This is how I season my cast iron wok (Nitrigan)
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- Опубліковано 6 лип 2024
- Short & Instrumental Version: • La gourmet Nitrigan Fi...
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28cm Nitrigan Cast Iron Frypan
dhmchefs.com/cookware/259-la-...
30cm Nitrigan Cast Iron Stirfry Wok
dhmchefs.com/cookware/260-la-...
32cm Nitrigan Cast Iron Wok
dhmchefs.com/cookware/261-la-... - Навчання та стиль
hehe, i have been aiming this wok for a few years. finally purchased it last week for my first bto home. thanks for this video~~ hope my kitchen reno is completed soon so i can start the seasoning of the wok!
thanks so much for your very easy to follow video!
I just bought this exact same 28cm today. Will season it later.
Thank you. Well done video with thorough information. I’ll be seasoning a new nitriding carbon steel pan today.
How do I buy this wok in Canada?
Hello Seller where can I buy this wok in USA? Is this wok available in USA?Whatvis its name in English name? Please mention in the description box
I've used cast iron for 60+ years and I highly prefer rendered pork fat or rendered bacon fat you save from cooking. I've restored many old rusty pans over the years...after scrubbing any rust or old seasoning off then I use heat and pork fat. I do the outside of my cast iron pans also on occasion and then wipe off well. Just is superior IMHO to oils I have tried. I use this fat to season carbon steel as well as calphalon and non stick. After a short time with heat and fat after daily cleaning...I just wipe off excess and store with felt pads between stacking pans. I rarely use non stick because I get better results using cast iron so it's my go to for just about everything but boiling foods like potatoes and tomato sauces.
Thanks for your video! After I used for the first time there’s these sticky oil clots after I clean.
May I ask how do I remove them? Or should I? I boiled water and clean with soft part of sponge scrub + abit of soap but still can’t remove. Thank you in advance
u can scrub it with abrasive sponge.. after done reseason it again..
Hihi, is this wok heavy? Also, i’m not sure which is better, cast iron or carbon steel wok? I am using a non stick wok from shogun now for simple stir frying but have alot of scratches and worried on the integrity of the non-stick chemical..hence looking for alternative and came across your video..😊
This Nitriding treated wok weights 1.6 to 1.7kg. The weight will varies about 100grams.
Hi! I've read in articles that say that both the inside and outside of the wok need to be coated in oil, is it true?
Also, the instructions provided by la gourmet say not to heat the pan when there's no water or oil in it, does that mean I need to coat it with oil when heating it on low fire after cooking?
Hi.. not sure about not heating it without anything. For cast iron it is okay to heat up the wok. I dont oil my pan cause i dun like my pan oily oily.. normally i heat up my wok then add oil. Hot wok cold oil then bring the oil to hot ..where i can see smoke.. swirl around.. then remove excess oil..bring down the temperature b4 start cooking. After cooking wash then wipe dry.. then put back on the stove to thoroughly dries it b4 i store it.. so far so good.. nonstick and no rust
Just bought the wok and season as per the instruction booklet. If I do not wash the wok with soap after cooking, will it be sticky and not clean?
Sorry for late reply. After cooking, pour in a cup of water bring it to boil then use brush to clean it then rinse with clean water. If needed u can use very very very mild detergent or diluted detergent to clean.
Thx for sharing the very nice and informative video. I hv just bought 1 la gourmet nitrigan wok. I hv followed the wok conditioning steps however each time I wipe the wok, the paper towel turns black. This happens every time I season the wok. Is this normal to have the black substance on the kitchen towel?
Hope to hear from u. Tq
have you manage to solve this ? i just bought the wok and the black coating on the paper towel every time
Hi, I have an nitrigan open wok which got burned in the middle (with food in it) I have cleaned it and season it again but the burnt mark remains! And there is a discolouration.
Is it still safe to use?
(Is if it was pure cast iron, I know it's safe... But not very sure about this)
Thank you
It is safe to use.. there will be discolouration here n there.. any doubts u can call la gourmet cs number to check it out
Can it be washed using room temperature tap water immediately after cooking? Or must wait until the wok cool down then wash? Or using warm water?
wash however u want.. normally i after cook, i pour in water into the pan and bring it to warm/boil then use a brush to brush around. after that clean it off with tap water. after washing, remember to wipe dry and then thoroughly dry it on the stove using low heat for 20 seconds or so
@@PhilVieStory thank you for the speedy reply!
Hi.. I tried to season it with induction cooker. However, the next day still have black residue at all around upper edges. The middle bottom till 2/3 of the skillet no black residue. Do i need to reseason with fire so the edges won't have black residue?
When u season it the hot oil do swirl to the top or use a kitchen tissue to wipe it around so that the top part got season well too..
Hi, is it ok to use a steel ball to scrup off stucked food? Sometimes when pouring out oil, some residue spills outside of pan which become sticky after heating. Can we use detergent on the outside of pan?
Put water in it and bring to boil then use ur spatula or steel brush to scrub it off.. with hot water it easily comes out.. then wash with clean water. U can use very diluted soapy water to clean the wok..
@@PhilVieStory thank you
After over a year now, how's your experience using this wok? I'm also using an induction, and am considering to get this wok. I have bad experience using non-stick (didn't last me for very long), so non-stick is not an option for me for now. If you don't recommend this after a year, do you have any recommendations please?
I'm still using this. this type of cookware is either u love it or hate it. for me i have only season it once as per in video till now. b4 i cook i usually do oil rounding (hot wok cold oil bring the oil to smoking point then pour excess oil away and bring down the temperature before cooking). it gives me the very smooth nonstick effect that i like.. after use will just pour water into the wok and bring to boil, scrub with brush and clean with tap water. rarely i use detergent. wipe dry then put back on my induction on low till thoroughly dry. store. this wok is pretty heavy so you might want to consider a bigger wok like 32cm or 36cm so that it got double ear handle. single handle 28cm like mine is about 1.8kg.
@@PhilVieStory I see. So given another choice, you would still select this wok? Meaning you would recommend this week even after 1 year of usage? Or do you have any other recommendations? Thanks in advance!
@@idunnoosola if u r looking for a lightweight cast iron this is a good choice as it is rust resistance..so easier to take care.. for cast iron i only used this so i dun have other to recommend.. in my kitchen it is nonstick and cast iron only..
@@PhilVieStory I see. When you wash, do you use the abrasive or non-abrasive part of the sponge?
Oh ya, and how long does it take to heat up your wok? From room temperature to smoke starts to come up?
If it's not a cast wok,may I know how do we season it, Vanessa?
if not cast iron, then u mean nonstick pan or stainless steel pan? nonstick do not need any seasoning but there's a few way to take care to ensure it last longer.. stainless steel i only know need to start with cold wok.. i havent really try it.. cause the last time i tried.. it sticks like mad.. so i only use stainless steel to cook soup hehe
@@PhilVieStory Thankiu so much Vannesa,very helpful informative article...👍
I just got one never used that -----> brandani hard-nitriding cast-iron skillet before I was cleaning it with paper towels I saw black stain or coating on the paper I was shocked about the color coming out from the skillet No buddy want to eat that is in it then I decided to research a video to get more info I saw this video watched it voice and music made it difficult to understand but I am appreciated for your time Thanks
I have the same pan as yours. After cleaning and a few uses the black stains disappeared completely. It seems that those stains are not dangerous anyway. Anyhow, I have all kinds of pans and this one is by far my favorite. It handles well extra high heat, creates a great sear and nothing sticks to it . I like it so much that I bought a spare one just in case they stop making it.
Why the tissue and the cloth become black colour after wipe the wok? Will it affect during cooking?
Cast iron is like this.. after seasoning wont be this black d.. maybe 1st few time usage will have slightly. It is not harmful..
@@PhilVieStory is it safe then? seems really strange to be cooking in something that has so much black residue :(
@@TheHannahhunt if u season it well, it will lock in the pores with the oil so u won't have black residue.. it's not harmful, just some extra iron..
What’s the size for this pan in video?
28cm frypan
Hi, there. I've already seasoned the wok as instructed. How do i prevent food from sticking to the wok?
if food is sticking means it didnt season well.. so there's no patina coating (the natural nonstick). b4 cooking, heat up the wok then put oil and swirl and heat up the oil as well, then pour away the oil (the oil can be reuse to cooking). just do a rounding of oil b4 u start cooking. this will help with the nonstick effect. try not to use detergent to wash as it will remove the patina coating.. just use hot water and very very very diluted detergent.. usually i use the leftover soapy water from the sponge. also try not to cook anything acidic like assam or tomatoes it also reduces the patina layer coating. did you use chives to season it as well?
No, i didn't use chives.
@@sools7327 try to get chives to season it.. the effect is good.. i so far only did 1st season till now i still do not need to re season yet..
Ok. Thanks.
First like and comment very very upload
Can we steam fish using this wok? Will it rust?
Not recommended to use it for steam. Once in awhile okay. After use immediately wipe dry and then oil it.. else will rust..
@@PhilVieStory hi, if it gets rusty, what can we do to remove them? thanks.
@@meadowmeadow2811 scrub with 3m sponge.. to remove the rust then reseason the wok..
@@PhilVieStory thanks
The subtitle - stupid coating 😂😂😂
i am lazy so everytime after cooking I just wash, wipe with cloth and just wipe with oil all round... no heating up and all. hehe
Does it go well without heating? I'm lazy too