Seasoning a Wok on an Induction Cooktop | Dr. Wok Sessions
HTML-код
- Опубликовано: 7 сен 2024
- Get ready to take your wok cooking to the next level with this step-by-step guide to seasoning on an induction cooktop. Whether you have a new wok or an older one in need of re-seasoning, this tutorial will show you how to properly maintain and care for your wok for optimal performance. Watch now and learn the best techniques for seasoning your wok on an induction hob.
Discover Asian and Oriental cuisine in our 5-day cooking course, mastering techniques, exploring recipes, and gaining cultural insights with expert chefs! - bit.ly/43yzPWD
Become a wokstar, join one of our classes! - bit.ly/2rqw3Pv
Visit our shop for woks, cleavers, cookbooks & more! -
UK : bit.ly/2Ub0V1O
USA : amzn.to/3uRnflc
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
Find us on social media:
Twitter: bit.ly/2EhAj9u
Instagram: bit.ly/2SFxDeN
Facebook: bit.ly/2SScpd1
Got a question or inquiry?
E-mail us at: Info@schoolofwok.co.uk
- Seasoning a Wok on an Induction Cooktop | Dr. Wok Sessions -
I feel like theres a huge parellel between wok treatment to cast iron skillet treatment. seems fun
Thanks for the how to video. I just seasoned my wok using your method on my electric coil top stove. It worked but the process was long and tedious. Not as easy as it looks on the video lol... Definitely wish I had a gas stove top at at that point.
Those are the right words: a long and tedious process. I am in the middle of it, using our ceramic stove!
@@5Cd2 i just spread oil with paper towel onto it and put it whole in my oven on 220 for 10 min and its seasoned :D
Electric coils are the worst of both worlds, so that makes sense. A strong induction element is quite fast.
@@Zigg33 even with a wood handle?
@@snaaail He didn't say it was the same model, just that it was a Wok 😉But no, if it has a wooden handle, don't put it in the oven 🙂
I wish you’d shown us how to season the part of the wok nearest the handle!
@jetpowercom most chefs use induction(well maybe not the youtube and reddit chefs) and it got also very popular in china the last years not so much in the western because of lack to evolve. u can easily reach same temperature and wok hei is also possible if u get to heat were the oil starts to flame. Sorry but everything changes everytime get used to it boomer your live dont make sense anymore. Thats how life works. Not like i learn one thing and thats the only thing that works, its the retarded way of thinking
The handle is removable. Unscrew from the hook.
use a lighter
The thing I like about cooking with induction is that you can just as easily do this outside if you have electrical connection. No worries about smoke then.
I've tried this on my induction cooktop but it turned off. At first I thought that i broke it down as it displayed 'error'. So first check in your manual if the cooktop has this type of detector. Also it was very hard for me to do it properly near the handle because the wok couldn't stay in touch with the burner.
Took me a lot longer than 20 minutes but but after increasing the heat from medium to medium high it went much faster. If you got the 36 cm version with a front handle make sure not to burn it like me :D and expect to get some scratches on your induction if your not super careful. Finding a good angle and just keeping it there being patient there till color shifting moves upwards will probably reduce chances of scratches
If you scratched your Induction, then you've definitely done it incorrectly 😢
You could also get an induction wok burner.
Thank you for this video! Just bought a NuWave and I’m kind of lost on seasoning.
Some say don’t need to with the NuWave wok, others say definitely do, some say don’t even try doing yourself without a gas range, and some have said just take to restaurant to season for you but that’s like….probably not gonna happen for me. Thank you!
The Nuwave is a lot better for wok cooking than a gas stove as the heat is direct and concentrated like an open flame. as opposed to uneven heating of a gas ring
Thank you 👍
Question... when you say, "Dry the wok on the hob", do you mean that after it is washed, we let it air dry on the hob or do you mean use heat and dry it off that way? Thanks!
you put the heat on to dry it quickly to prevent rust forming😀
Hi. Iam from germany and a lot of people have induction here .. cause gas is officially not allowed. Thank you very much for this video. very nice... since its not easy to do this with a big wok with a handle. i used a kitchen burner too for the hard places that the stove could not reach. it took like ... 50 minutes now ? iam thinking of getting a bigger and better kitchen burner.. it should make the process more easy.
Hi, could you provide rough estimates of temperature for the initial heating before the oil is applied and also the temperature after the oil has been applied? I've been trying to use an induction cooker that specifies the temperature setting but noticed that when I use a thermometer to measure the temperature, it's completely different. For example, I'll set the induction cooker to 100 degrees celsius but when I measure using the thermometer, it's 250 degrees celsius, and it makes it so difficult to know how much to actually heat the plate. Thanks!
Can I season it in the oven?
When you say 'dry on the hob' do you mean on a low heat or something?
Full heat
does it make sense to repeat the second burning?
i've got the problem that the wok is still sticky - especially when doing i.e. meat that is covered by corn flour and soy souce...
Well.. seasoning will get better over time.. you can fry oil and sacrificial vegetables. move the veggies around the wok until they are dark brown. you can season like this too.
I’ve done this and the food just stuck straight away. Now I need to deep clean and re season. Is it possible that my wok was too hot? The oil was smoking before I added the food.
I have bought a stainless steel wok with 2 small handles for induction (Spring brand) as carbon steel was too heavy for me. But I still have problems with seasoning. Can you pls pls do one for these woks?
(The city I live is totally going off gaz in 2030 so learning to induction cook and wok for me)
@jetpowercom Haarlem, in the Netherlands ….
The whole country chooses (b4 the war) to be off gaz in 2035, but Haarlem shoots for 2030. So we started with renewal very old kitchen, it’s all of gaz now. Next is the central heating system (we live in a flat) and the bathroom. After saving lots of money 😢.
But maybe bcs of high costs of electricity, products and installation workers (worldwide high demand) …
What about the ones with none stick coating
You don't season them.
Any tips for seasoning a light cast iron wok in the oven when the induction cooktop wont do the trick? wok-instructions says max 220c(438f) degrees before the handle melts... is it doable?
You must remove the handle(s).
My carbon steel SoW wok has warped terribly on my induction hob. In hindsight I needed to be more careful about heating it gradually. Any tips for fixing it? I've tried taking a rubber mallet to the bottom, but I haven't really managed to achieve much like that.
Sorry to hear this! Can you please email us at info@schoolofwok.co.uk and someone should be able to help you out. Thanks - Chris
I have a new stainless steel wok - do I need to season it?? Thank you
No. Stainless steel does not require seasoning.
well I have an induction plate with a Wok gas part.....
Weed Burning Torch. 5 min job.
Plus you can do it outside in the garden and not set off your fire alarms or stink the house out.
So just a butane torch will be good?
Tipping the wok causes the heating element to go off.
Or, find a friend who has a gas stove still and season it at their place, then cook them some delicious food as a thank you:)
Great idea! - Chris
What wok is that with only a single handle?
May be a daft question but do you need to re-season the wok, ever?
That particular one is a School of Wok wok - schoolofwok.co.uk/shop/woks
You might have to if it starts showing signs of rust. - YOLO
might as well just use your oven, way easier. a blowtorch is the easiest if you have one.
The thumbnail for the video is a gas cooktop.
All of this is unnecessary. I seasoned my round bottom wok in the OVEN of my induction range. Came out so beautifully my wife wanted to hang it on the wall as art instead of cooking with it! Specifics: 1. Clean factory preservative off with soap and hot water. Dry. 2. Put wok in 450-470 degree oven for 1 hour. Turn oven off, leave wok in, allow to cool. 3. Put a THIN coat of peanut or canola oil on inside and outside of wok. Remove excess oil with dry paper towel. Put in 410 degree oven for 20 minutes. Turn off, allow to cool. 4. Repeat step 3 at least one more time, more if desired. NOTE: My wok had steel handles. If yours has wood or plastic, these must be removed first.
He has a wooden handle.
Wrapped mine in foil and made charcoal 😂