I tried on an electric hob, oven, charcoal grill and cooking blowtorch but none worked! So I brought it to my local Chinese takeaway and asked them to do it . They didn't have much english and were very amused but it came back looking shiny and beautiful!
That's hilarious you mention that. I was planning on getting a wok soon and know the owner of a local Chinese restaurant so I was just going to go ask if one of his cooks wouldn't mind seasoning it for me lol. Great minds think alike!
Personally, I would have put that fistful of paper towels that he threw away on the counter. When done cooking, I would have simply wiped out the wok with a clean section of the towels. Done. Let the wok live on the stovetop.
It worked! I thought wok cooking was out of my reach since I own an electrical stove top but I watched a few videos on induction wok cookers and now that I own one I can confirm that they DO get really hot. Glowing red hot. I even got spooked. Thank you, Kenji!
Kenji, I just moved to Hong Kong, and bought my first (round-bottomed) wok. As a cooking enthusiast, I would have said that I could make good scrambled eggs. But after following this video to the letter, I produced in seconds the best scrambled eggs I've ever made. Thank you for giving me the best introduction to wok cooking I could have asked for
I’d love to see how you’d “re-season” a wok that has been used before. And also how to get rid of the sticky spots from oil that wasn’t burnt off well enough..
May not be the 100% be the best method to do it but for home use I just burn it off with a blowtorch keep it firing for like 10 secs or so on the sticky spot and wash it after.
Scrub off with metal scrub pad or scotch-brite pad or kosher salt. You could try using acid like vinegar or barkeepers friend and then neutralizing with water/ baking soda and then wash and dry it. Hell you could use power tools. There are lots of options to nuke the pan and remove seasoning and get to bare metal. You can get pretty creative with it. Once you do, the seasoning process is much the same to Kenjis method or many others.
@@alexbrier718 All good options, but a simple piece of sandpaper is the fastest way I've found. If you need to remove a lot of stickyness, emery cloth.
agreed! I'd also love to know if there's any way to avoid the polymerized oil that tends to accumulate on the cooler outer edges of the wok and creates a lumpy/flaky coating
Kenji, your book is AMAZING. I bought both a hard copy and a Kindle copy so I can refer to it in the kitchen without ruining the book. Thank you for creating such a great resource.
Fantastic work as usual Kenji AKA The Great Demystifier. Everyone I know who is interested in food, I point to you, and you never disappoint. Keep up the fantastic work, you are inspiring a lot of people to cook and it's a thing of beauty!
Finally, a good video on this topic. Got a wok last week, followed these instructions and the wok is essentially non stick now after just one use. Thank you.
I just wanted to say thank you so much for this guide. I've really been struggling to season my wok. Seems like there's a lot of misinformation out there suggesting to do it in the oven or to essentially do rapid fire long yao sessions multiple times to build up polymers. I followed your steps and cooked two eggs just like you did. Achievement unlocked!
Yes! I have a new wok that's been sitting in my pantry for like a year because the process of seasoning it seemed too scary and/or complicated. I think that now I'll finally start using it, so thank you! So much!
Kenji, you're awesome, man. I bought this same exact wok off of Amazon a few days ago. Tried to season it the same way I do my cast iron skillets and... the eggs stuck horribly. I thought I ruined it, and was planning on returning it. Fortunately, my procrastination led to it still sitting around my house. Lo and behold, you make a video on how to properly season with the same exact wok that I bought (shoutout to Serious Eats recommendation). Just watched your video and immediately ran and grabbed the wok to season it with this method (at 1 am, no less). The eggs didn't stick! I'm so hyped right now. Gonna make a stir-fried dish tomorrow. Thanks!
For those wondering how to maintain after seasoning, Kenji talks about it in his vid for beef and broccoli (th-cam.com/video/iEs3qXQvg6M/w-d-xo.html and timestamp included for when he talks about it at 16:50).
Bro I love your book! I legit have it open right now reading the creamy layered scrambled eggs and thought I should reseason my wok and wanted to find a quick video. Didn't even realize it was you till the outro was advertising 'The Wok'. Keep up the awesome cooking and thank you for writing such a concise book on wok cooking and wok techniques. You are a saint.
That is so much more simple than some processes I've seen on youtube, where they do what you have done, two or three times, then cook something like spring onions and ginger as part of the seasoning process. I will be getting a gas BBQ with a ring burner soon, and plan on getting a carbon steel wok. I will be going with your easy method to season it. Thanks heaps!
Thanks for this. Something that's been at the front of my mind is non-stick pans. I know you've touched on seasoning cookware a fare bit but I was wandering if, one of these days, you could do a master class on cooking and living with uncoated cookware. I've been considering getting rid of non stick cookware due to PFAS and I realised I'm not sure about life with just stainless or cast iron (or other options if they're out there). A masterclass for these types of cookware would be great.
I did this with a wok I thought I’d ruined, and it worked! I did the egg test, and it worked perfectly! Now I have a usable wok and some cooked eggs for fried rice!
Thank you Kenji! I get it so much better now. That’s a YOSUKATA wok right? I bought one on your suggestion and LOVE it for my electric range. Still working on what to do with it! 😉
Pretty sure he's addressed this (with cast iron at least) before that as long as it's seasoned properly, you should be able to hand wash with soapy water and a soft spone as long as you didn't use something like flax that tends to get brittle and flake off, I use soap and water and it seems to work well without removing the seasoning.
Just hot water and something like a bamboo scrub or brush scrub. You want to avoid soap as it will strip the seasoning. Soap is really only for first time use. But if you do use soap just be prepared to season again by getting it super high, rubbing some oil into it with paper towl and tongs. Then once the oil is no longer smoking you are good to go.
I picked up a round bottom wok from a thrift shop for $6, it was filthy, but I cleaned it all up and then was stuck on how to season it because all I have at home is induction. Then I watched this and remembered my camping stove is gas! It was a painful experience because the wok does not have a long handle like the one here, but following these instructions it did season well and has continued to be a great tool.
I bought this Wok after purchasing Kenji’s book. Looking for a “flat bottom” (This one is flat, but not flat enough for an electric or induction burner), carbon steel, 14 gauge (2mm thick) with helper handle. Highly recommend this Wok even though you might be able to find one cheaper. I’ve used it 3-4 times a week for the last 7-8 weeks. The seasoning builds up, but like he says does go away so definitely treat it ~like a cast iron. One of my favorite meals was actually Adam Ragusa‘s Chicken tikka masala. The acid from the tomatoes pulled a lot of the seasoning off, but it also pulled a lot of flavor. Hope this helps!
Thanks all! I see the black carbon steel wok linked in the article, but what's the difference between that one and this blue carbon steel one also by Yosukata? a.co/d/3RnYkFG
Another tip for electric stove owners. Use the Hi Broil mode to get the whole Wok hot for seasoning. Some aluminum foil on the wood handle to protect it and your good to go.
@Cozza ah, yes.... the famous chef, restaurant owner, and award winning author of multiple books is totally only painting his nails for youtube attention even though he literally just cooks, never mentions his nails, and was already fucking famous before he got on youtube 😂😂😂 Idiot.
New subscriber just now. @JKenjiLopez-Alt Outstanding comprehensive video to season a new wok. Watched several others today and yours is the only one that demonstrates that we must season ALL the Carbon Steel areas of the new or restored wok. This must be how my excellent cast iron mentor, Jeffrey B Rogers seasoned his new Yokusata wok so beautifully. Thank you very much for taking the time to teach us.
I've had a few woks that come lacquered instead of oiled. Soap and water didn't remove the lacquer so I burned it off. Fortunately I have an outdoor wok rocket burner so that went quickly. To burn it off inside would generate a lot of nasty smoke your rangehood might not contain. Once I used acetone to dissolve the lacquer but that was a hassle and it left traces of lacquer.
I bought this wok. It's good , I gave it to my brother and ordered another. The only thing is , with the second one, when I heated it up quite a bit , a small portion of the wok near the edge, just wasnt smooth. When I applied the oil with paper towel, you could see it wasn't shiny in sections. Still probably going to ordered another. Hope the third one is good.
Idk for a fact but I read his article on serious eats about essential kitchen items. In it, he references two woks and the second one he lists looks like this and is available on Amazon. Called yosukata, but it’s listed as a black steel wok so I’m not positive.
7:32 Get that wok piping hot. shut off the heat. add in the oil, here about [X] [tablespoons/cups], and give it a swirl to get a nice non-stick surface
I can get my Babish carbon steel wok to not stick when frying eggs, just like yours. However, the wok loses its "non-stickness" when i use it to cook multiple dishes in succession, or when a recipe calls for cooking multiple ingredients separately. For example, in your "Sliced pork with chives (page 90 in your book)" recipe, after transferring the chives to a bowl, I wiped the wok and heated it on high until lightly smoking. Then I swirled in some peanut oil, and added half of the sliced pork. The sliced pork got stuck to the wok immediately. After I put the almost cooked sliced pork in the same bowl as the chives, I had to brushed the wok under hot water to get rid of the stuck bits of pork. When I added the remaining half of the sliced pork, they got stuck on the wok, again, just like the first half. Do you have any suggestion on how to maintain the wok's "non-stickness" when using it to cook ingredients separately in succession?
@@markennes5208 I am not sure seasoning the wok in the issue. The wok is relatively non-stick when I was cooking the first dish. It's the second dish, after washing/wiping the wok, that gets stuck to the wok. I also have another interesting observation using the Babish carbon steel wok. If I cook a slightly beaten egg, the wok is completely non-stick. However if I attempt to cook the egg sunny side up, it's stuck to the wok.
@@changrenyong7616 All I can say is the onion method has worked very well for me on aluminum pans, aluminum grates, and also cast iron pans. I have not tried it yet on carbon steel although I plan to soon. I tested this on my aluminum grate with an egg cooking it sunny side up and it slipped around in the grate and also cooked the egg perfectly. Then I used my very old aluminum pan to make a mushroom and cheese omelette and it performed perfectly. No sticking at all! Today I cooked a smash burger on my cast iron pan. I did it outside on my Weber kettle over charcoal. The surface of the cast iron temp read 630 F using my laser thermometer when I began cooking. I used the Kenji method of cooking smash burgers (late night smash burger). I cooked two 2 oz patties. Smashed them flat. When I went to scrape them off the pan, there was nothing to scrape. It just lifted right off. And it was perfectly brown from the maillard reaction. I expect the onion method will work for my carbon steel, but I can't say for sure. Good luck!
I seasoned my carbon steel wok over an electric coil. Took almost 30 minutes and my hands were killing me from all the rotating and holding but it works great now. I didnt end up seasoning the bottom because I didn't want the oil to touch the coil directly.
I can't get my new 14" wok hot enough on my electric stove to season anything other than the very bottom, and it turned into a very rough tar-like finish. The sides are only silvery oily-looking, and not seasoned at all. The top 3" of the sides are still the blue-looking plain steel. these results after 45 minutes of trying to heat it on the sides, too.
Could you follow the same process with western style cast iron as well? I've seen guides where they recommend to do this after washing cast iron to build up another layer of seasoning and prevent rust before storing.
I cook with cast a lot. When I first get one I’ll clean it like he does the wok, get a very thin layer of oil on it, throw it in the oven for awhile or I’ll throw it in a grill, whatever, basically burning that oil in. Then cook on it like you would any pan. Then after a cook, I’ll scrape and wash with water only, dry with towel, throw it back on a burner till it’s hot, add another thin layer of oil and kill the heat. Dunno if this is the best method but it’s what I do and I cook with cast constantly.
Any suggestions on Woks where the manufacturer oil is stubborn? Bought a Wok 4-5 months ago and just cannot get the oil off from the upper edges with conventional soap and water.
Traditionally you'd use a wok brush made of bamboo, they're pretty cheap. I just use a hard plastic brush and hot water, maybe some soap. No need to be precious with it as you effectively season every time before use.
A genuine question that's been on my mind: if a wok doesn't build up layers of polymers like a cast iron, what does it mean for a wok to build up seasoning? Like you mention at the end of the video: the more you use the wok, the better season it's gonna get.
he said it doesn't build layer as good as a western cast iron because of the heat distribution and common deglasing, but it still builds up polymers and it will build better if you don't deglase to often, it will be slower than cast iron but still will build up with propper care
Not too sure on the science but I believe what the polymers stick too are the microscopic imperfections on the cooking surface so because a wok being made of carbon steel has less of these imperfections compared to a cast iron skillet you generally dont build up to many layers, in the long run I believe various mechanisms are at play creating what we understand as “seasoning”, taking into account heat distribution, what you cook in your vessel of choice, cooking time.
Hello, love your stuff. Have you ever mentioned what brand the stove is and the other appliances you have in the new kitchen? I know in your old place your LG fridge died and you got oen without bells and whistles whereas in this kitchen the fridge is loaded with them. Is that because it came with the house or you made a conscious decision based on new priorities for you and your family. Cheers
Kenji, do you know anything about the combustion of these butane torches? like is there any type of uncertainty for like whether it is all completely combusted or not? or if there are trace chemicals that might be going into food?
Hi. How do you store a wok? Like if ur not gonna use it for a while? Do you season it and put it in the cabinet? Or wash it clean with soap then put it in the cabinet?
Thanks Kenji. Very excited to get your “The Wok” on Audible. Absolutely LOVED the Food Lab on Audible. I still want both hard copies too. Any chance you will come to Toronto for a signing some time?
Loved the video Kenji. Would you mind telling us the brand of wok you got? The carbon Steele woks I find online have like ripples in them and I don’t want that.
Oh I actually have a question. Last time I tried this I used my outdoor burner, and when I used the papertowel + oil combo the paper towel and oil actually immediately ignited. Thankfully I was wearing protection and in a safe place, but the oil basically burned as a sludge onto the wok. Should I just let the wok cook after it turns black?
I can actually answer this from experience: if the wok is too hot the oil is going to autoignite. That’s why you season with high flashpoint oils. No reason for it to be hotter than, say, 500° when you apply oil for the initial seasoning. Once it’s properly seasoned, it can handle much higher heats.
I did this before. Using the high heat for that initial heating of the wok dry is fine, but I found it easier to then turn the heat down and let it cool before putting in the oil so it doesn’t immediately ignite.
When I do an egg in the wok, I don't blast the wok to such high temperatures, I just love how the scrambled egg expands to four times its original volume.
If you buy a wok blue steel or carbon steel you can season all pans of such in the oven versus doing the stove top and get even coating of seasoning / polymers. Avoid cookware with a wooden handle to season in ovens. Extra tip, you can also season your blue steel / carbon steel / cast iron cookware in an outdoor grill. ✌😊
Can you pretty please post your DETAILED method to do this in an oven, to get the even seasoning of the Wok? It seems like if I read 10 different Wok seasoning methods, I get 10 different answers. 😞
Thanks for pointing out that you don't want a lot of oil left in the pan when you're seasoning it. It's a place where a lot of people go wrong on woks and skillets.
Little confused here: if you don’t need to build up layers of polymers on the wok to season it, then what is the process that makes the wok improve as you cook more with it?
in my experience, it doesn't build layers. the first layer of seasoning is to protect the pan from food, which contains moisture. once you have one layer, multiple layers just don't form while cooking. they only form if you choose to reseason or leave burnt carbon and/or oil on your wok (by casually washing without soap). multiple layers is purely for the patina. by improves, i assume that means if there are any gaps in the initial layer of seasoning, cooking more will fill those gaps. in a way, i think food sticking creates the opportunity for the oil underneath the stuck food to become seasoning. wok with tak has a few videos showing that woks do not need a patina. at this point, "seasoning" is a myth in the sense that it doesn't make your food taste better, or that it provides superior non stick compared to just one layer. what makes your food taste better is that you have a perfectly smooth surface that is non stick. in a way, that's why my scrambled eggs taste better on a carbon steel skillet. it's a larger cooking surface area allowing all the eggs to be cooked perfectly even. as well as the thicker piece of metal keeping a steadier heat. in a lot of ways, i actually think the wider surface area is far superior to the wok. the wok is really for the restaurant setting with their high flame and stir fry ability. you can't flip food the same way with a skillet without losing heat and/or taking a lot of energy by lifting the whole pan with the food. i still prefer the wok usually because the width and curved sides catch a lot of oil splatters.
@J. Kenji Lopez-Alt, I bought the 14” Yosukata wok but the handle seems large for my hands, and I’m worried about cutting myself on the rough, sharp rim while washing. It also seems a bit heavy for me to try to move around. I’ll say I’m a petite woman with smallish hands if that makes a difference. Are all woks like this? Do I need to try the 13.5” model or try another brand? I saw the Mammafong but I’m concerned about the small bottom and afraid the handle with be the same. Thanks.
This was so very helpful because you know that all of us who have purchased your book, have also probably purchased a new wok! Thankfully, we have been away and haven’t yet had time to address the seasoning, and voila, here we have the step by step instructions! Thanks so much, Kenji! 😘
Hello Kenji, My family and I are big fans. We just ordered your Wok book and many copies of The Food Lab which makes excellent gifts. If you could please provide a link for the wok you ordered in the video that would be great. Thank you
For environmental reasons I got an induction stove. But I really love cooking with a wok. In this video you explained how to season a wok when you don‘t have a gas stove. Is it even possible to really cook with a wok on induction? Do you have some tips?
Very informative, mate. Thanks. I found it interesitng that flax seed is recommended as the best oil for cast iron but you're recommending against it for carbon steel. Why is that? - vegetable (rapeseed) oil is cheaper and more readily available here in Scotland, so I'll use that on carbon steel or cast iron.
I do not recommend it for cast iron either. It dries fast then flakes off. That one article about it has ruined so many people’s cast iron pan seasoning. Don’t use flax.
Some wok sellers and experts recommend cooking onions or other alliums until burnt in a wok after first seasoning and before first use, "to remove metallic taste" or something like that. Is there any truth to this at all? Why is this so commonly recommended?
Thank you internet food dad. You’re the MVP
That's exactly what me and girlfriend call Kenji, "internet food dad"
Food daddy...amirite?
@@mattwilson9293 Food Zaddy
True
I tried on an electric hob, oven, charcoal grill and cooking blowtorch but none worked! So I brought it to my local Chinese takeaway and asked them to do it . They didn't have much english and were very amused but it came back looking shiny and beautiful!
That's a great life hack lol
That's equally awesome and funny 😂
That's hilarious you mention that. I was planning on getting a wok soon and know the owner of a local Chinese restaurant so I was just going to go ask if one of his cooks wouldn't mind seasoning it for me lol. Great minds think alike!
Brilliant approach to getting the wok seasoned when you don't have the ideal setup at home. Thanks for sharing!
Hmm, we get takeaway often enough that they know us, I wonder if they'd do this...
Would have liked to see what you do after cooking as well. Washing, drying, storing, etc
Personally, I would have put that fistful of paper towels that he threw away on the counter. When done cooking, I would have simply wiped out the wok with a clean section of the towels. Done. Let the wok live on the stovetop.
It worked! I thought wok cooking was out of my reach since I own an electrical stove top but I watched a few videos on induction wok cookers and now that I own one I can confirm that they DO get really hot. Glowing red hot. I even got spooked. Thank you, Kenji!
Kenji, I just moved to Hong Kong, and bought my first (round-bottomed) wok. As a cooking enthusiast, I would have said that I could make good scrambled eggs. But after following this video to the letter, I produced in seconds the best scrambled eggs I've ever made. Thank you for giving me the best introduction to wok cooking I could have asked for
I’d love to see how you’d “re-season” a wok that has been used before. And also how to get rid of the sticky spots from oil that wasn’t burnt off well enough..
May not be the 100% be the best method to do it but for home use I just burn it off with a blowtorch keep it firing for like 10 secs or so on the sticky spot and wash it after.
Scrub off with metal scrub pad or scotch-brite pad or kosher salt. You could try using acid like vinegar or barkeepers friend and then neutralizing with water/ baking soda and then wash and dry it. Hell you could use power tools. There are lots of options to nuke the pan and remove seasoning and get to bare metal. You can get pretty creative with it. Once you do, the seasoning process is much the same to Kenjis method or many others.
@@alexbrier718 All good options, but a simple piece of sandpaper is the fastest way I've found. If you need to remove a lot of stickyness, emery cloth.
agreed! I'd also love to know if there's any way to avoid the polymerized oil that tends to accumulate on the cooler outer edges of the wok and creates a lumpy/flaky coating
@@caffeinejunkie88 Scrubbing with chain mail after every use helps with this
Kenji, your book is AMAZING. I bought both a hard copy and a Kindle copy so I can refer to it in the kitchen without ruining the book. Thank you for creating such a great resource.
Fantastic work as usual Kenji AKA The Great Demystifier. Everyone I know who is interested in food, I point to you, and you never disappoint. Keep up the fantastic work, you are inspiring a lot of people to cook and it's a thing of beauty!
Finally, a good video on this topic. Got a wok last week, followed these instructions and the wok is essentially non stick now after just one use. Thank you.
Thank you for doing what you do! My brother gifted me a wok and your book for my birthday, 10/10 stoked.
I just wanted to say thank you so much for this guide. I've really been struggling to season my wok. Seems like there's a lot of misinformation out there suggesting to do it in the oven or to essentially do rapid fire long yao sessions multiple times to build up polymers. I followed your steps and cooked two eggs just like you did. Achievement unlocked!
Yes! I have a new wok that's been sitting in my pantry for like a year because the process of seasoning it seemed too scary and/or complicated.
I think that now I'll finally start using it, so thank you! So much!
I absolutely love the wall of cast iron skillets. Something to aspire to.
I just followed these instructions and used my gas grill as the heat source. It worked like a charm! Thank you for your expertise.
I got “The Wok” book for Christmas, so excited to buy and season my first Wok! Happy Holidays!
Kenji, you're awesome, man. I bought this same exact wok off of Amazon a few days ago. Tried to season it the same way I do my cast iron skillets and... the eggs stuck horribly. I thought I ruined it, and was planning on returning it.
Fortunately, my procrastination led to it still sitting around my house. Lo and behold, you make a video on how to properly season with the same exact wok that I bought (shoutout to Serious Eats recommendation).
Just watched your video and immediately ran and grabbed the wok to season it with this method (at 1 am, no less). The eggs didn't stick! I'm so hyped right now. Gonna make a stir-fried dish tomorrow.
Thanks!
😊
For those wondering how to maintain after seasoning, Kenji talks about it in his vid for beef and broccoli (th-cam.com/video/iEs3qXQvg6M/w-d-xo.html and timestamp included for when he talks about it at 16:50).
MVP
amazing, tysm
@@zadecruz He made an even more detailed video Short exclusively on the subject, here : th-cam.com/users/shorts4w210tQehQ8
@@Anvekeen thanks sm
KING!!!!!!!!!!
Bro I love your book! I legit have it open right now reading the creamy layered scrambled eggs and thought I should reseason my wok and wanted to find a quick video. Didn't even realize it was you till the outro was advertising 'The Wok'. Keep up the awesome cooking and thank you for writing such a concise book on wok cooking and wok techniques. You are a saint.
Super helpful, thanks! (I just ordered my first wok, based on the tips in your The Food Lab book!!!)
That is so much more simple than some processes I've seen on youtube, where they do what you have done, two or three times, then cook something like spring onions and ginger as part of the seasoning process. I will be getting a gas BBQ with a ring burner soon, and plan on getting a carbon steel wok. I will be going with your easy method to season it. Thanks heaps!
Thanks for this. Something that's been at the front of my mind is non-stick pans.
I know you've touched on seasoning cookware a fare bit but I was wandering if, one of these days, you could do a master class on cooking and living with uncoated cookware.
I've been considering getting rid of non stick cookware due to PFAS and I realised I'm not sure about life with just stainless or cast iron (or other options if they're out there).
A masterclass for these types of cookware would be great.
I needed this video. Thank you, man. We miss you in the Bay.
I did this with a wok I thought I’d ruined, and it worked! I did the egg test, and it worked perfectly! Now I have a usable wok and some cooked eggs for fried rice!
My son bought a small size for me ! It has just arrived this evening!
Can’t wait to season and use it !!!
Thank you for the great wokthrough !
Lol nice one
Thank you Kenji! I get it so much better now. That’s a YOSUKATA wok right? I bought one on your suggestion and LOVE it for my electric range. Still working on what to do with it! 😉
Just wondering, what is the best way to clean the wok after each use? And should I use the heat & coat in oil technique after each use as well?
He showed how he do it at the end of this video.
th-cam.com/video/iEs3qXQvg6M/w-d-xo.html
Pretty sure he's addressed this (with cast iron at least) before that as long as it's seasoned properly, you should be able to hand wash with soapy water and a soft spone as long as you didn't use something like flax that tends to get brittle and flake off, I use soap and water and it seems to work well without removing the seasoning.
@@bemccune7671 Do you need to heat and coat it with oil again after each wash (before storage) ?
@@rhl2008hotshot after washing you should heat it to make sure there's no moisture left anywhere on the wok, then reseason and store
Just hot water and something like a bamboo scrub or brush scrub. You want to avoid soap as it will strip the seasoning. Soap is really only for first time use. But if you do use soap just be prepared to season again by getting it super high, rubbing some oil into it with paper towl and tongs. Then once the oil is no longer smoking you are good to go.
Great timing. Literally went on a bender of watching wok seasoning videos yesterday. As usual, great info to go with the video content. Thanks Kenji.
1. I like the glasses!
2. I was just looking up how to season a wok yesterday! Thanks Kenji!!!
I picked up a round bottom wok from a thrift shop for $6, it was filthy, but I cleaned it all up and then was stuck on how to season it because all I have at home is induction. Then I watched this and remembered my camping stove is gas! It was a painful experience because the wok does not have a long handle like the one here, but following these instructions it did season well and has continued to be a great tool.
Wow how funny i just got what looks to be the exact same wok yesterday and have to season it. This is wonderful!
What wok is it? I’m looking to buy one, and this looks perfect!
Hi Kenji, can you also post a link to where you purchased that carbon steel wok?
Me too, I have been very unhappy with the woks I have so seldom use them.
Looks like Yosukata wok he recommended in a serious eats article!
I might be mistaken, but looks like a Yosukata carbon steel wok. I got mine on Amazon and it works exceptionally well. Hope this helps!
I bought this Wok after purchasing Kenji’s book. Looking for a “flat bottom” (This one is flat, but not flat enough for an electric or induction burner), carbon steel, 14 gauge (2mm thick) with helper handle. Highly recommend this Wok even though you might be able to find one cheaper. I’ve used it 3-4 times a week for the last 7-8 weeks. The seasoning builds up, but like he says does go away so definitely treat it ~like a cast iron. One of my favorite meals was actually Adam Ragusa‘s Chicken tikka masala. The acid from the tomatoes pulled a lot of the seasoning off, but it also pulled a lot of flavor. Hope this helps!
Thanks all! I see the black carbon steel wok linked in the article, but what's the difference between that one and this blue carbon steel one also by Yosukata? a.co/d/3RnYkFG
Another tip for electric stove owners. Use the Hi Broil mode to get the whole Wok hot for seasoning. Some aluminum foil on the wood handle to protect it and your good to go.
I can’t believe the colour of your brand NEW wok. My new wok ( and every other one I’ve seen advertised ) was the same colour as your stove.
I love how kenjis nails are always different it's always cool to see
A middle aged man taking the time to paint his nails for TH-cam attention is quite possibly the most cringe thing ever
@Cozza ah, yes.... the famous chef, restaurant owner, and award winning author of multiple books is totally only painting his nails for youtube attention even though he literally just cooks, never mentions his nails, and was already fucking famous before he got on youtube 😂😂😂 Idiot.
@@chalor182 This maybe true, but certainly does not take away from the cringe level
Nobody cares kid @@cozza819
Loved to see the black bird bakery shirt! I lived on Bainbridge for a while, and it was a nice added bonus to an amazing video.
New subscriber just now. @JKenjiLopez-Alt Outstanding comprehensive video to season a new wok. Watched several others today and yours is the only one that demonstrates that we must season ALL the Carbon Steel areas of the new or restored wok. This must be how my excellent cast iron mentor, Jeffrey B Rogers seasoned his new Yokusata wok so beautifully. Thank you very much for taking the time to teach us.
I've had a few woks that come lacquered instead of oiled. Soap and water didn't remove the lacquer so I burned it off. Fortunately I have an outdoor wok rocket burner so that went quickly. To burn it off inside would generate a lot of nasty smoke your rangehood might not contain. Once I used acetone to dissolve the lacquer but that was a hassle and it left traces of lacquer.
How do you wash/maintain the seasoning after each use?
As a Chinese Cooking Demystified fan, I audibly laughed because I was thinking "but first, long yau" right before you said it
I bought this wok. It's good , I gave it to my brother and ordered another. The only thing is , with the second one, when I heated it up quite a bit , a small portion of the wok near the edge, just wasnt smooth. When I applied the oil with paper towel, you could see it wasn't shiny in sections. Still probably going to ordered another. Hope the third one is good.
wow I just bought the same exact wok as Kenji Lopez without realizing it. I have never felt so validated
Are there oven-safe woks that could be seasoned in the oven for those of us with electric stoves? I do the same with cast iron all the time
this is timely; i was reading the wok section of your book and was intrigued; the video definitely helped!
What brand wok is that? I like the look of it that it came pre-blued. Does bluing the metal allow you to create more of the oxide?
Idk for a fact but I read his article on serious eats about essential kitchen items. In it, he references two woks and the second one he lists looks like this and is available on Amazon. Called yosukata, but it’s listed as a black steel wok so I’m not positive.
I am pretty sure Kenji blued a wok that was already blued. It confused me at first.
Kenji- I would really love to hear your take on countertop induction wok burners vs countertop gas burners.
Thanks for this info! Currently saving up and doing the research for my 1st CS
I don’t have a wok, nor do I plan on buying one anytime soon. Still gonna watch the shit out of this
Thank you for making a video like this, I didn’t feel like an idiot and liked how you explained it.
7:32
Get that wok piping hot. shut off the heat. add in the oil, here about [X] [tablespoons/cups], and give it a swirl to get a nice non-stick surface
That wok is gorgeous.
Love your daughter's work on the nails and bling!😻
Do you oil again before storing like you might with cast iron?
Yes, every time you use it reheat and rub with oil after you’re done.
@@JKenjiLopezAlt If you do this, can you heat up that oil as the seasoning layer before your next use?
I've been waiting for this ever since it was mentioned in one of the early wok videos
I can get my Babish carbon steel wok to not stick when frying eggs, just like yours. However, the wok loses its "non-stickness" when i use it to cook multiple dishes in succession, or when a recipe calls for cooking multiple ingredients separately. For example, in your "Sliced pork with chives (page 90 in your book)" recipe, after transferring the chives to a bowl, I wiped the wok and heated it on high until lightly smoking. Then I swirled in some peanut oil, and added half of the sliced pork. The sliced pork got stuck to the wok immediately. After I put the almost cooked sliced pork in the same bowl as the chives, I had to brushed the wok under hot water to get rid of the stuck bits of pork. When I added the remaining half of the sliced pork, they got stuck on the wok, again, just like the first half. Do you have any suggestion on how to maintain the wok's "non-stickness" when using it to cook ingredients separately in succession?
Try the onion method. th-cam.com/video/5WPYDNsUHWU/w-d-xo.html
@@markennes5208 I am not sure seasoning the wok in the issue. The wok is relatively non-stick when I was cooking the first dish. It's the second dish, after washing/wiping the wok, that gets stuck to the wok. I also have another interesting observation using the Babish carbon steel wok. If I cook a slightly beaten egg, the wok is completely non-stick. However if I attempt to cook the egg sunny side up, it's stuck to the wok.
@@changrenyong7616 All I can say is the onion method has worked very well for me on aluminum pans, aluminum grates, and also cast iron pans. I have not tried it yet on carbon steel although I plan to soon. I tested this on my aluminum grate with an egg cooking it sunny side up and it slipped around in the grate and also cooked the egg perfectly. Then I used my very old aluminum pan to make a mushroom and cheese omelette and it performed perfectly. No sticking at all! Today I cooked a smash burger on my cast iron pan. I did it outside on my Weber kettle over charcoal. The surface of the cast iron temp read 630 F using my laser thermometer when I began cooking. I used the Kenji method of cooking smash burgers (late night smash burger). I cooked two 2 oz patties. Smashed them flat. When I went to scrape them off the pan, there was nothing to scrape. It just lifted right off. And it was perfectly brown from the maillard reaction. I expect the onion method will work for my carbon steel, but I can't say for sure. Good luck!
I seasoned my carbon steel wok over an electric coil. Took almost 30 minutes and my hands were killing me from all the rotating and holding but it works great now. I didnt end up seasoning the bottom because I didn't want the oil to touch the coil directly.
I can't get my new 14" wok hot enough on my electric stove to season anything other than the very bottom, and it turned into a very rough tar-like finish. The sides are only silvery oily-looking, and not seasoned at all. The top 3" of the sides are still the blue-looking plain steel. these results after 45 minutes of trying to heat it on the sides, too.
Thanks for the great video. How do you properly clean a wok after use?
Whoa my wok shop wok JUST came in the mail. Great timing!
Can you do a video on how you clean/wash it? And your routine there to maintain the seasoning and beat work hay?
Could you follow the same process with western style cast iron as well? I've seen guides where they recommend to do this after washing cast iron to build up another layer of seasoning and prevent rust before storing.
I cook with cast a lot. When I first get one I’ll clean it like he does the wok, get a very thin layer of oil on it, throw it in the oven for awhile or I’ll throw it in a grill, whatever, basically burning that oil in. Then cook on it like you would any pan. Then after a cook, I’ll scrape and wash with water only, dry with towel, throw it back on a burner till it’s hot, add another thin layer of oil and kill the heat. Dunno if this is the best method but it’s what I do and I cook with cast constantly.
Any suggestions on Woks where the manufacturer oil is stubborn? Bought a Wok 4-5 months ago and just cannot get the oil off from the upper edges with conventional soap and water.
Hey Kenji! How do you clean/maintain the wok between cooks?
he talks about it in his beef and broccoli vid at 16:50 (th-cam.com/video/iEs3qXQvg6M/w-d-xo.html here's the link for it at that timestamp).
Thank u! Plz share brand of wok?
What's the best way to clean a wok if something ends up sticking?
i really like using running water and one of those bamboo wok brushes to clean
@@gcal8263 seconded I bought one on reco from Kenji’s Wok book they work GREAT.
Traditionally you'd use a wok brush made of bamboo, they're pretty cheap. I just use a hard plastic brush and hot water, maybe some soap. No need to be precious with it as you effectively season every time before use.
Ok thank you all!
Finally!! I've been waiting for this video for a while😍
love that you apo0logized for leaving the water running lol we are only human
A genuine question that's been on my mind: if a wok doesn't build up layers of polymers like a cast iron, what does it mean for a wok to build up seasoning? Like you mention at the end of the video: the more you use the wok, the better season it's gonna get.
he said it doesn't build layer as good as a western cast iron because of the heat distribution and common deglasing, but it still builds up polymers and it will build better if you don't deglase to often, it will be slower than cast iron but still will build up with propper care
Not too sure on the science but I believe what the polymers stick too are the microscopic imperfections on the cooking surface so because a wok being made of carbon steel has less of these imperfections compared to a cast iron skillet you generally dont build up to many layers, in the long run I believe various mechanisms are at play creating what we understand as “seasoning”, taking into account heat distribution, what you cook in your vessel of choice, cooking time.
Hello, love your stuff. Have you ever mentioned what brand the stove is and the other appliances you have in the new kitchen? I know in your old place your LG fridge died and you got oen without bells and whistles whereas in this kitchen the fridge is loaded with them. Is that because it came with the house or you made a conscious decision based on new priorities for you and your family. Cheers
Just wanted to know why not to use flax (flaxseed?) oil when seasoning
Because it has low smoke point around 225F. It smells bad and the seasoning flakes.
@@tasadem20 Thanks, had no clue about the seasoning flaking
That's one nice looking coffee machine Kenji. Would love to see your routine with it whenever/if possible of course.
Kenji, do you know anything about the combustion of these butane torches? like is there any type of uncertainty for like whether it is all completely combusted or not? or if there are trace chemicals that might be going into food?
Love the shout-out to Chinese Cooking Demystified that you snuck in there.
Hi. How do you store a wok? Like if ur not gonna use it for a while? Do you season it and put it in the cabinet? Or wash it clean with soap then put it in the cabinet?
Thanks Kenji. Very excited to get your “The Wok” on Audible. Absolutely LOVED the Food Lab on Audible. I still want both hard copies too. Any chance you will come to Toronto for a signing some time?
Loved the video Kenji. Would you mind telling us the brand of wok you got? The carbon Steele woks I find online have like ripples in them and I don’t want that.
Oh I actually have a question. Last time I tried this I used my outdoor burner, and when I used the papertowel + oil combo the paper towel and oil actually immediately ignited. Thankfully I was wearing protection and in a safe place, but the oil basically burned as a sludge onto the wok. Should I just let the wok cook after it turns black?
I can actually answer this from experience: if the wok is too hot the oil is going to autoignite. That’s why you season with high flashpoint oils. No reason for it to be hotter than, say, 500° when you apply oil for the initial seasoning. Once it’s properly seasoned, it can handle much higher heats.
I did this before. Using the high heat for that initial heating of the wok dry is fine, but I found it easier to then turn the heat down and let it cool before putting in the oil so it doesn’t immediately ignite.
What type of oil were you using? Need high smoke point. Highly recommend avocado oil. and a good tip is to use tongs for the paper towel just in case.
When I do an egg in the wok, I don't blast the wok to such high temperatures, I just love how the scrambled egg expands to four times its original volume.
If you buy a wok blue steel or carbon steel you can season all pans of such in the oven versus doing the stove top and get even coating of seasoning / polymers.
Avoid cookware with a wooden handle to season in ovens.
Extra tip, you can also season your blue steel / carbon steel / cast iron cookware in an outdoor grill.
✌😊
Can you pretty please post your DETAILED method to do this in an oven, to get the even seasoning of the Wok? It seems like if I read 10 different Wok seasoning methods, I get 10 different answers. 😞
Can a wok be seasoned and used over an outdoor BBQ grill? If so it would be and alternative for those only having an electric stove range.
recommendations on how to clean it?
Is the expansion differential the reason why flaxseed oil doesn't work for a wok? Flaxseed seasoning is reputedly brittle and could flake off.
for anyone that knows, would this work for a regular carbon still pan? I assume so.
I used the oven method for my Misen carbon steel pan but have had friends w/ the same pan use stove top and Kenji's method above
Thank you!
Anyone know what brand this is and if it’s blue carbon steel?
Thanks for pointing out that you don't want a lot of oil left in the pan when you're seasoning it. It's a place where a lot of people go wrong on woks and skillets.
Little confused here: if you don’t need to build up layers of polymers on the wok to season it, then what is the process that makes the wok improve as you cook more with it?
I'm more confused about the fingernails tbh.
in my experience, it doesn't build layers. the first layer of seasoning is to protect the pan from food, which contains moisture. once you have one layer, multiple layers just don't form while cooking. they only form if you choose to reseason or leave burnt carbon and/or oil on your wok (by casually washing without soap).
multiple layers is purely for the patina. by improves, i assume that means if there are any gaps in the initial layer of seasoning, cooking more will fill those gaps. in a way, i think food sticking creates the opportunity for the oil underneath the stuck food to become seasoning. wok with tak has a few videos showing that woks do not need a patina.
at this point, "seasoning" is a myth in the sense that it doesn't make your food taste better, or that it provides superior non stick compared to just one layer. what makes your food taste better is that you have a perfectly smooth surface that is non stick. in a way, that's why my scrambled eggs taste better on a carbon steel skillet. it's a larger cooking surface area allowing all the eggs to be cooked perfectly even. as well as the thicker piece of metal keeping a steadier heat. in a lot of ways, i actually think the wider surface area is far superior to the wok. the wok is really for the restaurant setting with their high flame and stir fry ability. you can't flip food the same way with a skillet without losing heat and/or taking a lot of energy by lifting the whole pan with the food. i still prefer the wok usually because the width and curved sides catch a lot of oil splatters.
Please do one for cast iron too, including washing and storage
@J. Kenji Lopez-Alt, I bought the 14” Yosukata wok but the handle seems large for my hands, and I’m worried about cutting myself on the rough, sharp rim while washing. It also seems a bit heavy for me to try to move around. I’ll say I’m a petite woman with smallish hands if that makes a difference. Are all woks like this? Do I need to try the 13.5” model or try another brand? I saw the Mammafong but I’m concerned about the small bottom and afraid the handle with be the same. Thanks.
Which wok is this? I've been looking for one with a welded handle since the one I have with the handle riveted on is starting to get loose.
Great review. Question is this a 13.5” or 14” blue carbon steel wok? Is there much difference between volume of the two sizes?
Can I really put oil on the outside and then put it back on my electric stove?
Wait! How do you clean it after each use?
This was so very helpful because you know that all of us who have purchased your book, have also probably purchased a new wok! Thankfully, we have been away and haven’t yet had time to address the seasoning, and voila, here we have the step by step instructions! Thanks so much, Kenji! 😘
Waaaaiiiiitttt!! How do you clean it afterwards??
Hello Kenji,
My family and I are big fans. We just ordered your Wok book and many copies of The Food Lab which makes excellent gifts.
If you could please provide a link for the wok you ordered in the video that would be great.
Thank you
For environmental reasons I got an induction stove. But I really love cooking with a wok. In this video you explained how to season a wok when you don‘t have a gas stove.
Is it even possible to really cook with a wok on induction?
Do you have some tips?
Very interesting! Why do you need to rub oil into the bottom of the wok too?
Does anyone know what brand of wok this is? Or what brand wok Kenji uses in general? Thanks!
Very informative, mate. Thanks. I found it interesitng that flax seed is recommended as the best oil for cast iron but you're recommending against it for carbon steel. Why is that? - vegetable (rapeseed) oil is cheaper and more readily available here in Scotland, so I'll use that on carbon steel or cast iron.
I do not recommend it for cast iron either. It dries fast then flakes off. That one article about it has ruined so many people’s cast iron pan seasoning. Don’t use flax.
Some wok sellers and experts recommend cooking onions or other alliums until burnt in a wok after first seasoning and before first use, "to remove metallic taste" or something like that. Is there any truth to this at all? Why is this so commonly recommended?