How to season a stainless steel wok in 3 minutes using the spot seasoning method
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- Опубліковано 24 сер 2020
- Stainless steel woks could be seasoned with cooking oil in a similar way as seasoning cast iron or carbon steel woks. However, the seasoning on the stainless steel woks is transient and could be removed by washing the wok with light detergent or even with water. Therefore, the common wisdom is stainless steel wok could not be seasoned in the same way as cast iron and carbon steel woks.
The seasoning developed on cast iron and carbon steel woks is often considered to be associated with the patina, a brown deposit found on the surface of these woks. Since the patina is not found on the stainless steel woks, this is another reason why most people assume that stainless steel woks could not be effectively seasoned. However, over the years, I have questioned the validity of equating the patina with the seasoning of the woks. In this video, I discuss the reasons that the patina is not responsible for the seasoning on the surface of the woks. In fact, the seasoning is invisible.
Stainless steel woks are seasoned in the same way as cast iron and carbon steel woks. The heating of the cooking oils to the temperature near their smoking points causes the oil to bind together (polymerization) to form a plastic-like layer on the surface of the woks. This oil layer penetrates into the microscopic pores on the surface of the bare metal. The size of the pores is in the order of cast iron, carbon steel, and stainless steel. The larger size of the cast iron and carbon steel allows deeper penetration of the oil into the surface of cast iron and carbon steel giving them greater permanency, making them more resistant to being washed away with water. However, washing them with soap/detergent readily removes the seasoning. - Навчання та стиль
Dude... You're a lifesaver.
For people who can't watch the whole video here's a summary:
-put oil in wok on high heat
-wait till oil starts smoking (for 15 seconds straight. Can be a lil longer but 15s is the minimum)
-turn the heat to low temp
-wait till pan cools down a little
And now it's non stick for this coocking session. I tried it with my 30cm cristel wok and am amazed! Thank you Tak! 🙏😊
Thank you so much for all the lazy people!!!
What I like about you is that you speak as a wise grandfather who like to teach his grandsons from his wisdom that he get from his long years of experment. Thanks you so much for the valuable informations that u share with us
Thank you! I definitely feel old enough! I will be 71 this coming September. I feel very lucky that I am able to do this, because I truly like to make the argument of the importance of home cooking in combating the over consumption of fast and processed in the modern food landscape.
All the people who say this video is “too long” or “clickbait” have no interest in actually learning. If you want an answer within 30 seconds, watch a shorter video. You can see how long a video is before you click on it. This was a great video that explained stainless steel seasoning perfectly compared to cast iron and carbon steel. And he even says how to do it (for those of you complaining he didn’t)
It is too long - a lecture for metallurgy students, I did not stay long enough to count the number of times he said the word "WOK"
Really because I can't find him explaining his technique at all.
@@MrMetalpunx dump in oil ,heat up ,fry egg.😆
I agree, this is a very informative video, and he shares his personal experience and added info, which I appreciated.
Karen!!!!
With my stainless steel pans, I’ve always done the Mercury test …. I let the pan heat up and drop a couple drops of water in the pan … if the pan is hot enough, the water will turn into little balls and roll around the pan, I know then I can add oil and my pan is 100% non stick. I hope that is insightful. Love your channel ❤️
hi, what kind of oil are you using? does the oil immediately smoke after you add them in on those state? id be waiting for your answer, thank you so much
@@hanifmckagan4448 … I use nothing lower than vegetable oil. If I use olive oil I immediately turn the pan down to medium high. Once I add the vegetable oil, I let it shimmer and add food. If you use lower smoke point oils, they can smoke. The trick is just turning the stove down a little but it will still be non stick.
@@marywillis5986 thanks, ive been using palm oil and coconut oil since vegetable oil is not very accessible at my place. Im quite concerned if smoking oil translates to carcinogenic food. Ill also try the leidenfrost trick, thank you so much
@@hanifmckagan4448 , yes the Leidenfrost trick is actually the proper name. Vegetable, avocado oil, peanut oil, grapeseed oil, corn and canola all have higher smoking points. If any of these are more available… even clarified butter
Thank God! I thought you were going to say you used Hg on your cookware!
I don't yet own a stainless steel wok, but tried your spot seasoning method in a small stainless frying pan. It worked perfectly! Thank you.
This is just the kind of logical thinking we need in cooking! :D Love this guy!
Watched this entire video from start to finish, thank you for the knowledge🙌🏾
I tried the spot seasoning method with my new stainless steel wok, and it worked perfectly. I used a little extra oil and also swirled it onto the sides a little before starting. Maybe that's not necessary. But I got it to smoking just slightly for 20 seconds and took it off the heat, and poured the extra oil off to use later. Nothing was sticking hard at all, nothing burned, and I was able to clean the wok to pristine appearance with just phase 1 brush and rinse. Thank you!
You are most welcomed. I am glad that it works for you. I really enjoy using my stainless steel wok, because it is very easy to clean. Please let me know if you any question in its cleaning and maintenance.
@@wokwithtak hey, if my stainless steel pan has discolorated from burnt oil, how to clean it? Thanks🙏
Thank you very much! I'm glad that I watched your video before using my wok. I appreciate your help. Best regards ❤️
You are welcome!
This good sir explains it so brief and clear. Thats how good people explains what to do not tells you only what to do but explains what happens. Thank you sir!
Thank you for sharing your ideas.
Painting with oil colors, I use drying oils for pictures. During drying, oils polymerize. If it is not complete, the picture still looks wet, and the layer sticks if I try to glide my finger carefully on its surface. With time, oil paintings starts to yellow.
Using carbon steel, I found that seasoning my cook dishes behave like oil on an oil painting. To do the test, I remove any excessive oil after seasoning. A very thin layer remains. I let my cooking dish cool, and try to glide my finger above its surface. If I can glide my finger freely above its surface, I assumed that the seasoning is complete. If it sticks, I assumed that seasoning is not finished.
Thank you for your videos. I am glad to see how you try and experiment, and find authentic solutions.
Happy cooking.
Very informative, but I dare all of you to take a shot every time he says "Wok" 🤣
Thank you! I just opened my Cuisinart wok. I put a little oil in it and heated it up just like you said, then dropped an egg in there and it worked great! Nice sunny-side-up egg sliding all over the place!
i just saw a video where a person seasoned a stainless wok like a carbon wok. I'm glad I listened to your video.
Thank you for your thorough explanation. I will follow your instructions to clean and season my wok.
Mr. Tak is like a teacher, he give so many useful informations about wok. Thank you.
Tak is an excellent communicator.
Thank you!
wow you explain like a scientist! i hope i can find your video on the seasoning...
i just ordered a stainless steel wok online and it will be delivered soon. any tips for a first time user for stainless steel woks? i've only used stainless steel pots for stews/ braised meat dishes/ chinese soups.
i'm trying to slowly move away from non stick teflon appliances now.
So much attention to detail.... Thank You! I love SS.... and Cast iron.... This will help.
Glad it was helpful!
just got myself an all clad stainless wok and plan ti use this method..
your vids mad me want to get one and once I found out all clad made a 12 inch
I got one with lid.
This is the best video on this subject. Complete understanding of how to manage this wok. Awesome. Thank you.
Lickety split, no bullshit. Excellent method. Superior understanding of cookery.
Fantastic information ❤️❤️❤️... Lots of love from Mumbai India
Glad you liked it! Thank you!
Am also from India hey wok with tak remember me?
You are the best ,thank you very much for so many good videos ,love it ! Learn a lot from this ,i wish you the best ,and i wish you grow chanel very first ,thank you very much again for your videos
I was taught by my father to clean the cast iron with salt only and rarely with water. I wonder if this method would also allow the stainless steel to retain the seasoning longer?
I need to teach my kids how to cook. Do you have easy recipes for college students?
In their dorm there is no kitchens, just a microwave, rice cooker, and electric pot. But last two are not allowed.
In Russia we used to have a special heating spiral, that when plugged in it can boil water for tea, we used to be creative with it and make soups, grains... But in California kids don't know anything about food or how to prepare it :)))
Thank you.
Also, my son used to put sticky plastic tape on a bowl, so after eating it can be tossed and no need to wash. Top Ramen and and mac'n'cheese was his favorite recipes 😋
The reason for seasoning a pan hundreds of yrs ago is to help cast iron to not rust. Good stainless will not rust.!! Great video !!
Thank you
Love your shirt! Very helpful video
Thank you!! I bought those shirts from Marshall last year when they were on sale. I would never wear them anywhere else, but I thought it will give some color to my video. I am a dull person definitely in need of some color!
Thanks for the stimulating video - a question and a comment. I'm wondering how thick a layer of oil is required to produce the seasoning non stick layer? Presumably it must be quite thin if the sloped sides of the wok are to become non stick. Also, do you use the spatula to distribute oil onto the sloped sides - or kitchen towel, soft brush etc, or perhaps even the food? The fried egg test - to be critical your egg is pretty much floating in a pool of oil and yet even so there is a slight amount of adherence to the flat bottom surface. So i'm wondering how good a test this actually is, and what happens if you move the egg to the sloped side of the wok where there is much less oil? As you will know most youtube seasoning methods for carbon steel involve very thin layers of oil and much higher heat for longer - the rational perhaps being that this opens the metal surface and allows the oil or a heat product of it to better adhere. This is not incompatible with your theory that the wok must actually be re-seasoned after every water wash because hot oil is generally the first item before the food is added and in addition the high heat layer may enhance the re-seasoning process. Perhaps the experiment to do is to see if a high heat seasoned wok can prevent an egg sticking with less oil than the spot seasoning method.
Hi Tak....i bought a carbon steel wok from amazon...flat bottom bc im on electric glass stove.its a good value for money sale at only 10gbp from 25...description says its "preseasoned". Its colour black. Does that mean i need not pre-season it anymore? Pls reply.thanku.
My first reaction was this is just proper temperature control for a non coated pan. Even in carbon steel and cast iron temperature control and allowing the food to naturally release is critical to non stick results. I was about to call shenanigans when I realized why can't it be both? Maybe this is more or less proper temperature control because the unstated effect of proper temperature is creating a temporary spot seasoning? Maybe it's this spot seasoning created by proper preheating that creates the non-stick surface in cast and carbon cookware, not the thicker layer of more durable patina? My carbon steel wok has gaps in its patina, particularly in the bottom where the majority of the cooking is done, but it still performs very well. This leads me to believe hot wok/cold oil technique creates the spot seasoning you described.
Very good description of the patina forming process. Great video, you made me think on my day off, not sure if I'm happy about that, lol.
Thank you very much for your comments! My spot seasoning method is nothing new other than I try to organize it in such a way easy for me to put a name on it for people to follow. I have several other videos on this method with more explanation that you might find interesting. ua-cam.com/video/Tuz7uP4hPys/v-deo.html, ua-cam.com/video/z01LNOnldb4/v-deo.html, Again, thank you for your comments.
Thank you!
Hi Tak, how about frying a fish, will the skin stuck onto the wok, after spot seasoning?
What about the sides of the wok? It is hard to keep oil on the sides where a lot of the cooking is taking place... Really appreciate the information.
The sides of the wok are less important, because most of the cooking takes place at the bottom of the wok based on my experience. It is difficult to season the sides of the wok.
I did you technique and it worked beautifully! Thank you!
Love this guy
Great video. Thank you
Glad you liked it! You can take a look at this video as well. ua-cam.com/video/z01LNOnldb4/v-deo.html
Thank you, now I know I can use metal utensils with my new wok.
Thanks so much!
Hi Tak, If the patina is not necessary for nonstick purposes, is it necessary for adding flavour to the food you cooking? Thank you.
Not at all. It will not add flavor to the food that you are cooking. It is burned carbon materials. In fact, some people do not like the patina and feel that the wok never seem to be clean. I have the same feeling, and this is one of the reasons that I prefer a stainless steel wok.
Very good info. I have one disagreement maybe though concerning cast iron. I wash my cast iron pans with dish soap every time I use them, dry them on stove, and put up dry. I have never had a problem with seasoning coming off. They never stick and the only time I have to reseason them is about once every 20 years when I strip and start over because they have gotten heavy.
If I were to add plenty of deep scratches the cooking surface of my walk, whether it be cast-iron, carbon steel or stainless steel, would this help in retaining the nonstick properties even after washing?
No it would not retain the seasoning by making deep scratches. Some woks are actually manufactured to have small indentation in the surface with the same thinking process. Here is an example, www.amazon.com/dp/B07PR3CFQD/ref=sspa_dk_detail_6?psc=1&pd_rd_i=B07PR3CFQD&pd_rd_w=MmDRY&pf_rd_p=5d846283-ed3e-4512-a744-a30f97c5d738&pd_rd_wg=rqrTF&pf_rd_r=V8J8S79ESNX6BRCW0GA6&pd_rd_r=ed3b5ead-e5aa-44d8-bb23-c4a0f929ffc1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExWEZLSExHWE9STkI3JmVuY3J5cHRlZElkPUEwNjMzMjkxMUc3QkpaS0ZLOUpNUyZlbmNyeXB0ZWRBZElkPUEwMzUyMzEyMllIUE45MVEyUDJETSZ3aWRnZXROYW1lPXNwX2RldGFpbF90aGVtYXRpYyZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=. However, they do not work, because I tested them. The seasoning of the wok is a dynamic process. Depending what you are cooking, the seasoning will be built upon or removed constantly. For example, if you cook acidic food in a wok, the seasoning is completely removed after cooking this contents. This is the reason that spot seasoning is so invaluable to make sure that your wok is well seasoned each time when you cook.
@@wokwithtak
What is your thoughts on nonstick stainless steel woks, are they better or worse?
Thank you.
@@Joey-jw6ym Tak did not reply your query on "non-stick stainless steel wok" but I know such combination on stainless steel wok is not common, as only few manufacturers attempt to coat the inner cooking surface of stainless steel wok with Teflon-like material to make it non-stick. & like any other coated surface woks(be it promoted as "ceramic", "stone" coating due to addition of different substances or simply "teflon" coating)the inner surface coating will wear off with time(around 1-3years depending on your frequency of use & handling) & loses its non-stick surface. (The whole point of preferring cast iron, carbon steel & stainless steel cookware is to avoid consuming the manufactured coating that leeches out onto your food over time which may be harmful to your body.)
Thats my personal experience having been gifted such a teflon coated stainless steel wok. But don't throw away that worned & less non-stick coated stainless steel wok as it can actually be refurbish it into a truly non-stick stianless steel wok by using spent/waste cooking oil to scrub off the original non-stick teflon material with a steel wool only with oil as a solvent, it can be messy when you are doing it as the coating will dissolve into the oil with your scrubbing which changes into a dark greyish coloration, its a tedious process to scrub manually & can take hours if you wish to completely scrub off the teflon coating, on hindsight, I would advise attaching a steel scrub onto a machine-power rotating handle that some guys will be able to put together in their garage workshop which will make this de-coating effort easy. Due to the organic nature of such coatings, these material are more readily soluble in oil while retaining their adherence onto the stainless steel when expose to water, which is why the coating will only come off when scrub while soak in oil. While it sounds tedious, the resulting surface is a matt looking surface stainless steel(as the manufacturers did not polish the stainless steel into a super shiny smooth surface), this stainless steel wok can be easily wash clean with steel scrub with no scratches & you can use metal sharp utensils on it & the non-shiny nature of this stainless steel will make any seasoning of it become as permanent as though you are seasoning on a cast-iron cookware.
What about using a fine steel wool and scratch the complete surface of the wok to increase its "porosity"? Would it help the oil stick better? Would be interesting to try
Or bead blast the surface? 🤔🤔🤔
You will not be able to affect the bond that hold steel atoms together.
I want to buy a new wok and i'am still in doubt what to buy, SS or CS... Difficult to choose...
I have a round bottom carbon steel that I use outside on a fire breather propane burner and a flat bottom cast iron wok that I use inside on my smoothtop stove. We do not like to clean these woks, so we don't use them as often as we would like. The outside propane gives more "breath of the wok", but I am gravitating towards convenience. I am going to buy one of the stainless woks to use on the smooth top stove. With proper technique, I can get good results. Convenience wins out.
@@dentalight Thanks, My stove is not hot enough for a proper steel wok, last week i bought a second hand/almost new 3ply stainless steel wok for 30 euro. Made by BK, very good dutch made pan. Maybe not the best for the real flavour but i must say, not bad... Better than the nonstick one i had....
Good one.
Very good. Strange I discovered this video shortly after 'inventing' spot seasoning by following a recipe for egg fried rice. You season the wok quickly before the scrambled egg, i.e., spot seasoning. I too have an expensive All Clad (10") wok, but found my mother's cheap carbon steel wok worked better being faster to get to temperature and better seasoning.
So, my expensive SS wok sat for years . . . but, it is out again and I am ready to incorporate seasoning within the recipe.
So, if seasoning is to be part of the recipe, an egg-pork fried rice is the biggest challenge . . . the most difficult seasoning step is to prevent rice from sticking and burning.
I haven't accomplished this yet.
As for cleaning, a natural bristle brush and an oil wiped out . . . better than using water.
The issue with stainless steel is that it scratches, unlike carbon steel or cast iron. Look at how much abuse carbon steel woks take in restaurants, how they slam them and scratch them with the wok spoons. Stainless steel wouldn't be able to handle it I think.
I always make egg fried rice using lard with a stainless steel wok. Rice won’t stick if it’s cold/refrigerated before cooking.
Thank you sir tak
I will try your spot seasoning method with my stainless steel wok and hope it works. If it does, I won't have a buy a cast iron pan for frying tofu 😁
Did it work? I would love to hear how it work out for you. For frying tofu, a cast iron wok is probably better. Which stainless steel wok do you have?
@@wokwithtak it worked the 1st time I fried big pieces of tofu but the following day it didn't quite work with smaller pieces of tofu. I think I didn't heat the wok hot enough before adding oil to the wok. Will try again and hope it will work. 😁🤞
@@wokwithtak I use the Scanpan Impact 28 cm
@@wokwithtak would you please explain ( & perhaps create a video ) why a cast iron wok is more suitable for frying tofu ( protein source for vegan/vegetarian meals ). appreciate your concern with the principles/chemistry of cooking, & would also like to see you publish a book highlighting the WHY this & that are done. thanks, ken
Q?
Using your method of seasoning a wok, is it possible to effectively season a Titanium wok? If so, will that seasoning help to spread/transfer heat throughout the wok instead of hot spot which usually happens with Titanium woks?
Ty for your tutorial!
Well said, sir. Thanks for this.
Can I use ghee? I am not a fan of vegetable oils. Thank you
Tak is such a jolly chap
Does using a stainless steel wok spatula on a stainless steel wok scratch the wok?
Yes, the stainless steel wok spatula will scratch the stainless steel wok, but the scratch marks are very light. If you want your stainless steel wok stays the same as you purchased it, you should avoid using the stainless steel wok spatula. In my case, I really enjoy the robustness and sturdiness of the stainless steel wok spatula, and it is a trade-off for me to stay with my SSWS. From my videos where I cook with SSW, you can get an idea of the degree of scratch marks. Thank you for your question.
how much oil do you need to use?
Thank you❤
Long yau it everytime you use the pan. Heat up the pan till smoke point. Put oil in, and swirl the oil around, and dump the oil out to an oil contain. Then put room temp oil back to the pan. Then fry it up, food wont stick to your stainless pan.
Thank you for the video. I just subscribed.
I'm not sure. Although your logic is good, I strongly suspect instead that the layer you build with your 'spot seasoning' is simply much thinner than the seasoning that normally is built up on cast iron, so you can't see it, but it's also much more fragile and easier to remove even with water. A thicker layer is going to be more reliable. Also if you key the surface before seasoning, the seasoning will tend to stick better. But yes, even a microscopically thin layer works to make something non stick. Point of fact, Lodge recommends seasoning their cast iron frying pans in an oven for an entire hour, and that gives very solid layer that won't wash off.
I agree with you completely. I have a Lodge cast iron wok also. It definitely holds the seasoning better. However, the spot seasoning method is like an insurance policy to make sure that the wok is seasoned before starting on a cooking session.
Came for a how-to, left with a doctoral thesis.
Isn’t it very unhealthy to cook in the oil, that was heated beyond it’s smokepoint? Maybe drain the oil after smoking and ad new oil. Or doesn’t it work the same way?
🖤
She was in distress because she bought a wok 😂
Tight spot
Possibly a manufacturer could improve a stainless steel wok creating numerous microscopic dents (larger pores) in the inside of the wok to better resemble the surface of carbon steel woks. Of it may be a lot better to not waste time with stainless steel woks in the first place and go with a carbon steel wok. Also it is quite possible that the polymer layer produced by baking the oil onto the wok surface of carbon steel woks which creates a somewhat non-stick surface showing up as a brown layer, and the stainless steel spot seasoning (non-permanent seasoning) that you figured out DO NOT actually work the same exact way, but they both reduce stickiness. I think your experiment does not exclude this alternative explanation.
How to do it? Jump to 5.00-5.12
He's the Wok king.
on carbon steel i would use 4x less oil for frying an egg
Don't listen to the haters, those of us who actually want to understand, are happy to invest the time and learn a bit more, and appreciate your stories. 👍
all of my stainless steel wares exhibit this most peculiar property of an uninviting dark layer without nonstick abilities whatsoever! they're usually warped and spin around too.
Interesting! What type of stainless steel cookware are you using? Stainless steel cookware normally should not warp if they are multi-clad type.
@@wokwithtak sorry to say i didn't use them normally. i probably either gave them thermal shock or overheated them, they're not prone to warping but will do so under sufficient stress. cautionary tale for everyone else who try to multitask while cooking. thank you for your vid btw! lots of good info.
I've never even heard of stainless steel cookware warping. Now carbon steel cookware on the other hand, will almost always warp over time. Are you sure it's stainless?
solution at 11:00
THE WOK PHILOSOPHER of THE WATER MARGIN
Kinda looks like shallow frying an egg helps it not to stick, just get a spring, or carbon steel cookware for frying and clean them like a BBQ plate.
So the real debate is, should you have a clean pan or non-stick properties? 😂
For stainless steel try an oil with higher smoke point to season.Almond,grape or other.Don't put in dishwasher.Hand wash water only.Cook at lower temp.Not too fast .Let me know how that works for ya.
Wook!~ 😃
This was helpful as a trained chef.. However a brief demonstration of the procedure with commentary would serve the viewer better and would be a more effective use of time... Lochness Scottish Highlands..
I'm ordering a stainless steel cookware
Informative but redundant, this could have been a 3 minute video.
S t a i n l e s s s t e e l w o k
My father had one small stainless frying pan that he never let anyone else use.
He kept it well seasoned and never had issues with sticking.
He never washed it; rather, he rinsed it out with plain water.
accidently hit dislike. so sorry!! i actually needed this video education! thank you!
Why stainless? Why?
The solution is at 10:56
Stainless Steel wok is way cheaper compared to carbon steel and cast iron wok
Good info, but you didn't teach me how to season with your spot seasoning method as your title eludes to. Therefore, this is click bait.
Nice video but unfortunately my complaint is it’s a little long
Can I season a non stick pan?😂
absolutely agree.
I noticed even on new cast iron that had no carbon on it yet, I could still get a non stick surface by carmelizing the oil/fat, letting it cool down and then I could cook on the pan with no sticking.
So what I started doing was after Im done cooking each time, get a thin coat of oil/fat on the pan, heat it until the fat is smoking a bit, then toss it in the oven to cool down and it was ready for the next cooking session.
Likely better to have that carbon coating on cast iron and carbon steel, but I dont think its the 'non stick' aspect of the surface at all anymore after toying with my cast iron when it had no carbon coloration to it at all.
I think the carmelized fat is hardened on the surface and that is the 'non stick' part of the coating.
Could have said it in 3 minutes... But I heard "waaalk" 50 million times. Still ringing in my ears.
Not very convincing. Look at how much oil in the wok, of course the egg will glide and not stick to the bottom. It is literally drowning the egg, lol.
If you received a dollar each time you say "wok", you would be a millionaire. Please say pan, cookware, etc. I watched the video to the end because you looked like my Uncle
To much theory! In the end dont teach how to season wok in steps
.... really?
Too much descriptive theory!!
Very long winded - Just want to season my stainless steel wok... 😆 Bye Bye ! You must a research fellow in Stainless steel and Cast iron metals.... Supposed to season a SS wok in 3 mins and the video took 11.48mins !! At the end I am still waiting for some action in seasoning the SS wok - all I got was a "see you next time", no actual seasoning action.... what happened? Maybe I got lost after getting bored 😀
12 minute video for a 3 minute process. Just tell me how to do it dude
Too much talk without exactly showing how to season it!
He already mentioned that his channel is different from others because he would like to explain the science behind..... do you know he is a retired professor? and that's why he was trying to work things out in a scientistic standardised way...
No offense, seems like a sweet very knowledgeable man. But you have 2 seasoning videos that are filled with lots of lecture words like you're in a classroom. But very little to no showing of actual proceess to teach your audience. Makes for a very boring less informative experience watching your videos
Takes 12 minutes to explain how to do something in 3 minutes. Can be told in 12 seconds 5:00 to 5:12.
How to season a wok in 3 minutes..
Video: 11 minutes
Me: Ayt, let's check it..
I believe he meant the wok will be seasoned in 3 minutes. If you saw a video titled "how to run a mile in 5 minutes," would you expect them to take 5 minutes to tell you how to run a mile?