How to season a wok with James May | Ft. School of Wok
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- เผยแพร่เมื่อ 25 มิ.ย. 2021
- We all know James May loves food cooked in a wok, but does he know how to treat his own wok right?
James and FoodTribe editor Rachael Hogg enlist the expert help of Jeremy Pang, founder of School of Wok, author or Chinese Unchopped and Hong Kong Diner, and TV chef and presenter, who teaches them how to season a new wok, and get James’ wok up to scratch.
Subscribe to the School of Wok channel: / theschoolofwok - บันเทิง
James and Rachael are true wok-stars! 🤘
This was an excellent mash up!! Time to go redo my wok now that I know how..... :)
Great work on the video, very informative.
I see wok you did there.
Thanks Jeremy for all the videos you have posted. Usually I just watch you and eat vicariously. I loved this one with Food Tribe. I'm now away to season my wok properly.. Mine looks a little like James' did at the beginning...
Great video! Wok on!
Say what you want James is the best youtuber out of the three.
What's your profile photo from?
He absolutely is.
@@bajablast6732 Sound! Euphonium. The picture itself is an edit for an aesthetic feel.
Having watched all modern Top Gear since it started airing, the idea that James would become the most internet savvy entertainer is not something I saw coming
I actually agree!
Tonight
Jeremy Clarkson goes farming
James May is cooking in the kitchen
And Richard Hammond is restoring an old Jag
blessed time!
Truly a blessed timeline
ALL OF THIS TUNIGHT ON BOTUM GEAR!
It is not Jag it is Jyaaaaaaaaaaaag
I think you meant an old Jaaaaaaaaggggggggg.
James May: "Great news!"
Jeremy Pang: "Wok?!"
"The Dacia Sandero..."
And they all dissolve into uncontrollable laughter 🤣
@@YuvrajHanspal but now, i want a read-on-ably priced Sandero
Tonight:
Jeremy schools James, and James listens!
And Hammond quietly takes pictures
… and then rolls a car.
Rachael listens. Jeremy says Wok and James sniffs a roll.
I tried seasoning my new wok at the weekend and I got concerned that my tiny gas ring hadn't blued the steel enough, so I called up my local Thai restaurant and asked if they would do it. They thought it was a really random request, but it came back blackened and silky plus I got to enjoy a bowl of prawn pad thai at the same time.
Use a hand held blow torch instead of the gas rings with peanut oil. Much easier.
Ha ha nice one!
@@chijavier1869 interesting translation
@@clockwork9827 What??!
That's the best wok seasoning strategy I've ever heard. Brilliant!
This was miles better than any FT promoted bullsh*t with a brand deal
Jeremy is a pleasant and likeable fellow. I really enjoyed his information and found it very helpful. I also suspect he may be James' new favorite Jeremy.
Love how over lockdown all three have new shows,
Clarkson's Farm [great show defo watch it]
Richard's Car Show Thing
James's Food Fest.
yes
Not sure I'd really count Hammond's random wreck buying and giving it to two other guys to work on as his show..
@@IAteYourFace72 Hammond had that awful great escapist thing.
He can be so entertaining, yet that somehow happened.
@@noneofyourbusiness4294 oh yes, I think I repressed that one
where is Richard's show ? it doesn't come up anywhere
James is so entertaining just by existing I could watch him do anything and still have fun
I find his genuine interest in things…. quite interesting. And entertaining.
Jeremy is brilliant at explaining & demonstrating , i was about to buy a non stick wok but i will go with the the traditional one now . That tip with the tea towel is fantastic .
This is by far the clearest explanation of seasoning and maintaining a wok I have seen. Thank you. Very helpful.
Viewer from Hong Kong here 👋 and I can testify chef Jeremy Pang’s point on households in Hong Kong losing their woks. It’s truly happening and we tend to have non stick frying pans to make basically everything now.
I lived and worked in China for many years, in many different places, and, being single, it was always easier and better to dine outside in either a simple restaurant or having streetside food (da pai dan) late at night. The experience is out of this world and you get to try dishes as far removed from your local Chinese chippy as you could ever imagine. Superb! Happy days too!
Sorry about the whole loss of freedom thing over there.
@@PyroNinja713 first the British now the Americans, it's really sad indeed.
what
Jeremy showed me how to do that at School of Wok 7 years ago. Never forgotten. Fantastic!
I’ve had my wok for years and it looks similar to James’s. I didn’t realise it’s not completely seasoned! I thought that’s how it’s going to be using a ceramic glass hob. After watching this video, I now have a perfectly seasoned wok and cooking with it is a joy. Thank you so much James and Jeremy.
Water-balling thing is known as the Leidenfrost effect, apparently.
It is indeed. You can find quite a few nice videos showing it of on here. This effect is also the reason you can poor liquid nitrogen over your hand and not really be bothered. It evaporates so quickly that it forms a protective barier of gas. Afaik there isn't really much use for it expect science demonstrations and seeing if a pan is hot enough.
@@woutervanr and, running farm equipment, now
James and Jeremy are two of my heroes from my two passions (cars and food) - so to see them randomly appear in a TH-cam video together is pretty much heaven!
I liked the chef! I think he’s a great teacher and pretty entertaining guy, as well.
Also, seeing James genuinely enjoying all of this was somewhat satisfying.
I like how James asks important questions and always makes sure viewers understand
James looks like he’s 10 years younger
He lost a buncha weight I think?
He also mighta been going through some undisclosed health issues that are now over. Because yeah, he's been looking so young in the last couple videos. Noticeably.
Infinity - 10 is still infinity
That's what riding a bike does to you, absolutely shreds fat.
Clearly he's less stressed without Clarkson and Hammond around
Youre joking, he looks older with the bedraggled grey hair and goatee beard
This video just appeared on Autoplay and it's been the most educational thing ive seen in a while
Jeremy did a great job and was enthusiastic about whatever they were going on about
All my confusion about how to season a wok is now gone. I feel liberated. Thank you
Have we finally found a Jeremy that James can tolerate?
Fascinating! As a student-age person, it is so much cheaper than take-away, not to mention healthier (and far more rewarding) to go on a grocery shop for veg, meat\fish and noodles and such, and just make a stir-fry (other wok-dishes are of course available). Very helpful and fun video! Cheers!
Two of my favorite guys in TH-cam in the same video! You should do more collaboration.
Jeremy: James stir faster! Tummy and the head!
James: I can only do tummy or the head not at the same time. Which one is it?
🤣🤣
My 3 favourite hosts in one vid. Tremendous. Jeremy got me into Wok cooking a while ago.
How refreshing to have an assistant who laughs and smiles
I love @schoolofwok content and I think this is the best and most informative vlog yet... well done everyone, thank you for all the tips and I'm away to go and season my wok PROPERLY..!!
Second time I watched this episode and I love it even more. Its really very educational and delightfully fun.
Love Jeremy and School of Wok. So glad you got together!
Fantastic! For the last ten years I have always used carbon steel frying pans made by the French firm Buyer (pronounced Boo yay) I seasoned those the same way, then a couple of years back bought a James sized wok and did the same. I would never buy a non-stick pan again, I'm sick of the non-stick breaking up and requiring a new pan every year.
Now I need to practice tossing a tea towel.
and are we eating tiny amounts of non stick ?
I'm not British and I don't know why James May is famous, but I'd watch anything where he just stands around and chats. He's so calm and natural on camera it feels like I'm in the kitchen there with them. mmmm maybe THATS's why he's famous.
Rachael got a rockin figure goin on. You go gurl!
@@Sidowse well done, I was waiting for that :)
What a pleasent suprise. I love School of Wok, watch it all the time.
Love this show. I love the unfiltered version because it brings the original version of the show. Bang it in the bunker LOL ..... we need more of this.
Love the collab with Jeremy! Hope to see him on the channel again soon!
This video the reason I dumped my old stove for 2 IKEA slim induction and 1 gas one. School of Wok is a big inspiration of mine, gone patreon. Mr Pang's way of cooking turned my old greasy to wonderful wok'y. From boring, today I love spending time in the kitchen
My wok game used to be woeful.. But I watched a James May video and now I wok like a boss?? What Universe I am in where that is an actual sentence??
Thankyou Jeremy Pang, thankyou James, and thankyou FoodTribe!
As soon as I heard school of wok, immediateley subscribed. Wok is one of the most versatile asian culinary utensils, love it!
I've always just dried wok straight on the stove fire because I'm lazy, I'm glad that it's actually the right thing to do
Thanks Jeremy, I followed your instructions and my Wok turned out perfectly. Thanks again I am a big Fan now! Pete🎉😊
Woktastic video! thank you FoodTribe, school of Wok, Jeremy, Rachel & James
James May is really a great character for programs of whatever subjects
In Thailand most stir-fly oil use usually soybean oil or palm oil since it's quite cheap and high smoke point.
Other oil is used too but it's more expensive.
Some food stalls or restaurants even use pork fat oil for extra flavor.
Peanut oil is actually rare here.
I’m surprised James doesn’t know the name of the Leidenfrost effect
twenty years of being bullied by the other two louts every time he says something interesting has probably just taught him to keep those things to himself.
Please make more videos with Jeremy! These are so awesome!
The simplest and yet most effective way of seasoning a wok I have seen in, however long I've been obsessed with woks. 2 maybe 3 years.
School of wok&captain slow. BEST THING EVER!
Great post. I have a very well seasoned wok, round bottomed with side handles, 25 years old, purchased in china town. Did a renovation for a wok burner and dishwasher but sadly the domestic gas pressure here is controlled, quite tame and disappointingly, I can NEVER get the wok hot enough on my wok burner. But still stir fry a lot. Love it!
Thanks for all the useful information. Well explained by all three.
I found this video incredibly informative, and I really enjoy James May too.
Fuiyoh! Uncle Roger would approve i think
I was JUST about to say that. Fuiyoh!!
Nephew Jeremy didn't talk about wok hay haiyaaaa
By why not use peeea-nut oil? Big man so scared little peeea-nut. So weak... so weak.
That film was unbelievably informative. Mine looks like James's.
Gonna go straight away and season my wok
Everything about that was excellent. More of everyone here please
This episode was in-fact bangin.
You are looking fantastic Ms Rachael!!!
What ever you're doing, keep it up😉
"there alot of peanut allergies, so i kinda stay clear of peanut oil" Thing is refined peanut oil perfectly safe for those with peanut allergies, it does not contain the proteins that trigger a autoimmune response. Its a vary high smoke point, neutral flavor and can run for quite awhile before degrading and having to be changed out. Which is why so many restaurants use it including fast food.
what a great collaboration, never expected this! 👍
Many of the young generation in China don’t know how to season a wok. This has been interesting and educational!
Jeremy is such a great teacher and I’m mesmerised by the way he speaks….don’t tell him I said that!☺️
I was taught that it's the oil that polymerizes when exposed to high heat and it creates a non-stick patina. First time seasoning can be repeated 2 or 3 times till your wok looks black and shiny like obsidian, although once is usually enough for more cases.
LOVE the tea towel trick, for training. Been stir frying on the same 100K btu Chinese burner (and same two woks), since college; in the '80s. I'm always game to improve my wok skills
Great show! Very informative and entertaining!
Every day is a learning day. Thanks, guys.
Absolutely amazing!! My non-stick wok will go straight to the bin and I'll get one of those authentic ones.
There was a lot of valuable information there. Thanks guys for sharing!
Thank you for this by the way. Really relaxed explanations
Nice to see Rachael again.
This was such a fun video! I'm so happy there's a video of them cooking lol onto that one next.
I learn so many things about woks! Cool, love it!
Great video - looking forward to more wok cooking!
I have never been able to get the wok’s I have used hot enough on my standard gas stove top and I’m glad it was explained how restaurants use higher powered stove tops to stir-fry the ingredients in less than one minute.
I have a takeaway near me where the cooking is visible and the gas burners they use have a prodigious output. Most domestic stove tops aren't up to the task unfortunately.
Enjoyed this very much!
Brilliant as usual....and interesting.
Now I have to run into the kitchen, season my Wok, and play with a towel! A fun filled afternoon, thanks Food Tribe👍😍
Oh and stir fry some food🤩
That was the best suggestion in this video for me. The rest I've seen and heard, but I need the practice part for sure!
Jeremy Thank You. Bought a wok 3 days ago I seasoned it today. Its perfect, tested it cooking an egg. The egg did not stick and slid all around the wok. Couldnt have done it with out your video. Thanks Again.
Just got one. How long did it take you.
What were steps.
Need help
It took me I would say about 45 minutes. If I bought another one it wouldn't take as long. I took my time and followed the video to the latter that's what took so long, step by step and taking my time. The wok results were to perfection. I couldn't be happier. Take your time and I guarantee you will be happy especially when you do the egg test. When that egg slide around that wok and dont stick you will smile ear to ear as I did. Another thing is everytime I use mine I season again and it takes about 10 minutes to season again. I do that to get a better season and to prevent rust. ENJOY YOUR WOK !!!!!!!!!
Some say he's the best chef of all time.
...in the WORLD
Gordon Ramsey agrees
Jeremy: "really give it a PROPER scrub in and outside the wok"
lady: "yes" ...proceed to gently scrub the wok like she is restoring a painting in a museum :)
We need more of him on the channel.
I needed to see this, despite living in China! Thanks team.
Jeremy is a legend, ive tried so many recipies awesome food
I really liked your show💖 it was very helpful 😊thanks👍
thank you for this. This is very helpful.
This is fantastic timing! I was actually going to season my outdoor wok today. But I didn't exactly know how to do it. Voilà, TH-cam presented this video to me this morning :D - should I be worried? xD
Brilliant tutorial guys thank you 😊
Cant wait for part 2
Love these food tribe videos
That was fabulous. Thank you.🍲
This was actually very informative and enjoyable to watch
Thank you all, I really enjoyed that. I’m excited to try that myself now.
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That was excellent. Thank you for making it. The tip about heating it to dry I had heard but never done. I think my wok is rusting in a cabinet. It's too big for my current stove.
This chap gave me the best egg fried rice recipe I use continuously! 👍
Brilliant. Thank you!
What The Wok? I just bought an new wok pan. This is really helpful user guide for dummies.
James May knows about tempering colors! That's impressive!
Of course he does, he's James May.
But also he once visited a Japanese katana maker, I imagine he picked up something from his hasty "apprenticeship" lol.
XD "i tend to overcook everything because i am neurotic" - James May imho by far is the most unique bloke in youtube history .. and funnily in comparison to most other youtubers the least neurotic one
Really informative video! Loved it 🙌
What a lovely guy Jeremy is.
So now I know what Robert Plant's being doing since Led Zep disbanded.
Wouldn't surprise me that he'd probably be doing this sorta thing
He looks even more like Robert Plant on his "Making His Own Gin" vid that he's just released.
Wow! That was a very informative video!