How to Season New Wok at Home | Best Wok Seasoning | Non-stick Wok for Homemade Asian Cuisines

hello everyone I'm Jason and in this video I want to show you how I seize in my walk the reason why anyone sees a walk is it does two main things when you have a season walk it first protects it from rust and number two it creates a nonstick finish so here I have two walks they're both carbon steel walks I got them both from williams-sonoma only difference is that this one is straight out of the box this is how it comes when you buy it and this one is after I seasoned it completely it has a very dark finish and to me it looked in my opinion look beautiful these are the three steps that I use to season my walk the first one is to clean the walk the second one is to glue the steel and the third step is to apply oil and heat because this handle is not detected with any type of coating I don't really want it to be touching any hot water and I don't want it in the oven because what it could do is it could it could expand it a shrink and then afterwards it might not fit the bolts very well it might be a little bit loose when I use it so I'm gonna go ahead and take these screws out and take out the piece of wood [Music] or trifold you dent it you told uh so now that I took off the handle I'm going to rinse the the wok with hot water to try to get some of the grease off that's put on from the shipment and then from there once I rinse it off I'm gonna scrub it with some hot soapy water and I'm gonna use the soft side of the sponge just because I tried scrubbing it on the back earlier with a scouring pad and it's scratched the metal so I'm just going to use a soft side but I'm gonna probably do this for maybe 15 minutes 20 minutes if I have to but I want to get as much of the grease as I can off before it goes into the oven or it goes on the stove [Music] so I then got most of the oil off so now one of my idea is I'm gonna heat it up on the stove to dry it off the boards and I'm gonna eat up blue the wok is best done on a gas stove unfortunately with induction or electric stoves it can be very difficult to heat all surfaces of the wok and reach the high temperatures that we need for this step if you don't have a gas stove you can use a portable butane gas burner when the steel is heated to a very high temperature the surface will oxidize but instead of a red oxide or a rust the walk will develop a black oxide or a black rust you'll see the surface will turn brown to dark blue to light blue this is a steel reacting with it the oxygen and air and this process is called bluing this step is important because the black oxide on the wok is forming a barrier over the steel and this barrier will do two things the first thing is this will give some extra resistance to rust compared to a non blue steel and the second thing is that the black oxide will have a strong affinity to oils which will basically allow your seasoning to bond more easily and stick on to the metal vulgar it'll be harder for it to be removed think of this step kind of like putting on a coat of primer before painting you want to have that primer so that when you paint it it'll be able to stick and hold and another example would be using facial toner before you apply serums or moisturizers the toner will help your skin absorb what you apply afterwards so it's kind of like those two things so what I did was to have the heat a little bit more concentrated normal range at home sometimes it's not hot enough to glue the steel so what I did was I took off the lid of the burner so now all the heat is concentrated be sure to turn the wok over the flame until the entire walk is blued I was able to get the handle part blue as well since I took off the wooden handle earlier and it helps to use pliers or gloves for protection just to make sure you don't get burned by the hot metal or the flames bloom the entire walk took me about 25 minutes and once I finish gluing the steel I show off the heat and you want to let the wok cool down you don't want to put any oil into it while it's piping hot unless you want to burn off some eyebrows so now you see that the wok is completely blue for the last step you will need to apply thin coats of oil or fat and some type of heat source there isn't much of a consensus on what oil is best for seizing your wok some people like to use high smoke point oils like peanut grapeseed or canola oil and some other people say that using pork lard is best because that's how it's traditionally done my opinion the tip oil you should use just really depends on the type of heating method that you use with my first walk I used canola oil and I season it on the stove I was able to get my seasoning brown but not black I also was unable to get the seasoning all the way to the edges of the wok especially where the wooden helper handle is and the handle itself there's nothing wrong with it it is nonstick and maybe with an extended period time and high enough heat the seasoning will eventually turn black if you want the black finish but still plan to use high school plant oils what I recommend is to season outside on a propane burner or hot coals to get the temperature hot enough and high enough for the oil to quality pulverise for myself I'll be using the oven to season the wok and from this oven it goes up to 550 degrees so using a high school poll might be counterproductive because it won't reach the high temperatures that we need for it to become blocked so for this wok I'll be using cold-pressed organic flaxseed oil it has a very low smoke point of 225 degrees and it's great for some initial seasonings it will create a very hard and very slick nonstick surface black seed oil is a medicinal oil so it's not a cooking oil so you probably will have to find at a health food store this fall sent me back $25 for 24 fluid ounces so just be warned it's not cheap I only needed a few ounces to season this wok so I'll be using the rest to see two other pans all right on to the seizing of process place the wok in the oven at 200 degrees and let it bake for about 15 minutes by heating up the wok this will open up tiny pores on the metal surface and allow the seasoning to fill in it once the metal has come temperature I'll then take the walk out of the oven and put about a teaspoon of flaxseed oil in it I'll use a clean paper towel to spread the flaxseed oil on the entire surface of the wok top and bottom I want the entire thing to be seasoned and protected from rust [Music] now that the entire walk is covered in flaxseed oil you actually want to wipe off as much of the oil as you can with a another clean paper towel if there's too much oil when it goes in the oven there will be streaks and possibly baked on drips making the surface uneven and my goal is to get as thin of a coat as possible so the wok should not have a oily shine it should have more of a matte shine when you are done wiping it I then put the wok back in the oven and now bump the temperature to 300 degrees I have to fall under the wok just in case there's any drips but if the coat is very thin you probably won't have any I've heard about 15 minutes or so I take the wok out once again and I wipe it one more time with a clean paper towel I've noticed that when you bake the wok in the oven the oil even though it's very thin it'll tend to beat up on the surface as it's going up in temperature and this can sometimes leave some tiny dark spots or bumps in your seasoning so I take this extra step to wipe off any of those little small tiny beads of oil and I've noticed that my my clean paper towel does get some more oil off and then once I'm done I'll put the wok back in the oven and turn up the temperature as high as my other can go which is 550 degrees Fahrenheit once the oven comes to temperature I set a timer for one hour and after an hour I turn off the oven with the oven door still closed I let the wok cool down completely this will take poly at least an hour so this is the wok after one coat of seasoning the wok came out very dark and glossy with blue hues the surface saw very smooth and I probably could have started cooking with it right away but I recommend adding a few more coats after each coat the seasoning will continue to build up and the wok will get darker and darker do not try to speed it the process by using thicker coats of oil or baking it for less time I was in no rush and this took me about two days to finish six coats so this is what the walk looks like after six coats it's completely smooth to the touch there's no greasy mess there's no streaks of oil no sticky residue on it it's completely smooth you know one last thing I would do before cooking any type of food in it is I would blacken some chives or some green onions or ginger just to really finish all this seasoning so that you can start cooking your favorite Asian dishes just so you know as you continue using the wok as you make more food in it or cook more it'll continue to build the seasoning and build that nonstick wood finish have you found this video helpful please like and leave a comment below I'm excited to use this wok so if you want to see more videos please subscribe [Music] you

Channel: Jason and Angie

Views: 365,067

Keywords: season wok, wok seasoning, seasoning wok, new wok, seasoning new wok, how to season, how to season new wok, carbon steel, carbon steel wok, handhammered wok, nonstick wok, season wok at home, season carbon steel wok, season new wok, how to season a wok, season a wok, how to season wok carbon steel, how to season wok in oven, how to season carbon steel pan, how to season carbon steel wok, chinese cooking, stir fry, best wok seasoning, jason and angie, pow wok, best wok

Id: WdNalA39s-E

Length: 12min 12sec (732 seconds)

Published: Tue Jan 14 2020