had one ages ago...great for cooking Chinese dishes,but it was a big headache keeping it rust-free. Gave this heirloom away....®retted it ever since. non stick pans are nice to use but they don't last & studies have shown that they're not a healthy choice . Perhaps, our learned chef can advise on using stainless steel woks which can be problematic sometimes. am contemplating to buy an uncoated nonstick iron wok online....not sure if it's the same as the one the chef mentioned. What about the nonstick honeycomb stainless steel pans? Would appreciate any advice or opinions. Thanks
I scrub the outside with detergent. You can do the same as in the video for a new wok. Use oil that can withstand heat, like any oil good for deep-frying.
Can you do it on a single ring burner? I only have that at home and I feel it is the main reason the seasoning does not look as good and I have to use much more oil.
It depends on where you live. I am in Asia and able to get it in most of the cookware stores. If you are not around here, Amazon has a few choices online.
Chinese cast iron woks are made much thinner and therefore lighter. However because they're so thin they're more brittle. So if you drop it, it'll crack.
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Hi, if you want to read more about how to season this wok, read the article at tasteasianfood.com/season-a-wok/
There is more information out there 😀
Very good info. Thank you sir!
One more question pleases: I am a single person, do I need to use the wok regularly? Can it be used say only once a week or even less sometimes?
Thank you 👍🏻
I love using a wok but mine always has a problem.
This is very helpful.
I hope this is useful to you 😊
Thank you for the video ☺️
Thank you Teacher ! Yours videos are good help for us 😉
Very good information. Thank you for the video.
Excellent advice, thank you so much
Thank you.
I do like your t shirt!!
Thank you for sharing.
WoW brilliant advice 🤩 thanks
Thank you!
Hi. I seasoned a new wok(silver color). It turned brown in the base
Different kind of wok, but by the sounds of it you probably did it right
had one ages ago...great for cooking Chinese dishes,but it was a big headache keeping it rust-free. Gave this heirloom away....®retted it ever since. non stick pans are nice to use but they don't last & studies have shown that they're not a healthy choice . Perhaps, our learned chef can advise on using stainless steel woks which can be problematic sometimes. am contemplating to buy an uncoated nonstick iron wok online....not sure if it's the same as the one the chef mentioned. What about the nonstick honeycomb stainless steel pans? Would appreciate any advice or opinions. Thanks
What size is your wok?
Iron? It must be a very heavy wok! Do you use carbon steel woks? Same way to season? Thanks for sharing, KP!
You can season carbon steel wok with the same method. However, it may take a longer time to burn in the protective layer, especially for a new wok.
@@TasteofAsianFood As always, thank you, KP!
A 14 inch thin cast iron wok weighs a little more than 3lbs because they're made much thinner.
Hello, thank you!! Which oil you use?? And what about outside the wok when you buy a new wok?? Thank you
I scrub the outside with detergent. You can do the same as in the video for a new wok. Use oil that can withstand heat, like any oil good for deep-frying.
@@TasteofAsianFood thank you! Sorry for bothering you but do you also oil outside??
Can you do it on a single ring burner? I only have that at home and I feel it is the main reason the seasoning does not look as good and I have to use much more oil.
I would suggest not letting it idle. Tilt the wok to left, right, front and back while heating.
May i know where can i get this type of wok?
It depends on where you live. I am in Asia and able to get it in most of the cookware stores. If you are not around here, Amazon has a few choices online.
Cast iron is too heavy for me, mine is carbon steel.
Chinese cast iron woks are made much thinner and therefore lighter. However because they're so thin they're more brittle. So if you drop it, it'll crack.
Talk too much
Thank you for sharing.