Mandarin Quick Tip - How do I season my wok?
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- Опубліковано 24 сер 2024
- In this episode of Mandarin Quick Tips, Pauline is going to show you the best method of seasoning and sealing your new wok to get it ready to cook amazing Chinese food...
For more information about Michael Wan's Mandarin visit www.michaelwansmandarin.co.uk
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Best version of this process I've seen yet! just bought a 12" carbon steel wok for home use, and will need to go through this myself. Need to open the windows I think!!!
very good video lesson on how to season a wok properly, this is the very important initial seal of the woks surface it will then give you trouble free no stick cooking, a build up of patina will occur as you use it, it will get better each time you cook with it.
awsome tutorial. way better and complete steps compared to other yahoos who think they know what they are doing. thank you
Thanks so much for posting this video. Very helpful!!!
Thanks. Then I definitely know that I need to burn that wok for it to have an even patina. Best tutorial I have seen and it is a money saver too! You just used a used oil to season the wok as opposed to buying a kilo or more of onions or potato peels or leeks when simple procedure would do. 👌
Wow... just never been told that before, thank you for explaining all so clearly too.
Interesting. And much different from other methods I’ve seen. I will try this with the new wok I just ordered.
Thanks for the tutorial, lovely person.
Thanks! just got same wok as you, big help in seasoning mine. Cheers.
I love Pauline's accent!
Hiya Pauline,
Thank you so much for taking the time to make, edit & post your videos. I am really enjoying them.
Thanks Again & Best Regards,
Jon
Great informative video. Thanks for sharing!!
Good Video!!
question... Can we re-season the wok more than 1 time ??
thanks
That's from London Wok isn't it? I bought one recently from there, very nice and well made. The only thing I did differently here is when the wok turned dark I took it off the heat and let it cool wiping as much oil away as possible before repeating six or seven times much as I would do with Cast Iron. I didn't get a stage where it turned from dark to light again.
It looks the part and I hope I haven't ruined it, meat does catch in a few small places, but it does the job. I even managed to give it a bit of character around the rim.
Edit: Seasoned it again and developed the blue/white metal colour then back to dark. Even eggs don't stick.
I watched your video before and did it as you instructed and it worked out perfect. Thanks and you look and sound very woncerfu. I'd love to meet you in person.
I'd like to thank you so much for you're clear instructions on how to seal my carbon steele wok
The change is amazing so non stick now you was right took couple mins extra on home cooker
Can i ask do u need to just wipe it out after cooking and keep it oiled at all times
Dale
I l will be purchasing another wok. Thank you.
just used your method on stove top. took longer , but came out great ! thanks..
What kind of oil did you use?
Marvelous video on seasoning a new wok! Remember to flow every step or you'll mess it up!
how do you clean the wok after you have used it?
thank u good video
Thanks so much
I season my wok but does not looks like that. Can I re season it?
Question dear you use the wok is carbon
Hello, I've purchased wok in China, on Taobao. It's made of uncoated steel, but the color of metal is a kind of blue, is it normal?
can I use ANY kind of oil for this process?
Will the first step work on an electric stove?
What kinds of oil can be used?
stainless steel wok vs wok carbón which is better dear thnaks
what kind of wok is that? Cantonese?
i want one brand you are using like yours
Where do I get this particular wok?
Is it true that you never was your wok with soapy water?
Wash