Seasoning A New Carbon Steel Wok Video

Seasoning A New Carbon Steel Wok - Chinese cooking

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Seasoning A New Carbon Steel Wok -

Learn the best way to season a new carbon steel wok. Do not perform this process for a teflon or non-stick...

Seasoning A New Carbon Steel Wok -

Learn the best way to season a new carbon steel wok. Do not perform this process for a teflon or non-stick wok. Visit www.WokFusion.com

Added: 8/15/07

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Seasoning A New Carbon Steel Wok carbon chinese Chinese Seasoning food prepare recipes season steel Technique video wok

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By: Guest More than a year ago

This video fail. He didn't demonstrate the technique. It would help if he actually season the wok.

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By: Guest More than a year ago

The blue-black surface is pretty. This is the only instruction I've seen that doesn't require oil. Well, there's a salt method from The Wok Shop, but apart from that, the only method that doesn't have you wiping oil over the hot surface to turn it black (and create a lot of smoke). Would there be any harm in seasoning a new carbon steel wok as instructed here, and then further seasoning with the hot oil method to build up a nice smooth carbon surface? Seems like using your wok over time would eventually achieve that result.

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By: Guest More than a year ago

Kewl.

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Seasoning A New Carbon Steel Wok - Chinese cooking

Speaker: We are going to demonstrate how to season a wok. This is a 12 inch diameter wok and what we need to do is that we have to take it to the sink clean it real good, because there is covering from the shipping purposes. Clean it with a kitchen cleanser, and then dry it real well, especially concentrating on the inside. Then set it on your stove with the ring like this squarely, and let it sit there and it will take about 12, 10-12 minute to get this 16 inch diameter a bluish blackening on it. Once you've accomplished that then you would take the wok and put it in another position just adjacent to the spot that you have accomplished blue blackening, let sit there at least five to six minutes or so, and then rotate to another spot, so on. Continue doing it until your whole wok become what we call a bluish blackening color. Okay, once you got that, let it cool down to room temperature. Put some oil on a paper towel and wipe the inside out, and you're ready to use or store it away. So when you get done with this, usually your wok should be something like this. Here is the two comparison. This is just treated, this is not treated. So there we are.

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Speaker: We are going to demonstrate how to season a wok. This is a 12 inch diameter wok and what we need to do is that we have to take it to the sink clean it real good, because there is covering from the shipping purposes. Clean it with a kitchen cleanser, and then dry it real well, especially concentrating on the inside. Then set it on your stove with the ring like this squarely, and let it sit there and it will take about 12, 10-12 minute to get this 16 inch diameter a bluish blackening on it.

Once you've accomplished that then you would take the wok and put it in another position just adjacent to the spot that you have accomplished blue blackening, let sit there at least five to six minutes or so, and then rotate to another spot, so on. Continue doing it until your whole wok become what we call a bluish blackening color. Okay, once you got that, let it cool down to room temperature. Put some oil on a paper towel and wipe the inside out, and you're ready to use or store it away. So when you get done with this, usually your wok should be something like this. Here is the two comparison. This is just treated, this is not treated. So there we are.

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