How To Season A Wok For The First Time | Induction Cooker | Carbon Steel, Cast Iron
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- Опубліковано 26 тра 2024
- I bought a new wok!
It's made of carbon steel. Carbon steel and cast iron woks are great for everyday use as they are non-stick and they last forever. Best of all, they are not expensive.
If your new wok is made of carbon steel or cast iron, you should season it first before using it. In this video, I show you the simple steps to seasoning our new wok. And breakdown the hows and whys of each step of the process.
To season clay pot: • How To Season A New Cl...
Chapters:
0:00 Introduction
0:34 Carbon steel wok vs cast iron wok
1:20 Size of wok
2:32 Seasoning
7:37 Testing the nonstick surface
Links to Busy Daddy Cooks recipes:
• Chinese / Asian Food Recipes - • Chinese / Asian Food R...
• Hawker Center / Coffee Shop Recipes - • Hawker Center / Coffee...
• Home Style Recipes - • Home Style Recipes
• Traditional / Grandmother's Recipes - • Traditional / Grandmot...
• Zi Char Recipes - • Zi Char Recipes
• Air Fryer - • Air Fryer
#busydaddycooks - Навчання та стиль
I bought a new wok!
It's made of carbon steel. Carbon steel and cast iron woks are great for everyday use as they are non-stick and they last forever. Best of all, they are not expensive.
If your new wok is made of carbon steel or cast iron, you should season it first before using it. In this video, I show you the simple steps to seasoning our new wok. And breakdown the hows and whys of each step of the process.
Fuiyoh! This Uncle has 3 woks!!! He is the new wok fok-boi!
😀
I love my wok, to the point where I bought a 3500 watt induction wok stove so I could get it properly hot. I even use it for non-Asian foods. It's my favorite way to make corned beef hash, for example.
I love my wok and induction too 😄😄😄
I am so happy I found this. I had believed from other videos and comments that without a gas burner I am doomed since I have induction. Now I see that I can season a wok in my induction and I can actually cook asian recipes without failure.
Glad I could help 😄😄😄
Thank you for this video!!
You're welcome 😀😀😀
This is very helpful, thank you!
You're welcome 😁
Really good video thanks. I wish the instructions on the packaging were as clear!
Thanks! I'll try to be more clear in my next review 😄
It worked excellently,thanks. I’m looking forward to my new cooking genre.👍
Glad to hear that 😀👍
Thanks for the video, I just bought my first wok!
That's great! You will enjoy it for years
This is exactly what I needed. Thank you so much 😁
You're welcome 😀😀😀
What about that black coating that comes on some woks (not pre-seasoned)? I've scrubbed for over an hour and I can't get it off, but if I put it on the burner I can smell it releasing plasticy odors.
Hmmm... I am not sure what the black coating is. Could it be the non-stick coating?
Very good. I just bought a new wok and this instructions is just what i needed.
Thank you. Glad I could help 😀😀😀
Thanks for the very informative video. I bought an induction cooktop for round bottom wok recently too similar to the one you have in this video. Do you find that the food cooked on induction becomes very smoky compared with gas cooking? Despite using the same high smoke point oil (canola/ peanut/ flaxseed) but by the time I increase the temperature from 130 to 160degrees celcius, I can barely see the food in the wok as it becomes so smoky. Is this normal for induction cooking? Thanks
Yes, I find that it gets really smoky. Perhaps its because it gets really hot very quickly and it stays hot.
What induction wok burner you using?
I love your demonstration I'm having a bit of a problem, though.. I just bought a Carbon Steel Stir Fry Pan which has a wider flat bottom area, but still have the wok type of curved edges. I have a brand new induction stove and easily seasoned (burned too much, possibly?) the bottom of the pan. The problem is, that the stove shuts off when I try to heat the sides of the my pan since it thinks there's not a pan on the burner. Do you have any suggestions on how I can season the sides? Thank you!
P.S I'm very excited to try your non-meat recipes!!
Hmmm... I have not had this shutting off problem when I season the sides on a flat induction cooker at home. But I noticed that, in the restaurant, using bigger induction cookers, I cannot use a small pot.
How many watts does your stove have i want to make my wok glow too
Do you have the link to the wok induction hob please?
I don't have a link ☹️. I bought this hob from a small kitchen wear shop. I am not even sure what the brand name is. It just has a red logo. However, this type of induction cookers are avaliable online.
Hello, I just buy similar commercial cooker. After experience, is your new 15" (38cm) wok better size for this cooker, or maybe better with 14" (36cm), @3:45 it looks like maybe 15" too big, not connecting to induction surface properly?
It is not the size of the wok but the amount of surface contact. It is better to have more surface contact. Some woks are made deeper while others are shallower. Get one the fits your induction cooker. That would help a lot. Hope this helps.
@@BusyDaddyCooks I'm aware of that.
I live in remote area, hard to sample many different ones to get best fit.
It's confusing when youtubers with same cooker use different sizes, 36 to 45cm.
I was simply curious if your 15" fit your cooker better than 14", which was my question.
How did you get, know, work-out, which one fit your cooker best?
I can maybe find same wok via the MY code on sticker you show, if it fit best
I understand how you feel. I wish I had a more systematic way of doing this. But.. I went to the shop where I bought the induction cooker from and picked up a wok. I asked the sales person if it fits.
I bough a stainless induction 32 cm wok by jamie oliver not from tefal. Its stainless but with black coatings on the inside. I would like to know if it can be seasoned the same way or is there any other way preferably for coated woks?
Hi. Is this a non-stick coating? If it is, you do not need to season it. In fact, the high heat from the seasoning process will remove the coating. You do not need to season a stainless steel pan either.
@@BusyDaddyCooks hi, mine is nonstick, but after frying egg on the induction stove it has now got black spot (smooth to touch) i think the nonstick coating got removed 😭 anything i can do about it? should i still season it?
@@sharontlx If the non-stick coasting is coming off, to be safe, shouldn't use it. Non-stick pans need not be seasoned.
@@BusyDaddyCooks ok😭 i just used it less than 5x
@@sharontlx For a non-stick pan, use medium to low heat when using an induction cooker. Some induction cookers are powerful enough to destroy the non-stick layer.
What's the difference between a round bottomed wok and a flat bottomed wok (for induction hob)?
A flat bottom wok can be used with an induction cooker with a flat top. For a around bottom wok, you would need to use an induction cooker that specially built for it.
Is it not an issue that the wok hob heats a hollow ring rather than the centre of your wok? The burn marks take a long time to reach the centre of your wok, does this not impact cooking?
In my experience, it does not affect cooking. It heats up very quickly and the whole wok becomes hot.
Just subscribed
Thank you!😀😀😀
@@BusyDaddyCooks Thank you very much for taking the time and effort on how to season a carbon steel wok on an ELECTRIC stovetop, however, the Cantonese style you demonstrated appears easier than my YOKUSATA flat bottom wok with the awkward wood handle. Mine can’t be laid as flat as yours to correctly temper the steel as well as you were able to demonstrate. I contacted YOKUSATA to ask about removing the handle, they reported it cannot be removed, however, where the wood handle is inserted, there are 2 small Allen head screws. The stove in this apartment is an electric coil burner style. Any tips would be welcome. Your video is of great help to those of us who can’t use a gas stove. You answered so quickly, where in this world are you located. Many thanks.
Hi. You don't need to season the handle area of the pan as you do not use that area to cook. So there is no need to remove the handle. Just slowly roll the round sides of the pan onto your flat stove top. The contact area is smaller therefore the seasoning will be slower. But it can be done. Hope this helps.
I am in Singapore. I happened to be using my mobile when your message came in. 😀
@@BusyDaddyCooks Thanks but there’s cooking area all around the inside where that handle is located that can’t be laid flat on an electric coil stove burner to temper the steel.
@@beverlyfitzgerald7675 oic 🤔
Does induction cooker heat all types of wok or pans?
No, induction does not heat up all types of wok or pans. Only cookware containing ferromagnetic materials (either contains iron or has a layer with magnetic properties) can be used on an induction cooker.
A simple way to tell if it will work on an induction cooker is to do the magnet test. It will work if a magnet sticks to the bottom of the pan or pot.
@@BusyDaddyCooks Thank You!!
You're welcome 😁
What induction base are you using?
It's an induction cooker that is made for rounnd bottom woks
Where to buy
It's from a kitchenware shop in Ang Mo Kio central. Sorry, I don't have the name of the shop. But it's the one next to the broadway building. Hope this helps. 😐
What induction hob is that?
It's an industrial induction hob for restaurants. But you can use the normal flat top home induction hod. For this purpose, it works the same 😀
@@BusyDaddyCooks how is the normal flat induction top meant to work with the curved wok?
Slowly roll the wok on the flat top till all parts are heated. I used to do this. It works well.
Looks like a really powerful hob. Do you know how kW it is?
@Will Giani Its 3500W