He's absolutely adorable! I always thought cleaning after cooking food using detergent and very hot water and soaking that in the wok for quite awhile. And I also thought after cleaning then heating it you needed to wipe down inside with oil to stop it rusting.
Glad I could help. I recently posted a video on cleaning a stainless steel wok. The method will also work with any wok with natural surfaces. th-cam.com/video/TLVYrzd7gxw/w-d-xo.html
Hi Mr. Cheung😀i subscribed to your channel the other day and decided to try carbon steel wok. I watched so many of your videos last night until almost 1 am last night. Thanks for all the great information and I did also order the stainless steel wok from Amazon last night after watching your review. It will be arrived on Thursday and hopefully I will do it right to season the wok this time. I think I am still confused how to season a new wok. I just got a carbon steel wok this week, my first carbon still ever as I only used non-stick pan. But I think I ruined my new carbon steel wok, maybe I didn’t season it correctly or maybe I didn’t clean it throughly before seasoning, now my wok looks so bad. Can you please help Mr. Cheung? 😔I don’t want to throw it away to make myself feel bad for wasting money.
Hi, Carbon steel, like cast iron, can be restored providing you are wiling to take the time to do it. If you have a lot of burned on food follow Dr. Cheung's advice about using water to loosen the food. Back when I first started cooking in cast iron I regularly used boiling water to aid in cleaning the pan. Eventually the cast iron built up enough seasoning that I no longer have to do this. Once you get the carbon steel wok cleaned I recommend seasoning it a few times prior to using it. Dr. Cheung's "spot seasoning" is a good way to start. The process is also known as longyau (Americanized spelling) where you get the wok very hot, add oil then swirl it around the wok to create a nonstick cooking surface. Search TH-cam and you will find videos showing the process. Note that oriental restaurants add a ladle of oil to a hot wok, swirl it around, then dump it out. This is repeated a few times prior to cooking. Home cooks can spot season/longyau with the oil they are going to use in the dish. Other options include adding some shortening to a heated wok so it covers the inside surface. Let the wok sit over medium heat for 5 - 10 minutes, then let it cool to room temperature. Repeat this process a few times to build up seasoning. Note that this process will result in a darkened wok, much like a seasoned cast iron pan. I have found the key to nonstick wok cooking is Dr. Cheung's spot seasoning (longyau) EVERY time before cooking. Also make sure to add a "thin" coating of oil to the wok surface after you clean your wok.
RadioFan Hi, thanks a lot for the great info, I did try Mr. Cheung ‘s spot seasoning this morning , and I did try with scrub pad like Mr. Cheung’s instruction to clean my wok. It turned back to the silver color like it was new, and then after the seasoning , it turned back. I assume that is normal right ? But then I don’t get it why I couldn’t get black residue off my off with paper towel. The paper towel is black after I wiped my wok with oil. Did I miss something ?many thanks
@@kathyt1419 If you are getting black residue on a paper towel then the surface isn't fully seasoned. When I have had to deep clean my carbon steel wok down to the bare metal surface it takes "around" six times of seasoning before the there is no black residue on a paper towel. Each layer of seasoning helps seal the wok, and each layer will darken the wok. Dr. Cheung prefers to fully clean his woks after each use. The cleaning removes some seasoning, so his "spot seasoning" is needed to restore non stick properties. I, however, prefer to follow the methods used in seasoning of cast iron, where the seasoning is built upon over time. In cast iron seasoning the surface continues to build up a dark (brown/black) "patina" as the seasoning builds up. The additional seasoning greatly enhances the non stick properties of cast iron. There are a lot of good videos on how to season cast iron, and I especially like the ones from Cowboy Kent Rollins. Also check out Grace Young's wok seasoning videos where she explains how carbon steel woks go from bright and shinny to a deep dark patina. It's often very frustrating when fist starting to cook in a carbon steel wok or cast iron pans. Everything seems to stick, and the seasoning patina doesn't appear to be forming; however, keep cooking, and eventually the non stick surface will form. Cooking things with a higher fat content, or adding additional oil will help.
After three hours of trying to seasoning my new blue carbon steel wok, I couldn’t get rid of the stain in it. Each paper towel I used to wipe the wok, turned brown. I decided to return it to Amazon. Disappointed!
Hello Mr Tak, I bought a 32cm Ken Hom wok a few weeks ago. I did some frying of noodles and it was fine. However, I discovered the disaster when I took the wok out from the dishwasher. Now, my newly bought stainless stain wok is stain not only with burnt marks but specks of rust!! How can I make my wok shiny again??
I have a “tasty non stick wok” from Walmart. I’ve made a few things in it but I’ve noticed the bottom of the wok is no longer “stick free” should I buy a new wok of is there a way to restore this wok?
thank you for the advice. A question sir, we are trying to buy a 16" flat bottomed, non stick wok with a lid. i was wondering in your experience have you seen anywhere that sells such a wok? if you have any suggestions i would like to hear them. thank you.
i actualy bought stainless steel wok today so i searched for this, i recently like using stainless steel cookware ,and throw all my nonstick pan..thanks for the information.
Yes - you first half to get the manufacturer's film off it by scrubbing it real well with dishwasher detergent. I used Avacado oil and did 3 coats (mind you - super thin coats - absolutely 0 drops) and mine is stick free and works perfect.
Boiling vinegar is not good for cast iron, light cast iron, or carbon steel. It should be fine for stainless steel so long as it is cleaned out immediately after.
He's absolutely adorable! I always thought cleaning after cooking food using detergent and very hot water and soaking that in the wok for quite awhile. And I also thought after cleaning then heating it you needed to wipe down inside with oil to stop it rusting.
Thank you so much for this information! It helped me with my new wok!😊❤
This gentleman is a gem.
Great thank you definitely helped. I mixed some soap and bicarb in too, since I had extra stubborn charred stains.
I am new to wok cooking and your videos have Been amazing ! Thank you
Welcome!! I hope that I could be of help to you. Thank you!
Stellar guide - thank you
Great video and very helpful information. Thank you. 🙂
(cry) I messed up last night, and of course you have a video on it already! i tried to clean it and failed.
Nice information. Now I’m not scared anymore to use or clean my wok, thanks
Glad I could help. I recently posted a video on cleaning a stainless steel wok. The method will also work with any wok with natural surfaces. th-cam.com/video/TLVYrzd7gxw/w-d-xo.html
Is there any way off getting rid of black burnt mark on my imusa carbon steel wok from seasoning it wrong or is it a loss now?Thanks!
You just saved me & my wok's life
Did you season that wok? Why did this happen?
Thank you for your much needed advice !!❤
Thanks for sharing. Watching from Manila Philippines
why do I have black tar like material after cooking outside with my wok. I use propane gas, any advice please!!
Thanks 🙏! I will give it a try!
Very useful indeed. Thank you
Hi Mr. Cheung😀i subscribed to your channel the other day and decided to try carbon steel wok. I watched so many of your videos last night until almost 1 am last night. Thanks for all the great information and I did also order the stainless steel wok from Amazon last night after watching your review. It will be arrived on Thursday and hopefully I will do it right to season the wok this time. I think I am still confused how to season a new wok. I just got a carbon steel wok this week, my first carbon still ever as I only used non-stick pan. But I think I ruined my new carbon steel wok, maybe I didn’t season it correctly or maybe I didn’t clean it throughly before seasoning, now my wok looks so bad. Can you please help Mr. Cheung? 😔I don’t want to throw it away to make myself feel bad for wasting money.
Hi,
Carbon steel, like cast iron, can be restored providing you are wiling to take the time to do it. If you have a lot of burned on food follow Dr. Cheung's advice about using water to loosen the food. Back when I first started cooking in cast iron I regularly used boiling water to aid in cleaning the pan. Eventually the cast iron built up enough seasoning that I no longer have to do this.
Once you get the carbon steel wok cleaned I recommend seasoning it a few times prior to using it. Dr. Cheung's "spot seasoning" is a good way to start. The process is also known as longyau (Americanized spelling) where you get the wok very hot, add oil then swirl it around the wok to create a nonstick cooking surface. Search TH-cam and you will find videos showing the process. Note that oriental restaurants add a ladle of oil to a hot wok, swirl it around, then dump it out. This is repeated a few times prior to cooking. Home cooks can spot season/longyau with the oil they are going to use in the dish.
Other options include adding some shortening to a heated wok so it covers the inside surface. Let the wok sit over medium heat for 5 - 10 minutes, then let it cool to room temperature. Repeat this process a few times to build up seasoning. Note that this process will result in a darkened wok, much like a seasoned cast iron pan.
I have found the key to nonstick wok cooking is Dr. Cheung's spot seasoning (longyau) EVERY time before cooking. Also make sure to add a "thin" coating of oil to the wok surface after you clean your wok.
RadioFan Hi, thanks a lot for the great info, I did try Mr. Cheung ‘s spot seasoning this morning , and I did try with scrub pad like Mr. Cheung’s instruction to clean my wok. It turned back to the silver color like it was new, and then after the seasoning , it turned back. I assume that is normal right ? But then I don’t get it why I couldn’t get black residue off my off with paper towel. The paper towel is black after I wiped my wok with oil. Did I miss something ?many thanks
@@kathyt1419 If you are getting black residue on a paper towel then the surface isn't fully seasoned. When I have had to deep clean my carbon steel wok down to the bare metal surface it takes "around" six times of seasoning before the there is no black residue on a paper towel. Each layer of seasoning helps seal the wok, and each layer will darken the wok.
Dr. Cheung prefers to fully clean his woks after each use. The cleaning removes some seasoning, so his "spot seasoning" is needed to restore non stick properties. I, however, prefer to follow the methods used in seasoning of cast iron, where the seasoning is built upon over time. In cast iron seasoning the surface continues to build up a dark (brown/black) "patina" as the seasoning builds up. The additional seasoning greatly enhances the non stick properties of cast iron. There are a lot of good videos on how to season cast iron, and I especially like the ones from Cowboy Kent Rollins. Also check out Grace Young's wok seasoning videos where she explains how carbon steel woks go from bright and shinny to a deep dark patina.
It's often very frustrating when fist starting to cook in a carbon steel wok or cast iron pans. Everything seems to stick, and the seasoning patina doesn't appear to be forming; however, keep cooking, and eventually the non stick surface will form. Cooking things with a higher fat content, or adding additional oil will help.
@@kathyt1419 this channel is definitely a gem for those of us who home cook.
After three hours of trying to seasoning my new blue carbon steel wok, I couldn’t get rid of the stain in it. Each paper towel I used to wipe the wok, turned brown. I decided to return it to Amazon. Disappointed!
Hello Mr Tak, I bought a 32cm Ken Hom wok a few weeks ago. I did some frying of noodles and it was fine. However, I discovered the disaster when I took the wok out from the dishwasher. Now, my newly bought stainless stain wok is stain not only with burnt marks but specks of rust!! How can I make my wok shiny again??
Use "Bar Keepers Friend" powder + some water to make a paste. Polish the wok.
That was SO HELPFUL! Thank you!!!
Thank you so much for this video.
I have a “tasty non stick wok” from Walmart. I’ve made a few things in it but I’ve noticed the bottom of the wok is no longer “stick free” should I buy a new wok of is there a way to restore this wok?
thank you for the advice. A question sir, we are trying to buy a 16" flat bottomed, non stick wok with a lid.
i was wondering in your experience have you seen anywhere that sells such a wok?
if you have any suggestions i would like to hear them. thank you.
THANK YOU SIR! WORKED PERFECTLY
Another great video. Thanks for sharing..peAce
Thanks 😊 it actually worked 😊👍🏽
Thank you ❤️
Thank you so much 😊
I did all the steps in seasoning an iron steel wok, but when I started to fry an egg, it got stuck. What did iI do wrong? Can I repeat the process?
Thanks - worked great
thank you so much for all the info sir, it's a big help for us.
You are most welcome
Very helpful
Thank you!
Thanks 😃👍
i actualy bought stainless steel wok today so i searched for this, i recently like using stainless steel cookware ,and throw all my nonstick pan..thanks for the information.
Great 👍I love stainless steel wok. Which one did you buy?
Do I need season non stick carbon steel vok?
Yes - you first half to get the manufacturer's film off it by scrubbing it real well with dishwasher detergent. I used Avacado oil and did 3 coats (mind you - super thin coats - absolutely 0 drops) and mine is stick free and works perfect.
Cheers 👍👍
Boiling vinegar in a pan releases the goop more easily.
Boiling vinegar is not good for cast iron, light cast iron, or carbon steel. It should be fine for stainless steel so long as it is cleaned out immediately after.
The French call is 'deglazing'.
I wish I knew a stainless steel wok existed before I got a carbon steel wok. I much prefer stainless steel cookware.
I do too. I like the clean and pristine appearance of stainless steel woks.
it is much better to eat at jollibee. no more cleaning....😃
I hope you're not using a metal spatula
It's carbon steel
Get to the point please, I’m eager and don’t have the patience to listen. Just demonstrate already.
Geez, this isn't TikTok. It's literally a 6-minute video, calm down and take a breath. There's a fast forward button, too.
You talk too much but NO sense at all
What video did you watch? This one was incredibly helpful and useful.
Geez, this isn't TikTok. It's literally a 6-minute video, calm down and take a breath. There's a fast forward button, too.
Great thank you definitely helped. I mixed some soap and bicarb in too, since I had extra stubborn charred stains.
Thank you!