Taste Of Asia @ Home Seasoning Your New Wok

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• Wok

[TheLittleDeath1]

I tried to use a flat bottom wok on my 7.000BTU electric stove. The problem was that it switched off the heating, when it was "hot enough". I bought a 7.000BTU gas stove for the wok and I think it's fine. It is not like one of the big burners. But I also don't have the kitchen for the big ones. On the stove I have to turn down the heat, otherwise the oil will smoke very heavy.

[jui49]

@TheLittleDeath1 - I know what you are talking about usually that is on the newer elec ranges with the smooth top, when it reaches a certain temp you can see the element go dim, I don't know whos' stupid design idea that was but it is frustrating for sure. Heating the oil in the wok takes some practice, you have to be quick and toss in the ingred you intend to stir fry, also if the oil gets too hot it can ignite and catch fire, if you see it smoke too bad remove wok from heat!

[210482fmj]

I'm actually starting to find it amusing why manafactures market such low power stoves for home use. IF you want a stove you cook on you must by a catering grade gas cooker with burners that are at least 6kw. FOrget seasoning a wok on a weak domestic stove. YOU need at least 6kw of power.

[jui49]

@210482fmj - h ome electric ranges are what they are and for the majority of people that's not going to change. Working in Chinese restaurants for many years I "seasoned" many woks ranging from 22" to 24", but I have also seasoned a handful of the type in the above video sucessfully and as the other videos attest it is virtually non-stick. For the naysayers who say it is not white or orange hot, I say- I rotate the wok from spot to spot until the entire surface changes color, con't

[jui49]

@210482fmj - of course the more patient you are the hotter each spot will get but it is not necessary to turn the steel "orange" hot. Can you get better results using 35,000btu commercial burners? absolutely for cooking as well, in Cantonese it is called "wok hay". 95% of americans do not have them or the ventilation required, that is why I try to stress adapting by cooking in smaller batches and getting the wok really hot before stir-frying.

[jui49]

So to sum up, I have been cooking for family and friends using the standard elec range with pretty good results and everyone is entitled to their opinion. It's just hard to swallow when I hear it can't be done and I've done it. And I especially don't want to discourage my viewers and subscribers from wok cooking in their homes, you don't need commercial power to cook delicious stir fry, just more patience. Controversy generates views, and this IS one of my most popular clips, thanx to all

[jui49]

@flydaddyA - over 20 years in the business, never had anything stick to the woks I seasoned, learned from more than 3 head chefs in various restaurants and ran a sucessful business for over 13 years -- and your credentials? Thanks for the ignorant comment, but this is a free country and you can put anything in your wok and season it any way that works for you and please navigate away from my channel if you don't like my "Style"

[jui49]

@dachicagoan - " that wok" has worked just fine for many years on old style electric ranges and newer smooth tops. You can use a wok ring to steady it if you need to, personally I don't as the wok doesn't contact the elements so you lose some heat. If you're talking about a flat bottom wok, that's a matter of preference, I like the smooth concave surface. As for other opinions on how to season a wok, I'm just sharing my 20 yrs. exp. in various rest. using 20 -24" woks sucessfully...

[NETWizzJbirk]

It is not white hot... not even orange hot. It is just hot. Maybe the light is white. Next time, use an oven.

[jui49]

@jel2003 - mine is at least 10yrs old and still in excellent shape, it may outlive me for all I know ! Thanks for the comment and the "ginger" trick is something I picked up from one of the head chefs that I worked under through the years.

[jel2003]

I bought exactly the same wok and love it! It's my second wok, I like that it is thin walled so it heats up faster and develops a hot spot at the bottom to cook food really fast. It came with an oil coating which I didn't trust so I washed it real good with soapy water then seasoned it. I didn't know to use a piece of ginger as you did, seems like a good idea.

[jui49]

@sec9hideout - hard to tell with out seeing it, some people put links to images. A 24 inch wok is the size used in restaurants, and if you seasoned it as shown you won't "lose" the seasoning. Sometimes if you don't heat the wok hot enough before stir frying you will get sticking on the bottom. Try heating the wok till it smokes a little and then add oil, swirl around and then cook. Hope this helps you out