Can I Make my Wok Slicker than a Nonstick Pan ?
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- เผยแพร่เมื่อ 12 ก.ค. 2019
- How to season a pan using science (and elbow grease). Get 2 Months of Skillshare Premium For Free : skl.sh/frenchguycooking6
Cast Iron or Carbon steel need to be seasoned (treated) before being used. Seasoning is a dry and glass-hard coating which makes pan nonstick and rust resistant using Oil Polymerisation. At very high temperatures, certain oils can dry, harden and bond to the metal of your pan.
Link to Sheryl Canter's article : sherylcanter.com/wordpress/201...
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Salut,
Alex - แนวปฏิบัติและการใช้ชีวิต
Little bit of vinegar, salt, and elbow grease
4 seconds later: *using a automatic scrubbing device*
The best elbow grease is the kind that comes out of 18V batteries
Even better is the kind with an angle grinder behind it
@@EDoyl hahaha
I have lost track of what we are talking about. Sweating...
I work in a restaurant. We have to mix it with flour too for the copper pans. Just spent 4 hours polishing pans by hand today...
You could've done a "100 layers of wok seasoning" video
200h of baking seems legit
u do know that would take 8 straight days and 3 hr and 3 mins to do right
phantombloodsoul worth it
*S T O N K S*
Don't get him started otherwise we won't see another VLOG for a month PLEASE.
"There is no chemichal, just like a very hard polymerized surface"
- Chemestry: Am I a joke to you?
😂 I know, I was like 'Hol up!?'
No chemicals that can cause birth defects*
it's referring to the fact they aren't using an artificial man made chemical, like Polytetrafluoroethylene aka Teflon.
you wouldn't call soybean oil a chemical
Dude spell check
*Jazz Music Stops*
Hello Alex.
You need to revisit this one. Flax oil is really bad for seasoning. I’ve tried and failed with it, and I’m sure you’ve noticed as well that it flakes off very easily.
Refined grapeseed oil is what you want. Refined because it’s a pure oil with fibrous materials removed (fiber burn and cause carbon build up which causes sticking). Grapeseed because it has a high smoke point and a lot of polyunsaturated fat (which polymerizes better than other fats). You also want to bake it below the smoke point. I usually go 200° C for one hour.
Check out “Cook culture” and the videos they’ve done on seasonings. The advice I gave you over comes from a phd in polymer sciences.
NO SMOKE NEEDED or My beginners guide to Carbon Steel stovetop seasoning ?
I need to hear you say “one hour later”
This comment needs more likes
Spongebob
In case anyone wonder what he means
Profile picture checks out
Who else said it in the sponge bob voice
Ha!
French guy seasoning a wok. Yes please.
Darksydesamy French guy seasoning a wok to make barbecue stir fry in
I think it now should be called "The Woque"
'Le' woque.
more like american faking a french accent seasoning a wok lol
@@user-ky2ug2wd9j He is really french though, so no
Says: "elbow grease"
*Pulls out a power drill
Lmao
He's showing the behind the scenes of the culinary industry; Work smarter, not harder.
Ok so what I learned after 1 year with my carbon skillet!
1. Opposite to the dear lady's advice, you want to use an oil with a high smokepoint. With a low smokepoint oil, after a few rounds of cooking, your perfect seasoning will most likely start to flake & fall off. I use peanut oil, widely used in asian kitchens for seasoning woks, and seasoning is super durable, just keeps getting better and better over time.
2. No point in obsessing over the perfect seasoning, getting a clean black finish or whatever. A deep black finish of seasoning will not make the pan perform better in any way. Once you start using the pan and actually cook with it, it will look like shit anyways, and thats okay! Just keep cooking, that will make you and your pan happy!
Thanks for your video!
I agree, and avocado oil is my new favorite for seasoning, as it has a higher burn temp and more neutral flavor than peanut oil.
Awesome! I was getting pissed that my seasoning kept flaking off or I was scratching the seasoning off, this is the best advice yet, Thanks!!!
Thanks! I was wondering about the ideal temperature, seeing that the article Alex linked says 500F = 260C but when I tried seasoning a wok and a cast iron pan I always managed to burn the coating right off as I was busy seasoning so seeing your reply, that makes sense. Just use an oil with a higher smoke point.
Would sesame oil be good? Smoke point is 410F.
@@davidnettleton3375 It's not the smoke point so much as how much other gunk is dissolved in the oil. Some oils are "gunky". I seasoned my first carbon steel wok with olive oil and that was a HUGE mistake. It was always "gunky" because of all the other compounds dissolved in olive oil and the chemical nature of the monounsaturated olive oil itself.
I'd recommend refined walnut oil for seasoning carbon steel. It has a reasonably high smoke point but that's not what makes it good for seasoning. Walnut oil is a "drying" oil - artists have used it in their oil paints for hundreds of years because it's not gunky when it dries - it dries to a hard, glassy finish. Likewise, when you polymerize it in a carbon steel pan, it achieves and maintains a glassy, dry finish.
Avocado oil also seems to work pretty well. I know corn oil gets used in Asia some, but I find it's somewhat gunky as well and I wouldn't use it. Refined peanut oil is popular in China and I suspect it would work well. Nothing is better for frying breaded chicken than peanut oil.
Although walnut and avocado oils are pretty expensive, keep in mind you only have to use a miniscule amount to season even a large pan or wok. And they're great for other things. I love walnut oil in salad dressings - it has a great mouth feel, similar to olive oil but lighter. I made homemade mayo from it as well, which was delicious. I've even used it when making pesto.
Avocado oil I use in my air fryer. I keep some loaded in a spray bottle. It's stable up to extremely high temperatures, so it doesn't get baked onto the nonstick surfaces inside the air fryer or get sticky and gummy. And it's great on breaded stuff, like air-fryer chicken - very light, helps things crisp up, never tastes burnt.
After 11 minutes of watching this i finally realized that i have no idea what he's talking about and don't know what I'm doing here
after initially seasoning a carbon steel wok the next steps are just to use it often to stir fry and clean it without soap, just hot water. oil the wok lightly before storing it.
Looks like you lost...
Da Wae
@@markdugan7782 Boom!! I've never seen someone waste so much time seasoning a wok.
Did you watch it from the start? ;D
I dont know either but I'm pretty sure he said fuck you at one point towards the end and I like him already.
I came upon Sheryl's Article years ago, and my my pans have loved me ever since
I've watched lots of videos about seasoning steel pans and this one with a slightly manic French dude is my favorite.
That is the coolest oven timer I've ever seen
Dude! Yes! I was like, wtf, how is this not the standard for timers?!
Teflon pans come and go and wear out, but maintained cast iron is nigh indestructible.
Stainless steel is much more robust than cast iron (which will snap in half if you throw cold food on it while hot). Woks are made from steel AFAIK.
PenZon and that teflon that wore off ends up in your body and in the water supply. It never goes away
Wok are made of steel though
@@nope6344 there are others made of cast iron too.
@@andreahighsides7756 the research has been done and I suggest you look into it but Teflon bonds are some of the strongest in the intramolecular region.
The studies prove Teflon is not carcinogenic or toxic in any way. All peer reviewed and very well investigated.
Also iron in haemin form can cause all manners of problems.
Chubby emu on TH-cam ( doctor , toxicology ) has a video showing how the iron in your haemoglobin can cause severe problems.
Maybe biochemistry isn't as simple as people think it is.
You can't repair the surface of a Teflon pan, you can fix up any damage with oil seasoning
I started using a couple of carbon steel pans, including a large wok, about a year ago. I loved them so much, that I eventually replaced all of my fry pans, including the teflon pan I used for scrambled eggs, with carbon steel. The matfer borgeat I use daily is amazing! I seasoned it using the potato peel method (which is what matfer recommends), and it is as slick as any nonstick. I just used it this morning to make a spanish tortilla and no spatula was required, at all, to get the omlette from the pan! Carbon Steel: it's amazing!
I tried it several month ago with my iron pan. Now I know how to stop an oil fire...
If you have to ask... "am I using too much oil?" then YES, you are using too much oil.
@@Ullimately Way too much. Lesson learned. But it is my best pan to date. :)
@@rubbergum The best oils are hemp seed oil and linseed oil. you should heat up your pan to 250 degrees C or about 500 degrees F. These oils polymerise the best. The next best oil is Canola oil.
3:50 when your accent gives out 😂
So true.
it's because there is no butter in this video
Great, I'm not the only one who noticed it!
It’s because he’s actually American LOL
Ethan K he isn't?
I just want to say I really appreciate it when a TH-camr has an indicator of how long the sponsor section is.
I'm new to the channel. This is one of the most useful and practical videos I've every seen. No (or, very little) nonsense. I'm a fan now. Great video. Thanks!
0:41 - “vinegar, salt... elbow grease”
Really Alex?
0:52 - **uses hand drill**
😂😂
And at 0:44 to 0:45, the smirk as he steps off camera.
He knows what he's about, son
Thank you, Alex, you're an inspiration for me. I've used Tyflon for years, but I just bought two new De Buyer steel frying pans, and they're surprisingly good after I seasoned them. They require a bit more skill and proper heating, but I'm really happy with them so far. Thank you!
Your technique is flawless. I work for company that sells carbon steel pans and woks. This is perfect. Exactly what I tell my customers who have trouble with seasoning....which is very many of them. Salut!
I've been cooking for a while now. And always wanted to know what a seasoned pan even meant and I stumbled on it by accident. Thank you Alex!
Alex you have a garden? You should make a series where you grow herbs.
and vegetable of course !
And don't forget the peppers and fruit trees!
I too was so surprised since it appears that he lives, or at the least the studio, is in the middle of Paris....and he’s never showed out there.
"garden" is European for "yard"... And, it's probably not his to rip up, since he rents Le Studio.
washing the pan with salt and water will clean the pan soft and gentle and polish the surface at the same time . my grandmother used this mothed for her cast iron .
Willy Wiswosco that’s how I was taught too.
nobody:
him: all the RHHHUSTH iz goone
The ĞĞHRUST
JJ Verceles lol
🤣🤣🤣
1:27 😂
I've had many cast-iron pans that were more non-stick than teflon. I recently got a fine wok, as a Christmas gift, and seasoned it according to directions. It's not quite non-stick, yet, but it's getting better as I use it.
I have a monstrous Lodge cast-iron wok. It weighs about 14 pounds and is a non-stick stirfrying MACHINE. I can fry an egg over-easy in it with no problem. I wish I could get a teflon skillet anywhere NEAR this awesome.
Thank you for doing lots of seasoning sessions in the oven. Love, your electricity company :D
La vraie raison pour laquelle il faut utiliser de l’huile de lin, c’est parce que c’est une des rares huiles à être siccative: elle a la capacité de polymériser ou “durcir” (là chaleur en est un catalyseur). C’est pour ça qu’on l’utilise en peinture a l’huile!
Tes vidéos sont top, je les attends toujours avec impatience!
La térébenthine fonction comme un catalyseur avec l'huile de lin?
I love you bro. Your videos consistently cheer me up as well as educate me. Thanks for all the great stuff
Ok, i saw two of your videos and i like them. The editing, how you communicate to the viewer, very informative channel and entertaining as well. Now im a subscriber. Keep doing quality vids. :)
Alex, I so enjoy watching your show. Sometimes I learn a lot, sometimes I have fun watching your struggle, but I think you bring a very human element to cooking and I love that about you and your show. If I ever make it over to France, I would so love to hang and cook something
Great episode. Flaxseed is a 'drying' oil and much better suited to seasoning cast iron/carbon steel. I've switched over and re-seasoned my pans. Also, a touch of dish soap occasionally to get the pans cleaned up will *not* strip/break down the coating. Until I did a little research and actually tried it, I would never have let a drop of soap touch my seasoned pans. But remember, the polymerization is a molecular bonding to the pan, a little soap here and there is not gonna hurt it and helps keep things cleaned up. Just remember to recoat with oil after drying. I like to reheat the pan to make sure the water is gone then apply a light coat with a silicone basting brush - paper towels can leave little bits behind.
Yes mon ami, flaxseed oil is a 'drying' oil. However, the very nature of its drying properties, while seemingly advantageous, can be its downfall in the realm of cookware. It creates a brittle layer, prone to chipping and flaking, a fact overlooked by many an amateur. In the hands of a culinary artiste, oils with a higher smoke point and more robust bonding properties are preferred, ensuring a seasoning that ages like fine wine, not like a fragile fresco.
As for the use of dish soap, you tread on a path that many fear to walk. And yes, a touch of soap will not ravage the seasoned layer, as you say. But it's not just about the molecular bonding; it's about the patina, the soul of the pan that develops over time. A seasoned pan is like a canvas, and each meal a stroke of the brush, adding to its unique character. While soap won't destroy this, it certainly doesn't add to the pan's story.
in woodworking you can use higher and higher grit sandpaper to smooth layers of poly or any coatings. It's essentially the same, if you took a 2000-3000 grit sandpaper at the end, you could smooth it to glass
a shear joy to watch you and listen to you!!! so much intelligence and humour!!!
Thank you Alex!! You just made me save alot of steel (carbon steel) pans!!! Appreciate
Can't beat a properly seasoned pan. I have some cast iron from the late 1800's still works great!
Alex please explore the magic that is espresso! Make your own espresso machine, learn about growing coffee, roasting coffee, etc!
ooooh life's too short
An expensive exploration of espresso? DO IT ALEX!
888 ikon I 99 iii 99 900 888 880 8 80
It's really hard to grow coffee in France due to weather conditions, it's why basically all the coffee is made close to the equator line
Theres a great article called "Systematically improving espresso: insights from mathematical modelling and experiment" thats available fre online. Its an interesting read. My biggest takeaway from it was to make sure you tamp down your grind properly, and to make sure you are using the right coarseness. Different roasts are up to a personal preference.
I season my pans with whatever I can get but this is very informative, I like a hard finish but not lumpy and the thin coating worked a lot better! I even finely sanded with a 1000 grit between layers to get a unique surface. Kinda like layers of paint really!
You make a perfectly good argument for the seasoned pan over a teflon coated pan by mentioning the pros and the cons. That way you allow everyone their own choice. That is a perfect example of a not biased explanation.
Im in your camp by the way. Thank you for your scientific explanation!
congratulations on 1 million, Alex; fully desrved.
This is awesome! Alex you the man...we never use our wok because every food sticks to it, but now we can :)
I bought a brand new Carbon Steel Wok and I saw a video where, before you cook , you get it roasting hot, then take it OFF the heat and put some high smoke point oil, like peanut oil in, and swirl it around, then cook your dish....... and so far, it works great,
I think the Chinese even have a name for this process, so far, nothing has stuck!
I am allergic to teflon - it has taken me 15 years to work out where my headaches came from - so YES your non-stick version is much better - and who wants a fried egg without the butter taste! Thank you for teaching us how to do this.
la vidéo la plus complète que j'ai vue sur le sujet ... bravo et merci
Thanks for the sponsor loading bar Alex, keep up the good work.
The hardest, easiest, and most non-stick coating I have ever done came from Flaxseed oil. I've heard you can do even better with Safflower oil though.
My new carbon steel wok just passed the egg test this morning. Love your videos! Merci beacoup!
I realize I only see this video after some time. Great job!
I do have to add though, that a wok pan absolutely needs the inner curved sides of it rough instead of smooth because it is originally made for one pan dishes. These rougher upper sides serve for keeping earlier preparations warm while using the lower portion of the pan searingly hot...
Just My 2c
When you peeled the pan before seasoning, it looked beautiful. By the end it was even more. Salut :)
Sheryl : "I did research into chemistry and found the best way to season a pan based in science"
Alex: "Okay but I'm still gonna do it different"
Flax Seed oil is a terrible seasoning oil, it flakes off and doesn't bond well to the metal or itself.
So what are you qualifications? "I read journal articles. I have no background in science whatsoever but I tried it and it worked."
How has this well meaning ignorant woman's myth gained so much traction?
@@SaltNBattery Exactly! I followed her advice a year ago, spent an entire day re-seasoning all my cast iron with flaxseed oil, 5 coats each, came out beautifully, then flaked off on the first few uses. Never again.
@@chrisrioux Any scientist worth their seasoning knows that theories often does not reflect reality.
@@isolatedintegration1154 Theories are based on VERY specific conditions. Those conditions rarely exist.
I always knew my damn oven was in the wrong part of my house. This is my first of your many videos that I am spending the rest of my week watching and liking. You are a human after my own soul. Keep up the wonderful work my friend. Like and subscribe to this awesome channel.
That wok is gorgeous man! Great job!
This guy is a straight up genius. Videography and editing is so smooth. Such an incredible variety of tasks he has knowledge on.
Bruce Lee: "If you're good in the front you're bad in the back. If your bad in the back, you're good in the front. If you are good everywhere then you're bad everywhere."
@@aesaehttr Actually, Sun Tzu
Found you through This Old Tony, been hooked ever since. Great content keep it up.
Your oven timer makes me happy
I like the idea of taking what we have and making it better. I like the craftsmanship involved in taking a pan and seasoning it into a non-stick pan. For the same reason that I appreciate blued guns.
What I mean to say there is that, much like with firearms, there are more effective modern coatings than bluing (a coating of black iron oxide, preventing the formation of red iron oxide from forming) But there is a sort of beauty in performing an older, less effective method of coating a firearm that requires care and knowledge of your tool (firearm/pan), especially when performed by the owner.
The only place I take issue is when one refers to seasoning a pan as a natural or non-chemical method of making a pan stick less.
Flax seeds dont naturally press themselves into an oil, land on a pan, and heat themselves to the point that they polymerize. And polymerization is definitely a man made process, creating a chemical change. Furtger, the person intervoewed states that we are actively looking to create the process heating oil which causes carcinogens in eaten food.
I enjoy seasoning my pans. Maybe its safer than teflon, maybe its not. Regardless, seasoning a pan is still creating a manmade chemical coating which, if ingested, is not guaranteed to be safe.
I am not stating that chemicals are bad and natural is good. I am stating that I feel it is intellectually dishonest to refer to manmade polymerization as natural/non-chemical, simply because we recognize all of the ingredients involved as natural. Trace any "chemical" back far enough, and you will find a list of completely recognizable ingredients. Trace gasoline back far enough and you get naturally occurring minerals paired with animals and plants fermented by naturally occurring bacteria/fungi.
I am not posting this to be confrontational. I am posting this because you asked for opinions on the topic. I love the video (and gave it a like), and I love taking care of my cookware. It says a lot when you walk into a kitchen and see a cook that seasons their pans and sharpens their knives with care.
Hi, I used these instructions to season my first cast iron pan (thinnest possible coating of linseed oil, baking it in the oven). At first I thought it worked perfectly: after 6 iterations, the pan was almost jet black and the first cooking tests were amazing.
But the coat is extremely brittle and easily breaks off. Also, it seems to be very sensitive to heat.
People on reddit told me that linseed is actually not very well suited for seasoning. The low smoke point makes the burning in easier, but the coating becomes heat sensitive. Also, linseed oil becomes too hard, the resulting coating is brittle. Many people seem to advocate using an oil with a very high smoking point instead. Also to just burn in one or two layers, then use the pan for daily cooking and wait till it seasons itself.
How did this seasoning work out for you, was it durable?
Maybe I messed up the process after all and the mistake is on my side.
Some linseed oil have additives that prevent it from working. Alex was probably using a very pure linseed oil. It's recommended to use Flaxseed oil as it is usually more pure. And if you can't get that to work I've always had good luck using Grapeseed oil.
teflon is always better for lower temps. If you're cooking very hot then teflon is not ideal. For eggs teflon is fine. For stir-fry then you don't want teflon.
I was also going to comment the same but saw yours first! In my experience, wok is the best for stir-fry. And the egg Alex cooked was a bit too much done for my taste.
@@fabiorosa62 perfectly done for me, my wife says it's burned...
The technology has moved on since early stage Teflon. You can get non stick pans in which one can sear steaks without degradation.
@@BigHenFor I'd like to know the source behind the claims
@@rona2524 would be nice to get a source for all the above claims lol
The one thing that sets you apart from most other cooking youtubers imo is that you're not saying thisnthat is incredibly easy. You keep making content around people that are just better at certain things and stay humble during the entire time. This makes advanced cooking and recipes a lot more approachable to me, thanks a lot!
Loved this, editing is spot on
well I made 8 of these and i think i kinda fcked up, somewhere the surface started falling of, dont you know why? I used linseed oil and a gas burner only
@@TamasMatyok don't use linseed or flaxseed oil. It's a myth that dosen't work in real life. Sunflower oil is much better
I bet Alex is slicker than a nonstick pan with the ladies ;) Love you Alex!
Maybe with dudes instead... Never know.
@@goatslayerwp Ask his wife.
LazyLife IFreak 😂😂😂
His wife and kid might not approve...
@@LazyLifeIFreak Still may like dudes too.
This is the Video i found you for...
Little did i know that a few month later i watched basically ALL your videos :D
Thanks for everything and keep it up
I don't have a wok, however, I do use a Field cast iron pan, and a De Buyer Mineral B. I use Grapeseed oil over the stove. Each time I cook, I clean the pan, then heat it up, apply the oil, wipe almost clean, and let it sit on the heat for a few minutes. wipe, then wipe again while cooling to avoid sticky. then let cool to room temp, and store.
Waiter: How would you like your egg cooked?
Alex: Burnt to a crisp.
BOTH SIDES
😂😂😂😂
I actually love my egg nice and crispy lol
Even if I slightly overcook the yolk I throw it away and cook a new one. Crispy edges are fine, cooked yolk is garbage
@piccoleitor
To each it’s own. Personally, I pop the yolk, then salt it and cook the egg on each side to a brown crisp. This way there’s a piece of yolk in each bite, and it’s cooked nicely. I do remember loving the uncooked yolk as a kid, though.
Do the egg test without using oil nor any kind of utensil while cooking to truly test the nonsticking factor. if the egg slides well, then it passes the test.
Exactly
@@jaydencruz336 you mean eggactly
Eggxactly
On low heat it might work, but on high heat like he did it would stick to the coating and removing the egg breaks that coating. The same video could be made with a cast iron skillet which is better for baking eggs because the thick steel disperses heat more evenly. This video however teaches people how to maintain a wok or cast iron skillet for a lifetime through seasoning to make it close to nonstick. Nonstick pans are far superior because they are coated with teflon instead of linseed. Which is far slippier but also impossible to replace or apply yourself. Not even mentioning they also require seasoning to last a lifetime (which no one does). Without oil or butter a standard nonstick might last a year to become waste. A proper seasoned steel or iron pan could last several lifetimes if taken proper care for.
Looks good enough to me. When do you fry something without fat?
Definitely steel for me! No cancerous teflon in my food! Also teflon pans get bad in a couple of years, it's a waste. I have one steel skillet I already use for 20 years and I still love it.
Great tips about the seasoning! Definitely going to try this!
For some reason everything is cancerous these days
The last Teflon pan I purchased only lasted me 6 months 😅
Alex, you are brilliant, I don't understand all the negative people. Keep on doing your stuff, I love it.
It might interest you to know that flax seed oil polymerization is used to create the floor covering called linoleum, which is a very hard, but flexible material perfect to use as floor tiles.
Cool fact!
Linseed-linoleum, cool
Alex: There's no chemical
Me: Hate to break it to you, but it's nothing but chemicals.
Hate to break it to you, but this approach to people calling things chemicals is pedantic and unnecessary
@@modelt8951 I think they meant not quite in the "everything is chemicals" way but more in the polymerized oil isn't very far off from teflon in terms of how "chemical" they are way.
So how likely is it for the polymerized oil to break off and get in to the food versus teflon doing the same?
@@nanoflower1 both the polymerized oil and the teflon are proven carcenogenic.
And i suspect either is equally as likely to break of and into the food, provided that you use utensils when you cook.
@@nanoflower1 polymerized oil is less strong (in chemical way) than teflon, thanks to simple structure, teflon is hard to break before melting point (a little bit more than 300C), but from other point, teflon after breakdown is way more nasty than oils, which are basically carbon, hydrogen and oxygen.
I love your ascent
I recently seasoned a pan of mine. Tried flaxseed - got a sticky mess. Tried a good coconout oil - worked a treat.
Interesting. I use sunflower oil for my steel skillet- works well. Also I found out that cooking temperature is as important as seasoning. You might have a million layer glass smooth seasoning and still overheat the pan and get sticky food.
But then again, you can clean the pan, reseason it and start over :)
The trick for nonstick on a regular pan is to use cold butter and press it into the surface. It's the little divots in the surface that make food stick. So as long as those are filled with oil, and not air the food won't stick to the pan.
I use grapeseed oil, and I season on the grill, but the last step is magical. After three coats of the oil, cut up a red onion and cook the onion (with more grapeseed oil) until it is brown. Use a wooded utensil to stir the onion. This will add that beautiful black layer of beautiful seasoning we all love.
I agree with you in saying that the seasoned wok is better than a Teflon pan. The reason being Teflon isn't nearly as hard or durable as the oil seasoning and, in my opinion, scratches very easily. Pus, the seasoned pan has the benefit that its cheaper and can be redone basically forever, whereas a Teflon pan gradually gets stickier and can't be as easily fixed. Besides, cooking with a little oil or butter will just add flavor alongside it helping things not stick.
Tip, don't use paper towels when cleaning or spreading oil between layers. Use a cotton towel, paper might leave small fragments that will become toast in the heat later on.
Maybe super duper cheap paper towels. I along with most home chefs have always used paper towels for seasoning. But if you have a kitchen cloth that wont ALSO release fibers when wiping down then that would be ideal to have.
Interesting video, Alex. What do you think of ceramic coated pans or enameled cast iron vs seasoned pans?
Obviously not Alex, but every enamel or ceramic pan I've ever owned has gone to crap after a short period of time. My seasoned caste iron pans and carbon steel wok, on the other hand, have never let me down.
If you like toxic chemicals in your food...
@@taylormallory8705 my enemaled pan is from the 60's and in great shape, what do you do with them?
@@iamarawn That's what I thought. My Grandfather has an enameled cast iron Dutch oven that he's had for 50-60 years. I just don't know how "nonstick" it is compared to a seasoned cast iron pan.
@@miapdx503 If you like toxic chemicals in your air.
Just in that little conversation w/ Sheryl Canter, she answered my question about smoke points.
That wok looks beautiful
a nonstick wok is all i want out of life.
Hehe, love your jokes
! "spread this like butter on a non-stick pan"!!
I have wok researched for years and have finally found the way I keep up my wok in perfect condition. I found it at The Woks of Life website. I can make my wok great but the secrets are cooking and maintaining the surface. Plus I can’t imagine any Chinese person using 6 hours of oven time to season a wok. Just saying. Cook cook cook is secret to perfect wok. Love your show by the way. I just found you through Refika’s Kitchen. God I love TH-cam
This is nothing that is unfamiliar to cast iron pan owners like myself. What I'd say is that firstly, the pan/wok needs heating with no oil first in order to drive out any residual environmental moisture. In the case of iron, this "opens" the pores (which is not a literal thing, I know). I wipe oil my oil (also linseed) whilst the surface is still warm so that the oil has a lower surface tension and is able to work itself into the surface's structure, microscratches and imperfections better. Beyond that, it's much the same process as here of wiping till cloths come back clean, baking for 30-60mins and repeating several times.
How do you feel the linseed (flaxseed) oil held up over cooking time or when cooking at higher temperatures such as stir fry? I found it to flake off at higher temps.
This is the overwhelming consensus in the cast iron and carbon steel communities. Kind of a bummer he went this route
Clicked on this video as soon as I saw the notification!
Agreed, its better than Teflon, lasts longer, handles metal utensils, and will withstand high temperatures better.
I'm not a cook but I'm a cook in my soul and you made me 💯 pumped up i want that so bad 😭
It’s like you’re bluing a steel gun, preparing for Flavor War in the heart of the Flavor Jungle.
A Teflon pan is indeed usually more convenient, the drawback is the fumes one gets when forgetting it on the stove while it's on.
My personal preference is doing the same process you did with a regular pan.
I don't have much interest in cooking myself but I love watching cooking videos. With that limited knowledge, my opinion is that a wok is better as you can keep maintaining it throughout the years as compared to Teflon which is assume is hard if not impossible to replicate outside of a factory or lab.
I did it with linen oil, took me whole Sunday, today I made my first stir fry. First washing afterwards (no soap, mind you) and here goes the patina :D
did you put it under water when it is hot?
Alex, makes more videos of Chinese food, maybe with a French technique
Chinese and French cuisine... **TOGETHER WE CAN RULE THE WORLD**
Maybe Vietnamese
Alex to record outside and avoid those circles you need a hood. As I’m cheap I use paper and tape which helps some or cardboard
mrbreede circles?
@@OGSumo Lens flare
Cheryl’s mushroom lamp is cool!
I have seen video of whether a rough, or smooth cast iron pan is better. The rough one won out as the roughness held onto the polymerized oil better, longer. I've been thinking of lightly sandblasting my wok.
Never knew a non-stick pan was create from oils. I learned something today lol
Most non stick pans use teflon, a type of plastic.
But yes, natural non stick is oils.
You could polish bare metal for the same smoothness.
For future reference, Barkeeper's Friend works pretty amazingly at removing old seasoning and cleaning carbon steel.
yeah, nothing better than a bunch of hazardous chemicals in your food :/
@@_droid If there's any barkeeper's friend left in the pan after you're done cleaning it out, you're doing it wrong. Also, you're coating the pan in polymerized oil... A form of plastic! Oh noes, chemicals!!
I love your videos alex much love from America