My boyfriend got me a traditional cast iron wok from your store and it looks so easy to season. I can't wait to try season and try it out. Thank you so much for teaching me!
I have purchased two woks from the wok shop and they are both beloved and indispensable additions to my kitchen. The wok shop is the best !! Go buy something from them, great service and an experienced staff.
Thank you, Spud. Remember...whatever you do to your wok will be salvageable. A wok can take a lot of abuse, but the more you wok, the better and blacker the wok becomes. Good luck. Tane Chan, THE WOK SHOP
You are doing everything right. Your wok is still new and the more you wok and the older it becomes, the bottom will season to a point where the seasoning has penetrated into the metal. However, if you want it blackend now...stir fry a handful of chives until charred with TBS cooking oil, rubbing up the sides too (stir fry until chives are totally charred) and the bottom will turn black and not removable). Good luck. Thank you. The Wok Shop
I absolutely love this video. Could tell within 30 seconds that you knew what you were actually talking about, which is seriously lacking in most youtube cooking videos. Instant subscription.
Just seasoned my new wok with this method. I used Crisco for the oven seasoning and sauteed scallion ends and a fair amount of rough chopped fresh ginger root for the stove top seasoning. My wok looks beautiful. My only warning is you should probably disarm your smoke detectors before you season in the oven. My smoke detectors went off after five minutes.There will also be a strong oil smell. I ended up shutting the oven off after 10 min and let the wok sit in the hot oven. Beautiful seasoning.
Thank so much for the video. We bought our wok from your shop a few months ago and just got around to seasoning it and using it. Looks gorgeous now that I seasoned it with some green onions.
I would to take the time to say : THANK YOU. I recently purchased a wok almost exactly like yours (the 1st one shown) with a wooden, unscrewable handle. The indications on the lable were poor and had no indications has to when the wok was "ready for use". I followed your video step-by-step, using vegetable oil & chives (and covering the wooden handle) ... and I now have a beautiful, seasonned wok ! I truly appreciate what you are doing, keep it up ! :)
I used a mixture of videos on you tube, (and cantonese blog instructions too) for seasoning my wok. I have an electric stove and a flat bottom wok. I heated the dry wok all over until blue black, then added pig fat ( in UK, it is simple lard, try the smart price aisle) and heated the wok on all sides to burn it in. Then cooled to room temp, before rppeating the process three times. Then burned in a mixture of chives and spring onion greens until wok had a lovely shiney patina.Brilliant.
Both are very different in woking. Spatula is shovel-like and contour so gets under the food, around the wok for quick stir frying. Ladle does not get under the food but you can "stir" with it by "scooping the food in the wok and with back and forth motion, stir the food that way. Food channel chefs, use the ladle and they can go stir crazy with it. Most Chinese chefs, use a spatula and then scoop out with the ladle. Up to you. Thank you. The Wok Shop
For cooking Chinese, peanut oil is preferred because it has a high heat tolerance and is flavorless. However, veg. oil, canola oil, is good too. For seasoning, peanut oil, coconut oil, flax seed oil...all will season the wok beautifully. Good luck. The Wok Shop
Thank you so much. Love to hear from wokers and so happy we can be of help. Keep woking and the more you wok, the healthier and the better and blacker and naturally nonstick your wok becomes. Also, you cannot ruin the wok and whatever you do to it, will be salvageable. The Wok Shop
I absolutely love this video. Could tell within 30 seconds that you knew what you were actually talking about, which is seriously lacking in most youtube cooking videos. Instant subscription. Props for using peanut oil (it's my favourite to cook with) but be aware that some people can actually taste it and it can be unpleasant to them.
To dusky driver: Thank you for your wok talk. Keep woking till it drives you stir crazy. You are doing everything right and you really cannot ruin a stir fry; little bit of this and that and you can salvage the stir fry and it will be deliciously edible. Thank you for your business. The Wok Shop Ms. Tane Chan
I recommend either the carbon steel spun steel wok,(USA made) or the hand hammered carbon steel wok. The two metal loop handles are the traditional wok handles and wok style. Carbon steel will conduct heat, is slippery when seasoned well and gets better and blacker with use and age. Carbon steel is the natural nonstick cooking vessel. Carbon steel, like cast iron, becomes naturally nonstick, can take a lot of abuse and can restore the metal if neglected. Cannot ruin carbon steel.
This is a good video and you are a very good teacher. Thank you for making this video. Now I think I can season my carbon steel wok. It's got some rust on it and I know I can use steel wool on it before seasoning it.
The size is 14"..which is the best size, average. You can cook for one, two, or up to 8 depending on the amount of servings and other entrees. 12" is small and good for only up to 4 , but stir frying is quick and easy and you can cook 2 servings of the same entree if necessary on the 12" wok. 16" is large. Tane Chan - The Wok Shop
Since you cook with gas I would recommend the cast iron round bottom wok.. I suggest you get the set, 14" - $39.95...14" with accessories. This wok seasons very easily and gets better with use and age. Very easy care. This is thinner cast iron than its USA counterparts. Go for it. Thank you, Tane Chan THE WOK SHOP
Not to worry. You are doing everything right. As you use your wok for stir frying, etc., it will season itself. The wok does not have to be perfectly seasoned/cured; woking will season the wok. Does not have to be perfectly bronze/black. Pop popcorn in it...that will season it too. Good luck. TC
Thanks for posting this! Your method is easier than what I've been reading about - acrobatically and repeatedly singing all parts of the wok, a little at a time, in a gas flame(with gas mask on I guess, from the warnings about how smoky it will all be) and no mention of doing the chives step!
Your wok is fine. The reason it started to smoke over high heat is because you did not remove the lacquer or waxy coating. At this point, fill with water and add 1/3 cup of baking soda. Boil for 15/20 minutes and your seasoning and the coating will lift off. Wash wok with liquid detergent and with your brillo pad. Dry and season in oven as shown in the video. Good luck. You cannot ruin a wok so not to worry; it is salvageable. Ms. Tane Chan THE WOK SHOP
The Atlas Spinning Metal Company use to be in South SF and they were the biggest wok spinners. We purchased our woks from them years ago. They went out of business about 20 years ago. You have a great wok...just season as directed in the video. You cannot ruin a wok and whatever you do to it will be salvageable. The rust on exteiror will bake away when seasoning in the oven or on the stove top. Good luck. You have a great wok. Tane Chan THE WOK SHOP
Both woks wok very well. Castiron is easier to season, but carbon steel will season in 20 min. in the oven and also gets better and blacker and becomes naturally nonstick with use and age. Castiron/enamel is flat bottom for the coil electric stoves...great wok too. You don't need a gas stove to wok. Flat bottom woks work well on gas or electric. Thank you. The Wok Shop
Me either! I am just getting ready to season my new wok right this minute, just came here to take some notes. I'm using Crisco for the oven seasoning, and scallions and ginger for stove top seasoning. I'll report back with my results, but I am confident it will come out perfectly. :)
You are absolutely right; however, if you wok with a lot of chilies and curries, a little liquid detergent to remove the odor will be helpful so as not to contaminate the next dish. Also, sometimes with a lot of oily dishes, deep fat frying, etc wok can use a little liquid detergent to wash, but do not scour with harsh abrasives which will remove the patina. Anyway, if that happens, restoring seasoning/patina is easy by stir frying pungent veggies. Thank you. Ms. Tane Chan THE WOK SHOP
thanks, I'll use coconut oil. I wish I had bought them from you now. They look like the same hand hammered woks I bought. I just went by the picture that showed the hammered marks and that's what sold me.
Yes, I am seasoning a carbon steel, in the oven ...the wok is the one with a wooden handle. Other woks are cast iron. All easy to season. Thank you. Tane Chan THE WOK SHOP
Hello Mrs Chan: Thank you so much for this video Its very good! I follow your instructions to Season my wok, and it came out just like yours. I was very impresed. I was using my wok without season it properly. Now my fried rice comes out so much better. and the taste its amazing. Thanks again. Noel
Just got my Wok, and I think I'm in love!!! Got the one you show in the first part of this video, it is awesome. To remove the laquer I used hot water and Bon Ami that my mother in law uses on her really expensive stainless cook wear. Scrubbed like a mad man, but it worked! We made beef and peppers the first night. Did a few things not quite right, but it still was very tasty. I cannot wait to use it again. If you have a non stick wok...make it a bird feeder and get a carbon steel.
I would recommend a USA made flat bottom wok with wooden side handle and helper handle. Carbon steel wok has to be seasoned, easy to do, lasts a life time, gets better with age and use. Can be used on either gas or electric stoves. If you prefer castiron, get the traditional castiron wok, See all woks in on the wokshop website. The flat bottom wok is the most popular wok...used by Grace Young author of famous stir fry book and Ching He Huang in Cooking Channel. Thank you. Ms. Tane Chan
Thank you. The wok Ching uses in the TV series is a great wok and is also recommended by Grace Young author of Stir Frying to the Sky's Edge. The wok is USA made in San Francisco Bay Area, $24.95, flat bottom carbon steel. Great wok and easy to season. Thank you. Tane Chan THE WOK SHOP
@dennisminnick thank you so much for that informative video i tried some other ways to season a wok but didnt have much success. I tried your way and my wok looks awsome. Every time i walk into the kitchen the patina on the wok always catches my eye.
Woks are salvageable in any condition except if they are eaten away with rust. Just scour with a harsh abrasive wire brush down to the bare metal or..... You can also fill with water and add about 1/3 cup baking soda and boil for about 20 minutes. The boiling will loosen and clean the wok. Then scour with liquid detergent and proceed to season. Good luck. The Wok Shop
Thank you. You are right, but it sure smokes a lot! I switched to coconut oil (been using peanut oil because it, too, has a high heat tolerance) and compared the two. Coconut oil leaves an even beauiful patina, but is very smoky and you can smell the coconut aroma. Peanut oil's patina is not as "hard" and dark but it is not smoky and it is flavorless, no odor. Now customers been emailing me to use avocado or grapeseed oil. I will try. Thank you. The Wok Shop
For Barkspawn: Thank you for your very nice comments. Just a reminder - you cannot ruin a wok. If you think you ruined your wok because you neglected it , just stir fry a handful of pungent veggies with 2 TBS cooking oil, until charred rubbing and tossing up the sides of the wok. Discard charred veggies, wipe wok with paper towel which will be black and wash wok with hot water. Good to go again. Woks are salvageable. Good luck and enjoy woking. Ms. Tane Chan THE WOK SHOP
Thank you Noel. If some of the patina should dissipate, just stir fry, little cooking oil, handful of chives until charred , wok will be restored. The more you wok, the better and blacker wok gets. You cannot ruin the wok, can take a lot of abuse and is salvageable. Happy Woking. Watch cable TV or Direct TV , Sat AM. Easy Chinese San Francisco. Tane Chan
Thank you Teena. Chives are the favorite of the Chinese to season a wok; however, these are the long stringy chives much like the green stalk of scallions but a bit longer and narrower and are very inexpensive in a Chinese market. Unlike the Western markets, a little bunch is about $2.39, short and very little. So if you cannot get the longer, less expensive chives, use pungent veggies, onions, scallions, garlic etc. Pungent veggies all wok/work. Thank you. Ms. Tane Chan THE WOK SHOP
Woks are salvageable (unless you have left sitting in water and rust has eaten up the wok). scour coating away with harsh brush, wire scrubber (exfoliate wok for a new face lift). Proceed to season, coating wok with cooking oil in and out, bake in oven 20 minutes upside down, 425 degrees, Remove , stir fry handful of chives, pungent veggeis until charred. Good to go. Good luck. The Wok Shop
Handhammered woks are carbon steel, 14 gauge (heavy gauge) and are from China. The "smooth" ones are USA made of 14 gauge carbon steel spun steel also . Both have to be seasoned, last a life time, can take a lot of abuse and are salvageable. Woking is the same. Thank you. The Wok Shop
@ravx247 I have not tried coconut oil, but a few customers have told me they tried this oil and it woked fine. Try it, you cannot hurt your wok and whatever you do to your wok, your wok is salvageable. You can always "exfoliate" and renew/reseason your wok. Woks can take a lot of abuse. Good luck. The Wok Shop
Yes, any pungent veggies will do, even a combination. Whatever will wok/work, e. g. onion, scallions, ginger, scallions, garlic, chives..good luck. Nothing to woking and seasoning a wok. The more you wok, better for the wok and healthier for you. The Wok Shop
I seasoned a castiron one and a carbon steel,. Both are seasoned the same way, but if the castiron is with plastic handle, lower the oven to 350 degrees. Thank you. TC
You can get a very nice preseasoned, castiron wok to simmer your pasta sauces which I think will be better in the long run than a nonstick surface which eventually will wear or scratch or blister. Joyce Chen makes a very nice castiron preseasoned in 12" $39.95 or 14"- 49.95. We have in stock. Easy care. Nothing to blister, scratch or wear off...just castiron but seasoned. Thank you. The Wok Shop. Tane Chan
@boylebongo Answer: Iron and carbon steel woks have to be seasoned and if they have been neglected or not used for a while and they get rusty, not to worry. A wok is salvageable and can take a lot of abuse. Just scour away the rust, wash wok thoroughly and season again. Occasionally, if wok is not used very often, stir fry a handful of chives with little cooking oil until charred, toss veggies and wash wok with hot water and dry. Wok will season and come to life.
You should be woking. Good for you, the more you wok, the healthier. Yes, you can stir fry pungent veggies when seasoning cast iron ware. Pungent veggies remove any metallic taste. Come see us at The Wok Shop. Tane Chan
After seasoning, you stir fry chives, a handful with 2 TB cooking oil, until charred. As you stir fry the chives, the bottom of the wok will turn black and chives will burn into the wok. If some of the patina flakes off, that is OK. As you use your wok, it will season itself. You cannot ruin the wok and it is salvageable .The wooden handle is replaceable. Just get a dowel (broom handle, etc.) and replace. DON'T SCOUR YOUR WOK..wash with hot water and a brush or sponge and let it dry.
Regardless of what oil you use to season your wok, some of the patina may cook away as your wok is still new. If you want to restore the patina, just stir fry, until charred pungent veggies and wok will turn black again. The more you wok the better and blacker and naturally nonstick the wok will become. Just wok and don't worry that you are scraping away the patina. Your wok will still cook very well, fast and easy. Since you already seasoned the wok, Just cook with it and it will get better
Yes, just season your wok any way that will get it bronze/black. Use a little cooking oil. You can also season it by stirfrying chives or a handful of pungent veggies until charred, rubbing and tossing up and around the sides. Not to worry, you wok will be fine and as you cook with it, it will season also. It is carbon steel I am assuming. Good Luck. The Wok Shop
You can do it on the stove top. Wash thoroughly and dry with heat of the stove. Add couple TBS cooking oil and stir fry a handful of chives or pungent veggies until charred, rubbing, tossing up the sides. Wok will season and be beautiful. Discard charred veggies, wipe wok with paper towel, then wash with hot water, and good to go. Goodluck. China has not ovens and this is the way the Chinese season woks. TheWok Shop
If you are not going to use your wok frequently, it would be a good idea to coat it lightly with cooking oil before storing. This is not necessary once the wok is old and well seasoned. Happy Woking. The Wok Shop
Dear Indiana Girl: Yes, of course you can season with garlic chives. Any pungent veggie, stir fried with couple TBS cooking oil (a generous handful of veggies) will wok fine. You can use a combination of onions, ginger, garlic, chives, etc. The sugar in the veggies will burn into the wok with a nice fragrance and wok will develop a patina. After stir frying till charred, discard veggies, wipe wok with which will be black and wash wok under hot water and good to go. Good luck. The Wok Shop
Yes, you have to seasoned a black steel pow wok. Probably has a lacquer coating so remove by filling with water, adding 1/4 cup salt and boil water for 15-20 minutes.. Then wash/scour wok and dry and coat lightly, with cooking oil and place in oven, 425 degrees upside down and bake for 20 minutes.Then stir fry handful of chives until charred . Toss veggies out, and wash wok. Remember, whatever you do to your wok, you cannot ruin... Woking is easy, and fun -- WOK SHOP
Season wok initially and that is it. As you wok more and more, the wok will seasoning itself. You can always re season (if necessary) by stir frying chives, etc. until charred. Toss chives or pungent veggies out after charred and wash wok with hot water and wok is good to go.
Yes, you can season a wok on the stove. Burner on high and with a couple of TBS of cooking oil stir fry a handful of chives (or pungent veggies) until charred, rubbing up and around the sides and wok will season. China has no ovens and season woks on the stove top with coals, wood, gas, whatever. Your wok will season. Demo in our store we season woks with a small butane burneer and woks/works fine. Good luck. The Wok SHOP
Sorry for delay in response. just returned from vacation, catching up now. Wok is made for us, USA made as described in our site, excellent wok, $24.95. JC is from Taiwan...USA made is a heavier gauge. Go for it...excellent value. Thank you. Tane Chan THE WOK SHOP (this month's issue of Fine Cooking...check out all about woks)
Thank you. You cannot ruin your wok (woks can take a lot of abuse and last a long time). If it needs a new facelift; scour it and stirfry chives/ pungent veggies, a handful, until charred. Wok will re-season and good to go. The Wok Shop
Dear Hareem: You just season your wok once, initially. As you use it, it will season itself. If you think it needs t o be re-seasoned, just stir fry pungents veggies until charred, wit h a little oil, and discard the charred veggies, wipe the wok and wash wit h hot water and you are good to go. Thank you and good luck. The Wok hop
You seasoned the wok the Chinese way (in China, most kitchens do not have ovens), by seasoning wok on the stove top with lard (pork fat). Most native Chinese still season that way. Great results. Season wok the way that suits you and your kitchen set up. Also, the more you wok, the better and more seasoned the wok becomes. Tane Chan
Wok is fine. Wash wok thoroughly. If wok has a lacquer or waxy coating,fill with water add 1/4 c. baking soda, boil 15 minutes to remove or loosen coating. toss water, wash, dry, coat with cooking oil, in and out, bake in 425 degree oven,20 minutes, upside down. Remove from oven, stir fry handful chives or onions with 2 TBS oil until charred. Wipe wok clean,wash w/hot water. Wok is good to go. Good luck
Our pow woks are from China, and are 14 gauge.Pow means to toss over a high flame. Lift the wok and shake, toss as part of the woking/stir frying as opposed to the wok sitting on the burner and the wok tools doing all the tossing and stir frying. Pow is to pick up wok and flip/toss food..like an omelette, flip pancakes, shake the wok, etc. You have to have a gas stove high flame to pow. You can still use a pow wok, but let sit on the burner and not "pow" toss. Tane Chan THE WOK SHOP
Woks I am seasoning are cast iron and another wok is carbon steel. No aluminum woks. Any chives will wok, and if you do not have chives, onions, scallions, ginger, garlic..any pungent veg. Your wok will season if iron or carbon steel and do not worry. Just wok in it and it will age and season. . Tane Chan - WokShop
Carbon steel is the metal of choice for most commercial kitchens. Carbon steel, if seasoned, gets better and blacker with use and becomes naturally nonstick and no metallic taste. All Asian restaurants use huge, 24" to 30" woks and if the dishes had a metallic taste, they would not be in business. You cannot cook with high heat and get the wok flavor with stainless. But, we do have a very high quality stainless wok for customers who insist on stainless. The Wok Shop
@songb206 Yes, wash wok thoroughly and proceed to season in oven if you prefer, 350 degrees, 20 minutes, interior only to be coating lightly with cooking oil. Then stir fry chives on stove top until charred, w/ little cooking oil. Wash wok with hot water and good to go. Good luck. The Wok Shop
I just seasoned my new wok. After it was out of the oven, I noticed from the rim going down kind of a pattern. Looks like the roots of a tree going down. Is that normal? Did I use too much peanut oil? Not enough peanut oil?
thank you so much. this is so much more clear than the printed out instructions that came with my carbon steel wok. one question - how am i to treat the wok in between cooking with it? a friend has a cast-iron wok and oils the inside after each wash, and never washes with soap. please let me know what is appropriate for my carbon steel wok. and thank you again.
It will look glossy, but if you can't tell, what can it hurt to fill with water and 1/4 cup baking soda and boil for 15 minutes. Then toss water, wash wok and season. Good luck. The Wok Shop
Kitchen might get a bit smoky, but will dissipate. Chives will remove metallic taste and give wok a nice patina. If seasoning/patina woks away, stir fry chives again to restore. Woks are restoreable/salvageable, cannot ruin a wok. Good luck.
Chinese prefer peanut oil for their stir fries because peanut oil has a high heat tolerance and is flavorless. Veg. oil, canola oil, coconut oil, avocado oil, olive oil all can be use for stir fries. Sesame oil is only used as a flavoring and only a drop on your stir fries because it is very fragrant and overpowering. Corn oil is not recommended either. Safeway or your supermarket all have these various cooking oils. Thank you. THE WOK SHOP
Just bake in oven once for 20 minutes, hot oven, 425 or 450 degrees. Remove and on stove stir fry a handful of chives or a handful of pungent veggies until charred rubbing and tossing up and around the side of the wok. Wok will get black on the bottom and up to about 1.3 of the sides. Toss veggies, wash wok with hot water and good to go. Remember, you cannot ruin your wok and whatever you do to it will be salvageable. Thank you and good luck.
Cooking with water is fine and you cannot ruin the patina, but the patina will not "build up" to a naturally non-stick cooking surface. You will have to be the judge of when to stir fry with a little cooking oil the pungent veggies until charred to restore the patina. I would restore the patina quite often and your wok will develop a nice patina and food will not stick, but if wok sticks a little sometimes, just add chicken broth or water and quickly move/stir fry food around. THE WOK SHOP
@LindsaySydenham I think you used too much oil when you coated the wok. Not to worry, wash the wok with liquid detergent and hot water to get all the sticky oil residue off. Wok should be smooth and not sticky. Dry wok with heat of stove and stir fry w/ couple TBS cooking oil, a handful of chives or pungent veggies until charred and wok will be fine. Remember, you cannot ruin the wok and it will be salvageable. Good luck. Tane Chan THE WOK SHOP
Just scrub the rust away, wash your wok, dry it and season it by coating it lightly with cooking oil, inside and outside. Place in hot oven 450 degrees upside down for 20 minutes. Remove from oven and place on stove and stir fry, with a couple TBS cooking oil, chives or pungent veggies, a handful. Stir fry rubbing the sides, etc, of the wok til veggies are charred. Discard charred veggies and wipe wok. Towell will be black and then wash wok with hot water, dry and good to go. THE WOK SHOP
A wok is salvageable. I don't think a non stick surface on a wok can be messed up. It can be scratched up and with splotches where the non stick coating has peeled off. If that is the way the wok looks, then it probably is a non stick wok. If not, you surely can season it; exfoliate it and give it a new face lift. What is to lose if the wok is already a mess; try it? If it does not wok out, buy a new carbon steel or castiron wok and season it. Thank you - Good Luck. Ms. Chan THE WOK SHOP
The best way to clean food that has stuck to your new wok, is to us a plastic pan scraper. You can recycle an expired, old, credit card, use that and it will scrape the food off without removing the patina. As you wok more your wok will season itself and eventually the whole wok will be black and naturally non stick. You do have to use your wok and you cannot ruin the wok either. It is salvageable. Do not leave water or soak for days. It will rust. Good luck. Ms. Tane Chan THE WOK SHOP
Not to worry. It is not rust. Will not rust that quickly!. It is a bronze color which is the way it should be if not black. You will get the bottom and about 1/3 up the sides black by stir frying pungents veggies, a handful with little oil, until charred. You are doing everything right. Just start woking; woking seasons the wok too. Good luck. Tane Chan THE WOKSHOP
Ceramic , green, woks are available in 13" diameter and 14": I do not have the price at this time, but we were sent info that a ceramic wok is now available. Thank you. Ms. Tane Chan THE WOK SHO
After woking, wash wok under faucet of running hot water and with a swirling motion with brush or sponge wash wok. Place wok on stove and let heat of the stove dry wok. Try not to use detergent to wash wok, but if you have to (too sticky, too crudy, just some detergent to wash. Just don' t use a wire brush and scour away your patina. But if you do, not to worry, just season wok again with chives. You cannot ruin a wok, it will be salvageable and last a life time. Good luck.
Since you seasoned your wok and I am sure it is well seasoned, wash it with hot water and a brush or sponge with a bit of an abrasive surface. Your wok should dry clean. After washing with hot water, dry with paper towel and paper towel should be clean. If still some residue, wash wok with little liquid detergent and hot water, but try not to wash with detergent too often. Hot water and little salt washes castiron best. Good luck. The Wok Shop
I have an old carbon steel wok from Atlas that I haven't used in 15 years or so. I did season it but the finish was irregular and felt sticky to the touch. Food would stick too. If I wanted to remove the old finish and get back to something like the original metal what is the best way? Can I use a metal scrub brush - if so can I use any kind of metal or only some types of metal? Thanks for the great video, very inspiring and I want to rejuvenate my old wok now.
Carbon steel woks have to be seasoned just like the castiron ones. After seasoning in the oven, stir fry chives or pungent veggies until charred, tossing and rubbing the sides of the wok with the chives, veggies. . Toss charred veggies and wash wok with hot water. Wok is ready. If wok should get a little crusty, just scrape the crusty spots with a plastic scraper (e. g. like an old credit card) and spots will easily scrape off and patina will remain. necessary. THE WOK SHOP
You rock lady. The best instruction on seasoning a wok.
My boyfriend got me a traditional cast iron wok from your store and it looks so easy to season. I can't wait to try season and try it out. Thank you so much for teaching me!
I just purchased my first wok, it's carbon steel and your video is the best one on youtube!
I have purchased two woks from the wok shop and they are both beloved and indispensable additions to my kitchen. The wok shop is the best !! Go buy something from them, great service and an experienced staff.
Thank you, Spud. Remember...whatever you do to your wok will be salvageable. A wok can take a lot of abuse, but the more you wok, the better and blacker the wok becomes. Good luck. Tane Chan, THE WOK SHOP
You are doing everything right. Your wok is still new and the more you wok and the older it becomes, the bottom will season to a point where the seasoning has penetrated into the metal. However, if you want it blackend now...stir fry a handful of chives until charred with TBS cooking oil, rubbing up the sides too (stir fry until chives are totally charred) and the bottom will turn black and not removable). Good luck. Thank you. The Wok Shop
Awesome, awesome video! As an instructor of Thai cooking, your tips are bang on! Love the oven/chives method!
I absolutely love this video. Could tell within 30 seconds that you knew what you were actually talking about, which is seriously lacking in most youtube cooking videos. Instant subscription.
Just seasoned my new wok with this method. I used Crisco for the oven seasoning and sauteed scallion ends and a fair amount of rough chopped fresh ginger root for the stove top seasoning. My wok looks beautiful.
My only warning is you should probably disarm your smoke detectors before you season in the oven. My smoke detectors went off after five minutes.There will also be a strong oil smell. I ended up shutting the oven off after 10 min and let the wok sit in the hot oven. Beautiful seasoning.
Thank so much for the video. We bought our wok from your shop a few months ago and just got around to seasoning it and using it. Looks gorgeous now that I seasoned it with some green onions.
Dear Ms. Tane Chan-
You not only talk the wok, you make the wok rock!!
I would to take the time to say : THANK YOU. I recently purchased a wok almost exactly like yours (the 1st one shown) with a wooden, unscrewable handle. The indications on the lable were poor and had no indications has to when the wok was "ready for use". I followed your video step-by-step, using vegetable oil & chives (and covering the wooden handle) ... and I now have a beautiful, seasonned wok ! I truly appreciate what you are doing, keep it up ! :)
I just seasoned my new wok according to your walk-through. Wow. It's beautiful and ready to go! Thank you so much!
this lady is awesome. and has also convinced me that i need a wok when i definitely don't haha
I used a mixture of videos on you tube, (and cantonese blog instructions too) for seasoning my wok. I have an electric stove and a flat bottom wok. I heated the dry wok all over until blue black, then added pig fat ( in UK, it is simple lard, try the smart price aisle) and heated the wok on all sides to burn it in. Then cooled to room temp, before rppeating the process three times. Then burned in a mixture of chives and spring onion greens until wok had a lovely shiney patina.Brilliant.
Both are very different in woking. Spatula is shovel-like and contour so gets under the food, around the wok for quick stir frying. Ladle does not get under the food but you can "stir" with it by "scooping the food in the wok and with back and forth motion, stir the food that way. Food channel chefs, use the ladle and they can go stir crazy with it. Most Chinese chefs, use a spatula and then scoop out with the ladle. Up to you. Thank you. The Wok Shop
Wonderful video. One of the very few best I've seen yet.
For cooking Chinese, peanut oil is preferred because it has a high heat tolerance and is flavorless. However, veg. oil, canola oil, is good too. For seasoning, peanut oil, coconut oil, flax seed oil...all will season the wok beautifully. Good luck. The Wok Shop
Thank you so much. Love to hear from wokers and so happy we can be of help. Keep woking and the more you wok, the healthier and the better and blacker and naturally nonstick your wok becomes. Also, you cannot ruin the wok and whatever you do to it, will be salvageable. The Wok Shop
I absolutely love this video. Could tell within 30 seconds that you knew what you were actually talking about, which is seriously lacking in most youtube cooking videos. Instant subscription.
Props for using peanut oil (it's my favourite to cook with) but be aware that some people can actually taste it and it can be unpleasant to them.
To dusky driver: Thank you for your wok talk. Keep woking till it drives you stir crazy. You are doing everything right and you really cannot ruin a stir fry; little bit of this and that and you can salvage the stir fry and it will be deliciously edible. Thank you for your business. The Wok Shop Ms. Tane Chan
I recommend either the carbon steel spun steel wok,(USA made) or the hand hammered carbon steel wok.
The two metal loop handles are the traditional wok handles and wok style.
Carbon steel will conduct heat, is slippery when seasoned well and gets better and blacker with use and age. Carbon steel is the natural nonstick cooking vessel. Carbon steel, like cast iron, becomes naturally nonstick, can take a lot of abuse and can restore the metal if neglected. Cannot ruin carbon steel.
This is a good video and you are a very good teacher. Thank you for making this video. Now I think I can season my carbon steel wok. It's got some rust on it and I know I can use steel wool on it before seasoning it.
The size is 14"..which is the best size, average. You can cook for one, two, or up to 8 depending on the amount of servings and other entrees. 12" is small and good for only up to 4 , but stir frying is quick and easy and you can cook 2 servings of the same entree if necessary on the 12" wok. 16" is large. Tane Chan - The Wok Shop
Since you cook with gas I would recommend the cast iron round bottom wok.. I suggest you get the set, 14" - $39.95...14" with accessories. This wok seasons very easily and gets better with use and age. Very easy care. This is thinner cast iron than its USA counterparts. Go for it. Thank you, Tane Chan THE WOK SHOP
Not to worry. You are doing everything right. As you use your wok for stir frying, etc., it will season itself. The wok does not have to be perfectly seasoned/cured; woking will season the wok. Does not have to be perfectly bronze/black. Pop popcorn in it...that will season it too. Good luck. TC
Thanks for posting this! Your method is easier than what I've been reading about - acrobatically and repeatedly singing all parts of the wok, a little at a time, in a gas flame(with gas mask on I guess, from the warnings about how smoky it will all be) and no mention of doing the chives step!
Your wok is fine. The reason it started to smoke over high heat is because you did not remove the lacquer or waxy coating. At this point, fill with water and add 1/3 cup of baking soda. Boil for 15/20 minutes and your seasoning and the coating will lift off. Wash wok with liquid detergent and with your brillo pad. Dry and season in oven as shown in the video. Good luck. You cannot ruin a wok so not to worry; it is salvageable. Ms. Tane Chan THE WOK SHOP
The Atlas Spinning Metal Company use to be in South SF and they were the biggest wok spinners. We purchased our woks from them years ago. They went out of business about 20 years ago. You have a great wok...just season as directed in the video. You cannot ruin a wok and whatever you do to it will be salvageable. The rust on exteiror will bake away when seasoning in the oven or on the stove top. Good luck. You have a great wok. Tane Chan THE WOK SHOP
Both woks wok very well. Castiron is easier to season, but carbon steel will season in 20 min. in the oven and also gets better and blacker and becomes naturally nonstick with use and age. Castiron/enamel is flat bottom for the coil electric stoves...great wok too. You don't need a gas stove to wok. Flat bottom woks work well on gas or electric. Thank you. The Wok Shop
Me either!
I am just getting ready to season my new wok right this minute, just came here to take some notes. I'm using Crisco for the oven seasoning, and scallions and ginger for stove top seasoning. I'll report back with my results, but I am confident it will come out perfectly. :)
You are absolutely right; however, if you wok with a lot of chilies and curries, a little liquid detergent to remove the odor will be helpful so as not to contaminate the next dish. Also, sometimes with a lot of oily dishes, deep fat frying, etc wok can use a little liquid detergent to wash, but do not scour with harsh abrasives which will remove the patina. Anyway, if that happens, restoring seasoning/patina is easy by stir frying pungent veggies. Thank you. Ms. Tane Chan THE WOK SHOP
thanks, I'll use coconut oil. I wish I had bought them from you now. They look like the same hand hammered woks I bought. I just went by the picture that showed the hammered marks and that's what sold me.
really best video out here... i've seen many videos, but none of them so explicit like this. thumbs up!
Yes, I am seasoning a carbon steel, in the oven ...the wok is the one with a wooden handle. Other woks are cast iron. All easy to season. Thank you. Tane Chan THE WOK SHOP
Hello Mrs Chan: Thank you so much for this video Its very good! I follow your instructions to Season my wok, and it came out just like yours. I was very impresed. I was using my wok without season it properly. Now my fried rice comes out so much better. and the taste its amazing. Thanks again. Noel
Just got my Wok, and I think I'm in love!!! Got the one you show in the first part of this video, it is awesome. To remove the laquer I used hot water and Bon Ami that my mother in law uses on her really expensive stainless cook wear. Scrubbed like a mad man, but it worked! We made beef and peppers the first night. Did a few things not quite right, but it still was very tasty. I cannot wait to use it again. If you have a non stick wok...make it a bird feeder and get a carbon steel.
I would recommend a USA made flat bottom wok with wooden side handle and helper handle. Carbon steel wok has to be seasoned, easy to do, lasts a life time, gets better with age and use. Can be used on either gas or electric stoves. If you prefer castiron, get the traditional castiron wok, See all woks in on the wokshop website. The flat bottom wok is the most popular wok...used by Grace Young author of famous stir fry book and Ching He Huang in Cooking Channel. Thank you. Ms. Tane Chan
nothing like a women's wisdom...thank you very much for these videos
Thank you. The wok Ching uses in the TV series is a great wok and is also recommended by Grace Young author of Stir Frying to the Sky's Edge. The wok is USA made in San Francisco Bay Area, $24.95, flat bottom carbon steel. Great wok and easy to season. Thank you. Tane Chan THE WOK SHOP
@dennisminnick thank you so much for that informative video i tried some other ways to season a wok but didnt have much success. I tried your way and my wok looks awsome. Every time i walk into the kitchen the patina on the wok always catches my eye.
Great video ... thank you so much for showing me how to do this ... you are an angel
Thanks for great tip on protecting wood handles.
Woks are salvageable in any condition except if they are eaten away with rust. Just scour with a harsh abrasive wire brush down to the bare metal or..... You can also fill with water and add about 1/3 cup baking soda and boil for about 20 minutes. The boiling will loosen and clean the wok. Then scour with liquid detergent and proceed to season. Good luck. The Wok Shop
Excellent explaination. I just bought one today and can't wait to use it.
Thank you. You are right, but it sure smokes a lot! I switched to coconut oil (been using peanut oil because it, too, has a high heat tolerance) and compared the two. Coconut oil leaves an even beauiful patina, but is very smoky and you can smell the coconut aroma. Peanut oil's patina is not as "hard" and dark but it is not smoky and it is flavorless, no odor. Now customers been emailing me to use avocado or grapeseed oil. I will try. Thank you. The Wok Shop
For Barkspawn: Thank you for your very nice comments. Just a reminder - you cannot ruin a wok. If you think you ruined your wok because you neglected it , just stir fry a handful of pungent veggies with 2 TBS cooking oil, until charred rubbing and tossing up the sides of the wok. Discard charred veggies, wipe wok with paper towel which will be black and wash wok with hot water. Good to go again. Woks are salvageable. Good luck and enjoy woking. Ms. Tane Chan THE WOK SHOP
Thank you Noel. If some of the patina should dissipate, just stir fry, little cooking oil, handful of chives until charred , wok will be restored. The more you wok, the better and blacker wok gets. You cannot ruin the wok, can take a lot of abuse and is salvageable. Happy Woking. Watch cable TV or Direct TV , Sat AM. Easy Chinese San Francisco. Tane Chan
Thank you Teena. Chives are the favorite of the Chinese to season a wok; however, these are the long stringy chives much like the green stalk of scallions but a bit longer and narrower and are very inexpensive in a Chinese market. Unlike the Western markets, a little bunch is about $2.39, short and very little. So if you cannot get the longer, less expensive chives, use pungent veggies, onions, scallions, garlic etc. Pungent veggies all wok/work. Thank you. Ms. Tane Chan THE WOK SHOP
Woks are salvageable (unless you have left sitting in water and rust has eaten up the wok). scour coating away with harsh brush, wire scrubber (exfoliate wok for a new face lift). Proceed to season, coating wok with cooking oil in and out, bake in oven 20 minutes upside down, 425 degrees, Remove , stir fry handful of chives, pungent veggeis until charred. Good to go. Good luck. The Wok Shop
Handhammered woks are carbon steel, 14 gauge (heavy gauge) and are from China. The "smooth" ones are USA made of 14 gauge carbon steel spun steel also . Both have to be seasoned, last a life time, can take a lot of abuse and are salvageable. Woking is the same. Thank you. The Wok Shop
@ravx247
I have not tried coconut oil, but a few customers have told me they tried this oil and it woked fine. Try it, you cannot hurt your wok and whatever you do to your wok, your wok is salvageable. You can always "exfoliate" and renew/reseason your wok. Woks can take a lot of abuse. Good luck. The Wok Shop
Yes, any pungent veggies will do, even a combination. Whatever will wok/work, e. g. onion, scallions, ginger, scallions, garlic, chives..good luck. Nothing to woking and seasoning a wok. The more you wok, better for the wok and healthier for you. The Wok Shop
I seasoned a castiron one and a carbon steel,. Both are seasoned the same way, but if the castiron is with plastic handle, lower the oven to 350 degrees. Thank you. TC
I have the same wok! I seasoned it differently but it still works beautifully after 10 years.
You can get a very nice preseasoned, castiron wok to simmer your pasta sauces which I think will be better in the long run than a nonstick surface which eventually will wear or scratch or blister. Joyce Chen makes a very nice castiron preseasoned in 12" $39.95 or 14"- 49.95. We have in stock. Easy care. Nothing to blister, scratch or wear off...just castiron but seasoned. Thank you. The Wok Shop. Tane Chan
Thank you! By far the easiest method I've seen :)
@boylebongo Answer: Iron and carbon steel woks have to be seasoned and if they have been neglected or not used for a while and they get rusty, not to worry. A wok is salvageable and can take a lot of abuse. Just scour away the rust, wash wok thoroughly and season again. Occasionally, if wok is not used very often, stir fry a handful of chives with little cooking oil until charred, toss veggies and wash wok with hot water and dry. Wok will season and come to life.
Thank you for your comments. So pleased that you are wok-ing.
Tane Chan, The Wok Shop
You should be woking. Good for you, the more you wok, the healthier. Yes, you can stir fry pungent veggies when seasoning cast iron ware. Pungent veggies remove any metallic taste. Come see us at The Wok Shop. Tane Chan
After seasoning, you stir fry chives, a handful with 2 TB cooking oil, until charred. As you stir fry the chives, the bottom of the wok will turn black and chives will burn into the wok. If some of the patina flakes off, that is OK. As you use your wok, it will season itself. You cannot ruin the wok and it is salvageable .The wooden handle is replaceable. Just get a dowel (broom handle, etc.) and replace. DON'T SCOUR YOUR WOK..wash with hot water and a brush or sponge and let it dry.
Regardless of what oil you use to season your wok, some of the patina may cook away as your wok is still new. If you want to restore the patina, just stir fry, until charred pungent veggies and wok will turn black again. The more you wok the better and blacker and naturally nonstick the wok will become. Just wok and don't worry that you are scraping away the patina. Your wok will still cook very well, fast and easy. Since you already seasoned the wok, Just cook with it and it will get better
Yes, just season your wok any way that will get it bronze/black. Use a little cooking oil. You can also season it by stirfrying chives or a handful of pungent veggies until charred, rubbing and tossing up and around the sides. Not to worry, you wok will be fine and as you cook with it, it will season also. It is carbon steel I am assuming. Good Luck. The Wok Shop
You can do it on the stove top. Wash thoroughly and dry with heat of the stove. Add couple TBS cooking oil and stir fry a handful of chives or pungent veggies until charred, rubbing, tossing up the sides. Wok will season and be beautiful. Discard charred veggies, wipe wok with paper towel, then wash with hot water, and good to go. Goodluck. China has not ovens and this is the way the Chinese season woks. TheWok Shop
If you are not going to use your wok frequently, it would be a good idea to coat it lightly with cooking oil before storing. This is not necessary once the wok is old and well seasoned. Happy Woking. The Wok Shop
Dear Indiana Girl: Yes, of course you can season with garlic chives. Any pungent veggie, stir fried with couple TBS cooking oil (a generous handful of veggies) will wok fine. You can use a combination of onions, ginger, garlic, chives, etc. The sugar in the veggies will burn into the wok with a nice fragrance and wok will develop a patina. After stir frying till charred, discard veggies, wipe wok with which will be black and wash wok under hot water and good to go. Good luck. The Wok Shop
Yes, you have to seasoned a black steel pow wok. Probably has a lacquer coating so remove by filling with water, adding 1/4 cup salt and boil water for 15-20 minutes.. Then wash/scour wok and dry and coat lightly, with cooking oil and place in oven, 425 degrees upside down and bake for 20 minutes.Then stir fry handful of chives until charred . Toss veggies out, and wash wok. Remember, whatever you do to your wok, you cannot ruin... Woking is easy, and fun -- WOK SHOP
Season wok initially and that is it. As you wok more and more, the wok will seasoning itself. You can always re season (if necessary) by stir frying chives, etc. until charred. Toss chives or pungent veggies out after charred and wash wok with hot water and wok is good to go.
Yes, you can season a wok on the stove. Burner on high and with a couple of TBS of cooking oil stir fry a handful of chives (or pungent veggies) until charred, rubbing up and around the sides and wok will season. China has no ovens and season woks on the stove top with coals, wood, gas, whatever. Your wok will season. Demo in our store we season woks with a small butane burneer and woks/works fine. Good luck. The Wok SHOP
Sorry for delay in response. just returned from vacation, catching up now. Wok is made for us, USA made as described in our site, excellent wok, $24.95. JC is from Taiwan...USA made is a heavier gauge. Go for it...excellent value. Thank you. Tane Chan THE WOK SHOP (this month's issue of Fine Cooking...check out all about woks)
Thank you. You cannot ruin your wok (woks can take a lot of abuse and last a long time). If it needs a new facelift; scour it and stirfry chives/ pungent veggies, a handful, until charred. Wok will re-season and good to go. The Wok Shop
Dear Hareem: You just season your wok once, initially. As you use it, it will season itself. If you think it needs t o be re-seasoned, just stir fry pungents veggies until charred, wit h a little oil, and discard the charred veggies, wipe the wok and wash wit h hot water and you are good to go. Thank you and good luck. The Wok hop
You seasoned the wok the Chinese way (in China, most kitchens do not have ovens), by seasoning wok on the stove top with lard (pork fat). Most native Chinese still season that way. Great results. Season wok the way that suits you and your kitchen set up. Also, the more you wok, the better and more seasoned the wok becomes. Tane Chan
thank you for the coconut oil suggestion ...my new woks are beautiful!!!
Wok is fine. Wash wok thoroughly. If wok has a lacquer or waxy coating,fill with water add 1/4 c. baking soda, boil 15 minutes to remove or loosen coating. toss water, wash, dry, coat with cooking oil, in and out, bake in 425 degree oven,20 minutes, upside down. Remove from oven, stir fry handful chives or onions with 2 TBS oil until charred. Wipe wok clean,wash w/hot water. Wok is good to go. Good luck
Our pow woks are from China, and are 14 gauge.Pow means to toss over a high flame. Lift the wok and shake, toss as part of the woking/stir frying as opposed to the wok sitting on the burner and the wok tools doing all the tossing and stir frying. Pow is to pick up wok and flip/toss food..like an omelette, flip pancakes, shake the wok, etc. You have to have a gas stove high flame to pow. You can still use a pow wok, but let sit on the burner and not "pow" toss. Tane Chan THE WOK SHOP
Your wok, if not a non stick one, has to be seasoned and it will serve you very well. Good luck. The Wok Shop
Thank you so much, excellent video. Never knew about the chives before.
Woks I am seasoning are cast iron and another wok is carbon steel. No aluminum woks. Any chives will wok, and if you do not have chives, onions, scallions, ginger, garlic..any pungent veg. Your wok will season if iron or carbon steel and do not worry. Just wok in it and it will age and season. . Tane Chan - WokShop
Carbon steel is the metal of choice for most commercial kitchens. Carbon steel, if seasoned, gets better and blacker with use and becomes naturally nonstick and no metallic taste. All Asian restaurants use huge, 24" to 30" woks and if the dishes had a metallic taste, they would not be in business. You cannot cook with high heat and get the wok flavor with stainless. But, we do have a very high quality stainless wok for customers who insist on stainless. The Wok Shop
@songb206 Yes, wash wok thoroughly and proceed to season in oven if you prefer, 350 degrees, 20 minutes, interior only to be coating lightly with cooking oil. Then stir fry chives on stove top until charred, w/ little cooking oil. Wash wok with hot water and good to go. Good luck. The Wok Shop
I just seasoned my new wok. After it was out of the oven, I noticed from the rim going down kind of a pattern. Looks like the roots of a tree going down. Is that normal? Did I use too much peanut oil? Not enough peanut oil?
Brilliant. Thanks for posting this.
thank you so much. this is so much more clear than the printed out instructions that came with my carbon steel wok. one question - how am i to treat the wok in between cooking with it? a friend has a cast-iron wok and oils the inside after each wash, and never washes with soap. please let me know what is appropriate for my carbon steel wok. and thank you again.
It will look glossy, but if you can't tell, what can it hurt to fill with water and 1/4 cup baking soda and boil for 15 minutes. Then toss water, wash wok and season. Good luck. The Wok Shop
Kitchen might get a bit smoky, but will dissipate. Chives will remove metallic taste and give wok a nice patina. If seasoning/patina woks away, stir fry chives again to restore. Woks are restoreable/salvageable, cannot ruin a wok. Good luck.
Chinese prefer peanut oil for their stir fries because peanut oil has a high heat tolerance and is flavorless. Veg. oil, canola oil, coconut oil, avocado oil, olive oil all can be use for stir fries. Sesame oil is only used as a flavoring and only a drop on your stir fries because it is very fragrant and overpowering. Corn oil is not recommended either. Safeway or your supermarket all have these various cooking oils. Thank you. THE WOK SHOP
Thank you. You must be a pretty awesome chef teaching Thai courses. Tane Chan THE WOK SHOP
Just bake in oven once for 20 minutes, hot oven, 425 or 450 degrees. Remove and on stove stir fry a handful of chives or a handful of pungent veggies until charred rubbing and tossing up and around the side of the wok. Wok will get black on the bottom and up to about 1.3 of the sides. Toss veggies, wash wok with hot water and good to go. Remember, you cannot ruin your wok and whatever you do to it will be salvageable. Thank you and good luck.
Cooking with water is fine and you cannot ruin the patina, but the patina will not "build up" to a naturally non-stick cooking surface. You will have to be the judge of when to stir fry with a little cooking oil the pungent veggies until charred to restore the patina. I would restore the patina quite often and your wok will develop a nice patina and food will not stick, but if wok sticks a little sometimes, just add chicken broth or water and quickly move/stir fry food around. THE WOK SHOP
@LindsaySydenham I think you used too much oil when you coated the wok. Not to worry, wash the wok with liquid detergent and hot water to get all the sticky oil residue off. Wok should be smooth and not sticky. Dry wok with heat of stove and stir fry w/ couple TBS cooking oil, a handful of chives or pungent veggies until charred and wok will be fine. Remember, you cannot ruin the wok and it will be salvageable. Good luck. Tane Chan THE WOK SHOP
Just scrub the rust away, wash your wok, dry it and season it by coating it lightly with cooking oil, inside and outside. Place in hot oven 450 degrees upside down for 20 minutes. Remove from oven and place on stove and stir fry, with a couple TBS cooking oil, chives or pungent veggies, a handful. Stir fry rubbing the sides, etc, of the wok til veggies are charred. Discard charred veggies and wipe wok. Towell will be black and then wash wok with hot water, dry and good to go. THE WOK SHOP
A wok is salvageable. I don't think a non stick surface on a wok can be messed up. It can be scratched up and with splotches where the non stick coating has peeled off. If that is the way the wok looks, then it probably is a non stick wok. If not, you surely can season it; exfoliate it and give it a new face lift. What is to lose if the wok is already a mess; try it? If it does not wok out, buy a new carbon steel or castiron wok and season it. Thank you - Good Luck. Ms. Chan THE WOK SHOP
The best way to clean food that has stuck to your new wok, is to us a plastic pan scraper. You can recycle an expired, old, credit card, use that and it will scrape the food off without removing the patina. As you wok more your wok will season itself and eventually the whole wok will be black and naturally non stick. You do have to use your wok and you cannot ruin the wok either. It is salvageable. Do not leave water or soak for days. It will rust. Good luck. Ms. Tane Chan THE WOK SHOP
Not to worry. It is not rust. Will not rust that quickly!. It is a bronze color which is the way it should be if not black. You will get the bottom and about 1/3 up the sides black by stir frying pungents veggies, a handful with little oil, until charred. You are doing everything right. Just start woking; woking seasons the wok too. Good luck. Tane Chan THE WOKSHOP
Ceramic , green, woks are available in 13" diameter and 14": I do not have the price at this time, but we were sent info that a ceramic wok is now available. Thank you. Ms. Tane Chan THE WOK SHO
After woking, wash wok under faucet of running hot water and with a swirling motion with brush or sponge wash wok. Place wok on stove and let heat of the stove dry wok. Try not to use detergent to wash wok, but if you have to (too sticky, too crudy, just some detergent to wash. Just don' t use a wire brush and scour away your patina. But if you do, not to worry, just season wok again with chives. You cannot ruin a wok, it will be salvageable and last a life time. Good luck.
Since you seasoned your wok and I am sure it is well seasoned, wash it with hot water and a brush or sponge with a bit of an abrasive surface. Your wok should dry clean. After washing with hot water, dry with paper towel and paper towel should be clean. If still some residue, wash wok with little liquid detergent and hot water, but try not to wash with detergent too often. Hot water and little salt washes castiron best. Good luck. The Wok Shop
I have an old carbon steel wok from Atlas that I haven't used in 15 years or so. I did season it but the finish was irregular and felt sticky to the touch. Food would stick too. If I wanted to remove the old finish and get back to something like the original metal what is the best way? Can I use a metal scrub brush - if so can I use any kind of metal or only some types of metal?
Thanks for the great video, very inspiring and I want to rejuvenate my old wok now.
Carbon steel woks have to be seasoned just like the castiron ones. After seasoning in the oven, stir fry chives or pungent veggies until charred, tossing and rubbing the sides of the wok with the chives, veggies. . Toss charred veggies and wash wok with hot water. Wok is ready. If wok should get a little crusty, just scrape the crusty spots with a plastic scraper (e. g. like an old credit card) and spots will easily scrape off and patina will remain. necessary. THE WOK SHOP