Genius! I’ve been using this method for several weeks now and it allows me to cook any kind of food in my stainless steel cookware. I appreciate the scientific explanation of how seasoning works and what it does to the oil to make it non-stick. This has also improved the function as I’m using cast iron cookware.
I spot seasoned my stainless steel skillet when I cooked breakfast for dinner the other night and it was amazing! After cooking sausages in it, it was still so clean, I was able to do eggs (both regular and scrambled) and finally, a batch of pancakes. It was incredible watching them slide around the pan. Wish I'd known this trick years ago!
Tak, this is such a useful tip!! My thin cast iron wok has never built up seasoning like my Lodge skillet. I was on the hunt for a new wok when I found your channel. I followed you spot seasoning method and was able to fry an egg in my wok! Then, last night I made fried rice and NO STICKING! Just amazing! Thank you, thank you for sharing your knowledge - and I bet you are a great professor, too!
You analysis and explanation of the seasoning phenomenon is by far the best I've seen, and the only one that is grounded in science. I've successfully used this method on various stainless steel cooking surfaces as well as my carbon-steel wok. Thank you for enabling me to avoid the time consuming and very smoky process that is so widely advocated elsewhere.
I will not take credit for the method. I remember when I was a child, I watched my family cook in the kitchen. She always let her carbon steel wok to be seasoned with this method. Cooks have probably been using this method for hundreds of years. When I first started cooking in a carbon steel wok, I used the elaborated seasoning method. It only worked for a while, and I had food sticking to the work after I boil water in the wok. It was very discouraging to the point, I gave up my carbon steel work and went to a wok with non-stick coating. I would like more people to know about this simple method in order for them to avoid using wok with non-stick coating. Those companies are probably going to hate me!
Such a great explanation. So well presented. Thanks for sharing and I’m delighted to subscribe. Just starting to toy with the idea of wok cooking and you are sharing practical wisdom.
Almazan Kitchen explained how to make a pan non-stick on one of their videos quite a while ago. And with your elaborate explanation from the other video, I now know understand it clearly
Thank you for this explanation. I have intuitively been doing this Spot method for decades. It must of been just good instincts that attracted me to this method. Now I know the science behind it all. Much appreciated Tak.
Glad we got to learn some of our chinese grandpa ancient knowledge 😂, im a wok freak today i got 2 carbon steel wok and one stainless steel wok, i ill try this spot seasoning method but im a bit unsure what should i cook first chinese style noodles or fried rice?
I use a carbon steel wok and the spot seasoning method works great. It was so sad when I was reading reviews when searching for a wok, the number of people who complained their wok was "defective" because it rusted and they THREW IT AWAY!! When only a little education about how to properly use and care for a wok could make it the best cooking utensil they have ever owned.
I just bought my first carbon steel wok that had low reviews. I noticed the 1 star reviews said that it rusted or that the coating was coming off and that it is not safe and they threw it out. I still bought it. Seems like those people don't know what carbon steel is.
Tak, You might almost call this "Just-in-Time [Spot] Seasoning" as it allows you to season or re-season a Wok just before you need those non-stick characteristics. It really is fantastic for stir-frying in my Tramontina stainless steel tri-ply Wok and similar stainless skillet or frying pan. By the way, I'm interested to know your advice on using a tri-ply stainless steel wok as the tri-ply is intended to distribute heat evenly up the sides as well as just heating the base. My understanding of Chinese stir-fry technique is to have a super-hot bade with cooler sides, so you flash-fry the protein (meat) before pushing it up the cooler sides, before frying the vegetables, then the aromatics, and finally the sauce, keeping everything warm - but not overcooked - as you utilise the different temperatures in the wok. But then, isn't the even heat distribution of tri-ply working against you? Thanks again, for sharing your invaluable wok videos, Rick
By the way, I use a butane blow-torch to simulate those wonderful umami charred "wok hei" flavours that aren't achievable on a domestic Induction hob heat source, especially in a stainless steel wok. Another great tip from TH-cam.
I use a blow torch and high heat oil from a spray can. Spray it on, torch it to a brown color , and let it settle and cool off. Do about 2 or 3 coats and it's ready for cooking. Doesn't take long. You'll see the seasoning come off after cooking and then you can just spot season those spots with precision.
I tried this today and it worked perfectly. I always got spots in my wok that were really sticky. So especially chicken with marinade was burning very quickly. Now the wok looks great. Gonna do some chicken tomorrow 🙂
Ive done this on accident also with my carbon steel skillet. I wonder if this will work for stir frying? I mean, does it still work if u have to turn the heat back up to stir fry?
I like the new longer format videos because they allow for a much better explanation. I think "my solution" for multi-purpose cooking in a wok is to use my light weight cast iron and carbon steel woks for stir frying, and to purchase a stainless steel wok for cooking acidic foods and for steaming/boiling. After all, can one have too many woks?
This was my thinking as well. I got a stainless steel wok and realized it's really too big for what I'm using it for (hassle to handle & clean) and very inefficient at boiling compared to a standard pan/pot with vertical sides. I since found something called a saucier pan, it's basically like a mini wok. It's 3 quarts. Half wok, half pot. Works beautifully! Most of them are very expensive, but Cuisinart has one for $30 or less available at Amazon and Target. Another option, if you cook with gas, is to get the type of stainless steel Woks they sell in Chinatown restaurant supply stores. They are simply a very thin layer of stainless steel in the form of a round bottom pow Wok. About 1 mm thick. Someone else on here was saying they heat way faster than the standard aluminum-encapsulated stainless steel pots and pans.
Hello, I totally agree with you about the lack of efficiency in boiling water in a wok, because of the large open surfaces. I only boil water in a wok when I boil noodles or wontons. Otherwise, I use a standard pan/pot as you mentioned. I have seen those thin stainless steel wok being sold at Chinatown, and one of my friends who has one told me that it works well on her gas stove. The one she has comes in a round bottom, and it works find on her gas stove. They are inexpensive, but I cook on a glass top electric stove and I don't want to get a wok ring. Nevertheless, I like stainless steel woks in general mainly due to my personal preference of to be able to keep my wok clean and spotless. Right now, I find the most flexible stainless wok is the the Cuisinart 14-in stainless steel wok with a tempered glass cover. th-cam.com/video/LTQ3T7q4jJc/w-d-xo.html. Thank you for your comments! I always learn something new!
@@wokwithtak Indeed. Good to hear from you. Depending upon your living situation, you may want to try using a small rocket stove, which you can use outside on your porch. They are great fun, give you a feeling of nature, and you could then use round bottom woks. They can be easily made for $5 or $10 (there are many different designs) or you can buy one that's pre-made. They are super efficient, and you can cook an entire meal with just a few sticks! (for free 🙂
@@BlueGorillaInTheMist Hello, I have been thinking about getting a small rocket stove, because we live on a farm. We have a wood burning stove and we always have a lot of firewood around, and I think I would really enjoy it. I saw some of them on Amazon for about $60. Do you have a recommendation? Thank you for your suggestions!
When I heat my wok on high flame and add oil, it combusts into a ball of fire immediately. I use grapeseed oil and my burner runs about 65,000 btu. What am I doing wrong? Should I turn down the flame or lessen the time the wok is on the heat?
New subscriber and my question is if you only season the bottom of the stainless steel wok by your spot seasoning method and if I want to cook fried rice in it won’t the rice stick to the sides of the wok? Also please reply if the stainless steelwork is good for frying. Will it clean up nicely after frying and can it still be used for stir fry or frying eggs or omelette later.
Thanks for this useful video, Tak! I have 2 questions. 1. Can I use Olive oil instead of Canola Oil? What other types of oil can be used as well? 2. Does a newly purchased preseasoned wok needs seasoning immediately?
I will have to try this! I have a carbon steel wok, and I struggle with the seasoning. It seems like when I add sauces to the stir fry, they damage it - maybe because of the acid or the boiling. Thank you for the lesson!
This is a reasonable and legitimate question. Other people have asked me the same or similar questions. Food normally does not stick to the sides of the wok, because the stir-fry process will keep the food ingredients in constant motion, preventing it from staying in one spot, leading to sticking and eventually burning. The only time that it has happened to me is when I cook a large batch of fried rice. If I fail to stir the fried rice in regularity, the rice could sit on the sides of the wok and stick to them. However, this is the only scenario I have seen it happened. Occasionally, in order to avoid that from happening, I will pick up the wok and roll the oil over the sides of the wok. This is one way to spot season the sides of the wok. I don't think it is necessary. I believe that once you start cooking with wok you will realize the likelihood for food sticks and burns to the sides of the wok is minimal. Thank you for your question.
Thank you very much for your channel and work - I have watched many videos and subscribed! Since you are using the oil to cook with after it has smoked, would an oil with a higher smoke point be better? My understanding is that a lower smoke point oil is better for seasoning - due to polymerization - and a higher smoke point oil is better for cooking to prevent exposure from carcinogenic vapors in your food. Thank you again for your diligence in maintaining your channel, and your feedback is appreciated as I have a cast iron wok coming in!
Hello, you ask a very good question. I agree with you that oil with a higher smoking point is better for cooking, and oil with a lower smoking point is probably better for seasoning the wok. I also totally agree that it is important to reduce exposure to oil fume as much as possible. In my cooking, I try hard to avoid generate any oil fume/vapor in the kitchen. Several years, I installed a nice exhaust fan, and it has helped a lot. In fact, I need to do a video, because I do not spot season my wok each time, depending on what I am cooking. At the time when I made that video, I did not quite know how to explain the different situations for spot seasoning the wok. The cast iron wok is the easiest one to spot seasoned. I am not sure whether I have answered your question, please feel free to write me at wokwithtak@gmail.com.
@@wokwithtak Thank you for your thorough lessons through these videos. If I may ask a follow-up question: since I cook primarily with peanut oil, can I achieve the same spot seasoning results by using canola oil for only the seasoning task and continue cooking only with peanut oil? I don't want to spoil the polymer process if using varying oils might disrupt the spot seasoning.
@@danewest5739 Wok with Tak's method of spot seasoning is 100% correct but there are some tips that may go to answering your question here. When you're spot seasoning, you don't need much beyond a thin layer of oil (I'm talking microns thin) as you just need to polymerize the lowest layer of oil molecules to create the seasoning and non-stick surface. This fact is attested to since you can still cook in the remaining oil which is in the Wok after you've completed the seasoning process. If all the oil were polymerized during this process it would be a gunky, smelly mess and would impart off flavors to any food you attemtped to cook in it. Since this is the case you can utilize this to your advantage. @Ed Ko (This will answer your question as well), When spot seasoning, do exactly as instructed in Tak's video except once the oil begins to smoke CAREFULLY pour the excess oil into a heat resistent container. I recommend something like this www.amazon.com/Oggi-7347-Jumbo-Grease-Stainless/dp/B0711FN8BG/?th=1 but a pyrex measuring cup would work equally as well. (See notes at the bottom for handling oil tips). Then with a dry (must be dry!) heavy rag distribute the remaining oil across the entire surface of the wok. The purpose of this isn't to remove the oil from the pan so don't try to 'dry' the pan but merely evenly distribute a thin layer of oil across the entire surface. Place the wok back on low to medium-low heat to smoke for 20 to 40 seconds (in professional kitchens which have massive vented hoods, they don't reduce the heat at all and allow it to smoke for about 10 - 15 seconds but don't do this unless you have a vent hood that can handle a ton of oil smoke). This will allow the polymerization to occur across the entire surface of the wok and give you the same non-stick surface on the sides as you have on the bottom. Once you're ready to cook put in your preferred cooking oil, return the heat to cooking temps and you're ready to go. Notes: 1. I highly advise keeping a dedicated stash of seasoning oil. This oil should exclusively be used for seasoning and not used for cooking. 2. If you're using the Grease Container linked above, you can use this as the container for your seasoning oil and once you pour the used oil back into the container, just let the entire container cool in a safe dry place and then store it away for next time you cook. 3. Those containers are awesome and I use them to reclaim my cooking oil from deep frying as well as for recoverying and storing my seasoning oil. Just don't put the lid back on it until it's completely cool. 4. If you're using a pyrex measuring cup for the excess oil, let it cool in safe dry place and once COMPLETELY cooled, you can pour the oil back into the bottle of your dedicated seasoning oil. Just let cool completely while you and your family eats and you can deal with it along with the dishes. 5. DO NOT POUR HOT OIL BACK INTO AN OIL BOTTLE. ESPECIALLY IF THAT BOTTLE IS PLASTIC. If the bottle is glass the heat differential could cause it to explode. If the bottle is plastic then the plastic will melt. Additionally, pouring hot oil into a 1/2 inch - 1 inch opening of a bottle will undoubtedly lead to some spillage and potentially very painful burns @Wok with Tak You have awesome video! I'm loving them! Keep up the great wok work! You definitely deserve more subscribers!
I heard that putting oils to the smoke point releases carcinogens substances when cooking. Wouldn't you be aware of this? I heard too that there's a "mercury test", like when a few drops of water flows through the hot surface without evaporating is just when it's right for cooking, dismissing the need of heating oil to smoke points right before the food. Gonna try and share the results thanks
Hello, Thank you for your comments. I agree with you that there are some studies suggesting that heating certain cooking oil (in particular olive oil) to a smoking point might produce breakdown products that could be carcinogenic. I have surveyed the literature extensively over this issue and found the result inconclusive. However, to be on the safe side, I recommend letting the oil smoke only slightly as well as to work under a good ventilation system as much as possible. I definitely understand your reservations, and I would feel the same if I am not comfortable with the system. In my case, I am not concerned because I have not found conclusive evidence that the method I am using creates sufficient amounts of oil fume to be of significant safety concerns. On the other hand, I don't have a definitive answer, and I am taking a remote chance that this might be harmful over a long time period. However, I really appreciate that you brought up this point, as people could make their decisions based on this information. Thanks!
@@wokwithtak Thanks and I appreciate your efforts on researching. It's been a doubt of mine about this matter. I'm conserning the seasoning of cast iron even. What rappen to that polymerased oil on the surface when it comes up to high temperatures again?
Thanks for your informative videos. Based on your review I recently acquired a Cuisinart 14 inch stainless steel wok. Tried the spot seasoning method and found that the bottom of the wok would be stick free however the sides of the wok would have burn marks. When doing spot seasoning do we just season the bottom or need to season the side ? Will try the spray bottle method to try to clean the side. Your advice to avoid the side being sticky will be greatly appreciated
I’m trying to decide what type of wok is best for me. After looking at other TH-cam’s I thought it was Carbon Steel but now I’m thinking maybe stainless. Help! I’m glad to know if I did go with stainless I can season it each time and be ok. Thanks
I really like my Cuisinart 14-inch stainless steel wok. It is light, which at the my age is the right choice! I would recommend that wok for functional reasons as well. I season it each time before I cook, and it works well.
Hello, I will use the oil for cooking right away. The spot seasoning method is also a way to get the oil as hot as possible before adding the food ingredients. Thank you for your question!
Thanks for your videos! I too like my wok to remain shiny so I decided to give this a go. I stripped the old seasoning off with soap and a stainless steel pad then I tried this method just now and I have only one question...I did it exactly as you instructed. When I fried the egg it stuck in only one spot on the bottom. Any suggestions? Thanks again!
The only other variable I know is to make sure your stainless steel is properly pre-heated before you start cooking (usually at a higher heat than used for cooking), then turn it down to the appropriate temperature you need for whatever you’re cooking. To determine if your stainless steel is pre-heated properly, toss in a few drops of water, and if they bead up and dance around the pan, it’s ready. If the water splats, fizzles, and evaporate, then it’s not hot enough and you’re likely to encounter sticking. Happy cooking!
You need a stove with a "Wok burner". That burner has two rings of flame to heat also the center. A burner with only one ring of flame is for liquids but not good for stir flying.
If you have seasoned the wok properly (2-3 times before cooking at first time) from the beginning my experience is that it won't :) Simply because the sides of the wok never will reach the high temperature that the bottom will.What i have learned is that it's one of the main basics behind woking.Very warm bottom and cooler on the side. I use a Ken Hom carbon steel wok on a inducton cooker. Please correct my answer mr. Cheung if i may be wrong:) It's only my own experience. I am not a professional,only home cook ;) AHHH i saw now that Tak has answered a similar question above.....
Hi, I'd like to buy a 14 carbon steel wok, can you help to choose on the thickness, in France, not so easy to find. on domestic stove to to powerful what can be the best, I'm little bit lost . Is it best to have thinner 1,2 wok to go fast heat, or the opposite , thicker and heavy like brand like craftwork 1.8 mm, go heat slower but maybe kept warm longer ? can you help please , thank you
Hello John, Any carbon steel wok will work, despite their thickness. I have tested various thicknesses and find the thinner woks heated up faster, and I like that. In stir-fry the heat holding capacity of the materials is not as important as when you simmering, because the food ingredients during stir-fry are constantly being recycled through the center of the wok. Everything cooks rapidly. Therefore, I would recommend you to choose a wok of the weight that you are most comfortable with. For me, at my age, a light wok is preferred over a heavy wok. Thank you for your question.
@@wokwithtak Hello Tak, thank you very much for your answer ! in fact it's the center that is important ! maybe thicker forgive error ! lol avoid burn food ! , so thank you ! hum and yes maybe it's easier to train with a lighter to lift and toss food in, because wok is made for this !!
I just use enough oil and nothing sticks in my wok, lol. All this "method" is is the same thing you're doing when you're about to start cooking. So just cook in it and the patina will form!
Thank you so much for sharing this info/method. Love your channel.
This is amazing. How did I live without knowing this?! Thank you
Genius! I’ve been using this method for several weeks now and it allows me to cook any kind of food in my stainless steel cookware. I appreciate the scientific explanation of how seasoning works and what it does to the oil to make it non-stick. This has also improved the function as I’m using cast iron cookware.
I spot seasoned my stainless steel skillet when I cooked breakfast for dinner the other night and it was amazing! After cooking sausages in it, it was still so clean, I was able to do eggs (both regular and scrambled) and finally, a batch of pancakes. It was incredible watching them slide around the pan. Wish I'd known this trick years ago!
This updated video is great. I love the added science behind how it all works. Thanks Tak!!! Love your channel
Thanks so much!
Tak, this is such a useful tip!! My thin cast iron wok has never built up seasoning like my Lodge skillet. I was on the hunt for a new wok when I found your channel. I followed you spot seasoning method and was able to fry an egg in my wok! Then, last night I made fried rice and NO STICKING! Just amazing! Thank you, thank you for sharing your knowledge - and I bet you are a great professor, too!
Greetings from Poland :) It was pleasure to listening how this "mysterious" seasoning works. Thank you for for your time and for your experience.
You analysis and explanation of the seasoning phenomenon is by far the best I've seen, and the only one that is grounded in science. I've successfully used this method on various stainless steel cooking surfaces as well as my carbon-steel wok. Thank you for enabling me to avoid the time consuming and very smoky process that is so widely advocated elsewhere.
I will not take credit for the method. I remember when I was a child, I watched my family cook in the kitchen. She always let her carbon steel wok to be seasoned with this method. Cooks have probably been using this method for hundreds of years. When I first started cooking in a carbon steel wok, I used the elaborated seasoning method. It only worked for a while, and I had food sticking to the work after I boil water in the wok. It was very discouraging to the point, I gave up my carbon steel work and went to a wok with non-stick coating. I would like more people to know about this simple method in order for them to avoid using wok with non-stick coating. Those companies are probably going to hate me!
@@wokwithtak well, we love you!
Such a great explanation. So well presented.
Thanks for sharing and I’m delighted to subscribe.
Just starting to toy with the idea of wok cooking and you are sharing practical wisdom.
This works so well, yesterday I cooked egg fried rice and it was completely non stick! Thanks Tak!
Great to hear! If you do it every time, it is like an insurance policy.
8
Almazan Kitchen explained how to make a pan non-stick on one of their videos quite a while ago. And with your elaborate explanation from the other video, I now know understand it clearly
Thank you for this explanation. I have intuitively been doing this Spot method for decades. It must of been just good instincts that attracted me to this method. Now I know the science behind it all. Much appreciated Tak.
Same! Been doing this intuitively with all my stainless steel cooking. I like the name he’s given this method.
Glad we got to learn some of our chinese grandpa ancient knowledge 😂, im a wok freak today i got 2 carbon steel wok and one stainless steel wok, i ill try this spot seasoning method but im a bit unsure what should i cook first chinese style noodles or fried rice?
You’re my favorite! You help me so much!
You good Sir are a legend🙏
I use a carbon steel wok and the spot seasoning method works great. It was so sad when I was reading reviews when searching for a wok, the number of people who complained their wok was "defective" because it rusted and they THREW IT AWAY!! When only a little education about how to properly use and care for a wok could make it the best cooking utensil they have ever owned.
Hello Shelley, I agree with you completely. I hope that my TH-cam channel will provide people some help. Thank you.
I just bought my first carbon steel wok that had low reviews. I noticed the 1 star reviews said that it rusted or that the coating was coming off and that it is not safe and they threw it out.
I still bought it. Seems like those people don't know what carbon steel is.
Tak,
You might almost call this "Just-in-Time [Spot] Seasoning" as it allows you to season or re-season a Wok just before you need those non-stick characteristics. It really is fantastic for stir-frying in my Tramontina stainless steel tri-ply Wok and similar stainless skillet or frying pan.
By the way, I'm interested to know your advice on using a tri-ply stainless steel wok as the tri-ply is intended to distribute heat evenly up the sides as well as just heating the base. My understanding of Chinese stir-fry technique is to have a super-hot bade with cooler sides, so you flash-fry the protein (meat) before pushing it up the cooler sides, before frying the vegetables, then the aromatics, and finally the sauce, keeping everything warm - but not overcooked - as you utilise the different temperatures in the wok. But then, isn't the even heat distribution of tri-ply working against you?
Thanks again, for sharing your invaluable wok videos,
Rick
By the way, I use a butane blow-torch to simulate those wonderful umami charred "wok hei" flavours that aren't achievable on a domestic Induction hob heat source, especially in a stainless steel wok. Another great tip from TH-cam.
I use a blow torch and high heat oil from a spray can. Spray it on, torch it to a brown color , and let it settle and cool off. Do about 2 or 3 coats and it's ready for cooking. Doesn't take long. You'll see the seasoning come off after cooking and then you can just spot season those spots with precision.
Thanks so much for your teachings.
You are so welcome
You are so welcome
I tried this today and it worked perfectly. I always got spots in my wok that were really sticky. So especially chicken with marinade was burning very quickly. Now the wok looks great. Gonna do some chicken tomorrow 🙂
Ive done this on accident also with my carbon steel skillet. I wonder if this will work for stir frying? I mean, does it still work if u have to turn the heat back up to stir fry?
I like the new longer format videos because they allow for a much better explanation.
I think "my solution" for multi-purpose cooking in a wok is to use my light weight cast iron and carbon steel woks for stir frying, and to purchase a stainless steel wok for cooking acidic foods and for steaming/boiling. After all, can one have too many woks?
Good to know! I enjoy having multiple woks, and I use them on rotating basis. You cannot have too many woks! However, my wife probably would disagree.
This was my thinking as well. I got a stainless steel wok and realized it's really too big for what I'm using it for (hassle to handle & clean) and very inefficient at boiling compared to a standard pan/pot with vertical sides.
I since found something called a saucier pan, it's basically like a mini wok. It's 3 quarts. Half wok, half pot. Works beautifully!
Most of them are very expensive, but Cuisinart has one for $30 or less available at Amazon and Target.
Another option, if you cook with gas, is to get the type of stainless steel Woks they sell in Chinatown restaurant supply stores. They are simply a very thin layer of stainless steel in the form of a round bottom pow Wok. About 1 mm thick.
Someone else on here was saying they heat way faster than the standard aluminum-encapsulated stainless steel pots and pans.
Hello, I totally agree with you about the lack of efficiency in boiling water in a wok, because of the large open surfaces. I only boil water in a wok when I boil noodles or wontons. Otherwise, I use a standard pan/pot as you mentioned. I have seen those thin stainless steel wok being sold at Chinatown, and one of my friends who has one told me that it works well on her gas stove. The one she has comes in a round bottom, and it works find on her gas stove. They are inexpensive, but I cook on a glass top electric stove and I don't want to get a wok ring. Nevertheless, I like stainless steel woks in general mainly due to my personal preference of to be able to keep my wok clean and spotless. Right now, I find the most flexible stainless wok is the the Cuisinart 14-in stainless steel wok with a tempered glass cover. th-cam.com/video/LTQ3T7q4jJc/w-d-xo.html. Thank you for your comments! I always learn something new!
@@wokwithtak Indeed. Good to hear from you.
Depending upon your living situation, you may want to try using a small rocket stove, which you can use outside on your porch. They are great fun, give you a feeling of nature, and you could then use round bottom woks.
They can be easily made for $5 or $10 (there are many different designs) or you can buy one that's pre-made. They are super efficient, and you can cook an entire meal with just a few sticks! (for free 🙂
@@BlueGorillaInTheMist Hello, I have been thinking about getting a small rocket stove, because we live on a farm. We have a wood burning stove and we always have a lot of firewood around, and I think I would really enjoy it. I saw some of them on Amazon for about $60. Do you have a recommendation? Thank you for your suggestions!
When I heat my wok on high flame and add oil, it combusts into a ball of fire immediately. I use grapeseed oil and my burner runs about 65,000 btu. What am I doing wrong? Should I turn down the flame or lessen the time the wok is on the heat?
New subscriber and my question is if you only season the bottom of the stainless steel wok by your spot seasoning method and if I want to cook fried rice in it won’t the rice stick to the sides of the wok? Also please reply if the stainless steelwork is good for frying. Will it clean up nicely after frying and can it still be used for stir fry or frying eggs or omelette later.
After letting oil smoke at low heat do you increase heat when putting food in? Thanks
Thanks for this useful video, Tak!
I have 2 questions.
1. Can I use Olive oil instead of Canola Oil? What other types of oil can be used as well?
2. Does a newly purchased preseasoned wok needs seasoning immediately?
I will have to try this! I have a carbon steel wok, and I struggle with the seasoning. It seems like when I add sauces to the stir fry, they damage it - maybe because of the acid or the boiling. Thank you for the lesson!
I see the logic in the spot seasoning but wouldn’t food stick to the sides of the wok if your cooking large amounts?
This is a reasonable and legitimate question. Other people have asked me the same or similar questions. Food normally does not stick to the sides of the wok, because the stir-fry process will keep the food ingredients in constant motion, preventing it from staying in one spot, leading to sticking and eventually burning. The only time that it has happened to me is when I cook a large batch of fried rice. If I fail to stir the fried rice in regularity, the rice could sit on the sides of the wok and stick to them. However, this is the only scenario I have seen it happened. Occasionally, in order to avoid that from happening, I will pick up the wok and roll the oil over the sides of the wok. This is one way to spot season the sides of the wok. I don't think it is necessary. I believe that once you start cooking with wok you will realize the likelihood for food sticks and burns to the sides of the wok is minimal. Thank you for your question.
I also use this method on stainless steel pans.
Thank you very much for your channel and work - I have watched many videos and subscribed! Since you are using the oil to cook with after it has smoked, would an oil with a higher smoke point be better? My understanding is that a lower smoke point oil is better for seasoning - due to polymerization - and a higher smoke point oil is better for cooking to prevent exposure from carcinogenic vapors in your food. Thank you again for your diligence in maintaining your channel, and your feedback is appreciated as I have a cast iron wok coming in!
Hello, you ask a very good question. I agree with you that oil with a higher smoking point is better for cooking, and oil with a lower smoking point is probably better for seasoning the wok. I also totally agree that it is important to reduce exposure to oil fume as much as possible. In my cooking, I try hard to avoid generate any oil fume/vapor in the kitchen. Several years, I installed a nice exhaust fan, and it has helped a lot. In fact, I need to do a video, because I do not spot season my wok each time, depending on what I am cooking. At the time when I made that video, I did not quite know how to explain the different situations for spot seasoning the wok. The cast iron wok is the easiest one to spot seasoned. I am not sure whether I have answered your question, please feel free to write me at wokwithtak@gmail.com.
@@wokwithtak Thank you for your thorough lessons through these videos. If I may ask a follow-up question: since I cook primarily with peanut oil, can I achieve the same spot seasoning results by using canola oil for only the seasoning task and continue cooking only with peanut oil? I don't want to spoil the polymer process if using varying oils might disrupt the spot seasoning.
@@danewest5739 Wok with Tak's method of spot seasoning is 100% correct but there are some tips that may go to answering your question here. When you're spot seasoning, you don't need much beyond a thin layer of oil (I'm talking microns thin) as you just need to polymerize the lowest layer of oil molecules to create the seasoning and non-stick surface. This fact is attested to since you can still cook in the remaining oil which is in the Wok after you've completed the seasoning process. If all the oil were polymerized during this process it would be a gunky, smelly mess and would impart off flavors to any food you attemtped to cook in it. Since this is the case you can utilize this to your advantage. @Ed Ko (This will answer your question as well), When spot seasoning, do exactly as instructed in Tak's video except once the oil begins to smoke CAREFULLY pour the excess oil into a heat resistent container. I recommend something like this www.amazon.com/Oggi-7347-Jumbo-Grease-Stainless/dp/B0711FN8BG/?th=1 but a pyrex measuring cup would work equally as well. (See notes at the bottom for handling oil tips). Then with a dry (must be dry!) heavy rag distribute the remaining oil across the entire surface of the wok. The purpose of this isn't to remove the oil from the pan so don't try to 'dry' the pan but merely evenly distribute a thin layer of oil across the entire surface. Place the wok back on low to medium-low heat to smoke for 20 to 40 seconds (in professional kitchens which have massive vented hoods, they don't reduce the heat at all and allow it to smoke for about 10 - 15 seconds but don't do this unless you have a vent hood that can handle a ton of oil smoke). This will allow the polymerization to occur across the entire surface of the wok and give you the same non-stick surface on the sides as you have on the bottom. Once you're ready to cook put in your preferred cooking oil, return the heat to cooking temps and you're ready to go.
Notes:
1. I highly advise keeping a dedicated stash of seasoning oil. This oil should exclusively be used for seasoning and not used for cooking.
2. If you're using the Grease Container linked above, you can use this as the container for your seasoning oil and once you pour the used oil back into the container, just let the entire container cool in a safe dry place and then store it away for next time you cook.
3. Those containers are awesome and I use them to reclaim my cooking oil from deep frying as well as for recoverying and storing my seasoning oil. Just don't put the lid back on it until it's completely cool.
4. If you're using a pyrex measuring cup for the excess oil, let it cool in safe dry place and once COMPLETELY cooled, you can pour the oil back into the bottle of your dedicated seasoning oil. Just let cool completely while you and your family eats and you can deal with it along with the dishes.
5. DO NOT POUR HOT OIL BACK INTO AN OIL BOTTLE. ESPECIALLY IF THAT BOTTLE IS PLASTIC. If the bottle is glass the heat differential could cause it to explode. If the bottle is plastic then the plastic will melt. Additionally, pouring hot oil into a 1/2 inch - 1 inch opening of a bottle will undoubtedly lead to some spillage and potentially very painful burns
@Wok with Tak You have awesome video! I'm loving them! Keep up the great wok work! You definitely deserve more subscribers!
@@KennethJordangnosthiseauton thank you for this excellent lesson and all the time it took to put it together!
Highest setting on a stainless steel before the water dries at the sides on induction, the Center gets brown
I heard that putting oils to the smoke point releases carcinogens substances when cooking. Wouldn't you be aware of this? I heard too that there's a "mercury test", like when a few drops of water flows through the hot surface without evaporating is just when it's right for cooking, dismissing the need of heating oil to smoke points right before the food. Gonna try and share the results thanks
Hello, Thank you for your comments. I agree with you that there are some studies suggesting that heating certain cooking oil (in particular olive oil) to a smoking point might produce breakdown products that could be carcinogenic. I have surveyed the literature extensively over this issue and found the result inconclusive. However, to be on the safe side, I recommend letting the oil smoke only slightly as well as to work under a good ventilation system as much as possible. I definitely understand your reservations, and I would feel the same if I am not comfortable with the system. In my case, I am not concerned because I have not found conclusive evidence that the method I am using creates sufficient amounts of oil fume to be of significant safety concerns. On the other hand, I don't have a definitive answer, and I am taking a remote chance that this might be harmful over a long time period. However, I really appreciate that you brought up this point, as people could make their decisions based on this information. Thanks!
@@wokwithtak Thanks and I appreciate your efforts on researching. It's been a doubt of mine about this matter. I'm conserning the seasoning of cast iron even. What rappen to that polymerased oil on the surface when it comes up to high temperatures again?
My concern is how you have smoked oil which can taste bad and have bad things in it.
Thanks for your informative videos. Based on your review I recently acquired a Cuisinart 14 inch stainless steel wok. Tried the spot seasoning method and found that the bottom of the wok would be stick free however the sides of the wok would have burn marks. When doing spot seasoning do we just season the bottom or need to season the side ? Will try the spray bottle method to try to clean the side. Your advice to avoid the side being sticky will be greatly appreciated
I’m trying to decide what type of wok is best for me. After looking at other TH-cam’s I thought it was Carbon Steel but now I’m thinking maybe stainless. Help! I’m glad to know if I did go with stainless I can season it each time and be ok. Thanks
I really like my Cuisinart 14-inch stainless steel wok. It is light, which at the my age is the right choice! I would recommend that wok for functional reasons as well. I season it each time before I cook, and it works well.
do you leave the oil in the bottom of the wok for seasoning or should you coat the sides as well?
Do you season it with the original method first, and then spot season for every use after?
Once you spot season do you use or discard the oil? Thanks
Hello, I will use the oil for cooking right away. The spot seasoning method is also a way to get the oil as hot as possible before adding the food ingredients. Thank you for your question!
Thanks for your videos! I too like my wok to remain shiny so I decided to give this a go. I stripped the old seasoning off with soap and a stainless steel pad then I tried this method just now and I have only one question...I did it exactly as you instructed. When I fried the egg it stuck in only one spot on the bottom. Any suggestions? Thanks again!
The only other variable I know is to make sure your stainless steel is properly pre-heated before you start cooking (usually at a higher heat than used for cooking), then turn it down to the appropriate temperature you need for whatever you’re cooking. To determine if your stainless steel is pre-heated properly, toss in a few drops of water, and if they bead up and dance around the pan, it’s ready. If the water splats, fizzles, and evaporate, then it’s not hot enough and you’re likely to encounter sticking. Happy cooking!
Thanks for watching. I had thAt issue also one time and the way I corrected it was hotter heat. Please let me know that works.
You need a stove with a "Wok burner". That burner has two rings of flame to heat also the center. A burner with only one ring of flame is for liquids but not good for stir flying.
If only the bottom of the wok is allowed to have the oil smoke won't foods stick to the sides when stir frying?
If you have seasoned the wok properly (2-3 times before cooking at first time) from the beginning my experience is that it won't :) Simply because the sides of the wok never will reach the high temperature that the bottom will.What i have learned is that it's one of the main basics behind woking.Very warm bottom and cooler on the side.
I use a Ken Hom carbon steel wok on a inducton cooker. Please correct my answer mr. Cheung if i may be wrong:) It's only my own experience. I am not a professional,only home cook ;) AHHH i saw now that Tak has answered a similar question above.....
Can I use olive oil to spot season?
Hi, I'd like to buy a 14 carbon steel wok, can you help to choose on the thickness, in France, not so easy to find. on domestic stove to to powerful what can be the best, I'm little bit lost . Is it best to have thinner 1,2 wok to go fast heat, or the opposite , thicker and heavy like brand like craftwork 1.8 mm, go heat slower but maybe kept warm longer ? can you help please , thank you
Hello John, Any carbon steel wok will work, despite their thickness. I have tested various thicknesses and find the thinner woks heated up faster, and I like that. In stir-fry the heat holding capacity of the materials is not as important as when you simmering, because the food ingredients during stir-fry are constantly being recycled through the center of the wok. Everything cooks rapidly. Therefore, I would recommend you to choose a wok of the weight that you are most comfortable with. For me, at my age, a light wok is preferred over a heavy wok. Thank you for your question.
@@wokwithtak Hello Tak, thank you very much for your answer ! in fact it's the center that is important ! maybe thicker forgive error ! lol avoid burn food ! , so thank you ! hum and yes maybe it's easier to train with a lighter to lift and toss food in, because wok is made for this !!
Can I use any other oil?
Avocado or coconut oil
I just use enough oil and nothing sticks in my wok, lol. All this "method" is is the same thing you're doing when you're about to start cooking. So just cook in it and the patina will form!