Takeaway method: How to season a new carbon steel wok at home
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- เผยแพร่เมื่อ 7 ธ.ค. 2020
- The carbon steel wok I am seasonning is a 12 inch hancok wok, these are a common type of carbon steel wok used in Chinese takeaway and restaurant. 13 inch carbon steel woks are more common in Chinese takeaway and restaurants. I want to try this 12 inch wok as it is lighter and have less weight on my wrist when cooking in a busy takeaway.
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I can't get enough of wok seasoning videos. It my passion in 2020. Thank you for upload.
Glad you like them!
Yay! I was able to successfully season my own carbon steel wok by watching the previous video that you made, though you seasoned your wok back then in your high output burner at your restaurant. I am happy that you made this one for homeowners as there are a lot of confusion out there on how to properly season it. I find yours to be the best procedure. No one seems to know that you really need to burn off that factory protective coating; some just tried to wash it off then proceed to seasoning right away. I hope more people will find your video as it is the best one out there. Thanks Khoan!
Thanks, hope you guys help to share my videos:)
But to wash it off first is completly right.
I never would have known I needed to do this! Thanks for the tutorial. Very helpful!
Glad it was helpful!
what if you not do wtf?
Don't see enough of you khoan great video mate.
Much appreciated
Thanks for showing this Khoan. I have seasoned 3 woks at home now and they do take a lifetime to season properly on a domestic hob, but once seasoned they are awesome.
Good stuff!
I really didn't know you had to do that
Thanks.
yeah, kind of cleaning it out .
I recently had to do this with my new carbon steel paella pan.
I’m looking forward to using it on my BBQ when it gets a little warmer.
Sounds great!
I bought the same brand wok (I can tell that by the label 😀) from my local Chinese supermarket and seasoned it myself at my channel. Mine took about 20 minutes or so. Wok is now perfect I’ve cooked a lot of things in it, and food just glides in the pan and meats sears perfectly👌. Wish I had seen yours earlier. Perfect 👌
Big thumbs up from me 👍🏾
whats the brand?
Oh wow!
It's call London wok by hancock or the other way round. Google hancock wok they will show up.
Aww thanks koang so by doing all that you've shown in the video, my new wok i buy tomorrow will last years i'm sure he he, thanks mate look forward to the live stream on saturday.
Hey Khoan! I hope you can do also some wook cooking at home videos. I know the kitchen is small and the burner is not even close to your jet engine stuff at work, but that is what we usually have at home, so it would be nice to see what is possible to do at home with simple equipment.
Also check out the cast iron wok rings the guys in comments advised you, there is alot of them on ebay, just for these kinds of stoves.
Another hello from Slovenia and thank you for the videos!
Thanks for the idea!
This is great iv just got a wok delivered that needs to be seasoned. It looks the same make as kohan’s except it has slight flat base , it’s a vogue Hancock 13” commercial quality carbon steel wok 18.50 free delivery on Amazon. It looks very well made. I think they do round bottom also.
great!
You can buy a black ring that is made for those stove tops
Yeah cast iron wok ring, even if they don't make one for your hob, they are all the same really..
Will look into it.
Thanks John.
Agreed I was going to post exactly this.
Are there different factory coatings? I have heard people say that oil, shellac and wax are used. Some scrub and then season. Others burn, then season, and some even do both.
I’m planning to buy a decent hand hammered carbon steel wok, and want to do it the right way, but there doesn’t seem to be a lot of consensus as far as I can tell.
Thanks for your time and for sharing your expertise with others.
this is how we do it.
I think I have the same wok as in this video, spun carbon steel but I've been looking at a hand hammered carbon steel 14" wok - Any advantages to hammered steel?
not sure.
When I seasoned my wok it took me almost an hour and I used a burner thingy. It took so much time because I waited until wok went from dark brown/black to silver again. Is that not needed? Sometimes it became so hot it went red, is that OK? The wok works fine but i want to know for next time, if I don't have to go so far with it.
Also great channel, realy nice watching your videos, learning to cook chinese and you make it seem a lot les complicated. Love the whole process and not just cutting videos. Also apreciste the no fake accents and unnececary orgasms after tasting food.. 😁
Cheers from Slovenia
Thanks for watching.
Thanks Khoan I'm surprised you haven't got a decent wok burner ring at home. UK kitchens are useless for vigorous wok cooking unfortunately. Maybe you only eat western food at home or live on takeaways from your kitchen? Stay safe and well - love your videos. PS. Do you know of any budget priced wok burners like the camping stove I've see you use? Needs to be portable and reasonably priced.
My kitchen is too small, wish I have a better stove so I can make some bideo at home. My wife usually cook at home.
A camping stove seems to be okay for cooking, I need to find some time to do a review on it.
Thanks for the video! Just a quick question - I did exactly how you've shown and oiled the wok before storing, however I didn't use it for about 2 weeks after, when I came to use it the oil I'd used to wipe the inside with felt kind of sticky. Is it best not to oil it if you're leaving it for a while before using?
if not coat with oil and it gets moist, rust will set in.
Wipe off the excess oil as much as possible. It will still protect the metal, but won't get so sticky.
Khoan what oil do you recommend , type and brand to cook with ..... thanks 😋
Any vegetable oil is okay, I tend to use sunflower or ground nut oil at home.
Use an angle grinder to knock some knicks in that wok ring so that it will sit nicely on your stove grates KV.
Good tip!
@@KhoanVong use eye protection
I'm wondering if it would be worthwhile to wash it off first, before you put the wok on the burner? That way, you wash off as much as you can, then burn off whatever you didn't on the stove. Appreciate your thoughts.
you can do.
This what I tried on an electric ring and everyting ended up stcking to it. Exact same wok. If you could could you blast it with a flame on the inside?
On an electric ring, you are best to use a flat bottom wok or a non stick pan for cooking.
@@KhoanVong it is probably the exact same Wok you just used. But yeah.... need gas man 😒
Hello. Please tell me what wall thickness WOK you recommend for a 14 inch
They come 1mm aren't they. Not so sure. Just get one from a Chinese supermarket.
@@KhoanVong Thank you
Where can I get wok like yours?
Your local Chinese supermarket should have it. If not then online maybe
Can you do a video how to re season an old wok. I have an 14 inch king wok I got from a Chinese supermarket.
yeah, it the same process. I can do a video on it if you want.
@@KhoanVong Khoan, Happy New Year!!!
I have the same questions. After using a wok for a while, the wok seems to have some kind of coatings on it. I don't know if I should re-season, burn the coating off, or leave it as it is. Does the coating help non-stick property of woks?
I was watching your live-stream cooking yesterday (New Year Eve) and could see you really "abuse" your woks a lot (LOL). How often do you re-season your woks at the restaurant? Do you just burn everything off, soap-clean and oil the woks?
Did you put oil? If so, what kind?
it's vegetable oil, I think sunflower oil. My pour it in a jug so I can't see the name of the oil.
Shouldn’t you use detergent to wash out some stuff before you seasoning?
no
@@KhoanVong that’s different fro other people showing how to seasoning the wok.
How much does a wok like that cost?
£12 from my local Chinese supermarket.
@@KhoanVong that's a bargain 😎👍
Is your wok carbon steel?
Have you read title of video?
yes.
Burn it till it smokes and smokes some more lol
yeah:)
Wait, you really don't have to add oil to the bottom of the wok?
no