Steps: 1. Wash the wok the soap and water. 2. Heat it properly from all the sides till you see a bluish colour. 3. Add oil and spread it all over the wok. 4. Now add water and you will see all the excess oil and impurities on the top. Remove the water and wipe it clean. 5. Again heat the wok properly, add oil, spread it all over and remove any excess oil. 6. Add sliced onions to the residual oil and burn them. 7. Remove the burned onions, add oil, spread it all over the wok and now you have a well-seasoned wok ready to use!
To the people who think they're being sarcastic, this is actually how you season your wok check any asian videos you'll see it... just because you don't know something doesn't mean it's wrong
i have 2 woks, 5 cast iron cookware and a carbon steel pan, this seasoning will not only inevitably flake off because of the flash rust it will also impart that into what you’re cooking when the seasoning wears off. you’re supposed to remove as much moisture before drying it on a stove to prevent flash rust or wiping it off with oil and tissues before bluing the wok.
Yeh technique Chinese/Asian food prepare karne ke liye hai. Chinese cuisine mein chef individual portion cook karte hain unlike Indian food jahan zyada quantity mein food prepare kiya jaata hai isliye water ko high temperature par boil karne se wok clean ho jaata hai. Wok ko oil se season karne par woh non-stick ki tarah kaam karta hai
@@amritpransarmah9405 Chinese/Asian likha hai padha nahi thik se shayad, Asian term kabhi kabhi East Asia ke liye use kiya jaata hai. India aur China dono Asia mein sabko pata hai, yahan food ke context mein baat ki hai jo ek dusre se kaafi alag hai
@@amritpransarmah9405 why do u embarrass yourself when u have no idea bout the entire context. The term asian is used for east asians (or what u might wanna call is ppl with slant eyes). People these day so confidently make a fool out of themselves 😂
@@yesusuck3186 That's a stern stereotype, not the reality, people with slant eyes are not just only in east asia but in india also, think apart from the stereotypes, south india doesn't mean tamil nadu, similarly asia doesn't mean just east asia, I just stated facts, you are the one embarrassing yourself by trying to prove someone else's argument by using stereotypical beliefs😂😂😂
@@sakuradori6216 Haan tumhaari baat samajh gaya mai, sahi hai, fir bhi yeh asian waale jo beliefs hain, isme log india ko nahi ginte, aisa nahi karna chahiye, yeh toh galat hai na😄
First it is cleaned and heated till it turns blue and red. After that oil is applied. This is done 3 times. All that shade is not rust. If there is rust it will stick to the fingers if you touch it.
Mere paas Indian Wok hai (thick iron one). After preparing I wipe it with damp cloth (usually it is non stick so no resudue is left, if there is residue I scrub it off) and still oily layer is over it. For the next time use (used twice daily), I wash it with cleaning liquid just before using and invert the water out and the remaining water is dried off at stove. There is some rust upon washing and drying over stove but that is fine. Once all water dries up I put oil all over and use directly to cook food. Issue for me with seasoning is that if we wash it with cleaning bar/liquid, seasoning is washed off and we have to repeat is over again. So by using this technique I am able to prevent rusting, get satisfaction of deep clean everytime before use and also not waste any oil 😊
Once cooking is done, after washing a wok or any iron pan never keep it like that for long. Always season right after you wash before storage. This will avoid it catching rust. The rust which you see initially in the video is because it was not seasoned before storing the wok after it's previous wash.
Isse chemistry ka koi lena dena nahi he I mean ha use to chemistry hoti he 😂😂 but ye labag Sare chefs ko and jinko acchi knowledge he unko pata hota he
but tempering is necessary if you want to have a nonstick iron pan. The obective is not just rusting but using less oily food and that too shouldnt stick or burn.
@@shloksenwal3337Jabse Jio aaya hai saare bhikariyo ko Internet ka access mil gya.. That time was too good when in late 90's only few people had access of Internet at home and these days 😢😢
Thank you for teaching how to season iron vessels. I have an iron kadai (the ones used in India) didn't know how to make the rust go away. Wanted to sell it off. After watching this video it's gonna stay in my kitchen.
Can still see that rusted part. Why to take a risk. The best thing is to tap dry it with a cloth after washing it in the first place ...I guess and then heat it on high temperature
Bhai.... I too use iron vessels but I don't take this much time, after washing i just wipe with lightly oiled tissue which takes 5 min time including washing. Your seasoning process is very perfect, but it takes lots& lots of time
His voice kept throwing me off. I would catch a word in english, but nothing else. But i still understand what is happening! 😂 keep it up. Also, can anybody answer why you burn onions in the pan when seasoning?
I have heavy iron laddle and it is also seasoned the same way.. one more thing. Items that are cooked on wok take only few minutes thats also the reason why it has to be pre seasoned and pre heated
Thats why traditionally in India when a new wok ( kadhai कढ़ाई) is purchased poori (fried bread पूड़ी) is deep fried in oil. It is for celebration about purchasing new wok and also to season it.
This is how I seasoned my wok when I bought during covid lockdown down. There used to be lot of time just staying back at home. So tried cooking different things. This is one among. Once you master the making of fried rice, you won’t eat outside again!
![Lp. Сердце Вселенной #1 НАЧАЛО ПУТЕШЕСТВИЯ [Новый сезон] • Майнкрафт](http://i.ytimg.com/vi/380Q7gLWGvk/mqdefault.jpg)
Steps:
1. Wash the wok the soap and water.
2. Heat it properly from all the sides till you see a bluish colour.
3. Add oil and spread it all over the wok.
4. Now add water and you will see all the excess oil and impurities on the top. Remove the water and wipe it clean.
5. Again heat the wok properly, add oil, spread it all over and remove any excess oil.
6. Add sliced onions to the residual oil and burn them.
7. Remove the burned onions, add oil, spread it all over the wok and now you have a well-seasoned wok ready to use!
Nice
How to keep it neat ?
wok link
Ek bar karne ke bade phir kitne din ke bade karna hota hai?
Vinod keh rha... Bsdk Order kiye 1 ghanta ho gya Kya Bakchodi kar rha shef andar kitchen me
Le shef - Making reeels 😂😂😂😂😂😂
Khana banane ke pehle 1 litre oil khatm ho jayega
mushkil se 50ml use hua hai
@@boltez6507are bro sarcasm
@@vikasmehra-iv6tgsarcasm ki jarurat nahi thi bro faltu joke
Ye badhiya tha guru😅
@@animeW17atleast usne faltu joke banaya tune kya banaya 🤨🧐
"How to fry oil with oil by the oil ". But eventually never eaten 😂
yeh tho khahi suni suni lag rahi hai, "of the people, by the people, for the..." 😅
Hahahaha 😂😂
You miss add some oil
Thats how u season it with coating layer
Oilocracy ☠️☠️
To the people who think they're being sarcastic, this is actually how you season your wok check any asian videos you'll see it... just because you don't know something doesn't mean it's wrong
Absolutely correct
Instagram ke kabhi comments open kiye hai?
@@vans244 nahi bhai wo mene download nhi Kiya, UA-cam se hi bohot time waste ho Raha hai 💀
Is this guy not asian?
Ye bhi asian video hi hai
People who have never cleaned/seasoned a wok giving unwanted opinion on comment section are the funniest thing ever😂😂
Agreed😂
i have 2 woks, 5 cast iron cookware and a carbon steel pan, this seasoning will not only inevitably flake off because of the flash rust it will also impart that into what you’re cooking when the seasoning wears off.
you’re supposed to remove as much moisture before drying it on a stove to prevent flash rust or wiping it off with oil and tissues before bluing the wok.
Vinegar works wonders against rust, and im not about to eat food out of a rusty wok like that. No amount of seasoning will protect me from tetanus.
@@chloekaftan tetanus is a bacteria grows in rust, obviously if you heat the pan you kill the bacteria.
@@chloekaftanyou have no idea how tetnus works do you?
After that onion cleanse I can finally feed some bangerrr food at a Jain Restaurant 😂😂🤣
Bruhhh 💀
Use salt if Jain❤️
Bruh 💀
?
@@Jana_San_SSjain=fraud
Shopkeeper: Itta oil kyu chahiye?
Me : Vo meri kadhayi bhuki hai!!
😂😂😂😂😂😂😂😂
Kitne funny ho tum. Haina
Wogh ❌. Handle wali Kadaii✅.
me - mummy tel dena...
mummy - kya bna rha h..
me - nhi .. wo bartan saaf krna h 😅😂
Uncle Roger APPROVED!😂
Fayyyeaahh
@@muhammadhamid1961it's hayeeeaah
@@muhammadhamid1961 fuiyoh*
Fuiyoh💀💀💀
Nephew doing good !!!!! 👍🏻
Farmer be like -jaldi wahan se hato 📢
🗿
😂
Why, me samjha nhi
To***** m*******k**** c*****
@@krishna.vineet brother kyuki wo oil 🛢️ waste kar rha hai aur wo farmers uugaate hai
I have no idea what he’s saying but this was the most helpful video of the lot. Ty Ty blessings
When you are too serious about your hotel management course 😂
To tu kya rust khayega kadhai ke upar ki bsdk
Yeh technique Chinese/Asian food prepare karne ke liye hai. Chinese cuisine mein chef individual portion cook karte hain unlike Indian food jahan zyada quantity mein food prepare kiya jaata hai isliye water ko high temperature par boil karne se wok clean ho jaata hai.
Wok ko oil se season karne par woh non-stick ki tarah kaam karta hai
Bhai konsa nasha karte ho, India bhi asian country hi hai, Indian food is a part of asian food, asian doesn't mean only china😂😂
@@amritpransarmah9405 Chinese/Asian likha hai padha nahi thik se shayad, Asian term kabhi kabhi East Asia ke liye use kiya jaata hai.
India aur China dono Asia mein sabko pata hai, yahan food ke context mein baat ki hai jo ek dusre se kaafi alag hai
@@amritpransarmah9405 why do u embarrass yourself when u have no idea bout the entire context. The term asian is used for east asians (or what u might wanna call is ppl with slant eyes).
People these day so confidently make a fool out of themselves 😂
@@yesusuck3186 That's a stern stereotype, not the reality, people with slant eyes are not just only in east asia but in india also, think apart from the stereotypes, south india doesn't mean tamil nadu, similarly asia doesn't mean just east asia, I just stated facts, you are the one embarrassing yourself by trying to prove someone else's argument by using stereotypical beliefs😂😂😂
@@sakuradori6216 Haan tumhaari baat samajh gaya mai, sahi hai, fir bhi yeh asian waale jo beliefs hain, isme log india ko nahi ginte, aisa nahi karna chahiye, yeh toh galat hai na😄
Onions :- mujhe kyu todaa 😂😂😂
The rust is still embedded in there. You can actually pour vinegar in the wok and let it soak for 24 hours to remove the rust
Tempering the wok and cleaning the wok are two different processes. Vineger will clean the wok but tempering still needs this process...
"seasoning" a wok is a different process. It's just like how you season a griddle in west
First it is cleaned and heated till it turns blue and red.
After that oil is applied. This is done 3 times.
All that shade is not rust.
If there is rust it will stick to the fingers if you touch it.
@@kk12181 the shade is obviously rust. even if you cannot see with your eyes, you should cook and taste the food. it will be rustic
@@subadra_ravichandran
Just a touch is enough for rust. It sticks to your finger.
ईंट उठाओ और रगड़ दो, चमकना शुरू हो जाएगा।😊😊
चमकाना ही तो नही है उसे तो काला और करना है 😁🤣😁
@@tarunrajput1148 bolne ka matalab hai ki rusty chala jayega.
@@mr.wangadu1936 Okk bro
Hahahha
Shi kha 😂
Mere paas Indian Wok hai (thick iron one). After preparing I wipe it with damp cloth (usually it is non stick so no resudue is left, if there is residue I scrub it off) and still oily layer is over it. For the next time use (used twice daily), I wash it with cleaning liquid just before using and invert the water out and the remaining water is dried off at stove. There is some rust upon washing and drying over stove but that is fine. Once all water dries up I put oil all over and use directly to cook food. Issue for me with seasoning is that if we wash it with cleaning bar/liquid, seasoning is washed off and we have to repeat is over again. So by using this technique I am able to prevent rusting, get satisfaction of deep clean everytime before use and also not waste any oil 😊
Whenever I see wok I remember uncle Roger😂😂
Once cooking is done, after washing a wok or any iron pan never keep it like that for long. Always season right after you wash before storage. This will avoid it catching rust.
The rust which you see initially in the video is because it was not seasoned before storing the wok after it's previous wash.
Proper way to do it, When you buy it. 😂😂. After that you can season all year long, it will never be the same. 😮
Is it normal to scrub a rusty wok with steel wool before seasoning?
@@peterstedman6140Yes. Clear as much rust as possible, then follow the process.
So if you used a wolk you need to season it every day??
@@kairu2006 Just after cooking in it < wash it < heat it < oil it.
Its pretty easy to maintain compared to regular cast iron.
Aap pakka chemistry student honge 🤣❤️
Home science student
Bro missed chemistry classes pakka
Isse chemistry ka koi lena dena nahi he I mean ha use to chemistry hoti he 😂😂 but ye labag Sare chefs ko and jinko acchi knowledge he unko pata hota he
Momoes wala video bana rahe hai isiliye itna perfect hai🤣😂😂😂
Cleaning of pan ❌
Experiment ✔️😂😂😂😂
Bro really said woke☠
Great observation 😂
Just wipe with oil after you have cleaned itron utensil and this rusting will never happen at first place
but tempering is necessary if you want to have a nonstick iron pan. The obective is not just rusting but using less oily food and that too shouldnt stick or burn.
Finally this man has listened to me❤❤❤
Voke 😆🫨that accent kills me everytime
Total kitne ltr. Oil lgega
Bro actually did his face reveal 😂😂
Yee
Thank you it's really helpful 😇
Relatives - apka beta kya karta h
Mom - Bartan chamakta hai
Society:@DeniumGamer kya krta hai
Me: Scrolling krta hai
Thanks bro much needed
Uncle Roger is impressed
Confirmation is required from Uncle Roger !!
Seasoned food ❌
Seasoned Work ✅
Bhai isko karne me to mera ghar bik jayega😂
Bhai bht garib hai tu 3 chammach oil use krne mein ghar bikra btao tera
@@shloksenwal3337Jabse Jio aaya hai saare bhikariyo ko Internet ka access mil gya..
That time was too good when in late 90's only few people had access of Internet at home and these days 😢😢
@@rohitk8001Tera tee hi nahi balki MC STAN KA BHI GHAR CHALA JAYEGA 😂😂
It’s pronounced as “Walk” baaki super helpful video for home cooks.
“How do you wash your utensils?”
Le him-“With oil”💀💀
Oil up
Thank you for teaching how to season iron vessels. I have an iron kadai (the ones used in India) didn't know how to make the rust go away. Wanted to sell it off. After watching this video it's gonna stay in my kitchen.
Bro where did you got that wok
same question
Ciggi went unnoticed
ThQ. Vl demonstrated. Appreciate. Mumbai
US gonna invade that clothe 😂😂😂
Is the heat still on whenever you spreading oil on wok?
nobody knew the importance of wok, until uncle roger told us.😂
Actually in many other countries like China and many other asian countries uses wok but for Indians its quite a new concept
I don't the C of cooking , but still watching it for satisfaction 😅😅😂😂
When you have"Tel ki khadaan" 😂😂😂
In simple way phle tel ki aisi taisi fir dobare tel ki aise taisi firse tel ki aisi taisi fir khana sande ke telnse bnaenge 🤣🤣🤣
😂😂😂😂
😂😂😂😂
Can i do this for iron tawa ? To make it non sticky ?
Yes
Someone send this video to uncle roger
Ccking in iron utensils are good for health. Clean thoroughly before using them.
Once onions are burnt you can use it in biryani 🫠🤣
aur jb piyaaaz mehnga ho to seasoning chorke ubal ke kha lo khana
Itane time me to chacha Biryani chadha dete hai 😂
Now, that your WOK is completely seasoned, feel free to eat your WOK.
Bhai oil ki barbaadi itne acche se mene Aaj Tak nhi dekhi
Chacha iron ke excess oxide khake marja wo shi rhega
Nakal video from that Chinese guy.. 😅
Very nice trick 👍👍
केवढा तो व्याप ! त्यापेक्षा भरपुर साबण लाऊन दगडानं घासा . एकदम नयी जैसी 👌
या प्रोसेस ला कढई वळसवने असे म्हणतात. महाराष्ट्रात विशेषता कोकणात बिडाचे तवे असेच वळसवतात.
Itna time ni h
Itna gas waste krne se accha mai naya wok lelu
Wah 😂 usi wok se tere ghar wale peleneg
Naya le lo tab bhi seasoning krna padega. Iron rust ho jata hai. Rusty pans me cooking nahi kr sakte
Aur bhai oil bhi
I love how Indians swap between Indian and English fluently.
Can still see that rusted part. Why to take a risk. The best thing is to tap dry it with a cloth after washing it in the first place ...I guess and then heat it on high temperature
Me watching without having wok 😂
Wok ☝️
Woook 👍
😂
Use lemon + soap after washing with water wipe up with cotton cloth. You will get better result in single minute.
Bhai.... I too use iron vessels but I don't take this much time, after washing i just wipe with lightly oiled tissue which takes 5 min time including washing. Your seasoning process is very perfect, but it takes lots& lots of time
Now your house is seasoned as well 👍
Simply brilliant!
In the baking industry, that is called "Burn In"
Uncle Roger will put his leg down after seeing this..
Worked bro. I repaired the noodles made by somebody with your help.. thanks 🙏 a lot 😊😊
America wants this wok😂
Bruhhh is he polishing shoes 😂😂
I don't even season my food. Kadhai ko rehne dete hai😂😂😂
Legends know the real person who told it
Legends say that he is still adding oil💀
Thanks, I bought a new wok, it's rust bothered me but now it's all black and good
Bhai isse aacha nya le aayenge
Paise ki chinta nahi h bro😂😂😂bhut Paisa h mere pas
Now that you have seasoned your wok you are free to eat it😂
Which brand wok is this .... Suggest some good brands for woks.thabk u 😊
Very informative video❤
Thank you. God bless you
10 missed call from Tetanus
Bro wash dishes on stove 😂
Verygood tip for iron kadai
My mom running with knife behind me after this😢
His voice kept throwing me off. I would catch a word in english, but nothing else. But i still understand what is happening! 😂 keep it up.
Also, can anybody answer why you burn onions in the pan when seasoning?
Aree..aree..aree tham Jaa Bhai...🙏
Loved your voice and watch
Main dekh kar hi thak gayi😂😂
This is actually right way to make iron non stick Chinese wok. I was also didn't when i used to cooking at restaurant as a Chinese chef.
Now proceed to eat the seasoned wok
It’s actually heat the wok till you see red colour - all around the wok and then season it with oil and then fry onion / egg
I have heavy iron laddle and it is also seasoned the same way.. one more thing. Items that are cooked on wok take only few minutes thats also the reason why it has to be pre seasoned and pre heated
Thats why traditionally in India when a new wok ( kadhai कढ़ाई) is purchased poori (fried bread पूड़ी) is deep fried in oil. It is for celebration about purchasing new wok and also to season it.
Uncle rogge will be proud
Vim kaa naam suna hee 100 neebo ki shakti😂
This is how I seasoned my wok when I bought during covid lockdown down.
There used to be lot of time just staying back at home. So tried cooking different things. This is one among.
Once you master the making of fried rice, you won’t eat outside again!
Nice👌👌😇Sorry but I cant make oily my kitchen clothes 😅😅 I just take a tissue paper n remove excess oil 😅😊