Season a Carbon Steel Wok

Segment on how to season a metal untreated wok from the Master Chef Apprentice Training Package. This package includes the cooking video, instructional guide, and Chinese ingredients. Visit www.WokFusion.com now!

Category:

Howto & Style

Tags:

• Chinese
• food
• recipes
• season
• untreated
• carbon
• steel
• metal
• wok
• equipment
• how-to

[ozzirt]

A "wark",.... what the hell is a wark.

[wokfusion]

@ozzirt This is what a duck says when they get cooked in a wok!

[jonfreeze]

do you only season the wok once?

thanks

[wokfusion]

You normally only need to season a wok once. Remember: this is seasoning is not for a non-stick pan. If you have a deep scratch on your wok, you may need to apply some oil to the bottom of the wok and heat it up to seal scratch on the wok.

[6thCreated]

Do they make cast iron woks? It seems like that would tastes better then steel.

[wokfusion]

They no longer manufacture cast iron wok, because it too heavy to handle and in storage. There maybe some cast wok found in older Asian grocery stores. A positive note on cast iron wok is that once it heated up, it will maintain the heat longer than the traditional type of wok.

[ozzirt]

@ginsinsan Oh yes, I know what a Wok is, that's not what he's saying though,... he's talking about a "Wark" whatever that is.

I was told that a Wok is a fing you fwow at a wabbit,....

[ginsinsan]

@ozzirt 'WOK' is actually the Cantonese pronunciation of this fine cookware.

[210482fmj]

I've noticed different carbon steel woks seem to have slightly different metals even though they are both carbon steel. I've noticed the larger 15" woks react differently to the 13" woks. I think the gauge of the steel is different. I noticed the smaller wok when seasoning i left it on my high powered burner untill it started glowing bright red and it didn't burn but the 15" wok the metal reacted differently and started burning.

[OakAged72]

*** FAIL *** -- Seasoning means heating the oil so that it cures, hardens, and bonds to the metal. Once cured, the oil forms a hard, non-stick surface, and it also keeps your food from tasting like steel. All you did is blue the steel and paint it with oil, just to make it look nice, without any of the benefits of seasoning. Now you need to clean it, apply a good oil high in Omega 3 (flax oil works great), and heat it until it cures. (Before teaching something, best to learn it yourself first.)

[bluefoxicy]

@JonNicc Cast iron US woks are 9mm thick, extremely heavy; Chinese woks are 3mm thick, extremely light. Carbon steel is currently considered the better material and more often used in China.

[bluefoxicy]

@jonfreeze It's seasoned continuously through use :) The more you cook with it, the better it gets.

[bluefoxicy]

@wokfusion I can get brand new ones, in fact I have one. 16 inch. The cast iron wok is extremely light, but if i drop it it'll probably shatter.

[steve998]

I used a mixture of videos on you tube, (and cantonese blog instructions too) for seasoning my wark. I have an electric stove and a flat bottom wark. I heated the dry wark all over until blue black, then added pig fat ( in UK, it is simple lard, try the smart price aisle) and heated it on all sides to burn it in. Then cooled it to room temp, before repeating the process three times. Then burned in a mixture of chives and spring onion greens until wark had a lovely shiney patina.

[6thCreated]

@JonNicc

I have a Lodge Logic cast iron skillet. I love it. It came pre-seasoned. I'll look for the wok. Thanks

[JonNicc]

@6thCreated Yes they do. Lodge makes a 14" Cast iron wok, and they still make cast-iron woks in china, that can be bought here in the U.S. There are several places like wokshop.com, and amazon.com. I love cast-iron, too!