Thanks for stopping by my kitchen. I hope you enjoyed today's episode. Please make sure to like and click the subscribe button to receive updates on when new videos come out! Happy cooking, U.B.
You’re absolutely right about the oil drip lines when using too much oil. I learned it the hard way and my other wok looks horrendous. Must start the seasoning process all over again. Thank you for making this video!
I bought Mandy's wok because I've seen it in action so many times. It is so much better than the previous wok I had. Even though it isn't coated with teflon, after seasoning it has been non-stick and I can use a steel spatula with it. It makes me feel like a pro. Worth every penny (and it isn't expensive at all).
Thank you so much for this video. I have had Mandy’s wok for quite some time now, and it’s a great workhorse in my kitchen. I followed her original seasoning video when I first got it and it works perfectly, but I guess too many people complained that it was too complicated to follow, so she took it down. I’m glad you’ve posted this, because it’s truly the best way for an average home cook to season any cast iron or carbon steel cookware. Great site, I’m a new subscriber.
Thank you so much for your feedback. I also am having a lot of fun with my new Souped Up Wok. One of my best investments for my kitchen as I love to stir fry and cook Asian Cuisine. Thank you for the sub as well. I will make sure to keep working hard to earn it! UB
I recently got Mandy's Wok as a gift as I have been a fan of her channel for a long time and even her own "prep" to start using the wok video wasn't as detailed as yours, I knew nothing about putting it in the oven 3x at 425 for 20 etc. I love how it almost became made of bronze looking after that process. Sorry your dog didn't get any food int he box lol Thanks for the video !
When I got my wok, there was no seasoning instructions, it just said your wok is preseasoned , just wash and start using it! Ummm, I think I will still season it before use !
@@rnunge5415 lol.. preseason just means they put the wok under heat treatment to prevent rust during the mfg process. Doesn’t mean they seasoned 100% as you wud normally do. Preseason can mean any process during mfg.
Hi from Australia 🇦🇺 I just received my Souped Up Carbon Steel Wok , just found your channel, thank you so much now I can do a safe clean care & season my wok to perfection….hats off to you kind sir for sharing very appreciated & a new subscriber 😍🥰 MERRY CHRISTMAS TO YOU 🤶🏼🎄
Hello Lorraine and welcome to my kitchen. Congratulations on your new Souped Up Wok! I really love mine. So happy that I was able to help you learn how to clean and care for it. Remember that it will only get better with time. Thank you for the sub. I will work hard to keep bringing you great content! Happy Cooking, UB
Amazon just delivered the Leidawn Carbon Steel Wok today, and I have it in the oven for the second time right now as per your instructions. I plan on doing it the full four times to make sure that it is properly seasoned both inside and out.
Actually, if you have a gas stove or better, high-pressure gas burner, the seasoning process is even faster. The oven method is used if you don't have the latter. Watch how commercial Chinese restaurants season woks. All done within 15 min or less.
Hope you enjoy it! It's my second favorite tool. My first being the BBQ Grill on my deck :) Happy Cooking. Let us know how your seasoning goes. Uncle Bill
Hi.. I have the same wok and I'm wondering if a green scrubby would be able to take the factory finish off? Scrubbed and scrubbed and if I wipe it with a paper Towle, the Towle come back black.
Thanks for the tips - I have used my souped up wok twice now - I followed the instructions in the box - can I start again with the seasoning and use steel wool and follow your instructions, as my wok has burn marked on the cooking surface. I really found your clip helpful. Kind regards
@@NorthTonawanda1 Glad I could be of service. I really am enjoying my pan. Just be sure to spot season after each use to increase the life of the wok. Happy Cooking! UB
@@NorthTonawanda1 So strange, I had the exact same experience as you did. I thought it was just that I didn't heat the wok enough. Every time after that has worked brilliantly. No sticking. Enjoy your new cooking tool my friend. I know it will last you for years to come. Happy cooking, UB
That is the exact reason I posted it. I remember that Mandy had a really well done video, but I think she moved it to her Patreon page. Thanks for the sub! Welcome to my kitchen :)
Can i ask you, after all this time you used the wok, is the black coated base of the wok peeling off or not? Because ive seen some reviews in amazon which shows the wok to be peeling off and end up with steel colored wok
Being honest, I have noticed the dark color fading in the cooked area of the wok, but the patina is still strong after consistently seasoning after each use.
Awesome! Thank you! Really appreciate your feedback. Hope to see you again! I lived in Las Vegas for almost 10 years and really missed having a football team to root for. Born in Cleveland, I am a Brown's fan, but living in Las Vegas during my 20's to early 30's, I always considered it my hometown. Now that the Raiders have moved there, I have two bad teams to root for! XD Happy Cooking, UB
Well I've had my souped wok for sometime and yesterday was the first time I used it. I was upset about how it looked when I washed it. Now I've learned that I was supposed have "seasoned" it. By the way, the instruction manual states that the wok is pre-seasoned. Sure hope your video will help me. I'll let you know because it looks awful right now!!
Hi, I followed the process to a T but anything I cook sticks at the bottom.. and it looks like the bottom almost has a brown rust like look to it.. any ideas on how to correct that?
Be sure that you bring your.wok just to smoking point before adding oil. Once the oil is heated, move it around the wok to cover surface area. Once nice.and hot, add your food and cook. If you see it starting to get dry, add more oil. I usually add 2 -3 tbsp . Lastly, don't forget to quick season after each use as seen at the end of the video. If you don't, you'll get rust. Hope this helps. Ub
How has this wok held up since youve bought it? im looking at getting a handled wok i have one right now that is cast iron and only has the two loop handles and its heavier than id like. i only bought it as it was on sale 😊😊
I’ll be honest with you, it’s been a workhorse! I use it at least three times a week. I always season it after each cook. It’s done a great job. If I were to give any complaints, it would be the fact that the dark color did not remain. And the spatula tool provided was really cheaply made. The pan itself is great and I’m glad I made the purchase. Happy cooking!
How important is it to let the wok cool before applying oil? I didn't wait and had an issue with excess oil even though I thought I dried it well with paper towel each time.
What sort of scrub pad did you use to work the factory seasoning off with? Your pan looked almost silvery after you scrubbed it instead of the original black and I’m curious as to how you managed that.
Hi Arinthia, Thanks for stopping by. I used the Scotch-Brite Stainless Steel Scrubbers and a lot of elbow grease:) I bought them at Menards, but you can also get them off Amazon here: www.amazon.com/Scotch-Brite-214C-Stainless-Scrubbing-Scouring/dp/B002CQTXBC/ref=asc_df_B002CQTXBC/?tag=hyprod-20&linkCode=df0&hvadid=198085753806&hvpos=&hvnetw=g&hvrand=18167251466719838800&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9017087&hvtargid=pla-351298315324&psc=1 (not an affiliate link. No commissions paid to me). Hope this helps! Happy Cooking, UB
I think it looks more silvery simply because of the lighting. I think its the same black as before but with the lighting from behind the camera the gleam makes it look silver.
Hi uncle Bill, hey so I see that you let the wok cool before each warming in the oven. And you talk about it cooling so you can handle it in a comment above. Is it necessary to cool....in terms of putting oil on and putting heat on it? I’m using oven mitts so can I just go ahead and oil it and throw it back in without all the cooling time? Or is there something valuable in the contraction of the steel with the heat and cool? Thank you!
Hi Tasha, Thanks for stopping by my kitchen. I am going to have to tell you the truth. This is one of those processes that was handed over to me from someone who learned it from someone who learned it from someone... That said, I don't thing you have to let it cool in order to season it properly, but remember that the oven temp is really hot, so safety first! Also, you want to be sure to oil the outside of the wok as well. The way I look at it, the repeated process of heating then cooling allows the oil to penetrate deep into the pan, allowing it to get to that non-stick surface a lot quicker (your wok will get better the more you season it after each use). It's all speculative, but it makes sense to me that taking the time to do it this way would be more advantageous than just heating and oiling without the cool down process.
I’m so very much hoping you could help me…I got this wok as a gift last year, and I did my best to follow the instructions on the paper, but I don’t know what happened! 🤦🏻♀️ I now have black bits coming off in chunks when I try to cook, and the outside is all gummy and nasty no matter what I try… I’ve messed up so badly…is there anything I can do? If you read this, could you help?
Hi Rick, Thanks for the comment. Although it may be possible, my concern is always safety. Using the method in this video ensures that the factory seal is removed and your wok is ready for proper use. Happy cooking, UB
Thank you for this video. I recently bought a new woke but it says it has a Titanium coating for improved stick resistance and durability. The Use & Care instructions only advice to wash the new woke using warm soapy water and then to dry and apply one tablespoon oil. Should I still go ahead and season the woke as you have demonstrated?
Hi Roby, Thanks for the question. I actually had to do some research to find an answer for you as I haven't used a titanium coated wok before. Here's a link to some information: mycookware.com.au/pages/japanese-pure-titanium-pan-wok-user-guide Bottom line, clean the wok well before the first use, follow the manufacturer's recommended initial seasoning, then you shouldn't need to season in the future. More information and more detail is available through the link. Hope this helps, UB
I bought a similar wok last week. I used too much oil and it ran down the sides. I have a glass top stove and don't want the excess oil to damage the burner. Should I try to scrub it off and start over?
Awesome tutorial thank you. I bought the Bielmeier that looks identical but w/o the spatula included. I just subscribed. How do I get eyes on the schedule you showed at the end of the vid for how to clean but more importantly when to re season.
Hello Thomastammaro693 and welcome to my channel. Thank you so much for the sub. It really helps out my channel. As for the image and info you requested: www.thespruceeats.com/cleaning-a-carbon-steel-wok-692564 This should be what you are looking for. If you need anything else, please let me know.
I didn’t realize you were supposed to wait for the wok to cool before applying oil, so I rubbed the oil on while the wok was still hot. Is that a deal breaker?
@@UncleBillsKitchensorry I have another question: After I take it out of the oven, I need to oil it slightly and then put it away or what? What’s the last step after taking it out of the oven when I don’t cook immediately but store it?
@pxflores1 lol, you are too funny. Yes, I am a Raiders fan. Mainly because I lived in Las Vegas for over 10 years without having an NFL team to cheer for (outside the Browns, as that's where I was born). We had some hope when XFL started, but after I moved, the Raiders were brought to Vegas. So, now I have 2 home teams, the Browns and Raiders! Glad to meet another fan and thank you for the like! Glad you enjoyed the content. Happy Cooking, UB
What kind of oil do you recommend specifically? "Vegetable oil" is too general. I'm told olive or coconut oil will rancidify. Some suggest mineral oil, but is that food-grade? Which oil dis you use? Thanks.
Hi Sandy, Thanks for stopping by my kitchen. I will try my best to answer your question. The truth is that there are a number of different types of oil you can use to season a carbon steel wok. I used a simple Vegetable oil you can get at any Walmart (Great Value was the brand). I used this as I wanted to make this process accessible to as many people as possible. Make sure to avoid oils with low smoking points like Olive oil. Here are just some of the oils which can be used: "1. Soybean Oil Soybean oil has a high smoke point of 234 degrees celsius (453 ºF). That means it can withstand anything you want to cook, from eggs to stir-fry to fry rice. Soybean oil is also rich in healthy fats, including omega-3 fatty acids. That makes it a great choice as an oil for cooking with, as well as for seasoning your cast iron cookware. 2. Grapeseed Oil This is another good choice as it has a high smoke point of 216 degrees celsius (420 ºF). It’s also a popular choice because its taste blends well with other flavours. In other words, it doesn’t stand out with a distinct taste that can overpower other seasonings. In fact, it lets other flavours shine through, so it’s also good to use for making salad dressings and in other recipes where you want a neutral base. 3. Avocado Oil Avocado oil is increasing in popularity for cooking, because it’s high in healthy fats and antioxidants. As avocados increase in popularity, its oil is following behind. Avocado oil is also beneficial for seasoning because of its high smoke point of 271 degrees celsius (519 ºF). That makes it ideal for searing and frying in your cast iron as well. You can also use it for roasting, or for making salad dressings. 4. Peanut Oil Peanut oil does have a distinct flavour, so it’s not quite as versatile as grapeseed or soybean oils. However, it’s extremely popular for deep-frying, mostly because of its high smoke point of 232 degrees celsius (449 ºF). And you may want that somewhat powerful flavour, depending on what you’re cooking. Peanut oil is ideal as a complementary flavour, so Asian cuisine is a natural for this oil. 5. Lard/ Pork Fat Traditionally used by chinese families. This method adds spectacular flavor to the wok. Just simply cook 1kg of fresh pork lard (available from butchers in wet markets) over low heat for 30min, coating the wok evenly with the fat. Pork Fat smoke point is 190 degrees celsius (374 ºF). 6. Vegetable Oil Vegetable oil is usually a blend of several refined oils. Its neutral smell and taste does make it versatile, but it only has a smoke point of 204 degrees celsius (399 ºF). It would serve your needs as a seasoning oil, but may not be the best choice. You can use it after seasoning to fry or sauté in high heat, but don’t count on it to add any flavour. 7. Canola Oil Canola oil is similar to vegetable oil in many ways: neutral flavour, the same smoke point of 204 degrees celsius (399 ºF) , and it can be used for many of the same recipes and cooking needs. With canola oil, you know exactly what you’re getting - a product pressed from the rapeseed plant. It isn’t a blend. It’s also handy for salad dressings, as it won’t overpower herbs and other seasonings. 8. Flaxseed Oil Some experts claim flaxseed oil is the ideal choice, but the results can vary greatly depending on the grade of oil that you purchase. Flaxseed is favoured by some because it dries out naturally, but depending on the quality you're using it may only smoke as low as 107 degrees celsius (224 ºF), making it less than ideal. You have to be certain to get 100% flaxseed, not blended, which is said to smoke up to 232 degrees celsius (449 ºF) . It has a unique smell though which can turn off some people. It’s also pricier than other oils and usually only found in health food stores and occasionally pharmacies. Bonus: What Oils NOT To Use Now you know the top choices for seasoning, here’s what not to use to season your carbon steel wok. 1. Extra Virgin Olive Oil The smoke point of extra virgin olive oil is 109-162 degrees celsius (228 -323 ºF). Save olive oil for dipping bread and preparing dressings with its unique flavour. It’s not ideal for seasoning carbon steel. 2. Coconut Oil Coconut oil has a higher smoke point of 232 degrees celsius (449ºF), but has a strong flavour that doesn't match many cuisines. It’s also solid at room temperature, so it’s not great for salad dressings or other meal prep. Instead, use your coconut oil for moderate-heat cooking if you desire a tropical scent and flavour; think prawns or other shellfish. Just don’t use it for seasoning carbon steel wok." (mammafong.com/blogs/mammas-cooking-diary/seasoning-101-8-best-oils-for-seasoning-your-carbon-steel-wok ) Happy Cooking! UB
Thanks for your extremely detailed reply! Some of those oils I wouldn't use for cooking, but are probably fine for seasoning carbon steel. Thanks again.
Woah I actually got a reply for once. Thanks this confirms it. Ive had it on my non essentials wishlist for ages. I will order now and try your method. Thanks
@@quattro4468 Of course, I always reply to my viewers! Glad I could help. Be sure to look up "Souped Up Recipe's Wok" to be sure you don't get a knock off. Happy cooking, UB
Hi Dylan, Here's what I found about grapeseed oil for seasoning woks: Grapeseed Oil This is another good choice as it has a high smoke point of 216 degrees celsius (420 ºF). It’s also a popular choice because its taste blends well with other flavours. In other words, it doesn’t stand out with a distinct taste that can overpower other seasonings. In fact, it lets other flavors shine through, so it’s also good to use for making salad dressings and in other recipes where you want a neutral base. mammafong.com/blogs/mammas-cooking-diary/seasoning-101-8-best-oils-for-seasoning-your-carbon-steel-wok Hope this information helps! Happy Cooking, UB
If the wok is coming out kind of sticky... Does that mean I used too much oil? The first few rounds I didn't let the wok cool down before reapplying oil so maybe that could also be a cause?
That's a great question Laura, I would say that you are probably right about it being too much oil. the goal is to just leave a tiny film on the pan. Not to worry though. Next time you use and reseason it, just take care to use a paper towel to remove any excess oil. Then let it fully dry before putting it away. Continue to do this after every cook and you should be good to go! Happy Cooking, UB
Hi Robin, That's a great question. The best oil for seasoning cast iron is grapeseed oil because of its high smoke point and versatility. Similar options include peanut oil and vegetable oil. The oil you choose also depends on the heat you intend on using as well as which flavors you prefer. Here's a good link with some recommendations: foodsguy.com/best-cast-iron-seasoning-oil/ Hope this helps. Happy Cooking, UB
Hello Astrixx and welcome to my kitchen. The main reason I use this method to season my wok is because trying to season on an electric stove is very difficult. Doing it in the oven allows for uniform heating. Of course you can use a burner on your stove to season your wok. Especially if it's a gas stove. I season the entire wok to protect the carbon steel from any rust or corrosion. I like that patina all over the surface of my wok. Hope this helps. Happy cooking, UB
@@darko6115 th-cam.com/video/Q03z0TPG00M/w-d-xo.html Here's the instructions on how to clean your carbon steel wok after every use. So yes, even after you develop a patina. Happy cooking!
@@UncleBillsKitchen putting the last coat on, ended up doing the oven method, seems to have worked perfect! burnt myself a few times lmfao but that was bound to happen
Thanks for posting this video. I ended up with a slightly sticky residue after the wok cooled down after multiple seasoning (where the oiled area looks a little brownish). Is this normal? How can I fix this?
Hi pinky4disney. Thanks for stopping by. There are a couple things that could be causing this "brownish" color. Without seeing it, it would be hard to diagnose. If you could provide an image share link (I use google drive which allows you to upload a photo and share a link.) I think I could give you more specific advice. Happy cooking, UB
If it was sticky, it may have been excess oil. Or perhaps your oven wasn’t hot enough to transform the oil into patina. Or it didn’t stay hot long enough
The black coating is Iron Nitride and is put there by a process of heating the wok in a oven with only Nitrogen. The Iron bind with Nitrogen and you get Iron nitride layer a very hard coating and anti rust. Still if not if needed don't use the metal spatel but wood or other materials that way however the coating is extremely hard still it can be damaged.
While you did season the wok correctly it's also worth noting that you washed off far more than the outer coating when you washed it. The wok does come preseasoned, and for the average user so long as you are properly using it it will be non stick right out of the box after a quick wash. No matter how many coats of oil you apply to a wok it takes months to get a lifelong season. Definitely a better season than what comes on it though, by far.
Thank you for your feedback! I understand your point of view, but for me, I don't trust the chemicals placed on a wok straight from the factory. I try not to take a chance when it comes to the health of those I feed. I really am grateful for your comment. Perhaps others will give their experiences as well. Happy cooking, UB
Can you actually use this wok on the glass stove top? I'm thinking about getting one but I know carbon steel woks on Glass stoves doesn't work very well.
Yup, I use a glass stovetop and this carbon steel wok works great. Of course a flame is ideal, but I've been using it on my stove without issue. Here's my last stir fry on the glass stovetop th-cam.com/video/loMpWRHMhZo/w-d-xo.html Hope this helps, UB
Same. I’ve got a glass top electric stove and her wok works great. You do need to be aware that it takes longer for this type of stove to both heat up and cool down, so you have to be careful. Well, at least my electric stove takes longer, since I don’t have the super expensive type. Just wait until you see little curls of smoke, then add your oil and move the wok to a cool spot for a little bit. When you see a tiny bit of smoke, move it back to medium-high heat. You may have to move back and forth a few times, depending on what you are making. I was nervous at first but pretty quickly got the hang of it I do occasionally get a sticky spot, but after the wok cools, I can usually just pick it off with my fingernails, at worst a quick soak. The only other thing I’d keep an eye on is to make sure you don’t accidentally get food or debris on the bottom of the wok. Since you may be moving your wok like I have to, you do not want to worry about scratching your stovetop surface. I definitely recommend Mandy’s product, but suggest you follow this method of seasoning. Best wishes.
@@UncleBillsKitchen Do you have any tips for using the wok on a glass stovetop beyond managing the slower heat up/cool down that I mentioned? I’m used to cooking on a gas stove, so I’ve been learning as I cook, but I’d love to learn from an expert.
@PinkMonkeyBird ☺☺You are too kind. I don't claim to be an expert, just someone who loves to cook and share his tasty recipes with the world :) As for the glass stovetop, I wish I had more to tell you, but I too have had to deal with the struggle of the dreaded glass stovetop. There's no easy fix or words of advice, unfortunately. it's the Wok dance for all of us who have been blessed with these devices XD . That said, even with a gas stove, we need to be vigilant when stir frying with a carbon steel wok. Things happen fast at those temperatures and we still need to keep things moving under fire as well.🙂 Thanks again for stopping by. If there's anything else I can help with, please feel welcome to ask. Happy Cooking, UB
Hi Eric, Thanks for watching. My wok didn't turn grey/silver because of seasoning. It turned that due to me using steel wool. What you want to see is a patina start to form. It won't happen overnight and will require wok aftercare as seen at the end of the video. "Did your wok come preseasoned?" Mandy from Souped Up Recipe says that it is preseasoned. That said, I have heard that manufacturers put a chemical on the wok to allow it to stay rust free while on the shelves waiting to be sold. It's that chemical I am scrubbing off. Then I give my wok this seasoning process about once a year or as needed. Although it states that it is preseasoned, because of it's manufacturing country of origin, I believe it better safe than sorry. Hope this helps, UB
@@UncleBillsKitchen Hi Bill, thanks for the reply. I understand that carbon steel is naturally silver. The wok arrived black which I assume is due to the preseason; however, my main concern is that I was unable to scrub it back to silver. I agree with you on the country of origin and would like to avoid any existing coating/preseason. I will try to scrub it again with some chainmail this time
@@ericlarson2775 Lol! That should work ! hahaha. I've been using my wok now for a little over a year and the only silver that comes through is near the base of the wok where the heat is. And again, it's because I use steel wool to clean it. Remember to do the after cooking care every time for the the first month or two. It really promotes the patina.
Great job! Thank you very much! The woks are made cheaper now! The wood lid looks like it was spliced together with multiple pieces and the wood handle on the lid and on the wok is shorter. The metal spatula did not seem very sturdy, and the handle was all stainless and flimsy. I liked the way you seasoned your pan but i already put the wood handle on and had to season mine on the stove. It worked really well and cooked me an egg after just one seasoning. The logo on mine was some cheap stamp on the handle that wasnt even put on straight. Same with the logo on the lid. Dont know what you paid but mine was fourty bucks and was not as nice as the one you have. The wok itself looked to be the same.
I also didn't have high expectations when I purchased this one. Being a china made, "inexpensive" wok, I'm ok with the cheap parts and spatula. When I finally get a gas stove, I'll probably upgrade. For now, I'm good!
Thanks for a great video! So, in brief. 1) Thoroughly wash wok with soap and water. Dry thoroughly. 2)Wipe wok down with a light coat of vegetable oil (both sides). 3) Place face down in a pre-heated 425 degree oven for 20 minutes. 4) Let wok cool down . 5) Coat wok with a light coat of vegetable oil and place face down in a 425-degree oven for twenty minutes. 6)Remove wok from oven and let cool. 7) Coat wok with a light coat of vegetable oil and place face down in a 425-degree oven for twenty minutes. 8) Remove wok from oven and let cool. 9) Coat wok with a light coat of vegetable oil and place face down in a 425-degree oven for twenty minutes. 10) Remove wok from oven and let cool. So, four times? Let it cool all the way each time or just enough so you can handle it?
Perfect. and when cooling down, not all the way cool, just until it's cool enough to touch as you want the pores to still be open in the steel. Happy cooking, UB
@@UncleBillsKitchen OK, boss. I have in my possession a new wok from Souped UP. I am going to follow your instructions for seasoning it to a T, even though this goes flying in the face of every other method I've seen. If this doesn't work, Imma track you down and hit you with a water balloon in winter....just saying! Thanks again for a great video!
@@roanokejoe lol, Sounds good buddy. Just remember, if something goes wrong, it must be your stove XD, jk... All kidding aside, I did this myself and it worked perfectly. And as long as you make sure to keep it seasoned, it will only become more non-stick over time. Happy cooking and let us know how it went! UB.
So I unpackaged mine and just used some hot water to clean it and then added vegetable oil but put it in a stove top for like 10mins and have been using it since however it does stick…am I still able to do what you did to season the wok or did I ruin it?! It has some hot black spots around the center of the wok…pls help!!!
Hello Alfredo and thanks for stopping by my kitchen. I have some good news. All is not lost. Seasoning is something you can do as often as needed. If you have any food particles still stuck to the surface, just use a brillo pad or wok brush to remove them and follow the video. You are ok. One last thing, please be sure to remove your handle before putting into the oven to season :) Happy Cooking, UB
New subscriber here. I just watched your video and used this process to season my new Souped Up Wok. After using the wok for the first time, I though everything had gone fine until I cleaned it after using it. Everything turned black, the scrubber, my hands, the sink, everything. I cleaned as directed with no soap, dried it with a paper towel, which turned black, then heated it on the stove for a few minutes to completely dry. While using a paper towel to add a little oil after drying, that turned black, too. What have a I done to my beautiful new wok and how can I fix this??
Hi Cheryl, so sorry to hear about your issue. Here's a reddit which talks about the issue your having www.reddit.com/r/carbonsteel/comments/n5vpay/black_residue_after_6_coats_of_seasoning_is_this/? I hope you find it helpful. Happy cooking, Ub
Hi Jaikumar, I don't have one of those devices that could measure the thickness, but I found an answer on the Amazon page (tinyurl.com/y85kw49u) stating that it is 1.4mm thick. Hope this helps. Happy cooking, UB
The one she sells now is black and the handle on the spatula is not wooden. She also has her logo on it now. The black on this newer one she sells is almost like a coating and wish it was still like this one!
Perhaps the manufacturer still makes the one you are looking for? I believe that S.U.R. uses the same manufacturer as the other offerings on Amazon; www.amazon.com/s?k=souped+up+recipes+wok&i=garden&crid=2EC0MFEB5ATDX&sprefix=souped+up+recipes+wok%2Cgarden%2C66&ref=nb_sb_noss_1 Hope this helps, UB
Hi Troy, Thanks for stopping by. I didn't let it cool that long. Just enough for me to be able to handle it. About 5 minutes. Hope you find this helpful. Happy cooking, UB
What's that wok surface coated with? The one you're presenting has a black surface. I have 2 old woks that have bare, natural carbon steel finish. Also, is that a stamped dimpling effect on the interior surface?
The packaging didn't specify what the initial finish on the carbon steel walk is, which is why I recommend scrubbing it for 5 - 10 minutes prior to seasoning. As for the interior surface, I couldn't tell you how they did it to be honest. I appreciate your comments. I will look into this further and if able to find answer, will share them here with you. Happy cooking, UB
@@arneldobumatay3702 Alright my friend, I looked back at the wok I bought and here's what it states on Amazon: "Printed hammered texture is gorgeous and unique. It is made of carbon steel- the trusted choice for chefs of Asian cuisine around the world. There is no coating on this material- seasoning is required " (www.amazon.com/Souped-Up-Recipes-Induction-Seasoning/dp/B07RJ39JVL/ref=sr_1_8?dchild=1&keywords=carbon+steel+wok&qid=1623330096&sr=8-8) - not an affiliate link, no commissions paid to me. Hope this helps! Happy Cooking, UB
@@UncleBillsKitchen Thanks Bill! I appreciate all the info you've provided. I guess it just "looks" different from my carbon steel wok collection. As long as it gives the same results is what really counts
I just received my Souped Up Wok and the very first thing it says under Care and Maintenence is "Please DO NOT season it". I'm not sure which instructions to follow, the manual or this video?!
Follow your heart. My opinion is that I don't trust factory sealants from other countries. I don't know what chemicals they use. I've been very happy with my wok after seasoning this way.
Well that's not good. Smoke alarms going off shouldn't happen. When I did it, I didn't get any smoke. I have heard some people don't season their S.U.R. Wok. However, I would highly recommend it. If you have access to a burner, you could always go out to the patio and do it that way. Happy cooking, UB
Hi Joe, Thanks for stopping by my kitchen. Appreciate your feedback. I will continue working to bring great content for you and all my subscribers! Happy Cooking, UB
I just got my wak, and had a hard time figuring out how to season it. This was very simple and easy to follow, so thank you! Also when you get done cooking in it and washing it do you have to oil both side of it or just the inside?
You're very welcome! So happy this video is helping so many. I always put a light coat of oil on both the inside and outside. My theory is that it will keep the carbon steel from rusting. Happy Cooking, UB
Hi Uncle Bill, I'd just happened to stumble on your video. It's a great tip video and wish I've had found you earlier cuz I'm having nightmares with my wok. After so many attempts (only God knows how many times) I've had tried to save/restore my damage iron wok, I think it should work now (still not 100% confident). It would be great if you could make a video on how to restore a damage iron wok.
Hi Emily, Thank you so much for stopping by my kitchen :) I am happy you found my video useful. As much as I would like to do a video on how to restore a rusted wok, I honestly hope I never have that problem ;) Here's a video I found which does go over how to restore an iron wok : th-cam.com/video/tpOrsiXXYyg/w-d-xo.html I hope you find it useful. Happy cooking and come back soon! UB
Hi Patrice, Thank you for coming by my kitchen. This is a good question. From my brief research, it is recommended to use some type of stainless-steel scrubber to get the factory finish off. That said, I am no expert. If you ask my opinion, you don't want to ingest any of that factory finish. If it were me, I would want to be sure I got it all off. Wish I could be more help. Best of luck and let me know what you decide. Happy cooking, UB
@@UncleBillsKitchen It's really strange that Mandy from Souped up recipes says that one only needs to wash the wok and it is ready to use and that there are no harmful chemicals!!!
@@patricelopatin Hi Patrice, Here is the time link where she quickly states that we need to clean out the "factory coating" : th-cam.com/video/jwwbILZjVHU/w-d-xo.html She had a video a long time ago where she went into detail on how to season the wok, but for some reason she removed it and replaced it with the one from last year. She only talks about the factory coating for 1 second and moves on. This is strange as, from my research, removing the factory coating takes more work than soap and water. With a little Google searching, you will see the same. I hope this helps, UB
@@UncleBillsKitchen yes I have seen this and she barely talks about the washing. She only used a regular scrubbing sponge pad with a mild abrasive side...no steel wool.. I actually wrote to her and she said that the factory finish was safe and the wok could be used right away after a wash.
@@patricelopatin Hi Patrice, I hear what you are saying and understand. I am sure that Mandy contacted her manufacturer and asked them. I believe that they told her it is fine, but, I personally, don't trust that statement. I don't see any harm ensuring that factory coating is completely removed by using this tried and tested method which I learned by watching numerous hours of seasoning wok videos. I respect your choice to follow any method you see fit, it is your wok after all. I just want my viewers to know this method as it ensures your safety. Happy cooking, UB
I am going to tell you the truth, I only use the metal scrub. I don't use any soap, just hot water. I clean the wok right after I finish cooking and then dry the wok on the stovetop and I do a light seasoning right after. Hope this helps, UB
Hi Cinnamonlk, thanks for stopping by my kitchen! There is a process I do after each use of my wok. I have posted a pic at the 5:35 mark in this video. Let me know if you have any questions. Happy Cooking! UB
So 20 minutes at a time is all you need? I always thought you needed about an hour for each coating. Unless of course cast iron and carbon steel require different times.
Hello Filosofodemierda, Thanks for coming by my kitchen! I have a cast iron pan and when I season it, I will put it in my oven for an hour at 450 degrees at usually only 1-2 times (but I don't use it that much either, so it's more for maintenance). And although I haven't done much research on it, it seems, based on Google , that cast iron pans take about that time and heat to season. I'm not sure on the science behind why carbon steel takes less time, but I just know it works for this wok. I hope this helps. Happy Cooking! UB
I am not sure if they are still open (you could call their number before you order), but "The Wok Shop" www.wokshop.com/newstore/product/wok-two-steel-handles/ may be able to help you. They are based in San Francisco. Hope this helps. Happy Cooking, UB
Do you allow the pan to completely cool before applying the second and third coat or do you just allow it to come down to a temperature that you can actually touch it? Thank you!
Hi I bought a wok and I have no idea I had to season it so I wash it and I cooked chicken in it but after I noticed that something that looks like rust came all around the pot my question is should I eat the chicken or just throw it away I'm afraid I don't want to poison myself
Hi Susana, So sorry to hear that you didn't know about seasoning, but better late than never. When it comes to eating the chicken, I would error on the side of not eating it. Many of these pans come with a factory coating which can be poisonous if ingested. I know it hurts to waste food, but better than having to go to the hospital. Here's a link to an article on how to get rid of your rust issue: www.madeincookware.com/blogs/carbon-steel-pan-rust Hope this helps, UB
If i feel my wok doesn’t have a good seasoning, is this something I can do now even if I have used it a couple of times? And if so should I wash it with soap again to get down to the core of the pan? Great tutorial! 🙌🏻
Hi Alma, this is a great question. The short answer is Yes! You can reseason your pan as many times as you need. I would use soap again and get it to the core pan as you mentioned. Just follow the instructions and you shouldn't have any issues. Towards the end of this video are instructions on how to maintain your seasoning after each use. I would highly recommend following these instructions as they are how I keep my wok in great shape. Happy Cooking, UB
Yes, you can. You can also do a mini seasoning after each use. See video at minute: 5:33 (th-cam.com/video/Q03z0TPG00M/w-d-xo.html) for a description of how I do it. Thanks for stopping by. Hope this video was helpful.
So I tried this process and now I'm concerned that I have somehow ruined the wok? I started with washing the wok thoroughly with a stainless steel scrubber and found that after 30 minutes I still couldn't get the wok to the silvery look in the video - i was kinda halfway there on the inside of the wok, but had hardly removed anything on the outside. But its hard to tell when comparing to a youtube video still, so I tried seasoning it following the steps provided. Everything went fine, looked like I had a even, nicely coated wok in the end. Tried out the wok for the first time yesterday and as soon as the meat hit the pan it got stuck, leaving the entire middle part of the wok a sticky area with a lot of burnt food in a few seconds. Now I can see that all the layers of oil in the middle of the wok is basically gone, and it just looks like how it was before seasoning it. Any ideas how to fix this? Do I have to do this seasoning process all over again? Is 20 minutes in the oven to short for each interval? I see other guides recommending 1 hour...
Hi Dankert, Thank you for contacting me to help you with this issue. I too had the same issue when I first cooked with my new wok. It turned out that I wasn't getting the wok close to the smoke point before pulling it away from the heat and adding enough oil to completely coat the surface of the wok (I usually add between 2-3 Tbsp. of oil and swoosh it all over the wok. Any access I put into a container off to the side to use in future stir fry.). This wok is not a "silvery looking" color. If anything, my wok stays pretty dark with a little rainbow reflectiveness. It's a carbon steel, not stainless, so it won't turn silver. The good news is that you probably didn't hurt the wok. You just completely removed any seasoning and factory seal that may have been there. As to what to do next, check out minute marker 5:34 in the video. I think you should be good with a quick season as shown there. That's what I did and it worked for me. Let me know how it goes, Happy Cooking, UB
@@UncleBillsKitchen Thanks for the reply! I did the process from 5:34 in the video, and also tried frying an egg earlier today. Gotta say that it went much better, there were still some bits of food sticking, but I think that this will be better once the wok has been properly used a few times. Once I had finished seasoning the wok for the first time the entire wok had a uniform, black shiny layer from the 4 layers of oil (actually i did 5). But as soon as i started moving the food around with the steel spatula, this black layer got removed and this also happens when I scrub the wok clean with a nonmetallic scrubber afterwards. Is this normal? I can provide pictures if needed. Also it looks like the wok I got is a bit uneven underneath so that it doesn't seem to be entirely stable upon the cooking surface - could this be a problem with uneven heating of the wok? Hope im not bombarding you with too many questions...:P
@@dankert Hi Dankert. Happy to be able to help. To answer your first question, "Is this normal?", I would say, probably. Woks will change color over time and with use. The patina will form and, as long as you do your "mini-season" after each use, it should form a non-stick surface that will last you for years to come. For your second question, "Could this be a problem with uneven heating of the wok?", This happens a lot with electric stovetops and also when dramatic temperature changes occur, like going from stir frying to a cooler temp cleaning. Here's a video that I have found to be useful and has helped me fix many of my warped pans: th-cam.com/video/QdAw6fyvb-s/w-d-xo.html Happy cooking! UB
Happy New Year Uncle Bill. I'm a new subscriber and a new recipient of this wok! What are you using to APPLY the oil? You indicate you use a paper towel to get rid of the excess, but you don't describe (or I didn't catch it...) what you use to apply it. I normally use paper towel to apply and remove excess when seasoning my cast iron. Thanks Steve
Hello Steve, Welcome. Thanks for the great question. I first put 1/2 Tbsp. of oil into the preheated wok, then use a folded paper towel to move it all over. I actually try to only put a little oil in at a time so as not to waste. If I do add to much, I will use another paper towel to remove the excess. I hope this helps. Thanks for joining my kitchen. I will work hard to ensure I earn your sub. Happy cooking, UB
They are the best aren't they. I love every Doodle I have met. Those Yorkiepoos are just way too cute! As for the Chiefs.... Go Browns! lol Happy Cooking, UB
This is an older video. The instructions that come with the new wok (10/2023) state ‘Our wok is pre-seasoned from the factory. Please do not season it.’ Should we do what you have done here?
I was informed that the wok states it is preseason from the manufacturer as well. That being said, this is a Chinese manufactured wok and they sometimes will place a coat of protectant on it to keep it from rusting. This is not notated by this specific manufacturer, however I would rather be safe than sorry. This is why I have seasoned my wok this way. In the end, you have to make a decision which you believe is right for you and your family. Following this process should not damage your wok, but help ensure that any contaminants are completely removed. I hope this information helps you. Thanks for stopping by and happy cooking!
Thanks for the reply. It didn’t work. Everything sticks trying to make a basic chicken saute. I think the difference has to be that we need to heat the wok to smoking, lower the heat, add the oil, and add food right away. Don’t wait for the oil to heat up? I don’t see how that is typically done with cooking steps as garlic and ginger don’t burn or stick by stirring them around quickly.
That’s what they say, but… better safe than sorry. There are rumors that some manufacturers add some chemical in the woks to keep them from rusting in warehouses. It’s up to you, but using this technique ensures you are working with a clean surface. Happy cooking
Thanks for stopping by my kitchen. I hope you enjoyed today's episode. Please make sure to like and click the subscribe button to receive updates on when new videos come out!
Happy cooking,
U.B.
You’re absolutely right about the oil drip lines when using too much oil. I learned it the hard way and my other wok looks horrendous. Must start the seasoning process all over again. Thank you for making this video!
Thanks for stopping by and your comment!
I did the same thing, How can I redo all over again so I can get rid of that drip marks ? 😭
@@S711-g1l Scrub the current seasoning off with steel wool and soap. Dry wok immediately. Season again.
I bought Mandy's wok because I've seen it in action so many times. It is so much better than the previous wok I had. Even though it isn't coated with teflon, after seasoning it has been non-stick and I can use a steel spatula with it. It makes me feel like a pro. Worth every penny (and it isn't expensive at all).
I totally agree!
Thank you so much for this video. I have had Mandy’s wok for quite some time now, and it’s a great workhorse in my kitchen. I followed her original seasoning video when I first got it and it works perfectly, but I guess too many people complained that it was too complicated to follow, so she took it down. I’m glad you’ve posted this, because it’s truly the best way for an average home cook to season any cast iron or carbon steel cookware.
Great site, I’m a new subscriber.
Thank you so much for your feedback. I also am having a lot of fun with my new Souped Up Wok. One of my best investments for my kitchen as I love to stir fry and cook Asian Cuisine.
Thank you for the sub as well. I will make sure to keep working hard to earn it!
UB
@@UncleBillsKitchen Ditto for me Uncle Bill!
That’s a beautiful wok! I watch and follow souped up recipes, too. Thanks for the tips on how to season a wok!
No Problem Jean. Thanks for stopping by. I appreciate you!
I recently got Mandy's Wok as a gift as I have been a fan of her channel for a long time and even her own "prep" to start using the wok video wasn't as detailed as yours, I knew nothing about putting it in the oven 3x at 425 for 20 etc. I love how it almost became made of bronze looking after that process. Sorry your dog didn't get any food int he box lol Thanks for the video !
I'm so happy that you found some value from it. Really appreciate the view, comment and like!
Come back soon!
UB
When I got my wok, there was no seasoning instructions, it just said your wok is preseasoned , just wash and start using it! Ummm, I think I will still season it before use !
@@rnunge5415 same here, the instructions actually said NOT to season it. There is so much conflicting information on seasoning.
@@rnunge5415 lol.. preseason just means they put the wok under heat treatment to prevent rust during the mfg process. Doesn’t mean they seasoned 100% as you wud normally do. Preseason can mean any process during mfg.
Hi from Australia 🇦🇺 I just received my Souped Up Carbon Steel Wok , just found your channel, thank you so much now I can do a safe clean care & season my wok to perfection….hats off to you kind sir for sharing very appreciated & a new subscriber 😍🥰 MERRY CHRISTMAS TO YOU 🤶🏼🎄
Hello Lorraine and welcome to my kitchen. Congratulations on your new Souped Up Wok! I really love mine. So happy that I was able to help you learn how to clean and care for it. Remember that it will only get better with time. Thank you for the sub. I will work hard to keep bringing you great content!
Happy Cooking,
UB
Amazon just delivered the Leidawn Carbon Steel Wok today, and I have it in the oven for the second time right now as per your instructions. I plan on doing it the full four times to make sure that it is properly seasoned both inside and out.
Hope you love yours as much as I love mine. Enjoy!
Happy cooking,
Ub
Hi the link you sent to purchase this says it’s pre seasoned so do we still further season it like in your video ?
Thank you, Uncle Bill!!
Actually, if you have a gas stove or better, high-pressure gas burner, the seasoning process is even faster. The oven method is used if you don't have the latter. Watch how commercial Chinese restaurants season woks. All done within 15 min or less.
So true. I have an electric stove so it’s not the best for trying to season right out of the box. Thanks for the comment.
@@UncleBillsKitchen You can buy high pressure gas burners. Just use them outside. I’ve seen them up to 200k BTU.
Thank you, Uncle Bill👍👍
You are very welcome!
Just got my wok! So excited! Thanks for the video.
My pleasure Bonnie. I just used mine again yesterday to cook some Chinese pumpkin. Still works like a dream.
Happy Cooking!
UB
Thankful for this video since I dont have a gas stove or oven to flame season my wok!
Happy to assist. Thanks for watching!
Great video. Short and simple.
Glad it was helpful!
Got a wok coming in the mail and a rice steamer. So excited 😁
Hope you enjoy it! It's my second favorite tool. My first being the BBQ Grill on my deck :)
Happy Cooking. Let us know how your seasoning goes.
Uncle Bill
Hi.. I have the same wok and I'm wondering if a green scrubby would be able to take the factory finish off? Scrubbed and scrubbed and if I wipe it with a paper Towle, the Towle come back black.
hi there! You mentioned that you scrubbed for a while. Did you happen to season it afterwards?
Thanks for the tips - I have used my souped up wok twice now - I followed the instructions in the box - can I start again with the seasoning and use steel wool and follow your instructions, as my wok has burn marked on the cooking surface. I really found your clip helpful. Kind regards
Yes you can! I'm so happy I am able to help .
Thank you! can you say more about the cooling off period? How cool /how long should we let it get between oil applications? Thanks again.
I think it's best to set it aside and let it naturally cooldown back to room temperature.
I got the exact same wok last week on Amazon and love it 🤗
Isn't it great??!!
@@UncleBillsKitchen indeed 😊
@@NorthTonawanda1 Glad I could be of service. I really am enjoying my pan. Just be sure to spot season after each use to increase the life of the wok.
Happy Cooking!
UB
@@NorthTonawanda1 So strange, I had the exact same experience as you did. I thought it was just that I didn't heat the wok enough. Every time after that has worked brilliantly. No sticking.
Enjoy your new cooking tool my friend. I know it will last you for years to come.
Happy cooking,
UB
Really nice video! I'm happy you posted this since we were unable to find Mandy's original video. New sub.
That is the exact reason I posted it. I remember that Mandy had a really well done video, but I think she moved it to her Patreon page. Thanks for the sub! Welcome to my kitchen :)
did you use steel wool pads to clean the wok
Yes, then I re-season the wok after each cook.
@@UncleBillsKitchen how long did it take to get the film off the wok
I washed it for a good 5 minutes with lots of elbow grease.
Is the 425f upper and lower heat?
Lower
I used this technique on My cast iron wok, works a treat.
Yup, works on cast iron skillets as well! I bump the temp up to 450 degrees for those though.
Thanks for coming by!
Happy Cooking!
Use peanut oil for seasoning. It has a higher smoke point
Thanks 🙏👍
Love your video. 😅🙏🏻 what would you use the lit for?
When steaming veggies mostly. Thanks for the feedback 😃
What are scrubber are you using to clean the wok? It looks metallic? Is a Scotch-Brite Non-Scratch Scour Pad ok?
I use the Scotch-Brite™ Stainless Steel Scrubbing Pads - Silver.
Hope this helps,
UB
Can i ask you, after all this time you used the wok, is the black coated base of the wok peeling off or not? Because ive seen some reviews in amazon which shows the wok to be peeling off and end up with steel colored wok
Being honest, I have noticed the dark color fading in the cooked area of the wok, but the patina is still strong after consistently seasoning after each use.
Does the wok have to be cooled after taking out from the oven, then season with oil?
No, the wok will cool as you put the oil on. Then you place it back into the oven.
@@UncleBillsKitchen thank you very much for your time to reply. Have a good day
Thank you for this helpful instruction video! Can we use this method for cast iron steel pans?
Here's a video showing just that
th-cam.com/video/fhhI4pOtpCc/w-d-xo.html
Great review! -- Raider fan from Lamonica days.
Awesome! Thank you!
Really appreciate your feedback.
Hope to see you again!
I lived in Las Vegas for almost 10 years and really missed having a football team to root for.
Born in Cleveland, I am a Brown's fan, but living in Las Vegas during my 20's to early 30's, I always
considered it my hometown. Now that the Raiders have moved there, I have two bad teams to root for! XD
Happy Cooking,
UB
Well I've had my souped wok for sometime and yesterday was the first time I used it. I was upset about how it looked when I washed it. Now I've learned that I was supposed have "seasoned" it. By the way, the instruction manual states that the wok is pre-seasoned. Sure hope your video will help me. I'll let you know because it looks awful right now!!
Hi, I followed the process to a T but anything I cook sticks at the bottom.. and it looks like the bottom almost has a brown rust like look to it.. any ideas on how to correct that?
Be sure that you bring your.wok just to smoking point before adding oil. Once the oil is heated, move it around the wok to cover surface area. Once nice.and hot, add your food and cook. If you see it starting to get dry, add more oil. I usually add 2 -3 tbsp .
Lastly, don't forget to quick season after each use as seen at the end of the video. If you don't, you'll get rust.
Hope this helps.
Ub
How has this wok held up since youve bought it? im looking at getting a handled wok i have one right now that is cast iron and only has the two loop handles and its heavier than id like. i only bought it as it was on sale 😊😊
I’ll be honest with you, it’s been a workhorse! I use it at least three times a week. I always season it after each cook. It’s done a great job. If I were to give any complaints, it would be the fact that the dark color did not remain. And the spatula tool provided was really cheaply made. The pan itself is great and I’m glad I made the purchase. Happy cooking!
How important is it to let the wok cool before applying oil? I didn't wait and had an issue with excess oil even though I thought I dried it well with paper towel each time.
Just use a paper towel to remove any access oil and you should be fine. Happy cooking.
What sort of scrub pad did you use to work the factory seasoning off with? Your pan looked almost silvery after you scrubbed it instead of the original black and I’m curious as to how you managed that.
Hi Arinthia,
Thanks for stopping by. I used the Scotch-Brite Stainless Steel Scrubbers and a lot of elbow grease:) I bought them at Menards, but you can also get them off Amazon here: www.amazon.com/Scotch-Brite-214C-Stainless-Scrubbing-Scouring/dp/B002CQTXBC/ref=asc_df_B002CQTXBC/?tag=hyprod-20&linkCode=df0&hvadid=198085753806&hvpos=&hvnetw=g&hvrand=18167251466719838800&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9017087&hvtargid=pla-351298315324&psc=1
(not an affiliate link. No commissions paid to me).
Hope this helps!
Happy Cooking,
UB
I think it looks more silvery simply because of the lighting. I think its the same black as before but with the lighting from behind the camera the gleam makes it look silver.
Great video. These are really great woks.
Thanks JJ, greatly appreciated! I agree about the woks. Really great!
Happy Cooking,
UB
Hi uncle Bill, hey so I see that you let the wok cool before each warming in the oven. And you talk about it cooling so you can handle it in a comment above. Is it necessary to cool....in terms of putting oil on and putting heat on it? I’m using oven mitts so can I just go ahead and oil it and throw it back in without all the cooling time? Or is there something valuable in the contraction of the steel with the heat and cool? Thank you!
Hi Tasha,
Thanks for stopping by my kitchen. I am going to have to tell you the truth. This is one of those processes that was handed over to me from someone who learned it from someone who learned it from someone...
That said, I don't thing you have to let it cool in order to season it properly, but remember that the oven temp is really hot, so safety first! Also, you want to be sure to oil the outside of the wok as well.
The way I look at it, the repeated process of heating then cooling allows the oil to penetrate deep into the pan, allowing it to get to that non-stick surface a lot quicker (your wok will get better the more you season it after each use). It's all speculative, but it makes sense to me that taking the time to do it this way would be more advantageous than just heating and oiling without the cool down process.
I’m so very much hoping you could help me…I got this wok as a gift last year, and I did my best to follow the instructions on the paper, but I don’t know what happened! 🤦🏻♀️ I now have black bits coming off in chunks when I try to cook, and the outside is all gummy and nasty no matter what I try… I’ve messed up so badly…is there anything I can do? If you read this, could you help?
Try this th-cam.com/video/DIIT2F3cpu0/w-d-xo.htmlsi=XmkAWgtHEAcipKpk
What if you seasoned it like the boxed instructions and it isn't exactly non-stick. Can it be re-seasoned following your instructions starting over?
Yes, you can!
My instruction said this pan was seasoned already. I just followed her instructions and egg didn’t stick first time. Much easier.
Hi Rick,
Thanks for the comment. Although it may be possible, my concern is always safety.
Using the method in this video ensures that the factory seal is removed and your wok is ready for proper use.
Happy cooking,
UB
Thank you for this video. I recently bought a new woke but it says it has a Titanium coating for improved stick resistance and durability. The Use & Care instructions only advice to wash the new woke using warm soapy water and then to dry and apply one tablespoon oil. Should I still go ahead and season the woke as you have demonstrated?
Hi Roby,
Thanks for the question. I actually had to do some research to find an answer for you as I haven't used a titanium coated wok before.
Here's a link to some information:
mycookware.com.au/pages/japanese-pure-titanium-pan-wok-user-guide
Bottom line, clean the wok well before the first use, follow the manufacturer's recommended initial seasoning, then you shouldn't need to season in the future.
More information and more detail is available through the link.
Hope this helps,
UB
@@UncleBillsKitchen That's so sweet of you!! Many thanks!
Love it! Thank you so much!
You are so welcome!
I bought a similar wok last week. I used too much oil and it ran down the sides. I have a glass top stove and don't want the excess oil to damage the burner. Should I try to scrub it off and start over?
Just wipe off with paper towels. The excess will stick to them.
Awesome tutorial thank you. I bought the Bielmeier that looks identical but w/o the spatula included. I just subscribed. How do I get eyes on the schedule you showed at the end of the vid for how to clean but more importantly when to re season.
Hello Thomastammaro693 and welcome to my channel. Thank you so much for the sub. It really helps out my channel.
As for the image and info you requested: www.thespruceeats.com/cleaning-a-carbon-steel-wok-692564
This should be what you are looking for. If you need anything else, please let me know.
I didn’t realize you were supposed to wait for the wok to cool before applying oil, so I rubbed the oil on while the wok was still hot. Is that a deal breaker?
It should be ok. When I do my maintenance seasoning, my wok is hot
@@UncleBillsKitchen I finished seasoning and the wok is kind of tacky. Is that bad? And if so, how can I fix it?
@@JoeBauers8 Here's what I found that might be of use for you: missvickie.com/wok-sticky-after-seasoning/
I hope this helps.
@@UncleBillsKitchen thanks. I’ll check it out
Thank you!
No problem
How long do you let it cook between taking it out of the oven and oil it?
Only about 5 minutes or so. Just long enough to let it cool down to work with.
@@UncleBillsKitchen wow amazing that you answer 2 years after the release of the video. Thanks
@@UncleBillsKitchensorry I have another question: After I take it out of the oven, I need to oil it slightly and then put it away or what? What’s the last step after taking it out of the oven when I don’t cook immediately but store it?
After the last season, you will want to let it cool before putting it away.
First and foremost, RAAAAIIIDERRSSS!!! That's an automatic like. And thanks for da informative video! RNFL
@pxflores1 lol, you are too funny. Yes, I am a Raiders fan. Mainly because I lived in Las Vegas for over 10 years without having an NFL team to cheer for (outside the Browns, as that's where I was born). We had some hope when XFL started, but after I moved, the Raiders were brought to Vegas. So, now I have 2 home teams, the Browns and Raiders! Glad to meet another fan and thank you for the like!
Glad you enjoyed the content.
Happy Cooking,
UB
When can I get this wok? Thanks
amzn.to/3UlF0Xc
What kind of oil do you recommend specifically? "Vegetable oil" is too general. I'm told olive or coconut oil will rancidify. Some suggest mineral oil, but is that food-grade? Which oil dis you use? Thanks.
Sorry: "did."
Hi Sandy,
Thanks for stopping by my kitchen. I will try my best to answer your question.
The truth is that there are a number of different types of oil you can use to season a carbon steel wok. I used a simple Vegetable oil you can get at any Walmart (Great Value was the brand). I used this as I wanted to make this process accessible to as many people as possible.
Make sure to avoid oils with low smoking points like Olive oil. Here are just some of the oils which can be used:
"1. Soybean Oil
Soybean oil has a high smoke point of 234 degrees celsius (453 ºF). That means it can withstand anything you want to cook, from eggs to stir-fry to fry rice.
Soybean oil is also rich in healthy fats, including omega-3 fatty acids. That makes it a great choice as an oil for cooking with, as well as for seasoning your cast iron cookware.
2. Grapeseed Oil
This is another good choice as it has a high smoke point of 216 degrees celsius (420 ºF). It’s also a popular choice because its taste blends well with other flavours. In other words, it doesn’t stand out with a distinct taste that can overpower other seasonings.
In fact, it lets other flavours shine through, so it’s also good to use for making salad dressings and in other recipes where you want a neutral base.
3. Avocado Oil
Avocado oil is increasing in popularity for cooking, because it’s high in healthy fats and antioxidants. As avocados increase in popularity, its oil is following behind.
Avocado oil is also beneficial for seasoning because of its high smoke point of 271 degrees celsius (519 ºF). That makes it ideal for searing and frying in your cast iron as well. You can also use it for roasting, or for making salad dressings.
4. Peanut Oil
Peanut oil does have a distinct flavour, so it’s not quite as versatile as grapeseed or soybean oils. However, it’s extremely popular for deep-frying, mostly because of its high smoke point of 232 degrees celsius (449 ºF).
And you may want that somewhat powerful flavour, depending on what you’re cooking. Peanut oil is ideal as a complementary flavour, so Asian cuisine is a natural for this oil.
5. Lard/ Pork Fat
Traditionally used by chinese families. This method adds spectacular flavor to the wok. Just simply cook 1kg of fresh pork lard (available from butchers in wet markets) over low heat for 30min, coating the wok evenly with the fat.
Pork Fat smoke point is 190 degrees celsius (374 ºF).
6. Vegetable Oil
Vegetable oil is usually a blend of several refined oils. Its neutral smell and taste does make it versatile, but it only has a smoke point of 204 degrees celsius (399 ºF).
It would serve your needs as a seasoning oil, but may not be the best choice. You can use it after seasoning to fry or sauté in high heat, but don’t count on it to add any flavour.
7. Canola Oil
Canola oil is similar to vegetable oil in many ways: neutral flavour, the same smoke point of 204 degrees celsius (399 ºF) , and it can be used for many of the same recipes and cooking needs.
With canola oil, you know exactly what you’re getting - a product pressed from the rapeseed plant. It isn’t a blend. It’s also handy for salad dressings, as it won’t overpower herbs and other seasonings.
8. Flaxseed Oil
Some experts claim flaxseed oil is the ideal choice, but the results can vary greatly depending on the grade of oil that you purchase.
Flaxseed is favoured by some because it dries out naturally, but depending on the quality you're using it may only smoke as low as 107 degrees celsius (224 ºF), making it less than ideal. You have to be certain to get 100% flaxseed, not blended, which is said to smoke up to 232 degrees celsius (449 ºF) . It has a unique smell though which can turn off some people.
It’s also pricier than other oils and usually only found in health food stores and occasionally pharmacies.
Bonus: What Oils NOT To Use
Now you know the top choices for seasoning, here’s what not to use to season your carbon steel wok.
1. Extra Virgin Olive Oil
The smoke point of extra virgin olive oil is 109-162 degrees celsius (228 -323 ºF). Save olive oil for dipping bread and preparing dressings with its unique flavour. It’s not ideal for seasoning carbon steel.
2. Coconut Oil
Coconut oil has a higher smoke point of 232 degrees celsius (449ºF), but has a strong flavour that doesn't match many cuisines. It’s also solid at room temperature, so it’s not great for salad dressings or other meal prep.
Instead, use your coconut oil for moderate-heat cooking if you desire a tropical scent and flavour; think prawns or other shellfish. Just don’t use it for seasoning carbon steel wok."
(mammafong.com/blogs/mammas-cooking-diary/seasoning-101-8-best-oils-for-seasoning-your-carbon-steel-wok )
Happy Cooking!
UB
Thanks for your extremely detailed reply! Some of those oils I wouldn't use for cooking, but are probably fine for seasoning carbon steel. Thanks again.
@@sandyrothman2430 Happy to help. :)
What type of scrubber did you use to initially wash it? I may have missed that. Would a green scrubbie with a sponge on one side be best?
I actually used a metal scrubber. That said, it did remove some of the color from the bottom of the wok.
I realize this video is old but if I don’t have vegetable oil, can I use coconut oil?
Yes you can!
Thats the wok from amazon isnt it? It looks great and the price is 690 mexican pesos here so about $32usd.
Yes it is. I love mine. Use it all the time.
Happy Cooking,
UB
Woah I actually got a reply for once. Thanks this confirms it. Ive had it on my non essentials wishlist for ages. I will order now and try your method. Thanks
@@quattro4468 Of course, I always reply to my viewers!
Glad I could help. Be sure to look up "Souped Up Recipe's Wok" to be sure you don't get a knock off.
Happy cooking,
UB
Would you recommend grapeseed oil in place of vegetable oil for seasoning?
Hi Dylan,
Here's what I found about grapeseed oil for seasoning woks:
Grapeseed Oil
This is another good choice as it has a high smoke point of 216 degrees celsius (420 ºF). It’s also a popular choice because its taste blends well with other flavours. In other words, it doesn’t stand out with a distinct taste that can overpower other seasonings.
In fact, it lets other flavors shine through, so it’s also good to use for making salad dressings and in other recipes where you want a neutral base.
mammafong.com/blogs/mammas-cooking-diary/seasoning-101-8-best-oils-for-seasoning-your-carbon-steel-wok
Hope this information helps!
Happy Cooking,
UB
Can you use olive oil?
If the wok is coming out kind of sticky... Does that mean I used too much oil? The first few rounds I didn't let the wok cool down before reapplying oil so maybe that could also be a cause?
That's a great question Laura,
I would say that you are probably right about it being too much oil. the goal is to just leave a tiny film on the pan. Not to worry though. Next time you use and reseason it, just take care to use a paper towel to remove any excess oil. Then let it fully dry before putting it away. Continue to do this after every cook and you should be good to go!
Happy Cooking,
UB
@@UncleBillsKitchen hi, do you have to reseason every time you cook? If so, how do you reseason on stove top?
Does the type of oil used matter? You say specifically vegetable, but can you use olive oil?
It needs to be a high smoke point oil.
Hi Bill. Was wondering if olive oil or coconut oil is ok? As I dont use vegetable oil. Thanks bunches 🙂
Hi Robin,
That's a great question. The best oil for seasoning cast iron is grapeseed oil because of its high smoke point and versatility. Similar options include peanut oil and vegetable oil. The oil you choose also depends on the heat you intend on using as well as which flavors you prefer.
Here's a good link with some recommendations: foodsguy.com/best-cast-iron-seasoning-oil/
Hope this helps.
Happy Cooking,
UB
Thank you for this!
Happy to help!
what makes this way of the seasoning better? Would I just be able to use the stove, also what's the benefit of seasoning the bottom too
Hello Astrixx and welcome to my kitchen.
The main reason I use this method to season my wok is because
trying to season on an electric stove is very difficult. Doing it in the oven
allows for uniform heating.
Of course you can use a burner on your stove to season your wok. Especially if it's a gas stove.
I season the entire wok to protect the carbon steel from any rust or corrosion. I like
that patina all over the surface of my wok.
Hope this helps.
Happy cooking,
UB
@@UncleBillsKitchen ahh I see,love the quick response, thanks
@@UncleBillsKitchen also will I have to be using oil after cleaning even after I develop a patina?
@@darko6115 th-cam.com/video/Q03z0TPG00M/w-d-xo.html
Here's the instructions on how to clean your carbon steel wok after every use. So yes, even after you develop a patina.
Happy cooking!
@@UncleBillsKitchen putting the last coat on, ended up doing the oven method, seems to have worked perfect! burnt myself a few times lmfao but that was bound to happen
Thanks for posting this video. I ended up with a slightly sticky residue after the wok cooled down after multiple seasoning (where the oiled area looks a little brownish). Is this normal? How can I fix this?
Hi pinky4disney. Thanks for stopping by.
There are a couple things that could be causing this "brownish" color. Without seeing it, it would be hard to diagnose. If you could provide an image share link (I use google drive which allows you to upload a photo and share a link.) I think I could give you more specific advice.
Happy cooking,
UB
If it was sticky, it may have been excess oil. Or perhaps your oven wasn’t hot enough to transform the oil into patina. Or it didn’t stay hot long enough
After each use, do I need to season it again or just wash it, let it dry with heat on stove top, oil it and done. Thank you in advance.
Please see 5:37 in video
The black coating is Iron Nitride and is put there by a process of heating the wok in a oven with only Nitrogen. The Iron bind with Nitrogen and you get Iron nitride layer a very hard coating and anti rust. Still if not if needed don't use the metal spatel but wood or other materials that way however the coating is extremely hard still it can be damaged.
Happy cooking!
While you did season the wok correctly it's also worth noting that you washed off far more than the outer coating when you washed it. The wok does come preseasoned, and for the average user so long as you are properly using it it will be non stick right out of the box after a quick wash. No matter how many coats of oil you apply to a wok it takes months to get a lifelong season. Definitely a better season than what comes on it though, by far.
Thank you for your feedback! I understand your point of view, but for me, I don't trust the chemicals placed on a wok straight from the factory. I try not to take a chance when it comes to the health of those I feed.
I really am grateful for your comment. Perhaps others will give their experiences as well.
Happy cooking,
UB
Can you actually use this wok on the glass stove top? I'm thinking about getting one but I know carbon steel woks on Glass stoves doesn't work very well.
Yup, I use a glass stovetop and this carbon steel wok works great. Of course a flame is ideal, but I've been using it on my stove without issue.
Here's my last stir fry on the glass stovetop
th-cam.com/video/loMpWRHMhZo/w-d-xo.html
Hope this helps,
UB
Same. I’ve got a glass top electric stove and her wok works great. You do need to be aware that it takes longer for this type of stove to both heat up and cool down, so you have to be careful. Well, at least my electric stove takes longer, since I don’t have the super expensive type. Just wait until you see little curls of smoke, then add your oil and move the wok to a cool spot for a little bit. When you see a tiny bit of smoke, move it back to medium-high heat. You may have to move back and forth a few times, depending on what you are making. I was nervous at first but pretty quickly got the hang of it I do occasionally get a sticky spot, but after the wok cools, I can usually just pick it off with my fingernails, at worst a quick soak.
The only other thing I’d keep an eye on is to make sure you don’t accidentally get food or debris on the bottom of the wok. Since you may be moving your wok like I have to, you do not want to worry about scratching your stovetop surface.
I definitely recommend Mandy’s product, but suggest you follow this method of seasoning. Best wishes.
@@pinkmonkeybird2644 Really appreciate you sharing your experience. Cheers!
@@UncleBillsKitchen Do you have any tips for using the wok on a glass stovetop beyond managing the slower heat up/cool down that I mentioned? I’m used to cooking on a gas stove, so I’ve been learning as I cook, but I’d love to learn from an expert.
@PinkMonkeyBird ☺☺You are too kind. I don't claim to be an expert, just someone who loves to cook and share his tasty recipes with the world :)
As for the glass stovetop, I wish I had more to tell you, but I too have had to deal with the struggle of the dreaded glass stovetop. There's no easy fix or words of advice, unfortunately. it's the Wok dance for all of us who have been blessed with these devices XD . That said, even with a gas stove, we need to be vigilant when stir frying with a carbon steel wok. Things happen fast at those temperatures and we still need to keep things moving under fire as well.🙂
Thanks again for stopping by. If there's anything else I can help with, please feel welcome to ask.
Happy Cooking,
UB
Thanks for the video. Did your wok come preseasoned? I scrubbed it for over 10 mins and it’s still black instead of grey/silver
Hi Eric,
Thanks for watching. My wok didn't turn grey/silver because of seasoning. It turned that due to me using steel wool. What you want to see is a patina start to form. It won't happen overnight and will require wok aftercare as seen at the end of the video.
"Did your wok come preseasoned?"
Mandy from Souped Up Recipe says that it is preseasoned. That said, I have heard that manufacturers put a chemical on the wok to allow it to stay rust free while on the shelves waiting to be sold. It's that chemical I am scrubbing off. Then I give my wok this seasoning process about once a year or as needed. Although it states that it is preseasoned, because of it's manufacturing country of origin, I believe it better safe than sorry.
Hope this helps,
UB
@@UncleBillsKitchen Hi Bill, thanks for the reply. I understand that carbon steel is naturally silver. The wok arrived black which I assume is due to the preseason; however, my main concern is that I was unable to scrub it back to silver. I agree with you on the country of origin and would like to avoid any existing coating/preseason. I will try to scrub it again with some chainmail this time
@@ericlarson2775 Lol! That should work ! hahaha. I've been using my wok now for a little over a year and the only silver that comes through is near the base of the wok where the heat is. And again, it's because I use steel wool to clean it. Remember to do the after cooking care every time for the the first month or two. It really promotes the patina.
Great job! Thank you very much! The woks are made cheaper now! The wood lid looks like it was spliced together with multiple pieces and the wood handle on the lid and on the wok is shorter. The metal spatula did not seem very sturdy, and the handle was all stainless and flimsy. I liked the way you seasoned your pan but i already put the wood handle on and had to season mine on the stove. It worked really well and cooked me an egg after just one seasoning. The logo on mine was some cheap stamp on the handle that wasnt even put on straight. Same with the logo on the lid. Dont know what you paid but mine was fourty bucks and was not as nice as the one you have. The wok itself looked to be the same.
I also didn't have high expectations when I purchased this one. Being a china made, "inexpensive" wok, I'm ok with the cheap parts and spatula. When I finally get a gas stove, I'll probably upgrade. For now, I'm good!
Thanks for a great video! So, in brief. 1) Thoroughly wash wok with soap and water. Dry thoroughly. 2)Wipe wok down with a light coat of vegetable oil (both sides). 3) Place face down in a pre-heated 425 degree oven for 20 minutes. 4) Let wok cool down . 5) Coat wok with a light coat of vegetable oil and place face down in a 425-degree oven for twenty minutes. 6)Remove wok from oven and let cool. 7) Coat wok with a light coat of vegetable oil and place face down in a 425-degree oven for twenty minutes. 8) Remove wok from oven and let cool. 9) Coat wok with a light coat of vegetable oil and place face down in a 425-degree oven for twenty minutes. 10) Remove wok from oven and let cool.
So, four times? Let it cool all the way each time or just enough so you can handle it?
Perfect. and when cooling down, not all the way cool, just until it's cool enough to touch as you want the pores to still be open in the steel.
Happy cooking,
UB
@@UncleBillsKitchen OK, boss. I have in my possession a new wok from Souped UP. I am going to follow your instructions for seasoning it to a T, even though this goes flying in the face of every other method I've seen. If this doesn't work, Imma track you down and hit you with a water balloon in winter....just saying! Thanks again for a great video!
@@roanokejoe lol, Sounds good buddy. Just remember, if something goes wrong, it must be your stove XD, jk...
All kidding aside, I did this myself and it worked perfectly. And as long as you make sure to keep it seasoned, it will only become more non-stick over time.
Happy cooking and let us know how it went!
UB.
So I unpackaged mine and just used some hot water to clean it and then added vegetable oil but put it in a stove top for like 10mins and have been using it since however it does stick…am I still able to do what you did to season the wok or did I ruin it?! It has some hot black spots around the center of the wok…pls help!!!
Hello Alfredo and thanks for stopping by my kitchen.
I have some good news. All is not lost. Seasoning is something you can do as often as needed. If you have any food particles still stuck to the surface, just use a brillo pad or wok brush to remove them and follow the video. You are ok.
One last thing, please be sure to remove your handle before putting into the oven to season :)
Happy Cooking,
UB
Do I have to season the fir wooden Lid?
Please, do not. just the wok, not the handle nor the lid.
Happy Cooking,
UB
New subscriber here. I just watched your video and used this process to season my new Souped Up Wok. After using the wok for the first time, I though everything had gone fine until I cleaned it after using it. Everything turned black, the scrubber, my hands, the sink, everything. I cleaned as directed with no soap, dried it with a paper towel, which turned black, then heated it on the stove for a few minutes to completely dry. While using a paper towel to add a little oil after drying, that turned black, too. What have a I done to my beautiful new wok and how can I fix this??
Hi Cheryl, so sorry to hear about your issue. Here's a reddit which talks about the issue your having www.reddit.com/r/carbonsteel/comments/n5vpay/black_residue_after_6_coats_of_seasoning_is_this/?
I hope you find it helpful.
Happy cooking,
Ub
Thanks so much for your help and your quick reply. I got some good information and think I know what direction I need to head.
Hi,Uncle Bill, lovely Wok and a great video.
Could you please let me know the thickness of the wok? Much appreciated.
Hi Jaikumar,
I don't have one of those devices that could measure the thickness, but I found an answer on the Amazon page (tinyurl.com/y85kw49u) stating that it is 1.4mm thick. Hope this helps.
Happy cooking,
UB
The one she sells now is black and the handle on the spatula is not wooden. She also has her logo on it now. The black on this newer one she sells is almost like a coating and wish it was still like this one!
Perhaps the manufacturer still makes the one you are looking for? I believe that S.U.R. uses the same manufacturer as the other offerings on Amazon; www.amazon.com/s?k=souped+up+recipes+wok&i=garden&crid=2EC0MFEB5ATDX&sprefix=souped+up+recipes+wok%2Cgarden%2C66&ref=nb_sb_noss_1
Hope this helps,
UB
I just got one but from Amazon. Wood handle. Could have been sitting around the warehouse.
How long do you recommend letting it cool between rounds?
Hi Troy,
Thanks for stopping by. I didn't let it cool that long. Just enough for me to be able to handle it. About 5 minutes.
Hope you find this helpful.
Happy cooking,
UB
What's that wok surface coated with? The one you're presenting has a black surface. I have 2 old woks that have bare, natural carbon steel finish. Also, is that a stamped dimpling effect on the interior surface?
The packaging didn't specify what the initial finish on the carbon steel walk is, which is why I recommend scrubbing it for 5 - 10 minutes prior to seasoning. As for the interior surface, I couldn't tell you how they did it to be honest.
I appreciate your comments. I will look into this further and if able to find answer, will share them here with you.
Happy cooking,
UB
@@UncleBillsKitchen Thanks Uncle Bill! I appreciate your prompt reply!
@@arneldobumatay3702
Alright my friend, I looked back at the wok I bought and here's what it states on Amazon: "Printed hammered texture is gorgeous and unique. It is made of carbon steel- the trusted choice for chefs of Asian cuisine around the world. There is no coating on this material- seasoning is required " (www.amazon.com/Souped-Up-Recipes-Induction-Seasoning/dp/B07RJ39JVL/ref=sr_1_8?dchild=1&keywords=carbon+steel+wok&qid=1623330096&sr=8-8) - not an affiliate link, no commissions paid to me.
Hope this helps!
Happy Cooking,
UB
@@UncleBillsKitchen Thanks Bill! I appreciate all the info you've provided. I guess it just "looks" different from my carbon steel wok collection. As long as it gives the same results is what really counts
I just received my Souped Up Wok and the very first thing it says under Care and Maintenence is "Please DO NOT season it". I'm not sure which instructions to follow, the manual or this video?!
Follow your heart. My opinion is that I don't trust factory sealants from other countries. I don't know what chemicals they use. I've been very happy with my wok after seasoning this way.
I tried to season it in the oven and it set the smoke alarm off. I live in an apartment . Can I just forget seasoning it? TY
Well that's not good. Smoke alarms going off shouldn't happen. When I did it, I didn't get any smoke.
I have heard some people don't season their S.U.R. Wok. However, I would highly recommend it. If you have access to a burner, you could always go out to the patio and do it that way.
Happy cooking,
UB
Where can I get this wok?
amzn.to/3UlF0Xc
Beautiful! 👍👍😁
Hi Joe,
Thanks for stopping by my kitchen. Appreciate your feedback. I will continue working to bring great content for you and all my subscribers!
Happy Cooking,
UB
I just got my wak, and had a hard time figuring out how to season it. This was very simple and easy to follow, so thank you!
Also when you get done cooking in it and washing it do you have to oil both side of it or just the inside?
You're very welcome! So happy this video is helping so many.
I always put a light coat of oil on both the inside and outside. My theory is that it will keep the carbon steel from rusting.
Happy Cooking,
UB
@@UncleBillsKitchen okay thank you!
@@kaydienelmer6863 My pleasure.
Hi Uncle Bill, I'd just happened to stumble on your video. It's a great tip video and wish I've had found you earlier cuz I'm having nightmares with my wok. After so many attempts (only God knows how many times) I've had tried to save/restore my damage iron wok, I think it should work now (still not 100% confident). It would be great if you could make a video on how to restore a damage iron wok.
Hi Emily,
Thank you so much for stopping by my kitchen :)
I am happy you found my video useful.
As much as I would like to do a video on how to restore a rusted wok, I honestly hope I never have that problem ;)
Here's a video I found which does go over how to restore an iron wok : th-cam.com/video/tpOrsiXXYyg/w-d-xo.html
I hope you find it useful.
Happy cooking and come back soon!
UB
@@UncleBillsKitchen Thanks so much for your reply and the link.
do you have to use steel wool to get the factory finish off, or can one use a non scratch pad with hot soapy water?
Hi Patrice, Thank you for coming by my kitchen.
This is a good question. From my brief research, it is recommended to use
some type of stainless-steel scrubber to get the factory finish off. That said, I am no
expert.
If you ask my opinion, you don't want to ingest any of that factory finish. If it were me, I would want to be
sure I got it all off.
Wish I could be more help.
Best of luck and let me know what you decide.
Happy cooking,
UB
@@UncleBillsKitchen It's really strange that Mandy from Souped up recipes says that one only needs to wash the wok and it is ready to use and that there are no harmful chemicals!!!
@@patricelopatin Hi Patrice, Here is the time link where she quickly states that we need to clean out the "factory coating" : th-cam.com/video/jwwbILZjVHU/w-d-xo.html
She had a video a long time ago where she went into detail on how to season the wok, but for some reason she removed it and replaced it with the one from last year.
She only talks about the factory coating for 1 second and moves on. This is strange as, from my research, removing the factory coating takes more work than soap and water. With a little Google searching, you will see the same.
I hope this helps,
UB
@@UncleBillsKitchen yes I have seen this and she barely talks about the washing. She only used a regular scrubbing sponge pad with a mild abrasive side...no steel wool.. I actually wrote to her and she said that the factory finish was safe and the wok could be used right away after a wash.
@@patricelopatin Hi Patrice,
I hear what you are saying and understand. I am sure that Mandy contacted her manufacturer and asked them. I believe that they told her it is fine, but, I personally, don't trust that statement. I don't see any harm ensuring that factory coating is completely removed by using this tried and tested method which I learned by watching numerous hours of seasoning wok videos.
I respect your choice to follow any method you see fit, it is your wok after all. I just want my viewers to know this method as it ensures your safety.
Happy cooking,
UB
so u only use the metal scrub initially and then non metallic subsequently?
I am going to tell you the truth, I only use the metal scrub. I don't use any soap, just hot water. I clean the wok right after I finish cooking and then dry the wok on the stovetop and I do a light seasoning right after.
Hope this helps,
UB
So it’s not supposed to change colours if you were to season it with a gas stove?
I think it could. It all depends on your technique.
Thanks 😊
No problem 😊
Do u need to season the wok everytime before use? Or season for one time before first use only?
Hi Cinnamonlk, thanks for stopping by my kitchen! There is a process I do after each use of my wok. I have posted a pic at the 5:35 mark in this video. Let me know if you have any questions.
Happy Cooking!
UB
So 20 minutes at a time is all you need? I always thought you needed about an hour for each coating. Unless of course cast iron and carbon steel require different times.
Hello Filosofodemierda, Thanks for coming by my kitchen!
I have a cast iron pan and when I season it, I will put it in my oven for an hour at 450 degrees at usually only 1-2 times (but I don't use it that much either, so it's more for maintenance). And although I haven't done much research on it, it seems, based on Google , that cast iron pans take about that time and heat to season.
I'm not sure on the science behind why carbon steel takes less time, but I just know it works for this wok.
I hope this helps. Happy Cooking!
UB
where can I find a 16"/17" flat bottom carbon steel wok
I am not sure if they are still open (you could call their number before you order), but "The Wok Shop" www.wokshop.com/newstore/product/wok-two-steel-handles/ may be able to help you. They are based in San Francisco.
Hope this helps.
Happy Cooking,
UB
Do you have the link where to buy exactly same wok in your video? Thanks!
The fastest way would be to go to Amazon and search souped up recipes wok.
Do you allow the pan to completely cool before applying the second and third coat or do you just allow it to come down to a temperature that you can actually touch it? Thank you!
Hi Cassandra,
I just let it cool to a temperature I can handle barehanded. It's still slightly warm, but not cold.
Hope this helps!
Uncle Bill
how to season the wok without oven , what is the alternative.
You can season a wok over a flame. Here's a decent video on how to do that: th-cam.com/video/ndv-uT94BGM/w-d-xo.html
Happy cooking,
UB
Hi I bought a wok and I have no idea I had to season it so I wash it and I cooked chicken in it but after I noticed that something that looks like rust came all around the pot my question is should I eat the chicken or just throw it away I'm afraid I don't want to poison myself
Hi Susana,
So sorry to hear that you didn't know about seasoning, but better late than never.
When it comes to eating the chicken, I would error on the side of not eating it. Many of these pans come with a factory coating which can be poisonous if ingested. I know it hurts to waste food, but better than having to go to the hospital.
Here's a link to an article on how to get rid of your rust issue: www.madeincookware.com/blogs/carbon-steel-pan-rust
Hope this helps,
UB
If i feel my wok doesn’t have a good seasoning, is this something I can do now even if I have used it a couple of times? And if so should I wash it with soap again to get down to the core of the pan?
Great tutorial! 🙌🏻
Hi Alma, this is a great question. The short answer is Yes!
You can reseason your pan as many times as you need. I would use soap again and get it to the core pan as you mentioned. Just follow the instructions and you shouldn't have any issues.
Towards the end of this video are instructions on how to maintain your seasoning after each use. I would highly recommend following these instructions as they are how I keep my wok in great shape.
Happy Cooking,
UB
If you already used it, can you do this process afterwards?
Yes, you can.
You can also do a mini seasoning after each use. See video at minute: 5:33 (th-cam.com/video/Q03z0TPG00M/w-d-xo.html) for a description of how I do it.
Thanks for stopping by. Hope this video was helpful.
I feel like everyone has an Uncle Bill
And if they don't, I can always be their Uncle Bill :)
So I tried this process and now I'm concerned that I have somehow ruined the wok? I started with washing the wok thoroughly with a stainless steel scrubber and found that after 30 minutes I still couldn't get the wok to the silvery look in the video - i was kinda halfway there on the inside of the wok, but had hardly removed anything on the outside. But its hard to tell when comparing to a youtube video still, so I tried seasoning it following the steps provided. Everything went fine, looked like I had a even, nicely coated wok in the end. Tried out the wok for the first time yesterday and as soon as the meat hit the pan it got stuck, leaving the entire middle part of the wok a sticky area with a lot of burnt food in a few seconds. Now I can see that all the layers of oil in the middle of the wok is basically gone, and it just looks like how it was before seasoning it. Any ideas how to fix this? Do I have to do this seasoning process all over again? Is 20 minutes in the oven to short for each interval? I see other guides recommending 1 hour...
Hi Dankert,
Thank you for contacting me to help you with this issue. I too had the same issue when I first cooked with my new wok. It turned out that I wasn't getting the wok close to the smoke point before pulling it away from the heat and adding enough oil to completely coat the surface of the wok (I usually add between 2-3 Tbsp. of oil and swoosh it all over the wok. Any access I put into a container off to the side to use in future stir fry.).
This wok is not a "silvery looking" color. If anything, my wok stays pretty dark with a little rainbow reflectiveness. It's a carbon steel, not stainless, so it won't turn silver. The good news is that you probably didn't hurt the wok. You just completely removed any seasoning and factory seal that may have been there.
As to what to do next, check out minute marker 5:34 in the video. I think you should be good with a quick season as shown there. That's what I did and it worked for me.
Let me know how it goes,
Happy Cooking,
UB
@@UncleBillsKitchen Thanks for the reply! I did the process from 5:34 in the video, and also tried frying an egg earlier today. Gotta say that it went much better, there were still some bits of food sticking, but I think that this will be better once the wok has been properly used a few times. Once I had finished seasoning the wok for the first time the entire wok had a uniform, black shiny layer from the 4 layers of oil (actually i did 5). But as soon as i started moving the food around with the steel spatula, this black layer got removed and this also happens when I scrub the wok clean with a nonmetallic scrubber afterwards. Is this normal? I can provide pictures if needed. Also it looks like the wok I got is a bit uneven underneath so that it doesn't seem to be entirely stable upon the cooking surface - could this be a problem with uneven heating of the wok? Hope im not bombarding you with too many questions...:P
@@dankert Hi Dankert. Happy to be able to help.
To answer your first question, "Is this normal?", I would say, probably. Woks will change color over time and with use. The patina will form and, as long as you do your "mini-season" after each use, it should form a non-stick surface that will last you for years to come.
For your second question, "Could this be a problem with uneven heating of the wok?", This happens a lot with electric stovetops and also when dramatic temperature changes occur, like going from stir frying to a cooler temp cleaning.
Here's a video that I have found to be useful and has helped me fix many of my warped pans: th-cam.com/video/QdAw6fyvb-s/w-d-xo.html
Happy cooking!
UB
@@UncleBillsKitchen Thank you very much!
Can you disclosed the size of the wok.
Here is all the information you should need amzn.to/44objGK
Happy New Year Uncle Bill. I'm a new subscriber and a new recipient of this wok! What are you using to APPLY the oil? You indicate you use a paper towel to get rid of the excess, but you don't describe (or I didn't catch it...) what you use to apply it. I normally use paper towel to apply and remove excess when seasoning my cast iron.
Thanks
Steve
Hello Steve,
Welcome. Thanks for the great question. I first put 1/2 Tbsp. of oil into the preheated wok, then use a folded paper towel to move it all over. I actually try to only put a little oil in at a time so as not to waste. If I do add to much, I will use another paper towel to remove the excess.
I hope this helps. Thanks for joining my kitchen. I will work hard to ensure I earn your sub.
Happy cooking,
UB
I have a Bo Bo aka Boo Boo-yorkiepoo. Cute doggie. Also. Go Chiefs.! 😉
They are the best aren't they. I love every Doodle I have met. Those Yorkiepoos are just way too cute!
As for the Chiefs.... Go Browns! lol
Happy Cooking,
UB
1:22-first appearance of the Raiders patch. Browns. Good folks. Love Baker. Raiders - nope. Best of luck to ya.
@@jvc8947 Born in Cleveland, lived in Vegas for 10 years. Can I claim both??? XD
Take care !
This is an older video. The instructions that come with the new wok (10/2023) state ‘Our wok is pre-seasoned from the factory. Please do not season it.’
Should we do what you have done here?
I was informed that the wok states it is preseason from the manufacturer as well. That being said, this is a Chinese manufactured wok and they sometimes will place a coat of protectant on it to keep it from rusting. This is not notated by this specific manufacturer, however I would rather be safe than sorry. This is why I have seasoned my wok this way.
In the end, you have to make a decision which you believe is right for you and your family. Following this process should not damage your wok, but help ensure that any contaminants are completely removed.
I hope this information helps you. Thanks for stopping by and happy cooking!
Thanks for the reply. It didn’t work. Everything sticks trying to make a basic chicken saute.
I think the difference has to be that we need to heat the wok to smoking, lower the heat, add the oil, and add food right away. Don’t wait for the oil to heat up? I don’t see how that is typically done with cooking steps as garlic and ginger don’t burn or stick by stirring them around quickly.
Isn’t this one preseasoned?
That’s what they say, but… better safe than sorry. There are rumors that some manufacturers add some chemical in the woks to keep them from rusting in warehouses. It’s up to you, but using this technique ensures you are working with a clean surface.
Happy cooking