Takeaway method: How to season a new wok
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- Опубліковано 29 вер 2024
- See update of this video on how to season a new wok with more info.
here's the loink guys • How to season a new wo...
#howtoseasonanewwok #howtoseasonanewwokbeforuse # - Навчання та стиль
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Step 1 : get a jet engine.
yes bro
You can do it on a charcoal chimney.
hasnul hafizi Haha 😂😂🤣🤣
Using after burner
Funny comment
The wok was only $20 but I had to spend another $7500 to get this setup to season it.
if you frequent a chinese restaurant, and are friendly with the front staff, im sure you could bring it up in conversation and maybe even ask if they would season it for you.
I did seasoned many of my carbon steel pans with my home stove.
It's just need more time since the fire isn't came out from the core of the earth like in this vid
Find a friend or relative that does turkey frying or beer brewing or does "cowboy wok" cooking with a discada wok. They will have a high pressure gas burner that goes up to 100K/200K+ BTUs and that is what you need to blue carbon steel like this guy is doing.
I saw those noodles sticking at the end!!!! You think you slick Mr. Vong😂😂😂😂😂
Glide Consulting I can tell you that he did not complete the process before cooking. That only half seasoned wok. The oil should have stayed longer in the wok.
Really, really embarrassing for him!
Kindly suggested to buy good wok along with both type of spatula.
these are available in Chinese supermarkets. they are standard make
@@KhoanVong I am from India. How can I get it here. Please share online like
Khoan, I have a couple of questions - how much longer do you think this would take on a regular gas hob? I was thinking more than double the time yours took in the video, probably about 20/30 minutes. Do you think that's an overestimate or not?
And also, I was wondering if you could tell me if you used vegetable oil for seasoning and cooking at that temperature. Thanks man.
you need to heat it until it changes colour...so its not silver.
I always use vegetable oil.
Khoan Vong Cool, much appreciated.
I like this wok.. where did you get it from?
Chinese shop
I would really love to hear the recipe for your "supper" :)
I would love to know what you used as a spices ^_^
Brilliant
Thanks!
If you own a flamethrower!!!
Rubbish is a bit harsh. That is the point and only reason to season the wok. To burn off anything that can be burnt off so that when you cook, it does not become part of the ingredient.
"Season" is a British word use for this treatment of a new wok. We Chinese call it "burn " wok. It really is that simple. You can walk into any Chinese take away / restaurant and ask them. THIS IS HOW IT IS DONE.!
Still appreciate the feedback.
No entiendo tu idioma quisiera saber lo que explicas
I ‘d like to buy this kind of pan. How to make an oder.
Dice q lo quemes bien a fuego alto para q queme los aceites toxicos de fabrica y pueda ser usado para preparar comida
. Despues lo lavas con agua a fuego alto y ya . Le hecha aceite y a cocinar. Nunca lo lavan con jabon solo agua.
Every new wok needs to be seasoned otherwise there are nasty taste when you are cooking. Do it all the time.
Ok step one when cooking with a wok, buy and F22 Raptor Engine.
😂😂😂
🤣 yeah ,, thrust vectoring engine
deep base is better for home cooking, it's more versatile.
That's some bad-ass wok seasoning and cooking! And what a stove...what kinda burner you got in there...a jet engine?
I need one of those in my kitchen.
I use a brewers propane burner on my porch for wok cooking, which is most of my cooking. They're fairly affordable, under $100. With a wok ring ($10) you get basically the same results as a professional kitchen. Also good for brewing beer, lol
CNG
Sheffield Lane Also for moonshine
London..See Woo Chinese supermarket. Unless you have a ring round your cooker, it's not suitable for you. The base is round. On normal cooker you may need a flat base wok.
The video demo. is how all Chinese chef does it in a commercial kitchen. That is all There is to it. Maybe "season" is a misused word in this case. We Chinese call it ·" 烧锅 " Shao Guo. That is literally translate as burn wok. This is how to prepare a new wok. When a wok has been in prolong used the same technique can be apply. It cleanse the wok out. That is when the wok is at its best.
This dude has a set of skills . a ninja 🔥🔥🔥 in the kitchen 😁 can we please send our woks to you sir 👍
Why can't you just buy them like this??????
Because it's made of Carbon Steel and without the coating, it would rust from any kind of moisture. This is the best kind to get.
Home cooker don't have a ring so flat would be more appropriate.
Gordon Ramsay would just salt and pepper it. Maybe a touch of olive oil.
gordon would bitch at it the chef just because
and use a cocktail stick
Gordon Ramsey is a major asshole so he isn't even relevant.
How can you clean with ginger or chive. That's a waste of ingredients... I cook with it.
I clean with metal scourer like all people in the business do.We sell food for a living..got to be cleaned!
Most videos you see are either wrong or misleading.
Most Chinese use pork lard, ginger, and chives to season the wok for the first time so to get rid of the metal and alloy smell. It's been done and passed down for generations. It's not so much wasteful as to being necessary, not to mention the ingredients only cost 20 cents in total.
Since most people don't have this level of fire on their home stoves, would you say it just takes more time, or are there other techniques for seasoning a wok at home or do I need to build a bonfire in my back yard?
otfresh Takes more time
Do like I just did, use a small propane blow torch to burn off the coating.
otfresh take it to you're local Chinese restaurant and ask them to do it...if you are a regular then I'm sure they will be happy to help you.
I took my wok to my local Chinese restaurant and they said leave to it with them and they will do it for me when they have time. The following day I went to pick up my wok and they were very good about it, they didn't even charge me. Talk to your local Chinese restaurant and see if they will do it for you.
Some are happy to do it because it's an artform
Vong, some people are just overly critical on the internet, take it with a pinch of salt.
Keep uploading videos like you already are of how you do things your way, and how many other chinese takeaway chefs do things, that's why we watch your videos as it's a true insight into what you do.
Not many peeps have high-pressure gas burner/stove or have access to Chinese restaurant commercial burners. lol. So for most home cooks better to buy carbon steel preseasoned. Same steps as chef did except you don't have to burn off the coating. Already done for you.
sounds good
I use an 80K BTU propane fryer burner. They are cheap..About $40 at Walmart. I can only use it outside but it is well worth it. I use that for cooking, but I regularly blast the seasoning off and re-season.I tend to cook with the fire pretty wide open like this guy...And yes, it does sound like a JET ENGINE!
that's fuckin crazy man, how do you keep your sack cool? Being so close to that size flame must have em sagging like bowling balls in a mesh ball bag
I bought them at See Woo in London. Ladle also.
Why not sell them pre seasoned
Bcos the chef Will crying
@@pshycool5015 didn't know that means
MSG is used in all take aways, you won't get that good taste without it. Theres nothing wrong with MSG. Unless you are allergic to MSG then there are no harmful side effects or any long term issues. Its pretty much like salt with the added kick, of course if you eat a shit load then it will be bad for you.
This man cooks an entire dish including burning in the wok in which the dish is prepared in less time than it takes me to think about what I want to and what I can prepare...
Great vid! Love how u make all things so simple. It takes a lot of practice to fully master the wok but anyone who keeps at it can. I would like to request that u speak a little louder bc the stove & fan is quite loud. And if u could please tell us the names of each ingrediant so we can learn. So far, ur the best on YT! Please keep making more vids when u have spare time. Good day, mate!
Amazing Chef Vong! Your experience and wisdom shine through during this video!
We need more video's from you I'm learning so much
Why am I waiting an hour for delivery when he cooks a dish in 15 seconds??
Because they are probably delivering other orders simultaneously. In and around your area. By the time it reaches us it's basically not piping hot.
Traffic
they're microwaving ur dish and talking trash about ur laziness
Thx now i can resell my mom wok to buy video games skins
Take it outside on to your charcoal grill & do it there no Smoking up the house etc.
ohhh no wonder everybody tellin me my food taste no good.....i've not season yet my wok!!!!
I want Chinese food now
Ok sir
I've been waiting for a video on how to season a wok! Thank you so much!
NASA want their jet engines back.
I thought my phone was fucked up at first
Holy Crap! I use exact same same wok and it always sticks with everything when do woking. I haven't known before It has to be burnt prior to use !
Put/rub some cooking oil on the cooking surface of the pan and turn on stove to maximum heat. Then when the pan starts to smoke carefully put some water in it. Discard the water and put fresh cooking oil. Your pan is now non stick.
@@jonjoni5282 Yes I always do the same as you recommended except I don't put the water first. I think the main reason it stuck on wok may comes from the lower heat and flame of the household LPG stove I use, not the hi flame one as in the cooking shop or restaurant. Wait ! do you mean when doing wok or just in the steps to burn it ?
@@kittenastrophy5951 The burned oil creates the patina requires to make the pan non stick, shocking the very hot pan with water makes it possible. I usually do this before frying eggs or making fried rice. Works like charm.
Swear i read how to season a new york i was waiting for a streak but never showed😂😂
must be my Chinese-Humberside accent :)
I from Indonesia
Hi.
There's nothing you can't do, now you have New Wok...
yep.
Shit I've done mine wrong. I thought the black was seasoned. Had to give it a good scrub because it stuck. The black came off. Thought I ruined it. Still use it. Has a black band round half way up. Should I start again new or just get it burnt? Love your vids.
Wow, who has that kind of fire pit at home to actually do this properly?
bring it in the shop, I'll do it for you :)
I may take you up on that offer Khoan. I've recently started watching your channel, Looking forward to trying your recipes. I live in east Hull and going to get a wok this weekend.
did
@@cjtb666 did you end up going?
What type of wok is this? Also what kind of liquid were you using? Oil? Water? Was it cold? Hot?
you should watch my update version of this video, it has more detail.
unfortunately this type of wok is no longer available.
Bác này người Việt Nam ak
Phineas and Ferb want their jet back
Maybe my stove isn't hot enough. It just turned black and doesn't clear to silver :-(. Also carbon steel wok.
Best lesson on wok seasoning! Thank you...I did it! :)
Is there always water around that kind of range?
+aligatorsandwitch72 Yes, it needs to have water to cool it down.
It gets very hot otherwise and will damage the cooker.
+aligatorsandwitch72 This burner is so powerful that is could be used for a forge burner in the right setting, the kind you use for blacksmithing. So being set into a range like that with a top is needs the cooling. If you wan't something you can use at home with comparable performance then check out MANniu burners out of Hong Kong, they are utterly amazing.
It called hancock london wok
See the fire? Of course you do. Now understand that because we don't have this level of fire at home, we will never be able to cook the way this man does every day. We might get close, but it'll never be the same.
Is it safe to have water all over the stove? Where can I order one like yours?
All these comments from dumbfounded ppl.have no clue why Chinese cooking and Chinese food taste good. It’s all about the breath of the Wok 👍👍👍
Ive just bought a hancock wok 12inch flat bottom can i season it on a ceramic cooker loving your videos keep up the good work.
Barry Higgins Yeah, just take long.
Thanks for your replay. my local chinese takeaway seasoned it for me now cooking some off your recipe's and there lovely keep the videos coming.
Bazza H very smart idea.
Maybe Greg Wong (WonderWok) should take a few lessons from Chef Wong Re:seasoning a wok...finally its done right.
What is the depth of a shallow wok like your.? how many inches perpendicular from the top?
Thanks
It was awfully nice of the Devil to donate some hellfire to the cause.
lol!
What is its purpose? 🤔
So that the food won't stick to the pan on the long term and also I think to remove the protective chemical layer on top of it , but I am not sure about this one
,I love cooking Chinese way ( my dad is Chines,,but he pass away ,,,) I has been looking for this wok ,,I wish I have one ,,Thanks s lot for sharing ,,👍👍👍
Why do we need to season the wok?
Keeps it from rusting and provides a non-stick surface.
@@johndelynn2940 tks a lot. I will do just that.
Love your vids....Please keep them coming and explain everything that you're doing in the video. As always, Great job
Step -1 Open a portal to Hell
Where can get a wok like that? I in Malaysia. This call what wok?
I don't know, I am in UK.
What was thehe last thing he added?
Wine?
I made this video to show how to season a new wok. There is a noodle video on my channel which I uploaded recently. It has the full recipe.
I bought a wok, i believe it was the Town Mandarin style one, that was already very dark in color before i bought it. It isn’t cast iron because it is very thin. Is this maybe carbon steel that was “burned in” at the factory, or is it a different material, perhaps?
thank you
I like my woks well-done
Works great if you have 200,000 BTU but not so easy at home.....
Is it toxic if the seasoning layer ends up in your food?
not sure, never tried it. But I wouldn't want to
where can i buy this kind of single handle wok？
In UK all Chinese stores sell them.
I saw some video on youtube did the same like your technique but after they added the think layer of oil and keep the gas on low for 20 mins until the inside wok went dark brown (they call it "patina").What do you think of it ?
My wok is really, really black in colour... does that mean I'm a strong chef? When I season my woks I burn them like you until the colour turns and then I rub oil into it... Don't some woks also come with a packet of pork fat sometimes to do that with?
hi again chef i hope u are enjoying the chinese new year..i have a question for u about my wok ..before i seen your video i seasond my wok in a different way and have problems ...i use a scoop lile u do to cook with but the seasning scratches off...is there any way i can recover my wok or should i just get a new one and season like u do in your video..? thank u
Imagine not knowing all these, cooking on your newly purchased wok...
This is a must-do.
Well thats a different way ..
I was shown to burn the factory oil off like you have shown..
Rinse .. then re apply a coating of vegetable oil. To wok and repeat the process..
For all those that have watched and want a real deal wok burner. Google
Rambo outdoor wok burner.. I have one and there a beast..
Hello from brisbane Khoan. Where is your shop? I am searching to season my wok, I have been worried about making it black, but your no?? The deep wok in the video was that done same way and turn black over time?
I am in HUll UK. yeah it turns black after few uses.
que marca y donde comprar
This method is viable if you do have a jet burner style stove or sacrificing all of your propane/lpg tanks just to do this method frequently.
I'll do a version from home cooker soon.
@@KhoanVong thanks
was hesitant to buy a wok because of the "burning process..."but with your video it made me think it's easy!
For what purpose?
I have electric stove but I do have a torch........
good luck.
Sip Việt nam mis
If you able to open a portal to hell, it can be the alternative if you dont have a jet engine
También miro que tiran un montón de comida ALV, estoy viendo que necesito tener una antorcha industrial para poder curar un wok, buena info.
Hi Khoan ! Love your videos as it has taught me a lot on Chinese cooking. I try to mimic my dads cooking from when he owned his Chinese restaurant. I had a question as I keep asking my parents and they too old to know where now lol, but what kind of wok would you recommend for home? Where can I get one? All I know is to get carbon steel but I haven’t had luck finding it.
By any chance , do you know how to make a great (trying to mimic Cantonese) “SAUNG LOT JHIEW” from the dim sum restaurants ? My mom says it’s just soy sauce and jalapeños with maybe some added water but I feel like it’s missing something . Thanks so much !
sorry about the last post..chef i just clicked the wrong butten before i had finished what i was going to say.i am doimg to many posts lately sorry to ask so much.
Wok the fuck, that cooker is amazing
Thanks, I am going to upload an update version; this video was recorded on a mobile phone !
What happen if you don't 'season' it?
Hello my new friend. stay connected
Why burning the wok for such a long time?
hi chef vong i agree with leecodes u dont have to explain to someone .we are all lucky that u are prepared to share your knowedge with us
I'd like to see Khoan cook a Chinese dish on an induction ring.
Will do one day when I get my hand on an induction hot ring
That would be great@@KhoanVong My gas ring is too small and I use a small picnic gas ring with gas bottles in the summer but with winter I will only be able to use an Induction Ring and I don't think I'll be able to toss the food about like you do. As soon as you take the pan off the ring, the induction ring switches off. Western kitchens are useless for vigorous cooking. I have your book Khoan and have used it a lot. Thank You.
Just a waste of gas
My wife would kill me if I made that kind of mess.....
I will be purchasing a new wok.
I always wanted to cook with the wok.