Not to worry. You cannot burn or ruin a wok. Whatever you do to your wok will be salvageable. Scour the wok, stir fry handful of chives with couple TBS cooking oil, rubbing chives up and around sides of wok. Stir fry chives until charred. Discard chives, wash wok with hot water , dry; wok is good to go. As you use your wok it will season itself, get blacker, better and naturally nonstick. Not to worry. Good luck. The Wok Shop
Im scared I just burned my wok. I brought my wok a couple weeks ago and seems like since I just started using that wok ring is when I actually burned mine. I probably did that wrong but it just looks black on the bottom and not smooth like it was before I used the ring. help :( If I do the oil and chives again will that help?
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.
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
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
Thank you for your video. It is really too bad that I'm not in america and the shipping costs to my place are too much for me. But I found a flat bottom steel wok. Seasoning it on my stone didn't worked so well. I will get a small butane stove. I think it is a good compromise.
What do you think about moving the wok over the flame while seasoning, so that the sides are heatet too? I saw it in the other seasoning videos here. Is that a good idea?
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 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 ! :)
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
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
Which material performs better--carbon steel or cast iron?
I SO wish I had a gas range--I'd much rather have a round bottom than a flat but I'm happy to see that your hand-hammered line has a flat-bottom option. :)
Thanks so much for uploading this helpful video. I did as I was told -- baked for 30 mins, charred pungent veggies, etc. But now my Wok is sticky with the oil from when I baked it in the oven. Is that how Woks generally are? Or do I need to get that sticky oil off of the interior and exterior! Help! I'm a first-time Wok user! Thank you. =)
@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
Thanks so much for uploading this helpful video. I did as I was told -- baked for 30 mins, charred pungeant veggies, etc. But now my Wok is sticky with the oil from when I baked it in the oven. Is that how Woks generally are? Or do I need to get that sticky oil off of the interior and exterior! Help! I'm a first-time Wok user! Thank you. =)
Are you referring to the enamel exterior and the castiron interior woks? I don't know much about ceramic lined woks, but I have heard of them. Aren't they real popular in Singapore? I don't think they have to be seasoned. The ceramic surface is a smooth, slippery surface where even fried eggs fly or glide off the ceramic cook surface. Have not seen a ceramic surface wok . Do you have one and are they expensive. Are they made in China? Thank you. Ms. Tane Chan THE WOK SHOP
Great video! Quick question though - is this the process that should be followed to season ceramic lined woks? I have been unable to find information about that... thanks!
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
I saw your Wok Shop on the Cooking Channel! Look forward to checking it out sometime. Thanks for posting how to season a wok. Will try your first method.
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
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.
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.
Is it possible to rescue a poorly seasoned wok, or is it best to buy a new one? I've used my wok for a few years now but it's never been easy to keep that oily sheen on it... it always manages to keep some residue of sauces that end up sticking to the wok and going hard (I cook Thai curries in it quite a lot).
Also, when it's not been used for a while I find it does start looking a little rusty/with dried on food. I'm wondering if there are any tricks to storing the wok and any prep before use
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 season like this and my Woks turn a beautiful black/brown.... then I cook on them with my carbon steel wok tools, and no matter how gentle I am, the seasoning scrapes off down to shiny metal.... Why does that keep happening????
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
hi, i tried using this method, but instead of chives i used green onions and ginger. When i was stir-frying them, the wok turned from bronze to black, but then later, the patina started peeling off and sticking to the green onions. what should i do?
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
I just ordered a wok from the Wok Shop and I can't wait to use it! This is the most complete instruction I have seen on seasoning a wok. Thank you very much!
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.
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!
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
FYI:you cannot ruin a wok. It is totally salvageable. Exfoliate it and give it a new facelift by stir frying chives/pungent veggies, a handful with little oil, until charred. Wok will be restored, will last a life time. Happy Woking. THE WOK SHOP.
@dennisminnick This is awesome news. I thought I ruined my first wok. I followed the directions, but do not think I removed whatever coating was applied. If I create a video response could you give me some advice on fixing it?
@dennisminnick This is awesome news. I thought I ruined my first wok. I followed the directions, but do not think I removed whatever coating was applied. If I create a video response could you give me some advice on fixing it?
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
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
Seasoned carbon steel woks should be treated like castironware. Try not to wash with soap, but if very greasy or cooking odor of curry, chilies, okay to wash with soap and hot water. Do not scour with harsh abrasive pad. You cannot ruin the wok, it is salvageable, can take a lot of abuse. To reseason, just stir fry until charred more pungent veggies, chives, etc. Good luck. The Wok Shop
Great video, now I have to go to the store and get chives! I seasoned mine to that stage on the stove top(didn't think about the oven) but it is not as dark. I will keep working on it...thanks!
Yes, you can season in oven. Regardless of how you seasoned the wok, you cannot ruin it. Woks are salvageable. At this point, you can just stir fry a handful of chives with a 2 TBS cooking oil, until charred tossing and rubbing up the sides of the wok and your wok will be seasoned. If you want to oven-season, just go ahead and bake it and then stir fry chives. Good luck. Tane Chan THE WOK SHOP
The Wok Shop and Tane Chan are a San Francisco treasure. If you're visiting San Francisco and are a fan of Chinese cuisine, make sure to stop by. Thank you, Tane, for the clear instructions!
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
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
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
Thank you for your inquiry. Chives are to remove metallic taste. After stirfrying chives, wash wok with hot water /sponge and little liquid detergent and no after taste of chives. Thank you and good luck. The Wok Shop
Thanks for the instruction! I recently bought a wok from your shop and I would like to season it. The thing is, I bought the wok specifically for making Filipino desserts (ube, kakanin/sticky rice cakes, etc) and was wondering if I still need to stir fry chives in it for the seasoning process? Im a bit worried that it might leave a taste when I do use it. Is there anything else I could do? Thanks again and I must say that I love your shop!
Hello, I have a question re the cast iron wok that has flat bottom with enamel. Do I scrub and wash the wok first before seasoning with oil and chives? Thanks
@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
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
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
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
Mums, what is the first wok in the beginning of the clip made from? The chive; is that regular chive or the flat leaves ones found at the Chinese store? Are woks also made from Aluminium? I have a wok and tried to season it, but it never came out like yours. I'll try your demonstration see if it works for me. I like to color of the Wok after you finished seasoning it. Thanks so much.
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
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
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
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.
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.
I have followed the instructions in this lovely video to the tee, but the seasoning peels off whilst cooking everytime! I scrubbed off the rustproof coating with wire wool first, used lard to coat the wok, and have had to buy another (carbon steel) wok because the repeated attempts of baking scorched the inside of the handle..
What am i doing wrong? Why does it flake off each time?
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.
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.
@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.
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. The Wok Shop
i've learned the common rumour about stainless steel woks being no good is actually wrong. they are sold in chinese supermarket supplies and restaraunts use them. the problem with carbon steel woks is they rust if not cleaned and oiled after use and this raises serious concerns with me about using them for simmering saucer for any great length of time. i would not use carbon steel woks for simmering sauces or making soups. water boiled in carbon steel woks looks very dirty
Ok so, I'm unable to post the picture, but I just used your method for carbon steel. This is my first time ever seasoning anything and it came out picture perfect :-D thanks
Great tutorial on also seasoning a carbon steel wok. I did this to my wok some years ago reading how to in the internet, but they didn't tell how to protect the wooden handle. My wok is still going strong getting blacker and better each day. Nothing sticks. I even cook scrambled eggs and omlettes. I used street view to see your shop and it made me sad because I'll never get there! Alle the best from Germany. Jim.
I am not familiar with Typhoon woks. If it is carbon steel, just scour away all the burnt stuff in your wok and, at this point, just stir fry a handful of chives until charred. As you stir fry, toss and rub the chives up and around the sides of the wok. Wok will season again. Toss out chives, wash wok with hot water and it should be good to go. Seasoning 3 to 4 times ??? for what. Just season it once in the oven and then stir fry chives. 3 or 4 times is overkill. Good luck. The Wok Shop
I seasoned my flat bottom Typhoon wok 3 times and stuff is still burning on the bottom.... scrapped it off and reasoned it again for the 4th time....it's getting old.
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.
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.
Which round bottom wok do you most highly recommend?
I am not a fan of the assist handles, although the woks with the two small identical "U" shaped handles are not offensive to me.
I am interested in a steel that conducts and holds heat well, stays very slippery when well seasoned, and it light enough to be able to flip items and so forth.
I purchased a wok from you that has a black interior-- I'm guessing that it's iron. Is the seasoning process the same? Thanks for this helpful video.
If you are satisfied with baking in the oven once, then proceed to stir frying a handful of chives (or pungent veggies) until charred, rubbing and stir frying up and around the sides. Your wok will be well seasoned. If your wok is not as "seasoned" or has a dark patina, you can coat with oil second time and bake again. It is up to you. Remember, you cannot ruin the wok and whatever you do to the wok is salvageable. . Good luck.The Wok Shop
@dennisminnick Thank you for this video tutorial! I just bought a wok from you, and your method (to season a wok by baking it) is much easier, better, and faster to do than the usual stove-top method.
Ordered the wok shown in this video - it's beautiful! Noticed the seasoning instructions that came with my wok are different from the instructions in this video, though - not sure which to follow. Paper instructions say to let wok cool after baking and then to wash/scour it, and then bake a 2nd time! Do we need to do the extra washing/baking? Thanks! :)
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
where can you buy that type of wok, also how big is that, is it 36cm? im trying to buy a wok for my dad, dont know which to buy, should i get one with a long handle like above, PLEASE someone help me!!
@reds1234 You can buy all sorts of woks and accessoreis at the Wok Shop. -- wokshop.com The wok shown in the video is 13 inches in diameter. (aprox 32cm)
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
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
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
@laughingnell Dear Laughing Nell: Thank you for viewing our video. Your anodized wok does not have to be seasoned because it will not rust. Only castiron, iron and carbon steel woks have to be seasoned to prevent rusting. Thank you. The Wok Shop
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!
OMG your wok is so beautiful! I never knew this... i think my wok is ruining...
if my wok is already rusted to i need to throw it away ? also, can i coat it in olive oil?
also, what is the reason for seasoning it with chives? does the taste of the chives get passed on to the foods or was this just to remove metallic tastes from the wok?
@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.
Not to worry. You cannot burn or ruin a wok. Whatever you do to your wok will be salvageable. Scour the wok, stir fry handful of chives with couple TBS cooking oil, rubbing chives up and around sides of wok. Stir fry chives until charred. Discard chives, wash wok with hot water , dry; wok is good to go. As you use your wok it will season itself, get blacker, better and naturally nonstick. Not to worry. Good luck. The Wok Shop
dennisminnick 5 days ago
Im scared I just burned my wok. I brought my wok a couple weeks ago and seems like since I just started using that wok ring is when I actually burned mine. I probably did that wrong but it just looks black on the bottom and not smooth like it was before I used the ring. help :( If I do the oil and chives again will that help?
Teewentnatural 5 days ago
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.
veggieroak 1 week ago
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
dennisminnick 5 days ago
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
dennisminnick 2 weeks ago
Thank you for your video. It is really too bad that I'm not in america and the shipping costs to my place are too much for me. But I found a flat bottom steel wok. Seasoning it on my stone didn't worked so well. I will get a small butane stove. I think it is a good compromise.
What do you think about moving the wok over the flame while seasoning, so that the sides are heatet too? I saw it in the other seasoning videos here. Is that a good idea?
Thank you for help. I will recommend your shop.
TheLittleDeath1 2 weeks ago
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
dennisminnick 3 weeks ago
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 ! :)
dologany 3 weeks ago
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
dennisminnick 3 weeks ago
Thank you for the video. I have only a 2000W elektronic-stove and no oven. Can I season a wok on this stove too?
TheLittleDeath1 3 weeks ago
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
dennisminnick 1 month ago
Which material performs better--carbon steel or cast iron?
I SO wish I had a gas range--I'd much rather have a round bottom than a flat but I'm happy to see that your hand-hammered line has a flat-bottom option. :)
HotVoodooWitch 1 month ago
Thanks so much for uploading this helpful video. I did as I was told -- baked for 30 mins, charred pungent veggies, etc. But now my Wok is sticky with the oil from when I baked it in the oven. Is that how Woks generally are? Or do I need to get that sticky oil off of the interior and exterior! Help! I'm a first-time Wok user! Thank you. =)
LindsaySydenham 1 month ago
@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
dennisminnick 1 month ago
Thanks so much for uploading this helpful video. I did as I was told -- baked for 30 mins, charred pungeant veggies, etc. But now my Wok is sticky with the oil from when I baked it in the oven. Is that how Woks generally are? Or do I need to get that sticky oil off of the interior and exterior! Help! I'm a first-time Wok user! Thank you. =)
LindsaySydenham 1 month ago
Are you referring to the enamel exterior and the castiron interior woks? I don't know much about ceramic lined woks, but I have heard of them. Aren't they real popular in Singapore? I don't think they have to be seasoned. The ceramic surface is a smooth, slippery surface where even fried eggs fly or glide off the ceramic cook surface. Have not seen a ceramic surface wok . Do you have one and are they expensive. Are they made in China? Thank you. Ms. Tane Chan THE WOK SHOP
dennisminnick 1 month ago
Great video! Quick question though - is this the process that should be followed to season ceramic lined woks? I have been unable to find information about that... thanks!
papafrones 1 month ago
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 1 month ago
I saw your Wok Shop on the Cooking Channel! Look forward to checking it out sometime. Thanks for posting how to season a wok. Will try your first method.
dpalavi 1 month ago
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
dennisminnick 1 month ago
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.
MrDiggid 1 month ago
If two plastic handles: castiron interior and black enamel exterior. If wooden handle, carbon steel. If two small metal handles: castiron.
dennisminnick 1 month ago
What material is the first wok in this video? Carbon steel? Maybe I missed it, but I didn't hear her mention it.
priceliss 1 month ago
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.
dennisminnick 1 month ago
Hi, should I do the oven seasoning method three or four times as it says on your website?
Do I scour the wok only one time?
Thanks for any help.
CaliforniaMermaid1 1 month ago
Is it possible to rescue a poorly seasoned wok, or is it best to buy a new one? I've used my wok for a few years now but it's never been easy to keep that oily sheen on it... it always manages to keep some residue of sauces that end up sticking to the wok and going hard (I cook Thai curries in it quite a lot).
Also, when it's not been used for a while I find it does start looking a little rusty/with dried on food. I'm wondering if there are any tricks to storing the wok and any prep before use
dsample 1 month ago
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
dennisminnick 1 month ago
I season like this and my Woks turn a beautiful black/brown.... then I cook on them with my carbon steel wok tools, and no matter how gentle I am, the seasoning scrapes off down to shiny metal.... Why does that keep happening????
MARINE1146 1 month ago
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
dennisminnick 2 months ago
hi, i tried using this method, but instead of chives i used green onions and ginger. When i was stir-frying them, the wok turned from bronze to black, but then later, the patina started peeling off and sticking to the green onions. what should i do?
squidopus 2 months ago
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
dennisminnick 2 months ago
I just ordered a wok from the Wok Shop and I can't wait to use it! This is the most complete instruction I have seen on seasoning a wok. Thank you very much!
spud1254 2 months ago
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.
dennisminnick 2 months ago
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!
occhamite 2 months ago
Thank you. You must be a pretty awesome chef teaching Thai courses. Tane Chan THE WOK SHOP
dennisminnick 2 months ago
Awesome, awesome video! As an instructor of Thai cooking, your tips are bang on! Love the oven/chives method!
intercoursechef 2 months ago
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
dennisminnick 2 months ago
FYI:you cannot ruin a wok. It is totally salvageable. Exfoliate it and give it a new facelift by stir frying chives/pungent veggies, a handful with little oil, until charred. Wok will be restored, will last a life time. Happy Woking. THE WOK SHOP.
dennisminnick 3 months ago
@dennisminnick This is awesome news. I thought I ruined my first wok. I followed the directions, but do not think I removed whatever coating was applied. If I create a video response could you give me some advice on fixing it?
Cyrrixchip 2 months ago
@dennisminnick This is awesome news. I thought I ruined my first wok. I followed the directions, but do not think I removed whatever coating was applied. If I create a video response could you give me some advice on fixing it?
Cyrrixchip 2 months ago
Just received my Wok that I ordered from you today.
I seasoned it and it looks BEAUTIFUL!!!
Thank you much!
curry76 3 months ago
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
dennisminnick 3 months ago
You rock lady. The best instruction on seasoning a wok.
786swe 3 months ago
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
dennisminnick 3 months ago
This makes me want to go buy a wok NOW. Very cool video!
Since pungent veggies were used in a cast-iron wok, would the same technique work in a regular cast-iron skillet?
mediumrare415 3 months ago
Seasoned carbon steel woks should be treated like castironware. Try not to wash with soap, but if very greasy or cooking odor of curry, chilies, okay to wash with soap and hot water. Do not scour with harsh abrasive pad. You cannot ruin the wok, it is salvageable, can take a lot of abuse. To reseason, just stir fry until charred more pungent veggies, chives, etc. Good luck. The Wok Shop
dennisminnick 3 months ago
Will the season go away if it's washed with soap? I was told to not wash the wok with soap after seasoning.
aznfreakie 3 months ago
Great video, now I have to go to the store and get chives! I seasoned mine to that stage on the stove top(didn't think about the oven) but it is not as dark. I will keep working on it...thanks!
sharonie11 3 months ago
really best video out here... i've seen many videos, but none of them so explicit like this. thumbs up!
lifebeyondrepair 3 months ago
Yes, you can season in oven. Regardless of how you seasoned the wok, you cannot ruin it. Woks are salvageable. At this point, you can just stir fry a handful of chives with a 2 TBS cooking oil, until charred tossing and rubbing up the sides of the wok and your wok will be seasoned. If you want to oven-season, just go ahead and bake it and then stir fry chives. Good luck. Tane Chan THE WOK SHOP
dennisminnick 3 months ago
I didnt know that u could season in the oven.can I redo the whole seasoning process again?I dont think I did it well enough the first time.
oldskool228 3 months ago
The Wok Shop and Tane Chan are a San Francisco treasure. If you're visiting San Francisco and are a fan of Chinese cuisine, make sure to stop by. Thank you, Tane, for the clear instructions!
moodindigo2 3 months ago
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
dennisminnick 4 months ago
Hi - what's the main difference / benefits between Your hammered wok and the smooth / standard ones? Thanks!
eleones 4 months ago
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
dennisminnick 4 months ago
Ms. Chan, the first wok you seasoned in this clip which type of material was that? Thanks.
patisserie1 4 months ago
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
dennisminnick 4 months ago
can you use anything else instead of chives..maybe onions?
7000ironman 4 months ago
Thank you for your inquiry. Chives are to remove metallic taste. After stirfrying chives, wash wok with hot water /sponge and little liquid detergent and no after taste of chives. Thank you and good luck. The Wok Shop
dennisminnick 4 months ago
Thanks for the instruction! I recently bought a wok from your shop and I would like to season it. The thing is, I bought the wok specifically for making Filipino desserts (ube, kakanin/sticky rice cakes, etc) and was wondering if I still need to stir fry chives in it for the seasoning process? Im a bit worried that it might leave a taste when I do use it. Is there anything else I could do? Thanks again and I must say that I love your shop!
kate5madrigal 4 months ago
Hello, I have a question re the cast iron wok that has flat bottom with enamel. Do I scrub and wash the wok first before seasoning with oil and chives? Thanks
songb206
songb206 4 months ago
@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
dennisminnick 4 months ago
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
dennisminnick 4 months ago
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
nbulls28 4 months ago
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
dennisminnick 4 months ago
Mums, what is the first wok in the beginning of the clip made from? The chive; is that regular chive or the flat leaves ones found at the Chinese store? Are woks also made from Aluminium? I have a wok and tried to season it, but it never came out like yours. I'll try your demonstration see if it works for me. I like to color of the Wok after you finished seasoning it. Thanks so much.
patisserie1 4 months ago
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
dennisminnick 5 months ago
What's the best wok? Carbon Steel or Cast Iron? I've a gas stove, should I get a flat bottom or round bottom for best result? Thank you!! :-)
Siman727 5 months ago
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
dennisminnick 6 months ago
Hi Mrs. Chan, i just bought a black steel pow wok (northern china) style...and i was wondering if i need to season it and if need to how do i season?
maivxis28 6 months ago
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
dennisminnick 6 months ago
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.
steve998 6 months ago
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.
dennisminnick 6 months ago
I have followed the instructions in this lovely video to the tee, but the seasoning peels off whilst cooking everytime! I scrubbed off the rustproof coating with wire wool first, used lard to coat the wok, and have had to buy another (carbon steel) wok because the repeated attempts of baking scorched the inside of the handle..
What am i doing wrong? Why does it flake off each time?
B0bChorba 7 months ago
Thanks!
dennisminnick 7 months ago
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.
thmsjordan 7 months ago
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.
dennisminnick 8 months ago
@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.
mrphonze 8 months ago
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. The Wok Shop
dennisminnick 8 months ago
thank you for the informative video, although I have a question. What is the proper way to clean a seasoned wok after cooking?
MrIronhat 8 months ago
i've learned the common rumour about stainless steel woks being no good is actually wrong. they are sold in chinese supermarket supplies and restaraunts use them. the problem with carbon steel woks is they rust if not cleaned and oiled after use and this raises serious concerns with me about using them for simmering saucer for any great length of time. i would not use carbon steel woks for simmering sauces or making soups. water boiled in carbon steel woks looks very dirty
210482fmj 8 months ago
Brilliant. Thanks for posting this.
MrJingjong 9 months ago
It is Mrs. Chan in the video. I will pass the message along to her
dennisminnick 9 months ago
Is that you in the video Mrs. Chan? If so you are just fabulous at this!
reg59 9 months ago
Ok so, I'm unable to post the picture, but I just used your method for carbon steel. This is my first time ever seasoning anything and it came out picture perfect :-D thanks
MRSMALLTW 9 months ago
Great tutorial on also seasoning a carbon steel wok. I did this to my wok some years ago reading how to in the internet, but they didn't tell how to protect the wooden handle. My wok is still going strong getting blacker and better each day. Nothing sticks. I even cook scrambled eggs and omlettes. I used street view to see your shop and it made me sad because I'll never get there! Alle the best from Germany. Jim.
0221jim 10 months ago
8:16 left one like a wok ,others are too flat.
zqdz123 1 year ago
I am not familiar with Typhoon woks. If it is carbon steel, just scour away all the burnt stuff in your wok and, at this point, just stir fry a handful of chives until charred. As you stir fry, toss and rub the chives up and around the sides of the wok. Wok will season again. Toss out chives, wash wok with hot water and it should be good to go. Seasoning 3 to 4 times ??? for what. Just season it once in the oven and then stir fry chives. 3 or 4 times is overkill. Good luck. The Wok Shop
dennisminnick 1 year ago
I seasoned my flat bottom Typhoon wok 3 times and stuff is still burning on the bottom.... scrapped it off and reasoned it again for the 4th time....it's getting old.
ephraimtheox 1 year ago
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.
dennisminnick 1 year ago
Hello,
Do you have to season the carbon steel wok after each use?
Thank you !
emailmeif911 1 year ago
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.
dennisminnick 1 year ago
Which round bottom wok do you most highly recommend?
I am not a fan of the assist handles, although the woks with the two small identical "U" shaped handles are not offensive to me.
I am interested in a steel that conducts and holds heat well, stays very slippery when well seasoned, and it light enough to be able to flip items and so forth.
MARINE1146 1 year ago
Thanks for great tip on protecting wood handles.
tburgarian 1 year ago
Sorry! I didn't quite finish the video before I asked the question about iron woks. Now I know. Thanks!
rabowersox 1 year ago
I purchased a wok from you that has a black interior-- I'm guessing that it's iron. Is the seasoning process the same? Thanks for this helpful video.
rabowersox 1 year ago
If you are satisfied with baking in the oven once, then proceed to stir frying a handful of chives (or pungent veggies) until charred, rubbing and stir frying up and around the sides. Your wok will be well seasoned. If your wok is not as "seasoned" or has a dark patina, you can coat with oil second time and bake again. It is up to you. Remember, you cannot ruin the wok and whatever you do to the wok is salvageable. . Good luck.The Wok Shop
dennisminnick 1 year ago
@dennisminnick Thank you for this video tutorial! I just bought a wok from you, and your method (to season a wok by baking it) is much easier, better, and faster to do than the usual stove-top method.
Lotfius 1 year ago
Ordered the wok shown in this video - it's beautiful! Noticed the seasoning instructions that came with my wok are different from the instructions in this video, though - not sure which to follow. Paper instructions say to let wok cool after baking and then to wash/scour it, and then bake a 2nd time! Do we need to do the extra washing/baking? Thanks! :)
moleesah 1 year ago
The wok shown in the video is 13 inches in diameter. (aprox 32cm) Smaller woks are available also on wokshop.com
dennisminnick 1 year ago
WHOOA i dont have an oven that size! That thing could roast ME!
gobacktorussia 1 year ago
Excellent video, very clear and and easy to follow. Just the facts Mam, no bull sh-t. Thank you.
Unicorn1940 1 year ago
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
dennisminnick 1 year ago
I get EVERYTHING from the wok shop. They are amazing
takadi 1 year ago
Thank you, this was very simple to do!
Skaar1 1 year ago
where can you buy that type of wok, also how big is that, is it 36cm? im trying to buy a wok for my dad, dont know which to buy, should i get one with a long handle like above, PLEASE someone help me!!
reds1234 1 year ago
@reds1234 You can buy all sorts of woks and accessoreis at the Wok Shop. -- wokshop.com The wok shown in the video is 13 inches in diameter. (aprox 32cm)
dennisminnick 1 year ago
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
dennisminnick 1 year ago
Thanks for a great video! I seasoned my carbon steel wok successfully but some food has stuck to it after cooking. How should I get rid of that?
willjharris 1 year ago
Thanks!! You Wok!!
dawg1157 1 year ago
Can you use coconut oil in a wok?
ravx247 1 year ago
@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
dennisminnick 1 year ago
Thank You !!!
allengoodman69 1 year ago
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
dennisminnick 1 year ago
Should you season an Anodized wok?
laughingnell 1 year ago
@laughingnell Dear Laughing Nell: Thank you for viewing our video. Your anodized wok does not have to be seasoned because it will not rust. Only castiron, iron and carbon steel woks have to be seasoned to prevent rusting. Thank you. The Wok Shop
dennisminnick 1 year ago
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!
Victoria0204 1 year ago
Thank you! By far the easiest method I've seen :)
oWarpatho 1 year ago
OMG your wok is so beautiful! I never knew this... i think my wok is ruining...
if my wok is already rusted to i need to throw it away ? also, can i coat it in olive oil?
also, what is the reason for seasoning it with chives? does the taste of the chives get passed on to the foods or was this just to remove metallic tastes from the wok?
thanks for the video!
boylebongo 1 year ago
@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.
dennisminnick 1 year ago
It is just to remove metallic tastes from the wok.
dennisminnick 1 year ago
Very helpful instructions, thank you!
schnitzle 1 year ago