How to Season Cast Iron Wok - Complete Guide | Seasoning & Conditioning your Cast Iron Wok
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- Опубліковано 13 вер 2018
- I am pretty sure that each time you ask any Chinese chef about seasoning a new wok, most of them will tell you to use a pigskin or pork lark sort of fats to season your wok. Since I got my hands on a new cast iron wok, I've taken this opportunity to do a video on seasoning it without using any pigskin or pork lark so my Muslim friends can follow suit.
It is very important to season it correctly, where this layer of oil coating is going to keep your wok from removing toxic residue, prevent rust and sort of gives it a slightly non-stick coating that will last for many years to come! Here is how you do it!
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After cleaning the manufacturing/transportation oil from my cast iron wok, I was told to season it by stir frying a chopped onion. When cleaning, clear water only, no detergent and nothing abrasive as they remove the seasoning, which increases with use. Once cleaned, dry much as this video shows, heated on the hob and wiped with a paper towel to ensure it is dry. When it's cooled enough to handle, I wipe a bit of sesame oil all over the inside. It helps with the seasoning, protects against rust and I love the nutty smell.
The mantra I was told was "shining in use, rusting in idleness". It's 40 years old and frequently used. Heavy to use but fantastic.
I just got my 14” light weight wok, came pre seasoned. Instructions said to wash with water, heat and apply oil. I baked it for an hour with lard. Made eggs, no sticking.
Thanks for this man.
I just bought a new one.
Too good teaching 👍
Wonderful and concise tutorial. In addition, I want to know how to make the handle, which seems to be tied with linen thread?
Hey, those are hemp rope. They come with wok when I purchased them.
Tq👍
Thank you so much. I'm bought new wok. Already try much technique but still get residue after see ur video I'm try again and success.
Good to know!
Why is the towel brown/dark yellow at 5:25? Should the wok be stored with this brownish layer afterwards?
Hi Ethan. If the bottom of my wok is a bit rusty, how can I make it better?
How do you go about cleaning it brother?
What size is the wok in the video?
hi! tqsm for the tips 🙌
but for pre-season wok, do we still need to season it after every use ?
Nope.
if you’re using them regularly, just need to clean and hang them to dry them.
If you don’t use it often, clean em, dry it(can use heat to dry off excess moisture), then wipe a thin layer of oil on it. Can prevent rust.
What type of oil is best?
I just got a wok exactly as yours and tried to seasoning according to your video. However, after boiling water step, there is a small spot that looks like peeling off from coating/or looks like rust. After the whole seasoning, it is still there.. I dont know why is that happening and if it is safe or not. Can you advise?
If it is cast iron wok or carbon steel wok, then should be fine.
But I cannot be sure unless I see it, maybe you can send me a picture of it on my Instagram or FB page, then I can tell.
Thanks for sharing, was wondering how you store all the woks after seasoning it 🤔😅
At home usually I hang it. In restaurant, usually it is flip over and covered on the stove.
Hi! Where did you get the wok from?
I got this one from China, Taobao.
If I don’t use wok for some time is oil will get bitter?
If u leave it there for some time, when you’re going to use it, simply boil some water in it, throw away the water. Then add a little oil and you’re good to go.
hi the bottom of the wok doesnt need to be season?
No need to season the bottom, by seasoning the top side, the oil will absorb to the bottom also.
Cast iron is very porous material.
I just bought a pre season wok, I don’t need to do all these steps right?
If it is seasoned then no need to season em
Hi do you need to rinse it before you use the seasoned wok? Because there's an oil layer on it
The oil layer act as a non stick layer n also the protective layer against rust.
You can use some water to rinse it n brush it a little bit. I don’t recommend washing with detergent before cooking.
Then if yr gonna boil, jz add water n heat it up
Or
If you’re gonna stir fry, heat up the wok to dry off the water n add a little oil to oil the surface of the wok. Then add cold oil n begin cooking.
Man, how do you endure the smell of the burning oil? I did this for 10 minutes and i already feel like dying
There is a kitchen exhaust? 😅
@@3thanwong haha I have an exhaust newly installed, but some of it still escapes and gets inhaled. Oh well. At least I only need to do this once
Thank you for considering us muslim friend... I tried this on 10inch wok.. Awesome.... But still need to buy bigger work though... Erm.. Miss calculated.. 10inch is awful small
this would be great if I had a gas stove.
I have induction stove and induction wok. I also seasoned the wok. You can too.
Wok is bigger then the sink.. lol
I would prefer to do it the authentic Chinese way using lard.
Otherwise, slowly, slowly we all end up doing things in a way to please a certain religion and lose our own traditions.
Thanks for the video.