How to Season a Carbon Steel Wok

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[blase]

It looked so statisfying when the pan turned blue-ish

[stooge]

You know what? He loves us, and he's out.

[russbear]

Dude, you need to season that poor refrigerator.

[Patrick-zrtv]

This is only burning in the wok. Not seasoning it. In order to season it you need to polymerise fats on the surface of the metal. You do this with high smoke point oils such as grapeseed oil and a very hot wok/pan. You coat the wok in a very thin layer of the oil of your choice and then bring it to the smoke point (it will start to smoke, hence the name). Once it starts smoking it has started to polymerise, effectively making a plastic out of the fat that has bonded to the surface of the metal. This polymer prevents food from bonding to that same surface, giving you a non stick effect.

It is also completely fine to use modern soaps on seasoned pans. This misconception comes from hundreds of years ago when soap used to be made with lye, which _will_ strip the seasoning from the surface. Nowadays though, you don't need to worry about that, unless you are using a soap with lye in it of course. Basically, think of seasoning as a hard plastic. Anything you can do to a hard plastic tub without damaging it, you can do to a seasoned surface. So metal is fine but wood is better if you're scraping. Soap is safe. Acids are ok but don't let them sit for too long (for example a tomato based sauce in the oven for a few hours).

Feel free to ask for more specific tips on how to season if anyone wants to. I went to great lengths to make sure I deeply understood the process and have used it in practice quite a lot and I enjoy sharing that knowledge.

[pauliewalnuts]

Bruh when he said “that deserves a kick” I started fuckin dying😭

[Schwrempouls]

This was one of the most serious videos you've made so far, not everyday we are happy and playful. I feel you, thank you so much for giving good laughs, good content and love for everyone that watches you.

[gman]

A wok seems like such a good item for literally everything

[potato]

I followed all the instructions and ended up with a delicious and filling wok. Good video. Next time I'll try marinating the wok, it's very delicious but it's also very hard, i tried using meat tenderizer but it just bent

[jeffroberts]

Common misconception is to not use soap after you season a pan. You can use soap to wash your properly seasoned cast iron or carbon steel. Just use an appropriate amount and don’t put too much elbow grease into it. Scrub too aggressively even with just water and you’re going to break down the polymerization. So go ahead use soap, and thank me that your next meal doesn’t taste like the last one you cooked in that pan.

[Mr.baggins]

If the handle isn't plastic or something that would melt or burn, you could just temper it in the oven to get that blue color. I do the same with knives I make

[khairulazlan]

The way we season a wok in asia, we usually fry shallots/garlic/meat after the burning process of the wok, crucial process, your food will taste better in a seasoned wok✨✨

[daigo]

Finally a video showing the correct process to season a wok.

[instupitious]

When new wipe out with rubbing alcohol. Makes the de-oiling wash much faster and easier

[mfb]

I have an electric coil stove, so: 1. Preheat oven to 200; 2. I washed it w soapy water & scrubbed w/steel mesh, a lot ; 3. Put it in preheated oven for 10 min to dry it thoroughly ; 4. Set oven to 450; 5. Put a super thin layer of oil w smoke point over 400 (Grapeseed oil, avocado oil, canola, peanut). I use grapeseed. Put oil on and spread, and then w paper towel remove as much as possible!; 6. Set in oven for 2 hours, remove, let it cool. It'll be brown. Repeat 5 & 6 if you want to season it even more, it's a good idea.
IF you don't wash all mfr oil off it well enough, or if you don't wipe your oil off it really well, you'll have little river-flowy marks, or sticky streaks. Repeat from step 1, if you care. Once done, fry an egg to test!

[randmayfield]

If you're into Asian cooking like I am, it's best to have at least two woks, one for stir-fry and one for steaming or poaching. Wet cooking methods can take the 'season' out of a wok just as much as using dish soap. If you look at an authentic Chinese wok station, you'll see what I mean. There's always a dedicated wok with a domed lid for the steaming and poaching. Also, invest in a natural fiber scrubber (they're cheap and easily available) so if you do get stuck residue on your wok you'll have something nonabrasive to remove it.

[tommaj]

What brand is that wok? I own that stupid one you see everywhere with the bamboo handle that loosens over time. Looking for an upgrade.

[TYSLAPE]

"You know what, I love you." 😂 idk why but that made my day.

[rybobuno]

These need a description section so I can know what wok that is

[onradioactivewaves]

This man deserves a sponsorship from his fridge brand- that thing has been taking a beating.

[shanestephens]

Wow great seasoning and the side kick was 🤌🏻