Caring for Carbon Steel Wok! - Hot Thai Kitchen
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- We've already seen in Part 1 that carbon steel wok is the way to go. So now let's talk about caring for your wok so that it will remain non stick forever, and it will add a smokey wok flavour to your food! As you'll see it's super easy and quick, don't let anyone tell you it's a burden to care for woks!!
Videos I mentioned:
EXACTLY HOW I SEASONED MY WOK (video by Typhoon): • How to Season your Typ...
PART 1: WHAT IS THE BEST WOK TO BUY
• The BEST Wok to Buy! -...
LINK TO BUY THE WOK & OTHER EQUIPMENT I USE:
hot-thai-kitche...
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MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthai...
WRITTEN RECIPES: hot-thai-kitch...
MY COOKBOOK: hot-thai-kitch...
CONNECT WITH ME!
/ hotthaikitchen
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
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Should we wash the wok first before using it? If there were dust or unknown things sticking on the surface?
Hisham Haris Id you think it needs it just give it a quick rinse before using. Dry it before use.
@@Lee-yn1by thanks ya 😆
@@hishamharis5654 Sure though sometimes she just uses a paper towel to wipe it down rather than washing (without soap as always).
I'm pleased to see a used wok in the demo that has built up the layer of brown 'flavouring' and realised it is normal. After buying a carbon steel (silver coloured) wok, I noticed it had brown discolouring after a week of using it and thought I'd not cleaned or maintained it properly.
Terrific tutorial on woks. I bought an Atlas spun carbon steel wok in 1983. Used it one time and then relegated it to an obscure corner of my pantry. After watching your video I realized I had a treasure on my hands. I'm now using it every day. You have a great Web site and an uncanny knack for teaching. Please keep posting your videos. Many thanks pretty lady.
Oh my God! I did everything wrong in cleaning my carbon steel wok. I'm going to clean and season my wok first thing tomorrow. Thank you Pai!
I've been following your channel religiously and I wasn't even a foodie. You've inspired me to cook and I've made a few of your recipes, loved them all. Just got your cookbook, excited to read it! I'm from Vancouver as well so it's very exciting to see a celebrity chief from home!
Thank you!
Thank you so much for teaching how to maintain steel carbon wok! I use the very same method for my cast iron pans. Never use detergent.....hot hot tap water is perfect and scrub if needed with steel wool. Rinse with lots of hot water and dry with tea towel or paper towel. Oil pan lightly with piece of cotton or paper. I’ve been using the same cast iron pan for 40 years and it’s even better than any non stick pan I’ve tried!
Thank u!! This helps explain why my wok was ruined! But then again, I never knew this! Much appreciated Pai!
hi pai sawadikap! i am Indian... found out about your channel yesterday and i have nearly watched all your non vegetarian dishes...love the way you express yourself! Keep up the good work!!
keep up the good WOK
That's exactly how I maintain cast iron. Perfect.
Taylor and Ng blue steel wok for the win. It's carbon steel nonstick by heating the steel until it turns blue. Otherwise on the cheachea go with generic asian market wok... some of them are as big as a honda.
Thank you SO MUCH Pai! Had a wok I thought I seasoned well, but didn't do it correctly and oil built up over time. You can re-season where it caked up by re-seasoning per your method. Tested it with an egg...NO STICK!!! Thank you!!!
Super high quality video. Informative and helpful. Thank you so much! 😃
I've no doubt .. .You're indeed my Thai Aunty !! Thanks for sharing
You are a really holsum teacher, meaning fresh and enlightening. I am great full for your teachings. God bless you.
wholesome*
sorry
this is the best video on TH-cam on how to care for a wok.
her Thai and English is perfect, awesome!
Bam Jung of course her Thai is perfect she is Thai !
Just purchased a wok with your link!
Cool! Let us know if you're happy with it ... we picked the best one as far as we could see, but with Amazon you don't always know :) Cheers! Adam
@@adamthehtkminion6750 Thanks Adam! ill let you know how it is once it has been properly seasoned and i've cooked my HTK green Thai curry!
@@MilesDeep Brilliant! :)
Great job in introducing the concept of wok seasoning. I guess for the uninitiated the concept of wok flavour from a well seasoned wok would be lost
being 1/2 Chinese I must confess I have never watched my Dad stirfry in a wok. he had the most wonderful food but also the Patience of a growing Tree and never bought anything pre-cut or packaged like chicken parts or stock. I have been using this carbon tool for decades and love your video on seasoning it.living with non-Asians is different as cleaning my treasured wok with Sunlight soap seems perfectly normal but now I "clean" it myself. thanks for the tour!
norm lor t
The patina on a wok is an oil polymer and it won't wash off with soap. I washed my wok with dish soap and scrubber after every use and the patina stays nicely. I don't even add any oil after that, just let it dry and ready for the next cooking session. My wok still works beautifully for more than 10 years now.
I've come to know that following other people's advice isn't for everyone. You just have to do you.
I think there would be a big market in (properly) pre-seasoned woks. If my local Asian restaurants bought new woks every month and sold the old ones at a mark up, I would be in line to buy.
Great video. Thanks for making it so easy to understand. Do you need to do anything to the outside of the pan so that it does not rust?
Hi! ... and nope it's rarely wet so doesn't rust in our experience. (assuming you are heating it back up right after each use) Cheers! Adam
I appreciate the knowledge. I just got my first carbon steel wok today! Can’t wait to try it out. By the way, you are gorgeous! I just found your channel and I am now subscribed. I wish you luck with your channel.
Both of your videos were very good, very informative.
Great video Pai Lin, now back to wok.
Timing for the upload of this video coincided with our Wok shopping. I cook a lot, but I'm not asian and haven't ever owned a (decent) Wok. I'm going to enjoy the seasoning process and take care of the Wok! Thank for the inspiration. You are a gorgeous, sweet, and extremely intelligent woman, congratulations! Wish you all the success you can possibly have.
very beneficial videos on woks. thank you!
my parents has this wok for over 30 years now, it's all black. I saw them use dish soap sometimes too. and I never seen them use oil for care either, but the wok seems still good to use. I always see it as the cheapest/ugliest tool in the kitchen, yet last forever :)
Excellent, plausible advice! I just ordered me precisely what you are recommending. Thanks for your work.
Thank you very match et toise very interesting Nord Hino ouate or Tomorrow To To buy One thank you
As a single 67 year old male, I soooooooooooooooooooooooooo appreciate you helping me care for my WOK. I ruined one from not using your technique. :0)
Lol I like that you snuck “single” in there. 🤞
THANK YOU! This video is so helpful =)
Thank you, Pailin.
A couple of years ago I purchased a French made carbon steel fry/saute pan that is used in restaurant kitchens required this very same treatment.The more one use`s it the better it gets. No Marinara sauce please! Seasoning killer! Sears steaks ,chops and fish like no tomorrow! I wish I had a carbon steel wok.
great advice
Thanks Pailin!
thanks mam pailin for the.info.
seems to be very similar to maintaining a cast iron skillet
Should you oil the outside as Well to prevent rust? The bottom too? Thanks so much. Great video!
Yes, the first time you season it, especially; you have to coat any part that you don't want to rust. For daily care the outside isn't as important, because you won't be scrubbing and soaking it as much as the inside, but oiling it every now and then is still a good idea.
I just love your channel. I bought a Wok some years ago, but I don't know if it is carbon steel, I got it in China town in Philadelphia, like Jijo John said keep doing the good work.
Cheers
M
Thank you ...
Thank you! I looked for a video that shows how to start to take care of my Wok once I get it. There are so many and scary! One was using a fire torch!!
Do have a recommendation how long I have to expose the Wok to the heat?
How to heated evenly? I am scared I don’t want to get burn.
Thanks for getting back to me!
Hi Tatiana! The time will vary depending on how hot your flame is and what type of wok you have so hard to say. Did you watch the video she included in the link? th-cam.com/video/yxMP3rCn67o/w-d-xo.html Cheers! Adam
Hello from Athens, Greece, if i may ask, what is it you use a wok on? Can it be a regular electric stove?
Many thanks!
Julius
I found this helpful
Your the best .
To maintain the seasoning, I also wipe the wok with a coat of oil using paper towel each time after I am done with the cooking and washing. But my paper towel becomes all black from the wok. Although Pai didn't show the paper towel after she wiped the wok, hers didn't look as black as mine. Is there something I did't do correctly?
Another tip told to me.... don’t use your seasoned wok for steaming. The boiling water will strip the oil off and that’s not good. This won’t be a problem if you reapply some oil after...
*Hi Pailin, I used sesame oil on my carbon steel wok which has left an uneven coating. Can I re-season it with vegetable oil next time? Awesome channel BTW and subscribed.*
Thnks 4 sharing mam new subscriber.
Don't neglect the outside of the pan. It needs the same seasoning and maintenance as the inside.
Leslie Severance yes......agreed. The outside can rust too. Mine has developed a beautiful patina on the outside.
Interesting, I didnt know that. I didnt season the outside part, how do I do that?
Now when I wash the wok I use hot water and a bamboo brush but not detergent.
grimTales1 after the wok is washed, I put it on a gas burner and let it get hot. I apply a thin layer of oil evenly over the inside of the wok. Then I flip the wok upside down and oil the outside. Last, I wipe off the excess oil and let the wok cool. BE CAREFUL not to burn yourself; I use tongs to hold a paper towel and change to a clean side when it gets too brown. Not sure how to season wok with electric burner but I think I would do something similar.
Thanks, I'll give it a try! I tried seasoning the inside (not sure I did it the best) but never done the outside
Thank you! :)
Do I need to "burn" the outside part as well before seasoning?
thanks 4 that as i have a non stick wok and i hate it as its really just a frying pan , used to have a real wok but i never knew how to care 4 it so got rid of it as kept sticking so now am just about to by a real one. many thanks.
I use salt sometimes to scrubb and degrease at the same time and then I don't use water.
I oil the outside of mine as well.
I just got my first wok I hope I can cook and take care of the wok
What about protecting the outside of the wok from rust?
Hi Eric! If you reheat it as part of the cleaning after each use that will take care of itself :) Cheers! Adam
Hello, it’s really nice you’re still replying to comments :). How long can I store a wok with a coating of oil on it? Is it normal for my wok to look blotchy after seasoning it? Thank you x
Hi Kiwi! You can store it indefinitely, but if it's been a while she might either re oil and clean it, or even re-season if it's a LONG time. Re blotchy it depends on that that means? Do you mean lumps, areas of black and silver? :) Cheers! Adam
For those people still gathering info on SEASONING, you CAN use detergent. The ONLY thing you should avoid is leaving water on the surface of your wok/cast iron overnight. Just wipe it good or better yet, give it a few minutes on the stove after washing.
The easiest way to season cast iron/woks that can take a coat of seasoning is to indirectly season it, meaning, just use it. Pour oil on it before you put it over fire then just use it, keep on using it, it will eventually get a coating. Initial seasoning is advised but seasoning is such an easy thing to accomplish that you can be lazy about it.
Which brand this wok? Can you send me the link if it’s in Amazon?
Very helpful!
this walk available in Amazon
Very helpful...but can't find the links...cheers
Hi! Do you mean the ones under "Show More" above? If so then yes it doesn't help that it's in grey does it? Cheers! Adam
@@adamthehtkminion6750 Thankyou
@@KoalaEarsOz Any time :)
I heard that flax seed oil might not be good. Kenji Lopez-Alt from Serious Eats thinks that people who have flaking seasoning problems might have used flax seed oil. He hadn't had a chance to test his hypothesis but it seemed to be the common denominator among people having the flaking seasoning issue.
Thanks for sharing. This is great!
omg it was still pain of work to keep it in quality =/ thanks good info tho!
Thank you for the excellent wokthrough! Liked and subscribed :-)
so when you shield the inner side of the wok with oil after use, don't you have to do the same for the exterior as well?
No, you don't. Just make sure you dry your wok properly.
Do you have to season the outer parts of the wok to avoid rusting? What keeps the sides of the wok from rusting?
Hi Adam here, and no we don't do anything to the outside other than wipe it off every once in a while. The process of cleaning it over high heat at the end of each use means the outside never gets wet for any length of time. Cheers!
Hi, very informative thank you. A couple of questions If I may: flat bottom or round? I generally cook for 1 can I get away with a smaller wok than 14”?
Hi! Re sizes she uses the big one she shows here even if cooking for one, so you might not need to find a smaller one (the smaller brass one she uses is for special applications) - and I'd go with flat myself as it's more versatile re the heat source (stove, gas heater, etc.) She also has a video just on buying woks here hot-thai-kitchen.com/best-wok-to-buy/ though the one she liked best isn't available on Amazon any longer. Cheers! Adam
Adam the HTK Minion: Cheers
When you say "me and Adam do this all the time " ... ah .. so adorable! :-) ha ..ha .. just teasing. Thank you for this informative piece that brings me closer to my Asian roots.
Thanks for sharing.
Where can I get a wok exactly like yours, the wooden assist handle and no exposed rivets inside the wok is hard to find.
Hi Larry! The wok she has now has a rubber helper handle rather than wood, but regardless the one she uses is not longer available it seems (we can't find it). We have a wok shown in the Kit here kit.co/hotthaikitchen ... but they keep coming and going. So maybe take a look at hot-thai-kitchen.com/best-wok-to-buy/ and then see what you can find either online or locally? Cheers! Adam
What about underneath surface? How do clean it?
Hi! We don't clean it - just wipe it off to dry. (and the flames burn everything off otherwise) Cheers! Adam
The manufacturer instructions said not to season, and just make sure to use oil before heating?? So I'm confused.. do I need to season or not?
Hi Tina! Might mean that it's coated in some way. Do you know what the wok itself is made of? Cheers! Adam
OK, the thin oil applied to the inside prevents rusting. What about the exterior of the wok?
I used the steel wool thinking I was cleaning it/getting rid of rust but the colour changed from black-ish to silver again
If I had to guess I'd say your wok isn't getting hot enough in the seasoning process? Or you are scrubbing too hard during cleaning? (You shouldn't be scrubbing at all really - just a gentle go over.) For us it would be almost impossible to get the coating off. :) Cheers! Adam
oh this is definitely going in my watch later. Do you have any tips for what to do if your wok is messed up? My wok was scratched on the bottom and now it's rusty
Where is the “description box below” I’m looking for the link to seasoning a wok.
I haven't see either. Where is it?
Timmie Penwell I found it right after posting this question. . FYI: Click on “Caring for Carbon Steel Wok” below the video.
Hey so I have a question, after you run the thin layer of oil, do you heat it up again? Or do you leave the wet oil? If you leave it, how do you store it so dust and other things don't get stuck or fall on it while you're not using it?
Hi Adam here - and the pan should be hot already when you apply the oil (to make sure there is no water left) and then use a paper towel so that the layer of oil is REALLY thin. We don't find that there is enough left over to cause dust to stick to it - but if you're in a really dusty environment you could always store it upside down and/or wipe it with a paper towel again before use. Cheers! Adam
I am wondering about whether the outside needs the oil too or will it begin to rust?
No we don't oil the outside ourselves and I haven't see any rust. (It would also burn.) Cheers! Adam
Great video as always! This is exactly the process that I use with my wok, but after I wipe the thin coat of oil around after drying, my paper towel always comes out brown. What am I doing wrong?
Nothing, that is the way it is supposed to be :) Mine does that too. That's all the wok flavour!
Luke S Ok I'm glad you asked this . I was hoping to see the paper towel at the end of the video so I could be assured I wasn't doing something wrong as well. 👍
Thanks, Pai!
Tq for Ur tip👍👍
Can you recommend a good gas burner
Hi Kevin! We use the Iwatani kit.co/hotthaikitchen/kitchen-tools-i-use/iwatani-corporation and it's amazing :) Cheers! Adam
Hi, I got a new wok for Christmas and did not read the directions! So, I just started cooking with it and of course it got burnt on the bottom?!?! How do I fix this since I had never seasoned it?
What about the underside of the wok? I can't seem to find any information on what to do with it (if anything). Anyone?
Hi Zuzu! Other than checking that there isn't a plastic protective coating on the bottom, no I've never seen her treat the bottom. Cheers! Adam
Where are the Links mentioned in the Video? Don't see them. Sorry but Thanks for your fine Video.
We're filming today so will check that out with her - thanks for the prompt!
your video is awesome, most of the tutorials make you just burn oil on your wok and end up with the sticky oily wok. What is the gas heater you use, is it portable? I have electric stove so I need one of those you have. Thanks and keep on with the good wokr
Thank you so much for this video! You look great! Please, can you help me, I would like to know where to buy the same coooking hob ?????
hot-thai-kitchen.com/shop-for-ingredients-and-tools/
School them girl!!!! Them them to "Wok this way"!!! Lol
Well, you need to actually polymerize the oil coating with heat at the end...
How come the Chinese restaurants clean their wok Hot
Ok
If you cooked fish after it washing it without using detergent the fishy smell stays?
Nope! The heat will burn everything off and sterilize it. Cheers! Adam
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, Adam here - and if it already has a non-stick coating then no you don't need or want to season it. ... until it starts to break down and get sticky, in which case an option is to scrape off the coating and season it then. If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
@@PailinsKitchen Thank you Adam for taking time to reply me and I think what you suggest is quite sensible and answers my question. Cheers!
Do you wipe with oil the bottom part (outside) of the wok?
Hi me again and no we just dry it off :) Cheers! Adam
Where can I buy that cool portable table top wok gas burner that you use in the video? I have a larger round bottom wok and would love to use it.
Hi! We got it at the local Chinese market, but you can get it on line as well. It's tagged in her Kit here kit.co/hotthaikitchen Cheers! Adam
Hi Pai, thank you for this very informative vid! I watched the video you linked on how to season your wok for the very first time and I have a question about that process. They said to repeat the seasoning step a few times. Do I have to wait for the wok to cool down before each repeat? Thank you :)
Yes. Let it cool down and repeat.
That red stuff on your wok looks like rust. I have something similar on mine. Is that not rust then?
Hi and not on the inside (as long as you wipe it with oil each time you use it). Cheers! Adam
Very informative. :)
After I oil my wok, do I have to burn it again? Or just let it be?
Hi Joe! If you heated it up again after cleaning (to dry it out) and then applied the oil then nope you're good :) Cheers, Dam
Do woks come with lids
Generally no - at least not the ones I've seen myself or anything Pailin's used. When I've seen someone do it they are usually using something lese - like a big pot lid. Cheers! Adam