11:34 I have developed this technique accidentally because I grew up cooking on stainless steel. I always fried or scrambled eggs in stainless. It was a bad day when they stuck but most days they didn't if I was paying attention. I have just acquired a stainless steel wok. I went with stainless because it is what I am used to. The wok is much easier to use with making one pan meals.
when removing the food, and then adding more foods after, do you have to spot season in between removing old food and adding new food in the same cooking ?
Thank you for sharing the information, I was in the market for a new wok, and I have all Cuisinart Stainless Steel cookware so I purchased the wok to add to my collection. I have learned spot seasoning for all my cookware from you.
I don't currently own a wok. I have been using my cast iron skillet or an enamel coated dutch oven depending on the amount of food I'm stir frying. I admit that I am considering a wok purchase & I actually think stainless steel will be my choice. Thanks for this informative video to help make my decision.
I find that majority of your videos are repetitive. Maybe you should do a demonstration on seasonings of cast iron and carbon steel too to help people decide on their next cookware purchase.
A quick search of Tak's channel will reveal the seasoning information you are suggesting. His spot seasoning method that is discussed in this video is applied to all the different wok materials regardless whether it is carbon steel, light cast iron, cast iron, or stainless steel. He's also done at least one video about things to consider for future wok purchases.
All pans/woks regardless of the material need to be seasoned. Even non stick. I’ve read many articles and viewed many videos that claim carbon steel, the thin type, are the best material for a wok. Maybe true if you have high heat, but most of us don’t. The clad stainless steel woks keep the heat as do the heavy carbon steel.
Useful information. Based on one trial it seems to work. Thank you for the presentation. I do think the information could have been summarized at the beginning for those of us just wanting to use it immediately. Also. I realize English is not your native language (though you speak it well) so perhaps that is why you repeated "wok" about 50 times. We know we are learning about a wok; only one or two uses of the term would be sufficient, and appreciated.
![ได้เวลา! พาน้องแฝดฉีดวัคซีนครบ 1 เดือน🫣 [cc] แดนแพทตี้ SS2 | EP.52 |](http://i.ytimg.com/vi/IzeLtaXBLNE/mqdefault.jpg)
This applies to all SS pans and pots. Simply add oil, let it smoke for 15 secs, let it cool down and it's ready to use. Not even eggs will stick.
Does kind of oil matter??
@@JeffDietzphoto you need to use a type of oil with a hot smoking point, like canola or sunflower seed oil.
11:34 I have developed this technique accidentally because I grew up cooking on stainless steel. I always fried or scrambled eggs in stainless. It was a bad day when they stuck but most days they didn't if I was paying attention. I have just acquired a stainless steel wok. I went with stainless because it is what I am used to. The wok is much easier to use with making one pan meals.
'Spot' on as usual Tak! I Thank you for sharing your knowledge and insight.
A pleasure to wok in your shadow..thank you!
Nice one!
This guy probably created 100 videos just on seasoning stainless steel woks with various click bait titles.
when removing the food, and then adding more foods after, do you have to spot season in between removing old food and adding new food in the same cooking ?
I would like to know as well,especially for stir frying,do you spot season with each new food added?
Thank you for sharing the information, I was in the market for a new wok, and I have all Cuisinart Stainless Steel cookware so I purchased the wok to add to my collection. I have learned spot seasoning for all my cookware from you.
but that is a huge amount of oil to consume every day....
I don't currently own a wok. I have been using my cast iron skillet or an enamel coated dutch oven depending on the amount of food I'm stir frying. I admit that I am considering a wok purchase & I actually think stainless steel will be my choice. Thanks for this informative video to help make my decision.
I find that majority of your videos are repetitive. Maybe you should do a demonstration on seasonings of cast iron and carbon steel too to help people decide on their next cookware purchase.
A quick search of Tak's channel will reveal the seasoning information you are suggesting. His spot seasoning method that is discussed in this video is applied to all the different wok materials regardless whether it is carbon steel, light cast iron, cast iron, or stainless steel. He's also done at least one video about things to consider for future wok purchases.
@@N4sir98 for your 411. I’ve seen his other videos. All the same just on different days 🤦♀️moving on…..
5:30
Skip to 5 min to season your stainless wok.
What oil do you like best? I know different oils have different smoke points?
All pans/woks regardless of the material need to be seasoned. Even non stick. I’ve read many articles and viewed many videos that claim carbon steel, the thin type, are the best material for a wok. Maybe true if you have high heat, but most of us don’t. The clad stainless steel woks keep the heat as do the heavy carbon steel.
Worked perfectly, thank you Mr. Tak! 谢谢
Very informative and simple. Thank you for taking the time to post
Awesome great video thanks for sharing it. Stay well & safe my friend.
SPOT Cleaning works like magic!
Is stainless steel wok good for fried rice?
Do you spot seasoning every time you use that pot? Thank you Sir
Yes, as he stated in the video, he seasons the wok each time he uses it prior to adding the ingredients.
gonna try it out thanks
Xiexie 💕
Useful information. Based on one trial it seems to work. Thank you for the presentation. I do think the information could have been summarized at the beginning for those of us just wanting to use it immediately.
Also. I realize English is not your native language (though you speak it well) so perhaps that is why you repeated "wok" about 50 times. We know we are learning about a wok; only one or two uses of the term would be sufficient, and appreciated.
A Teflon wok is way better.