I'm about to season my first wok (I got a Babish carbon steel wok for Christmas), and I was wondering... after you pull the wok from the oven, do you need to let it cool completely before applying oil layers?
@@bwood6337 eh, weirdly. I think I had too much oil and it came out splotchy. The strange thing about the Babish wok is that it is already black, as opposed to the blue steel color, so it’s really hard to gauge where you’re at with the process. I really wish he would come out with a video on wok care, so we could see the differences between his wok and others on the market.
I appreciate the helpful tutorial. 1) Do we need to scrub the wok clean BEFORE placing it in the oven the 1st time. Or wait until after placing it in the oven the 1st time, and cools a bit? 2) Also, does this method give off a lot of smoke from the oven in the kitchen? I reside in an apartment so. If you can kindly inform me, l'd appreciate it. Thank you for your time.
1) yes, he did it wrong, you must clean it before you preheat it (without oil) it have synethic oils to prevent it from rusting it's not good to burn them 2) i don't know probably yes i'm gonna try this method as my buring stove is to little to properly heat my wok
Thank you for this video, I have an electronic hob so I will try doing it this way. Do you wait until the wok has cooled down before washing in the sink? I assume so otherwise it may be too hot to work with. Happy New Year 🐂
Hi Adrian, I just ordered my first carbon steel wok, but my oven only has a max temperature of 220°C. Will it work for the initial 30-60 minutes please? I really prefer the oven method but my oven ..... eek!
I seasoned my new wok last night using this method. Everything was the same and the finish came out like the video for the first time oiling. However when I reoiled again like the video said for the second time for 20 minutes, the finish came out sticky and tacky - not at all smooth. It seems like I should not have done the second coat of reoiling?
this is very belated but this usually happens when you put too much oil on in a single layer! You want to build up very thin layers each time, too much and it'll goop up. But the nice thing about seasoning is that if this happens you can always scrape off that layer and put a new one on!
If you have gas stove, better to season on them and it is faster that way.. If you're using oven then the above method would help too but not as good as top stove burner
You need to rinse and soap clean PRIOR to putting it into the oven. You don’t want to “season” the pan with whatever the manufacturer coated it with.
I'm about to season my first wok (I got a Babish carbon steel wok for Christmas), and I was wondering... after you pull the wok from the oven, do you need to let it cool completely before applying oil layers?
Yes, need to cool it off a little not completely actually
How did it go?
Mine wasn't a Christmas gift but otherwise I'm in the exact same situation.
@@bwood6337 eh, weirdly. I think I had too much oil and it came out splotchy. The strange thing about the Babish wok is that it is already black, as opposed to the blue steel color, so it’s really hard to gauge where you’re at with the process. I really wish he would come out with a video on wok care, so we could see the differences between his wok and others on the market.
I appreciate the helpful tutorial.
1) Do we need to scrub the wok clean BEFORE placing it in the oven the 1st time. Or wait until after placing it in the oven the 1st time, and cools a bit?
2) Also, does this method give off a lot of smoke from the oven in the kitchen? I reside in an apartment so. If you can kindly inform me, l'd appreciate it. Thank you for your time.
1) yes, he did it wrong, you must clean it before you preheat it (without oil) it have synethic oils to prevent it from rusting it's not good to burn them
2) i don't know probably yes
i'm gonna try this method as my buring stove is to little to properly heat my wok
Thank you for this video, I have an electronic hob so I will try doing it this way. Do you wait until the wok has cooled down before washing in the sink? I assume so otherwise it may be too hot to work with. Happy New Year 🐂
Happy New year, sorry for the late reply though 😅
Yes, wait till it is abit warmer then you can wash it
Hi Adrian, I just ordered my first carbon steel wok, but my oven only has a max temperature of 220°C. Will it work for the initial 30-60 minutes please? I really prefer the oven method but my oven ..... eek!
do you scrub manufacturers coating before you put wok in oven for the first time?
YES! he did it wrong here
No need to do an initial thorough wash to remove the factory oil?
Yes, you need to wash it thoroughly with soap for the 1st time before doing this process
@@WanAdrian alrighty thanks for the update!
this produces a lot of smoke. Do you think I could do it in a weber charcole briquette barbeque?
Sorry am not sure about it, if you have gas stove heard it is more better to season it well enough on high heat
Hello, yes I've seen a video somebody uses them bbq and its good as this method!
I seasoned my new wok last night using this method. Everything was the same and the finish came out like the video for the first time oiling. However when I reoiled again like the video said for the second time for 20 minutes, the finish came out sticky and tacky - not at all smooth. It seems like I should not have done the second coat of reoiling?
this is very belated but this usually happens when you put too much oil on in a single layer! You want to build up very thin layers each time, too much and it'll goop up. But the nice thing about seasoning is that if this happens you can always scrape off that layer and put a new one on!
It's really a good idea for people who do not gas at home.
Yes it is, because i don't have gas
@@WanAdrian Neither do I. I've tried your method, it works great.
@@celinezhou9055 glad that it works 👍👍👍
I have glass cooktop. The traditional method will not work cuz I cannot season the side. This oven-based approach definitely will work like charm.
@@mingchi1855 thank you for your feed back, appreciated it a lot 🙏 cheers
Good tips! Just got new pans
Thank you for your support 😍❤️
my oven only heats up to 232c. Is that hot enough? Should I put the wok in for longer?
If you have gas stove, better to season on them and it is faster that way..
If you're using oven then the above method would help too but not as good as top stove burner
@@WanAdrian I only have an electric stove. I will be trying the oven method.
Y are really doing a great job 💪
Thank you my friend, you too! Take care and happy cooking
Does it smoke very much in the oven?
Not really when I'm doing at that time
What is the trick to getting the handle off
There's a screw underneath the handle, unscrew it to take out them handle
I like the music. Who’s playing?
Need to check back mate, can't remember who but I'll get back to you
Interesting tip 👍
Thank you! Hope this helps to everyone 🙏
Great 👌
Thank you my TH-cam friend 🙏
Neat trick
Yes it is 👍
Thank u so much ❤
Terbaik bro ilmunyaa
Thank you bro 👍 semoga bermanfaat 🙏
thank you for using metric
You're welcome 👍👍👍
👌🏼
Thanks 👍
This video should be removed. You are misleading people by having us bake the wok before cleaning off the manufacturer coating. Very bad advice.
Why?
He ALREADY wrote in the description:-
"Please remember you only need to wash with soap ONLY once before
seasoning it (as per video)".
@@set3777 most people do not read the description, it should be clear in the video.
@@mzoesp Understood