France 🇫🇷 😉 )
Andrew! Well done 👍
Hello how you doing
Just bought a wok like the one on your video
I don't have a burner
The instructions say cook the wok until black smoke disappears
Can I do that with a regular stove burner
Or can I just do method 1 like in your video
In the Oven set to Bake upside down. If you don't have a setup as he does.
Thank you for this video i have a wok and is so very useful
thank you for making this! I learned a lot. I want a new wok now! lol
Adrew may i ask
What is the size in cm. Your wok is.?
Hi very informative video. Is it true u can also season your wok in the microwave oven.
i bought a yosukata and washed it with a sponge and hot soap thoroughly. it said on it not to use metallic to scrub it. but nothing came off. it lost its darkness. but its still a greyish blue. not sure if i should go ahead and cook on it or not?
Hi Andrew, can you write below the link/model of wok? Is a Yamada?
When I want to remove the seasoning from my carbon steel or cast iron skillet, I use detergent and steel wool. And I am successful in removing the seasoning with that method. For that reason, I am very hesitant to your statement that steel wool and detergent removing seasoning is a myth and that it's supposedly a good way to clean a carbon steel skillet.
martini dry will remove it instantly
He said detergent andca scrub brush
ottimo mi dici per favore dove lo hai comprato quel wok
Great vid! Nice job!!
What a cool shirt sir.
Great info. Thank you
What did you pour into your stir fry from the plastic bottle in the end?
Carbon steel is not cast iron. Two completely different types of metal for cookware.
@@oooadhd2588 shallow and pedantic
Where you bought it I want to buy it
thanks for sharing. i would assume that after seasoning, it shouldnt be washed in a dishwasher right?
Afaik you should wash a wok by hand gently, with a cloth or sponge. Soap is okay, but towel dry it and then put it over the heat for a little bit to make sure it is completely dry!
What temperature do you oven season at?
Where you buy the wok burner for outside?
I just bought one for Bushcraft!
Where you buy your wok ? Looks amazing, I’m looking for a wok
I got one that looks exactly the same for $18 at a shop in the china town of my city. I just googled "Chinese restaurant supply". If you live in a smaller town, you might have to resort to amazon, but I would first call restaurant supply stores in your area even if they aren't specifically Asian. Even if they don't have woks, restaurant supply stores often have really good (no BS) cookware for a reasonable price. It doesn't always look as pretty as stuff aimed at home cooks, but it's almost always super tough and works very well.
What's better, carbon steel or cast iron?
Carbon steel for woks
Thanks for the video, i have a really nice expensive wok from france, carbon steel, but having issues seasoning it, since the handle is bolted on not screved, (it is also steel not wood) so it wont fit in my oven, and i have a electric/induction hob, will be tricky to season the outside of it, but ill figure it out hehe.
Do you have a propane grill that it will fit in? I've seasoned cast iron pans in my grill to keep the house from getting smoky. Works really well.
@@ohsoloco5113 I would love to do that, but I live in a student flat at 17 square meters, I made it work on my hob, but I will have to make my seasonning over time, As the sides can't be very well covered, but over time they will :)
Whatever works :)
Where do you buy such big burner and the fence around it ?
where can I find a 16"/17" flat bottom carbon steel wok
I have the same exact Wok, I love it! Mine Is Completely Blackened on the inside and out. I will do some videos on it. 😎 Love the tutorial
How many sizes of iron frying pan do you demonstrate to burn?
Can you wash your wok right after use when it is still hot?
WHAT TEMPERATURE DO YOU TURN OVEN ON WHEN YOU PLACE IT THE OVEN ?
Hi Andrew, can you tell me where to buy this wok please. How big is this wok? Thank you
I need that outdoor burner!! Whats it called and where can i get one!??
SAME
Agree. The real star of the show was the super powered burner. I want one.
may i ask what is the size of your new wok?
Do wok scratches matter after scrubbing ?
Is it okay to season again or repeat the procedure coz its not done properly
I don’t know to season I just cook one time already it that ok to season now
Yes just give it a good wash with warm soapy water and complete the seasoning process
wok this way
Buy an enameled wok. No fussy seasoning. Works like a charm. Got mine on Amazon for about $20 bucks. Best thing I ever bought.
That is not mill scale. Mill scale only occurs in hot worked steel. Woks are stamped from sheet metals, which make them cold worked steel. The coating is just a cheap non stick coating. You should remove it.
My thoughts exactly! Unless this is a high end somewhat expensive wok, most come with a machine oil coating and the new woks that are dark and shiny have a lacquer coating on it that needs to be removed or burned off.
Where can I buy the last wok shown? Size and specs?
0:23 Is the wok facing him or it's facing you? :D :D :D
Watch his other video. He made the wok station.
Light color metal is better! You can see what's going on with ur food regarding sear
Stainless? What does that have to do with a video about wok seasoning (which will always be dark)?
what temp should the oven be at?
Is this a Winco wok?
Wait- is the light one cast iron or carbon steel?
By the color and lightness of it, it must be a carbon steel pan. I've never seen a cast iron pan that wasn't dark. Also, as others in the comment section says - it's a bit unlikely that either of his pans are cast iron as they are generally much thicker than that as they are cast in a mold.
Carbon steel is light.
Cast iron is always heavy af.
How hot was the oven?
Heat treatment is a helluva drug
5:48
If you have oil drips, then you have to learn how to season your wok.
What if your wok isn’t oven proof? Like it has a wooden handle etc
Most of those wooden handles are detachable, feel free to try :)
@@TL-tc9jq good to know, thanks :)
Just bought my first wok, but do you bake at 400 for 2 hours? I know cast iron they recommend baking for X. time then leaving in oven until completely cooled down. thank you so much!
where did you get this wok station ?
no-don't use soap after initial seasoning. Are you saying soap doesn't bind with oil and doesn't remove it? dead wrong. That is chemistry 099. sorry..Only use soap when wok is brand new and never again.
what temp ?
i ment the outdoor one
How much is a wok?
So the handle doesn’t get hot? 7:00 you just touched it with bare hand!!😳
This video is started at 4.37
How much
Damn almost had the like until you scrubbed off the seasoning. Of course you CAN do that and just reapply oil, but then you're wasting oil. Centuries of history behind upkeep on cast irons and woks, but bro on RUclips said "Fuck that" 😂
(not "cast iron", just steel)
I recommend getting a bigger wok! Like that one. Just to easy to over load a 10" or 14" woks ~ But that me. Do what comfortable for YOU! Truthfully carbon steel make the best woks. There lighter than cast iron, heat up faster to ~ Don't get me wrong? I do love my cast iron! As long as it not a wok. 😆 The # 1 worst thing to cook on is ALUMINUM! IT SUCKS 2nd worst thing to cook on is STAINLESS STEEL! Both stick and burns to easy! > Now Cast Iron is the best cook ware ! LIKE I Said i prefer cast iron longs as its NOT A WOK. carbon steel make the best in woks, and flat top grills. IN KNIFES ~ STAINLESS STEEL MAKE THE BEST KNIFES ! the edge stay very sharp longer than carbon steel > a big plus is NO RUST
but I don't have a jet engine in kitchen counter
My carbon steel has plastic handle so definitely can’t “stick it in the oven.”😠