I have purchased two woks from the wok shop and they are both beloved and indispensable additions to my kitchen. The wok shop is the best !! Go buy something from them, great service and an experienced staff.
My boyfriend got me a traditional cast iron wok from your store and it looks so easy to season. I can't wait to try season and try it out. Thank you so much for teaching me!
I absolutely love this video. Could tell within 30 seconds that you knew what you were actually talking about, which is seriously lacking in most youtube cooking videos. Instant subscription.
You are doing everything right. Your wok is still new and the more you wok and the older it becomes, the bottom will season to a point where the seasoning has penetrated into the metal. However, if you want it blackend now...stir fry a handful of chives until charred with TBS cooking oil, rubbing up the sides too (stir fry until chives are totally charred) and the bottom will turn black and not removable). Good luck. Thank you. The Wok Shop
Thank so much for the video. We bought our wok from your shop a few months ago and just got around to seasoning it and using it. Looks gorgeous now that I seasoned it with some green onions.
I would to take the time to say : THANK YOU. I recently purchased a wok almost exactly like yours (the 1st one shown) with a wooden, unscrewable handle. The indications on the lable were poor and had no indications has to when the wok was "ready for use". I followed your video step-by-step, using vegetable oil & chives (and covering the wooden handle) ... and I now have a beautiful, seasonned wok ! I truly appreciate what you are doing, keep it up ! :)
I used a mixture of videos on you tube, (and cantonese blog instructions too) for seasoning my wok. I have an electric stove and a flat bottom wok. I heated the dry wok all over until blue black, then added pig fat ( in UK, it is simple lard, try the smart price aisle) and heated the wok on all sides to burn it in. Then cooled to room temp, before rppeating the process three times. Then burned in a mixture of chives and spring onion greens until wok had a lovely shiney patina.Brilliant.
Just seasoned my new wok with this method. I used Crisco for the oven seasoning and sauteed scallion ends and a fair amount of rough chopped fresh ginger root for the stove top seasoning. My wok looks beautiful. My only warning is you should probably disarm your smoke detectors before you season in the oven. My smoke detectors went off after five minutes.There will also be a strong oil smell. I ended up shutting the oven off after 10 min and let the wok sit in the hot oven. Beautiful seasoning.
I absolutely love this video. Could tell within 30 seconds that you knew what you were actually talking about, which is seriously lacking in most youtube cooking videos. Instant subscription. Props for using peanut oil (it's my favourite to cook with) but be aware that some people can actually taste it and it can be unpleasant to them.
Thank you so much. Love to hear from wokers and so happy we can be of help. Keep woking and the more you wok, the healthier and the better and blacker and naturally nonstick your wok becomes. Also, you cannot ruin the wok and whatever you do to it, will be salvageable. The Wok Shop
Thanks for posting this! Your method is easier than what I've been reading about - acrobatically and repeatedly singing all parts of the wok, a little at a time, in a gas flame(with gas mask on I guess, from the warnings about how smoky it will all be) and no mention of doing the chives step!
This is a good video and you are a very good teacher. Thank you for making this video. Now I think I can season my carbon steel wok. It's got some rust on it and I know I can use steel wool on it before seasoning it.
I have an old carbon steel wok from Atlas that I haven't used in 15 years or so. I did season it but the finish was irregular and felt sticky to the touch. Food would stick too. If I wanted to remove the old finish and get back to something like the original metal what is the best way? Can I use a metal scrub brush - if so can I use any kind of metal or only some types of metal? Thanks for the great video, very inspiring and I want to rejuvenate my old wok now.
thank you so much. this is so much more clear than the printed out instructions that came with my carbon steel wok. one question - how am i to treat the wok in between cooking with it? a friend has a cast-iron wok and oils the inside after each wash, and never washes with soap. please let me know what is appropriate for my carbon steel wok. and thank you again.
Hello Mrs Chan: Thank you so much for this video Its very good! I follow your instructions to Season my wok, and it came out just like yours. I was very impresed. I was using my wok without season it properly. Now my fried rice comes out so much better. and the taste its amazing. Thanks again. Noel
The Atlas Spinning Metal Company use to be in South SF and they were the biggest wok spinners. We purchased our woks from them years ago. They went out of business about 20 years ago. You have a great wok...just season as directed in the video. You cannot ruin a wok and whatever you do to it will be salvageable. The rust on exteiror will bake away when seasoning in the oven or on the stove top. Good luck. You have a great wok. Tane Chan THE WOK SHOP
Me either! I am just getting ready to season my new wok right this minute, just came here to take some notes. I'm using Crisco for the oven seasoning, and scallions and ginger for stove top seasoning. I'll report back with my results, but I am confident it will come out perfectly. :)
Just got my Wok, and I think I'm in love!!! Got the one you show in the first part of this video, it is awesome. To remove the laquer I used hot water and Bon Ami that my mother in law uses on her really expensive stainless cook wear. Scrubbed like a mad man, but it worked! We made beef and peppers the first night. Did a few things not quite right, but it still was very tasty. I cannot wait to use it again. If you have a non stick wok...make it a bird feeder and get a carbon steel.
Both are very different in woking. Spatula is shovel-like and contour so gets under the food, around the wok for quick stir frying. Ladle does not get under the food but you can "stir" with it by "scooping the food in the wok and with back and forth motion, stir the food that way. Food channel chefs, use the ladle and they can go stir crazy with it. Most Chinese chefs, use a spatula and then scoop out with the ladle. Up to you. Thank you. The Wok Shop
Thank you, Spud. Remember...whatever you do to your wok will be salvageable. A wok can take a lot of abuse, but the more you wok, the better and blacker the wok becomes. Good luck. Tane Chan, THE WOK SHOP
Not to worry. You are doing everything right. As you use your wok for stir frying, etc., it will season itself. The wok does not have to be perfectly seasoned/cured; woking will season the wok. Does not have to be perfectly bronze/black. Pop popcorn in it...that will season it too. Good luck. TC
@dennisminnick thank you so much for that informative video i tried some other ways to season a wok but didnt have much success. I tried your way and my wok looks awsome. Every time i walk into the kitchen the patina on the wok always catches my eye.
thanks, I'll use coconut oil. I wish I had bought them from you now. They look like the same hand hammered woks I bought. I just went by the picture that showed the hammered marks and that's what sold me.
Which material performs better--carbon steel or cast iron? I SO wish I had a gas range--I'd much rather have a round bottom than a flat but I'm happy to see that your hand-hammered line has a flat-bottom option. :)
I recommend either the carbon steel spun steel wok,(USA made) or the hand hammered carbon steel wok. The two metal loop handles are the traditional wok handles and wok style. Carbon steel will conduct heat, is slippery when seasoned well and gets better and blacker with use and age. Carbon steel is the natural nonstick cooking vessel. Carbon steel, like cast iron, becomes naturally nonstick, can take a lot of abuse and can restore the metal if neglected. Cannot ruin carbon steel.
Your wok is fine. The reason it started to smoke over high heat is because you did not remove the lacquer or waxy coating. At this point, fill with water and add 1/3 cup of baking soda. Boil for 15/20 minutes and your seasoning and the coating will lift off. Wash wok with liquid detergent and with your brillo pad. Dry and season in oven as shown in the video. Good luck. You cannot ruin a wok so not to worry; it is salvageable. Ms. Tane Chan THE WOK SHOP
For cooking Chinese, peanut oil is preferred because it has a high heat tolerance and is flavorless. However, veg. oil, canola oil, is good too. For seasoning, peanut oil, coconut oil, flax seed oil...all will season the wok beautifully. Good luck. The Wok Shop
Since you cook with gas I would recommend the cast iron round bottom wok.. I suggest you get the set, 14" - $39.95...14" with accessories. This wok seasons very easily and gets better with use and age. Very easy care. This is thinner cast iron than its USA counterparts. Go for it. Thank you, Tane Chan THE WOK SHOP
You are absolutely right; however, if you wok with a lot of chilies and curries, a little liquid detergent to remove the odor will be helpful so as not to contaminate the next dish. Also, sometimes with a lot of oily dishes, deep fat frying, etc wok can use a little liquid detergent to wash, but do not scour with harsh abrasives which will remove the patina. Anyway, if that happens, restoring seasoning/patina is easy by stir frying pungent veggies. Thank you. Ms. Tane Chan THE WOK SHOP
Thanks for posting. I seasoned just like you demonstrated and it worked great. Then the first time I cooked I used a metal spatula like the one you were using and the wok got all scratched like the seasoning was scratching off. Should I only use wood tools? Can I re-fry green onions and get the seasoning back on? Any tips? Thanks
Ordered the wok shown in this video - it's beautiful! Noticed the seasoning instructions that came with my wok are different from the instructions in this video, though - not sure which to follow. Paper instructions say to let wok cool after baking and then to wash/scour it, and then bake a 2nd time! Do we need to do the extra washing/baking? Thanks! :)
To dusky driver: Thank you for your wok talk. Keep woking till it drives you stir crazy. You are doing everything right and you really cannot ruin a stir fry; little bit of this and that and you can salvage the stir fry and it will be deliciously edible. Thank you for your business. The Wok Shop Ms. Tane Chan
I just seasoned my new wok. After it was out of the oven, I noticed from the rim going down kind of a pattern. Looks like the roots of a tree going down. Is that normal? Did I use too much peanut oil? Not enough peanut oil?
Thank you for your video. It is really too bad that I'm not in america and the shipping costs to my place are too much for me. But I found a flat bottom steel wok. Seasoning it on my stone didn't worked so well. I will get a small butane stove. I think it is a good compromise. What do you think about moving the wok over the flame while seasoning, so that the sides are heatet too? I saw it in the other seasoning videos here. Is that a good idea? Thank you for help. I will recommend your shop.
thanks, I just bought two hand hammered woks from china and they are beautiful. Very expensive shippping cost though. I got audited by the government and was so pissed off I decided to buy something I had been wanting for years. Can't wait to season mine with garlic and safflower oil...ok to use safflower oil?
Both woks wok very well. Castiron is easier to season, but carbon steel will season in 20 min. in the oven and also gets better and blacker and becomes naturally nonstick with use and age. Castiron/enamel is flat bottom for the coil electric stoves...great wok too. You don't need a gas stove to wok. Flat bottom woks work well on gas or electric. Thank you. The Wok Shop
Hi there, thanks for the informative video. I will be trying it with a new wok I bought. I have a question about your claim that you cannot ruin a wok and it is always salvageable. I inherited a carbon steel wok which was not seasoned properly initially and then sat in a cupboard for years. It had a layer of rust which I mostly removed with steel wool and scouring cream. Then I noted that the surface was badly pitted having been eaten by the rust. So I used sand paper which was reasonably effective. Still concerned about residual rust I used a rust converter (fertan) which is phosphoric acid I think. I left it on the surface for only 1hr instead of recommended 24. This removed further brown colouring. And then I sanded some more. Its looking really clean, but the surface is still quite pitted. I am concerned about the pitting and whether using the fertan has made the metal unsafe. Have I killed it? and if a wok has been pitted by rust is it ever salvageable? Thanks
Thank you. You are right, but it sure smokes a lot! I switched to coconut oil (been using peanut oil because it, too, has a high heat tolerance) and compared the two. Coconut oil leaves an even beauiful patina, but is very smoky and you can smell the coconut aroma. Peanut oil's patina is not as "hard" and dark but it is not smoky and it is flavorless, no odor. Now customers been emailing me to use avocado or grapeseed oil. I will try. Thank you. The Wok Shop
For Barkspawn: Thank you for your very nice comments. Just a reminder - you cannot ruin a wok. If you think you ruined your wok because you neglected it , just stir fry a handful of pungent veggies with 2 TBS cooking oil, until charred rubbing and tossing up the sides of the wok. Discard charred veggies, wipe wok with paper towel which will be black and wash wok with hot water. Good to go again. Woks are salvageable. Good luck and enjoy woking. Ms. Tane Chan THE WOK SHOP
Great video! Quick question though - is this the process that should be followed to season ceramic lined woks? I have been unable to find information about that... thanks!
Thanks for the instruction! I recently bought a wok from your shop and I would like to season it. The thing is, I bought the wok specifically for making Filipino desserts (ube, kakanin/sticky rice cakes, etc) and was wondering if I still need to stir fry chives in it for the seasoning process? Im a bit worried that it might leave a taste when I do use it. Is there anything else I could do? Thanks again and I must say that I love your shop!
Thank you Noel. If some of the patina should dissipate, just stir fry, little cooking oil, handful of chives until charred , wok will be restored. The more you wok, the better and blacker wok gets. You cannot ruin the wok, can take a lot of abuse and is salvageable. Happy Woking. Watch cable TV or Direct TV , Sat AM. Easy Chinese San Francisco. Tane Chan
@ravx247 I have not tried coconut oil, but a few customers have told me they tried this oil and it woked fine. Try it, you cannot hurt your wok and whatever you do to your wok, your wok is salvageable. You can always "exfoliate" and renew/reseason your wok. Woks can take a lot of abuse. Good luck. The Wok Shop
The size is 14"..which is the best size, average. You can cook for one, two, or up to 8 depending on the amount of servings and other entrees. 12" is small and good for only up to 4 , but stir frying is quick and easy and you can cook 2 servings of the same entree if necessary on the 12" wok. 16" is large. Tane Chan - The Wok Shop
This makes me want to go buy a wok NOW. Very cool video! Since pungent veggies were used in a cast-iron wok, would the same technique work in a regular cast-iron skillet?
A lot of carbon steel woks come with a lacquer coating to prevent the wok from rusting. I made the mistake of not removing the lacquer off mine when I first started using it and it sort of blackened instantly like how yours did while cooking the chives. Do you think it's possible that you still have the lacquer on your wok?
I bought this 14 inch carboon pan at the wokshop yesterday, it is good. And I seasoned it just like you do in the vedio. The seasoning is very nice. But when I use the pan cook today. I put vinegar in my pan. THE SEASONING removed ，what should I DO to keep the season?
Yes, I am seasoning a carbon steel, in the oven ...the wok is the one with a wooden handle. Other woks are cast iron. All easy to season. Thank you. Tane Chan THE WOK SHOP
Thanks very much, and I have a question. I followed your instructions and I'm not sure if it worked. The surface is reddish, and I've heard about woks rusting, and worried that mine might be rusted. Is it possible for it to have rusted so soon? It doesn't have the texture of rust that I am familiar with, but it is reddish.
Thank you. The wok Ching uses in the TV series is a great wok and is also recommended by Grace Young author of Stir Frying to the Sky's Edge. The wok is USA made in San Francisco Bay Area, $24.95, flat bottom carbon steel. Great wok and easy to season. Thank you. Tane Chan THE WOK SHOP
Hey Dennis, I have a couple of questions. 1: For family use, I have the radiant heating stock, can i use a wok? 2: Which type is better? Aluminium or steel or iron one? 3: How can I clean it in a regular base? Thanks a lot.
Woks are salvageable in any condition except if they are eaten away with rust. Just scour with a harsh abrasive wire brush down to the bare metal or..... You can also fill with water and add about 1/3 cup baking soda and boil for about 20 minutes. The boiling will loosen and clean the wok. Then scour with liquid detergent and proceed to season. Good luck. The Wok Shop
@dennisminnick This is awesome news. I thought I ruined my first wok. I followed the directions, but do not think I removed whatever coating was applied. If I create a video response could you give me some advice on fixing it?
I would recommend a USA made flat bottom wok with wooden side handle and helper handle. Carbon steel wok has to be seasoned, easy to do, lasts a life time, gets better with age and use. Can be used on either gas or electric stoves. If you prefer castiron, get the traditional castiron wok, See all woks in on the wokshop website. The flat bottom wok is the most popular wok...used by Grace Young author of famous stir fry book and Ching He Huang in Cooking Channel. Thank you. Ms. Tane Chan
Thanks so much for uploading this helpful video. I did as I was told -- baked for 30 mins, charred pungeant veggies, etc. But now my Wok is sticky with the oil from when I baked it in the oven. Is that how Woks generally are? Or do I need to get that sticky oil off of the interior and exterior! Help! I'm a first-time Wok user! Thank you. =)
I would like to know which wok you recommend. I am a recent fan of thai and chinese cooking at home and I know a wok would be ideal for these dishes. I have seen the seasoning video and I seem to be partial to the carbon steel wok. What is the difference to the hand hammered wok? I hope you can help me decide, thanks!
Yes, just season your wok any way that will get it bronze/black. Use a little cooking oil. You can also season it by stirfrying chives or a handful of pungent veggies until charred, rubbing and tossing up and around the sides. Not to worry, you wok will be fine and as you cook with it, it will season also. It is carbon steel I am assuming. Good Luck. The Wok Shop
Woks are salvageable (unless you have left sitting in water and rust has eaten up the wok). scour coating away with harsh brush, wire scrubber (exfoliate wok for a new face lift). Proceed to season, coating wok with cooking oil in and out, bake in oven 20 minutes upside down, 425 degrees, Remove , stir fry handful of chives, pungent veggeis until charred. Good to go. Good luck. The Wok Shop
Hello! We always stir fry in water....no water. I read that can ruin the patina. How often should we season in the manner you describe if we don't cook with oil? Our wok has a nice blackened color, but food sticks sometimes.
Thank you Teena. Chives are the favorite of the Chinese to season a wok; however, these are the long stringy chives much like the green stalk of scallions but a bit longer and narrower and are very inexpensive in a Chinese market. Unlike the Western markets, a little bunch is about $2.39, short and very little. So if you cannot get the longer, less expensive chives, use pungent veggies, onions, scallions, garlic etc. Pungent veggies all wok/work. Thank you. Ms. Tane Chan THE WOK SHOP
Handhammered woks are carbon steel, 14 gauge (heavy gauge) and are from China. The "smooth" ones are USA made of 14 gauge carbon steel spun steel also . Both have to be seasoned, last a life time, can take a lot of abuse and are salvageable. Woking is the same. Thank you. The Wok Shop
You should be woking. Good for you, the more you wok, the healthier. Yes, you can stir fry pungent veggies when seasoning cast iron ware. Pungent veggies remove any metallic taste. Come see us at The Wok Shop. Tane Chan
Sorry for delay in response. just returned from vacation, catching up now. Wok is made for us, USA made as described in our site, excellent wok, $24.95. JC is from Taiwan...USA made is a heavier gauge. Go for it...excellent value. Thank you. Tane Chan THE WOK SHOP (this month's issue of Fine Cooking...check out all about woks)
Mums, what is the first wok in the beginning of the clip made from? The chive; is that regular chive or the flat leaves ones found at the Chinese store? Are woks also made from Aluminium? I have a wok and tried to season it, but it never came out like yours. I'll try your demonstration see if it works for me. I like to color of the Wok after you finished seasoning it. Thanks so much.
If you are not going to use your wok frequently, it would be a good idea to coat it lightly with cooking oil before storing. This is not necessary once the wok is old and well seasoned. Happy Woking. The Wok Shop
You can get a very nice preseasoned, castiron wok to simmer your pasta sauces which I think will be better in the long run than a nonstick surface which eventually will wear or scratch or blister. Joyce Chen makes a very nice castiron preseasoned in 12" $39.95 or 14"- 49.95. We have in stock. Easy care. Nothing to blister, scratch or wear off...just castiron but seasoned. Thank you. The Wok Shop. Tane Chan
I seasoned a castiron one and a carbon steel,. Both are seasoned the same way, but if the castiron is with plastic handle, lower the oven to 350 degrees. Thank you. TC
You rock lady. The best instruction on seasoning a wok.
I have purchased two woks from the wok shop and they are both beloved and indispensable additions to my kitchen. The wok shop is the best !! Go buy something from them, great service and an experienced staff.
My boyfriend got me a traditional cast iron wok from your store and it looks so easy to season. I can't wait to try season and try it out. Thank you so much for teaching me!
I just purchased my first wok, it's carbon steel and your video is the best one on youtube!
Wonderful video. One of the very few best I've seen yet.
I absolutely love this video. Could tell within 30 seconds that you knew what you were actually talking about, which is seriously lacking in most youtube cooking videos. Instant subscription.
You are doing everything right. Your wok is still new and the more you wok and the older it becomes, the bottom will season to a point where the seasoning has penetrated into the metal. However, if you want it blackend now...stir fry a handful of chives until charred with TBS cooking oil, rubbing up the sides too (stir fry until chives are totally charred) and the bottom will turn black and not removable). Good luck. Thank you. The Wok Shop
Thank so much for the video. We bought our wok from your shop a few months ago and just got around to seasoning it and using it. Looks gorgeous now that I seasoned it with some green onions.
I just seasoned my new wok according to your walk-through. Wow. It's beautiful and ready to go! Thank you so much!
I would to take the time to say : THANK YOU. I recently purchased a wok almost exactly like yours (the 1st one shown) with a wooden, unscrewable handle. The indications on the lable were poor and had no indications has to when the wok was "ready for use". I followed your video step-by-step, using vegetable oil & chives (and covering the wooden handle) ... and I now have a beautiful, seasonned wok ! I truly appreciate what you are doing, keep it up ! :)
I used a mixture of videos on you tube, (and cantonese blog instructions too) for seasoning my wok. I have an electric stove and a flat bottom wok. I heated the dry wok all over until blue black, then added pig fat ( in UK, it is simple lard, try the smart price aisle) and heated the wok on all sides to burn it in. Then cooled to room temp, before rppeating the process three times. Then burned in a mixture of chives and spring onion greens until wok had a lovely shiney patina.Brilliant.
Just seasoned my new wok with this method. I used Crisco for the oven seasoning and sauteed scallion ends and a fair amount of rough chopped fresh ginger root for the stove top seasoning. My wok looks beautiful.
My only warning is you should probably disarm your smoke detectors before you season in the oven. My smoke detectors went off after five minutes.There will also be a strong oil smell. I ended up shutting the oven off after 10 min and let the wok sit in the hot oven. Beautiful seasoning.
I absolutely love this video. Could tell within 30 seconds that you knew what you were actually talking about, which is seriously lacking in most youtube cooking videos. Instant subscription.
Props for using peanut oil (it's my favourite to cook with) but be aware that some people can actually taste it and it can be unpleasant to them.
Thank you so much. Love to hear from wokers and so happy we can be of help. Keep woking and the more you wok, the healthier and the better and blacker and naturally nonstick your wok becomes. Also, you cannot ruin the wok and whatever you do to it, will be salvageable. The Wok Shop
really best video out here... i've seen many videos, but none of them so explicit like this. thumbs up!
Thanks for posting this! Your method is easier than what I've been reading about - acrobatically and repeatedly singing all parts of the wok, a little at a time, in a gas flame(with gas mask on I guess, from the warnings about how smoky it will all be) and no mention of doing the chives step!
This is a good video and you are a very good teacher. Thank you for making this video. Now I think I can season my carbon steel wok. It's got some rust on it and I know I can use steel wool on it before seasoning it.
Excellent explaination. I just bought one today and can't wait to use it.
this lady is awesome. and has also convinced me that i need a wok when i definitely don't haha
I have an old carbon steel wok from Atlas that I haven't used in 15 years or so. I did season it but the finish was irregular and felt sticky to the touch. Food would stick too. If I wanted to remove the old finish and get back to something like the original metal what is the best way? Can I use a metal scrub brush - if so can I use any kind of metal or only some types of metal?
Thanks for the great video, very inspiring and I want to rejuvenate my old wok now.
thank you so much. this is so much more clear than the printed out instructions that came with my carbon steel wok. one question - how am i to treat the wok in between cooking with it? a friend has a cast-iron wok and oils the inside after each wash, and never washes with soap. please let me know what is appropriate for my carbon steel wok. and thank you again.
Thanks for great tip on protecting wood handles.
Hello Mrs Chan: Thank you so much for this video Its very good! I follow your instructions to Season my wok, and it came out just like yours. I was very impresed. I was using my wok without season it properly. Now my fried rice comes out so much better. and the taste its amazing. Thanks again. Noel
The Atlas Spinning Metal Company use to be in South SF and they were the biggest wok spinners. We purchased our woks from them years ago. They went out of business about 20 years ago. You have a great wok...just season as directed in the video. You cannot ruin a wok and whatever you do to it will be salvageable. The rust on exteiror will bake away when seasoning in the oven or on the stove top. Good luck. You have a great wok. Tane Chan THE WOK SHOP
Me either!
I am just getting ready to season my new wok right this minute, just came here to take some notes. I'm using Crisco for the oven seasoning, and scallions and ginger for stove top seasoning. I'll report back with my results, but I am confident it will come out perfectly. :)
Great video ... thank you so much for showing me how to do this ... you are an angel
Dear Ms. Tane Chan-
You not only talk the wok, you make the wok rock!!
Just got my Wok, and I think I'm in love!!! Got the one you show in the first part of this video, it is awesome. To remove the laquer I used hot water and Bon Ami that my mother in law uses on her really expensive stainless cook wear. Scrubbed like a mad man, but it worked! We made beef and peppers the first night. Did a few things not quite right, but it still was very tasty. I cannot wait to use it again. If you have a non stick wok...make it a bird feeder and get a carbon steel.
Both are very different in woking. Spatula is shovel-like and contour so gets under the food, around the wok for quick stir frying. Ladle does not get under the food but you can "stir" with it by "scooping the food in the wok and with back and forth motion, stir the food that way. Food channel chefs, use the ladle and they can go stir crazy with it. Most Chinese chefs, use a spatula and then scoop out with the ladle. Up to you. Thank you. The Wok Shop
Thank you, Spud. Remember...whatever you do to your wok will be salvageable. A wok can take a lot of abuse, but the more you wok, the better and blacker the wok becomes. Good luck. Tane Chan, THE WOK SHOP
Not to worry. You are doing everything right. As you use your wok for stir frying, etc., it will season itself. The wok does not have to be perfectly seasoned/cured; woking will season the wok. Does not have to be perfectly bronze/black. Pop popcorn in it...that will season it too. Good luck. TC
nothing like a women's wisdom...thank you very much for these videos
@dennisminnick thank you so much for that informative video i tried some other ways to season a wok but didnt have much success. I tried your way and my wok looks awsome. Every time i walk into the kitchen the patina on the wok always catches my eye.
thank you for the informative video, although I have a question. What is the proper way to clean a seasoned wok after cooking?
thanks, I'll use coconut oil. I wish I had bought them from you now. They look like the same hand hammered woks I bought. I just went by the picture that showed the hammered marks and that's what sold me.
Thank you for the video. I have only a 2000W elektronic-stove and no oven. Can I season a wok on this stove too?
Thank you! By far the easiest method I've seen :)
Which material performs better--carbon steel or cast iron?
I SO wish I had a gas range--I'd much rather have a round bottom than a flat but I'm happy to see that your hand-hammered line has a flat-bottom option. :)
I recommend either the carbon steel spun steel wok,(USA made) or the hand hammered carbon steel wok.
The two metal loop handles are the traditional wok handles and wok style.
Carbon steel will conduct heat, is slippery when seasoned well and gets better and blacker with use and age. Carbon steel is the natural nonstick cooking vessel. Carbon steel, like cast iron, becomes naturally nonstick, can take a lot of abuse and can restore the metal if neglected. Cannot ruin carbon steel.
Your wok is fine. The reason it started to smoke over high heat is because you did not remove the lacquer or waxy coating. At this point, fill with water and add 1/3 cup of baking soda. Boil for 15/20 minutes and your seasoning and the coating will lift off. Wash wok with liquid detergent and with your brillo pad. Dry and season in oven as shown in the video. Good luck. You cannot ruin a wok so not to worry; it is salvageable. Ms. Tane Chan THE WOK SHOP
This is great! Thank you! What is the purpose of seasoning the bottom of the wok?
For cooking Chinese, peanut oil is preferred because it has a high heat tolerance and is flavorless. However, veg. oil, canola oil, is good too. For seasoning, peanut oil, coconut oil, flax seed oil...all will season the wok beautifully. Good luck. The Wok Shop
Since you cook with gas I would recommend the cast iron round bottom wok.. I suggest you get the set, 14" - $39.95...14" with accessories. This wok seasons very easily and gets better with use and age. Very easy care. This is thinner cast iron than its USA counterparts. Go for it. Thank you, Tane Chan THE WOK SHOP
You are absolutely right; however, if you wok with a lot of chilies and curries, a little liquid detergent to remove the odor will be helpful so as not to contaminate the next dish. Also, sometimes with a lot of oily dishes, deep fat frying, etc wok can use a little liquid detergent to wash, but do not scour with harsh abrasives which will remove the patina. Anyway, if that happens, restoring seasoning/patina is easy by stir frying pungent veggies. Thank you. Ms. Tane Chan THE WOK SHOP
Thanks for posting. I seasoned just like you demonstrated and it worked great. Then the first time I cooked I used a metal spatula like the one you were using and the wok got all scratched like the seasoning was scratching off. Should I only use wood tools? Can I re-fry green onions and get the seasoning back on? Any tips? Thanks
Ordered the wok shown in this video - it's beautiful! Noticed the seasoning instructions that came with my wok are different from the instructions in this video, though - not sure which to follow. Paper instructions say to let wok cool after baking and then to wash/scour it, and then bake a 2nd time! Do we need to do the extra washing/baking? Thanks! :)
To dusky driver: Thank you for your wok talk. Keep woking till it drives you stir crazy. You are doing everything right and you really cannot ruin a stir fry; little bit of this and that and you can salvage the stir fry and it will be deliciously edible. Thank you for your business. The Wok Shop Ms. Tane Chan
I just seasoned my new wok. After it was out of the oven, I noticed from the rim going down kind of a pattern. Looks like the roots of a tree going down. Is that normal? Did I use too much peanut oil? Not enough peanut oil?
Thank you for your video. It is really too bad that I'm not in america and the shipping costs to my place are too much for me. But I found a flat bottom steel wok. Seasoning it on my stone didn't worked so well. I will get a small butane stove. I think it is a good compromise.
What do you think about moving the wok over the flame while seasoning, so that the sides are heatet too? I saw it in the other seasoning videos here. Is that a good idea?
Thank you for help. I will recommend your shop.
thanks, I just bought two hand hammered woks from china and they are beautiful. Very expensive shippping cost though. I got audited by the government and was so pissed off I decided to buy something I had been wanting for years. Can't wait to season mine with garlic and safflower oil...ok to use safflower oil?
Brilliant. Thanks for posting this.
Thank you so much. Nice of you to comment on the video. The Wok Shop
I have the same wok! I seasoned it differently but it still works beautifully after 10 years.
Both woks wok very well. Castiron is easier to season, but carbon steel will season in 20 min. in the oven and also gets better and blacker and becomes naturally nonstick with use and age. Castiron/enamel is flat bottom for the coil electric stoves...great wok too. You don't need a gas stove to wok. Flat bottom woks work well on gas or electric. Thank you. The Wok Shop
Hi there, thanks for the informative video. I will be trying it with a new wok I bought. I have a question about your claim that you cannot ruin a wok and it is always salvageable. I inherited a carbon steel wok which was not seasoned properly initially and then sat in a cupboard for years. It had a layer of rust which I mostly removed with steel wool and scouring cream. Then I noted that the surface was badly pitted having been eaten by the rust. So I used sand paper which was reasonably effective. Still concerned about residual rust I used a rust converter (fertan) which is phosphoric acid I think. I left it on the surface for only 1hr instead of recommended 24. This removed further brown colouring. And then I sanded some more. Its looking really clean, but the surface is still quite pitted. I am concerned about the pitting and whether using the fertan has made the metal unsafe. Have I killed it? and if a wok has been pitted by rust is it ever salvageable? Thanks
Thank you. You are right, but it sure smokes a lot! I switched to coconut oil (been using peanut oil because it, too, has a high heat tolerance) and compared the two. Coconut oil leaves an even beauiful patina, but is very smoky and you can smell the coconut aroma. Peanut oil's patina is not as "hard" and dark but it is not smoky and it is flavorless, no odor. Now customers been emailing me to use avocado or grapeseed oil. I will try. Thank you. The Wok Shop
For Barkspawn: Thank you for your very nice comments. Just a reminder - you cannot ruin a wok. If you think you ruined your wok because you neglected it , just stir fry a handful of pungent veggies with 2 TBS cooking oil, until charred rubbing and tossing up the sides of the wok. Discard charred veggies, wipe wok with paper towel which will be black and wash wok with hot water. Good to go again. Woks are salvageable. Good luck and enjoy woking. Ms. Tane Chan THE WOK SHOP
Great video! Quick question though - is this the process that should be followed to season ceramic lined woks? I have been unable to find information about that... thanks!
Thanks for the instruction! I recently bought a wok from your shop and I would like to season it. The thing is, I bought the wok specifically for making Filipino desserts (ube, kakanin/sticky rice cakes, etc) and was wondering if I still need to stir fry chives in it for the seasoning process? Im a bit worried that it might leave a taste when I do use it. Is there anything else I could do? Thanks again and I must say that I love your shop!
Thank you Noel. If some of the patina should dissipate, just stir fry, little cooking oil, handful of chives until charred , wok will be restored. The more you wok, the better and blacker wok gets. You cannot ruin the wok, can take a lot of abuse and is salvageable. Happy Woking. Watch cable TV or Direct TV , Sat AM. Easy Chinese San Francisco. Tane Chan
@ravx247
I have not tried coconut oil, but a few customers have told me they tried this oil and it woked fine. Try it, you cannot hurt your wok and whatever you do to your wok, your wok is salvageable. You can always "exfoliate" and renew/reseason your wok. Woks can take a lot of abuse. Good luck. The Wok Shop
The size is 14"..which is the best size, average. You can cook for one, two, or up to 8 depending on the amount of servings and other entrees. 12" is small and good for only up to 4 , but stir frying is quick and easy and you can cook 2 servings of the same entree if necessary on the 12" wok. 16" is large. Tane Chan - The Wok Shop
Thank you for your comments. So pleased that you are wok-ing.
Tane Chan, The Wok Shop
This makes me want to go buy a wok NOW. Very cool video!
Since pungent veggies were used in a cast-iron wok, would the same technique work in a regular cast-iron skillet?
Hi - what's the main difference / benefits between Your hammered wok and the smooth / standard ones? Thanks!
Hi Mrs. Chan, i just bought a black steel pow wok (northern china) style...and i was wondering if i need to season it and if need to how do i season?
A lot of carbon steel woks come with a lacquer coating to prevent the wok from rusting. I made the mistake of not removing the lacquer off mine when I first started using it and it sort of blackened instantly like how yours did while cooking the chives. Do you think it's possible that you still have the lacquer on your wok?
Hi Great post,
Sorry if this as been asked before but what is the best oil to use?
Thanks'
John
I bought this 14 inch carboon pan at the wokshop yesterday, it is good. And I seasoned it just like you do in the vedio. The seasoning is very nice.
But when I use the pan cook today. I put vinegar in my pan. THE SEASONING removed ，what should I DO to keep the season?
Yes, I am seasoning a carbon steel, in the oven ...the wok is the one with a wooden handle. Other woks are cast iron. All easy to season. Thank you. Tane Chan THE WOK SHOP
Thanks very much, and I have a question. I followed your instructions and I'm not sure if it worked. The surface is reddish, and I've heard about woks rusting, and worried that mine might be rusted. Is it possible for it to have rusted so soon? It doesn't have the texture of rust that I am familiar with, but it is reddish.
Are we to season a wok prior to each use or just initially prior to the very first use?
Thank you. The wok Ching uses in the TV series is a great wok and is also recommended by Grace Young author of Stir Frying to the Sky's Edge. The wok is USA made in San Francisco Bay Area, $24.95, flat bottom carbon steel. Great wok and easy to season. Thank you. Tane Chan THE WOK SHOP
What size is the wok in the video? Trying to get a sense of what size I should order.
Hey Dennis, I have a couple of questions. 1: For family use, I have the radiant heating stock, can i use a wok? 2: Which type is better? Aluminium or steel or iron one? 3: How can I clean it in a regular base? Thanks a lot.
Woks are salvageable in any condition except if they are eaten away with rust. Just scour with a harsh abrasive wire brush down to the bare metal or..... You can also fill with water and add about 1/3 cup baking soda and boil for about 20 minutes. The boiling will loosen and clean the wok. Then scour with liquid detergent and proceed to season. Good luck. The Wok Shop
Thank you so much, excellent video. Never knew about the chives before.
@dennisminnick This is awesome news. I thought I ruined my first wok. I followed the directions, but do not think I removed whatever coating was applied. If I create a video response could you give me some advice on fixing it?
I would recommend a USA made flat bottom wok with wooden side handle and helper handle. Carbon steel wok has to be seasoned, easy to do, lasts a life time, gets better with age and use. Can be used on either gas or electric stoves. If you prefer castiron, get the traditional castiron wok, See all woks in on the wokshop website. The flat bottom wok is the most popular wok...used by Grace Young author of famous stir fry book and Ching He Huang in Cooking Channel. Thank you. Ms. Tane Chan
Thanks so much for uploading this helpful video. I did as I was told -- baked for 30 mins, charred pungeant veggies, etc. But now my Wok is sticky with the oil from when I baked it in the oven. Is that how Woks generally are? Or do I need to get that sticky oil off of the interior and exterior! Help! I'm a first-time Wok user! Thank you. =)
I would like to know which wok you recommend. I am a recent fan of thai and chinese cooking at home and I know a wok would be ideal for these dishes. I have seen the seasoning video and I seem to be partial to the carbon steel wok. What is the difference to the hand hammered wok? I hope you can help me decide, thanks!
Yes, just season your wok any way that will get it bronze/black. Use a little cooking oil. You can also season it by stirfrying chives or a handful of pungent veggies until charred, rubbing and tossing up and around the sides. Not to worry, you wok will be fine and as you cook with it, it will season also. It is carbon steel I am assuming. Good Luck. The Wok Shop
Woks are salvageable (unless you have left sitting in water and rust has eaten up the wok). scour coating away with harsh brush, wire scrubber (exfoliate wok for a new face lift). Proceed to season, coating wok with cooking oil in and out, bake in oven 20 minutes upside down, 425 degrees, Remove , stir fry handful of chives, pungent veggeis until charred. Good to go. Good luck. The Wok Shop
What's the best wok? Carbon Steel or Cast Iron? I've a gas stove, should I get a flat bottom or round bottom for best result? Thank you!! :-)
Hello! We always stir fry in water....no water. I read that can ruin the patina. How often should we season in the manner you describe if we don't cook with oil? Our wok has a nice blackened color, but food sticks sometimes.
Is this a good way to season a wok for authentic indian cooking, as well?
I have a glass stove. Do you let Wok cool before doing the green onion process?
I didnt know that u could season in the oven.can I redo the whole seasoning process again?I dont think I did it well enough the first time.
Very helpful instructions, thank you!
Hi, should I do the oven seasoning method three or four times as it says on your website?
Do I scour the wok only one time?
Thanks for any help.
Your wok, if not a non stick one, has to be seasoned and it will serve you very well. Good luck. The Wok Shop
Thank you Teena. Chives are the favorite of the Chinese to season a wok; however, these are the long stringy chives much like the green stalk of scallions but a bit longer and narrower and are very inexpensive in a Chinese market. Unlike the Western markets, a little bunch is about $2.39, short and very little. So if you cannot get the longer, less expensive chives, use pungent veggies, onions, scallions, garlic etc. Pungent veggies all wok/work. Thank you. Ms. Tane Chan THE WOK SHOP
Handhammered woks are carbon steel, 14 gauge (heavy gauge) and are from China. The "smooth" ones are USA made of 14 gauge carbon steel spun steel also . Both have to be seasoned, last a life time, can take a lot of abuse and are salvageable. Woking is the same. Thank you. The Wok Shop
You should be woking. Good for you, the more you wok, the healthier. Yes, you can stir fry pungent veggies when seasoning cast iron ware. Pungent veggies remove any metallic taste. Come see us at The Wok Shop. Tane Chan
thank you for the coconut oil suggestion ...my new woks are beautiful!!!
Sorry for delay in response. just returned from vacation, catching up now. Wok is made for us, USA made as described in our site, excellent wok, $24.95. JC is from Taiwan...USA made is a heavier gauge. Go for it...excellent value. Thank you. Tane Chan THE WOK SHOP (this month's issue of Fine Cooking...check out all about woks)
Mums, what is the first wok in the beginning of the clip made from? The chive; is that regular chive or the flat leaves ones found at the Chinese store? Are woks also made from Aluminium? I have a wok and tried to season it, but it never came out like yours. I'll try your demonstration see if it works for me. I like to color of the Wok after you finished seasoning it. Thanks so much.
If you are not going to use your wok frequently, it would be a good idea to coat it lightly with cooking oil before storing. This is not necessary once the wok is old and well seasoned. Happy Woking. The Wok Shop
You can get a very nice preseasoned, castiron wok to simmer your pasta sauces which I think will be better in the long run than a nonstick surface which eventually will wear or scratch or blister. Joyce Chen makes a very nice castiron preseasoned in 12" $39.95 or 14"- 49.95. We have in stock. Easy care. Nothing to blister, scratch or wear off...just castiron but seasoned. Thank you. The Wok Shop. Tane Chan
I seasoned a castiron one and a carbon steel,. Both are seasoned the same way, but if the castiron is with plastic handle, lower the oven to 350 degrees. Thank you. TC