Light Cast Iron Wok Seasoning and Maintenance
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- Опубліковано 5 жов 2024
- Having a good wok is key to having fun with stir-fry. Until I figure out how to pick the right wok and properly maintain it, stir-fry was a test of my patience and acceptance of adversity. In the past several years, I have been using a light cast iron wok, which I will review here. This wok can be used on different cooking surfaces, which included gas stoves, electric stoves, and induction cook tops, making it among the most versatile.
I use a lightweight cast iron wok and it took me an absolute age to season it properly. I was nearing the end of my patience with it sticking when I decided to heat the hell out of it and burn off many coatings of oil over a 6 hour period. It now has a surface like black glass and has turned out to be the best wok I have ever owned - even though it was the cheapest at £14 / $18.
starting off as slick an clean as possible works best for me as well
Ive been researching wok pans and narrowed it down to carbon steel and cast iron, preferably light cast iron. I use the Review/Feedback feature on Amazon to a certain degree, some are valid some are really out there especially with the pans rusting. Some comments made about the Imusa light cast iron pan is that the reviewer thinks the black coating is black paint! Thanks to your well reasoned review(s) is know otherwise. I think I have my choice and that is to go see the Imusa woks at Walmart and get one. Thank you, I did hit the Subscribe and look forward to more of your work!
This is my homework for tuesday! my first time using a wok. Thanks Tak!
Wonderfully educational! Thank you for posting such great content. My husband and I just bought our first wok, exactly as you shown in this video. Looking forward to using it. Thanks for a great video!
Thank you, Tak for your advice. Your video is great.
Can't get enough of ur vids. Can't wait ro try my wok. Also now I need that spatula AND that scrub brush. And yes....I want recipes and yes subbed. ;)
i just got one of these woks, i also have the carbon steel wok, haven’t used either one yet…..trying to decide which to keep…….thanks for all the great videos❤️
Your videos are such high quality! I enjoy them very much
Very informative thank you. I just bought this same wok, I love it.
Really well done video.
Enjoyed your video! I just bought this wok this week. Subscribing to you now! Going to watch some more to see what I’m cooking tonight!
Hello Andy, you will enjoy using this wok. A great value!
i love those wok spatulas, you can almost clean a wok with one
Cast iron is different than carbon steel. Cast iron is poured into a mold, and is a softer iron than steel. Carbon Steel is stronger. is made from sheet metal, and Press to form it. There for cast iron is only protected by seasoning in the pore of its castings. Its like Teflon helps fill the pores. Can't use metal on it, or it chips off the seasoning. Carbon steel the pores are tighter and smaller. it season to help kept it from rusting. Can use metal on carbon steel cause its a harder steel. Than cast iron
Excellent points! Thank you for your comments!
A really good video. My parents always used cast iron cookware wear. They never seasoned the pan the way people on UA-cam say. They always washed and dryer them. The next day they would use them again. After my mother was in her 70s I ask her about this. She said they would coat them lightly in oil when we first got them. After that we washed and clean them. She said when we use oil to cook with. This would seasoned the pans as we use them. They never rusted. But the way people on UA-cam describes it today. You have to rub each pan with oil after each use. I don't think you have to do this. Can you explain how you care for your cast iron a little better? Thanks for sharing your video.
well the ideal way is heat wok with oil layer until oil stops smoking and forms a seasoned layer. if you leave raw oil, it will go rancid.
@@asadb1990 yup, the secret in her post is they used them every day. what you describe is the only way i can store them without that rancid smell. the old people hardly ever stored them.
This can't be true...
Lots of people giving bad ratings on Amazon on a wok like this just because the pre-seasoning would flake off too fast and people thinking it was toxic non-stick, when it's exactly the same thing you do with a carbon steel one. carbon or cast iron.
They should have watched this video before giving a bad rating or even purchasing the wok.
With this video I already decided to buy it.
Greetings and thanks.
Love you videos. Can we cook with tomatoes in cast iron or light cast iron? I am wondering if cooking in cast iron won't change the taste and color of tomatoes. Thank you in advance
4 years later :) any tips for seasoning/burning in a light cast iron when i only have a induction stove where i cant get the "magnet" to activate on the sides? - i guess the heat does not "move all the way up the sides" ? should i season it in my oven instead? if yes - how warm should the oven be? The instructions for the wok says 220c(428f) degrees is max before the siliconehandle will melt. Thanks in advance!
I Love your videos and I have subscribed Can you cook some frozen bell peppers and onions in the wok? I have the imusa light cast iron wok. Is there any special preparations that I need to do? and CAN YOU cook frozen veggies in a wok?
Thanks for sharing
So you season it just by frying an egg? Thats it?! Wow
I’ve had CS woks and just received my CI wok. To season CS, you stir fry scallions and ginger. To season CI pans, it suggested to fry bacon. I have a lot of other cast iron. Isn’t just frying some things other than egg, like maybe what I mentioned good?
pucrob -did you buy an amusa brand cast iron wok? I saw them at Walmart today and I’m really interrelated in getting one 😁
MrRockfish01 I did buy it, but returned it. I didn’t like the finish on it, compared to other CI I have. CI is porous so it can be seasoned, hence non stick. I just ordered the Jim Beam lights CI wok from WM.
pucrob -I checked out WM website and only saw the 2 handle Jim beam cast iron. I kind of like the wok with a single long handle which is why I was looking to get a light imusa but now you got me thinking about the finish in this wok 🤔.
MrRockfish01 The Jim Beam is all metal, which I like to keep it seasoned, so it can go in the oven. I put my other CI in the oven with a coat of oil from time to time, when baking bread and more.
pucrob -made up my mind 😀 getting a Jim bean 12 inch cast iron wok😁 thanks
Do you do most on your cooking on high heat ?
Why don’t you wipe a little oil on it before you store it?
I don't need to wipe oil on the wok as long as the wok has been used regularly and has a shiny appearance. I never have a problem of the wok rusting. However, for long-term storage, you might want to wipe a little oil on it. I just did a video of a 4-course seafood dinner using the IMUSA light cast iron wok. This will be perfect for a perfect camping dinner.
how ro remove rust in light cast iron?
Omg.. I thought you were gonna stir fry the cat ;)
Are you allowed to use a metal spoon on light cast woks? Or should you use wood or silicone?
Yes, metal spatula is fine
The instructions say not to use metal
It’s says use nylon wooden or plastic
Thank you Tak...Just curious on the spot seasoning method.... wouldn’t heating an oil beyond its boiling temp during seasoning be considered bad for our health?
You are trying to turn the oil into pure carbon so you have to heat it way past it's cooking use.
It's nitrided